Beef Fudge Food

BEEF FUDGE

Beef Fudge image

I have not tried fixing this yet, but I will at some point once my candymaking skills have improved. I really just like to tell people about it due to the novelty value! It is a recipe that my great grandmother, Winnifred (Bornholdt) Siewert Thiele, had in one of her handwritten recipe notebooks. She was of German ancestry and lived in Minnesota, South Dakota, and Montana.

Provided by Chellerystick

Categories Candy

Time 40m

Yield 32 pieces

Number Of Ingredients 7

Ingredients

2 cups white sugar
1 cup brown sugar
3 tablespoons butter
1/2 cup milk or 1/2 cup water
1/2 cup cooked beef, finely ground
1/2 cup chopped nuts
1 teaspoon vanilla

Steps:

Combine first five ingredients.
Cook to soft ball stage.
Cool to lukewarm.
Beat until creamy.
Add vanilla and nuts.
Butter 8"x8" pan and pour in mixture.
Cut into 1"x2" pieces.
Variation: Add 1 1/2 squares of chocolate without stirring when pan has been removed from stove. Chocolate melts as candy cools.

Nutrition Facts : Calories 99.4, Fat 2.3, SaturatedFat 0.9, Cholesterol 3.4, Sodium 26.6, Carbohydrate 19.9, Fiber 0.2, Sugar 19.2, Protein 0.5

ELISA'S FAMOUS FUDGE

Elisa's Famous Fudge image

This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!

Provided by Elisa

Categories Desserts Candy Recipes Fudge Recipes Chocolate

Time 2h30m

Yield 48

Number Of Ingredients 9

Ingredients

1 ½ cups white sugar
⅔ cup evaporated milk
2 tablespoons butter
¼ teaspoon salt
1 (7 ounce) jar marshmallow creme
¾ cup semisweet chocolate chips
¾ cup butterscotch chips
½ cup chopped pecans
1 teaspoon vanilla extract

Steps:

Line an 8-inch square dish with foil.
In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 13.4 g, Cholesterol 2.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 25.6 mg, Sugar 11.7 g

BEST EVER FUDGE

Best Ever Fudge image

This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!

Provided by Lori

Categories Desserts Chocolate Dessert Recipes Milk Chocolate

Yield 24

Number Of Ingredients 9

Ingredients

2 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup butter
25 marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
1 cup chopped pecans

Steps:

Grease 1 - 11x16 inch jelly roll pan. Set aside.
Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 42.8 g, Cholesterol 24.2 mg, Fat 20.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 65.2 mg, Sugar 37.8 g

More about "beef fudge food"

BEEF FAT FUDGE RECIPE | MYRECIPES

Web Nov 6, 2018 Directions Step 1 Roughly chop the fat trimmings. Place fat trimmings and water in a large saucepan over medium-high; bring to …
From myrecipes.com
Total Time 1 hr 30 mins

Roughly chop the fat trimmings. Place fat trimmings and water in a large saucepan over medium-high; bring to a boil. Reduce heat to medium-low, and simmer until water is evaporated and fat has rendered. Strain fat through a fine-mesh strainer. Cool completely. (Store beef fat in sealed container in refrigerator up to a few months).
Stir together sugar, milk, cocoa, corn syrup, and salt in a 2-quart saucepan. Bring mixture to a boil over medium-high; cook until a candy thermometer registers 240°F. Remove mixture from heat; add 3 tablespoons of the beef fat, and let melt (do not stir). Let cool 10 to 15 minutes or until pan is cool to the touch. Stir in vanilla.
Line an 8-inch square metal pan with parchment paper, and coat parchment with some of the beef fat. Beat fudge mixture with an electric mixer at medium-high speed until mixture begins to lose its gloss and air is whipped in, 5 to 6 minutes. Working quickly, pour fudge into prepared pan. Sprinkle with sea salt; let cool 1 hour. Cut into 2-inch pieces.

Beef Fudge Food

BEEF FUDGE

ELISA'S FAMOUS FUDGE

This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!

BEST EVER FUDGE

This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!

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