Aunt Helens Old Fashioned Chocolate Fudge With Peanut Butter Food

MOM'S HOMEMADE FUDGE

Steps:

• Lightly grease a 9x12 baking pan.
• Measure out all the ingredients before starting.
• Melt the butter in a large stock pot over medium heat.
• Add the sugar and evaporated milk, then stir to combine.
• Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
• Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.
• Beat vigorously for 3 minutes.
• Pour the fudge into the prepared pan and let set for 1 hour until completely set and cooled before cutting.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

AUNT HELEN'S PEANUT BUTTER FUDGE

Steps:

• 1. Butter (or spray) an 8 x 8" pan, set aside
• 2. Add sugar and evaporated milk in a 2-quart pan
• 3. Boil to a soft ball stage (5 minutes)
• 4. Remove from flame and add the vanilla extract and peanut butter and stir well
• 5. Add the marshmallow cream and stir until well blended, then piur into you prepared pan
• 6. Let cool until set, then cut into pieces... 6 rows by 6 rows

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Completely mix sugar& cocoa together in large non-stick pan.
• Add milk and stir'til completely mixed in with cocoa mixture.
• Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer.
• Stir in butter and vanilla.
• (If desired stir in nuts, now).
• Pour into greased 9x9x2-inch pan.
• Chill'til hardened, cut into desired size pieces.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

OLD FASHIONED CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Combine sugars, evaporated milk and butter in a saucepan.
• Cook over moderate heat, stirring frequently, until mixture comes to a boil.
• Boil 15 minutes over moderate heat, stirring occasionally.
• Remove from heat and add marshmallow creme and vanilla.
• Stir until the mixture is smooth.
• Add chocolate chips and chopped nuts and stir until chocolate is melted.
• Spread evenly in a buttered 9-inch square cake pan.
• Chill until firm.
• Cut into squares or rectangles, as desired.

AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER

Steps:

• Butter 1 8x8 inch square glass pan and set aside.
• melt chocolate in milk using sturdy, heavy bottomed pan.
• Stir in salt and sugar with wooden spoon until just mixed.
• Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
• Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
• When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
• Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
• Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.