BUTTER FUDGE
This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.
Provided by susanmelliot_9363481
Categories Candy
Time 1h
Yield 64 1 inch pieces
Number Of Ingredients 6
Steps:
- SUPPLIES & UTENSILS:.
- 8x8 pan.
- aluminum foil.
- measuring cups & spoons.
- medium to large saucepan.
- candy thermometer.
- electric mixer with paddle attachment, hand-held mixer or wooden spoon.
- scraper.
- airtight container.
- COOKING DIRECTIONS:.
- I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
- Line the pan with aluminum foil.
- Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
- The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
- Add sugar, milk & corn syrup to the butter.
- Stir until sugar is dissolved.
- Using the candy thermometer, cook to 235 degrees (soft ball).
- Cool to room temperature, about 45 minutes.
- Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
- Add the vanilla.
- Add the nuts (if using).
- Scrape the fudge into the lined pan & smooth the top evenly.
- Let the fudge set firm, either at room temperature or in the refrigerator.
- When the fudge is set, cut it into small 1 inch squares.
- Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.
TIGER BUTTER FUDGE
My younger brother and I share a passion for candy making. This smooth and creamy tiger butter fudge is from a co-worker of mine. -Peg Kipp, Lewisburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.
Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER-FUDGE FINGERS
This recipe comes from the Hilton Head Island community cookbook. It was submitted by novelist John Jakes who family has been making it since the 1950's. Prep time includes the time for chocolate to set.
Provided by Luby Luby Luby
Categories Dessert
Time 2h30m
Yield 16 Bars
Number Of Ingredients 14
Steps:
- Chocolate Layer: Heat oven to 350 degrees.
- Line an 8 inch baking pan with foil.
- Grease foil.
- Whisk together flour, baking powder and salt in a medium bowl.
- Set both aside.
- Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
- Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
- Reduce speed to low; beat in flour mixture just until combined.
- Fold in pecans.
- Pour batter into prepared pan.
- Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
- Cool completely on wire rack.
- Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
- Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
- Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
- Cool slightly and transfer to a heavy duty plastic storage bag.
- Lift chocolate layer out of pan.
- Peel off foil.
- Transfer to a flat surface lined with waxed paper.
- Spread buttercream evenly over top of cookie.
- Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
- Let stand until chocolate is set, 30 to 60 minutes.
- Cut into 3 1/2 x 1 inch bars.
Nutrition Facts : Calories 262, Fat 14.1, SaturatedFat 7.3, Cholesterol 48.7, Sodium 147.8, Carbohydrate 34.2, Fiber 1.4, Sugar 27.5, Protein 2.5
BUTTERFUDGE BROWNIE FINGERS
I love old cookbooks! This recipe I found tucked inside an old cookbook. It was printed on an old loose flyer. Yummy! :)
Provided by Roda Laser
Categories Other Desserts
Time 45m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 350. Grease 8" square pan. For brownies: melt chocolate and butter. Beat in sugar and eggs.
- 2. Sift together dry ingredients and stir into butter mixture. Add nuts. Spread into pan. Bake for 30 - 35 minutes. Cool slightly. Make icing and spread on top of brownies.
- 3. To Make icing: Brown butter over med heat. Blend with powdered sugar. Blend in vanilla and cream. Spread on brownies.
- 4. Melt chocolate and butter for topping. When cooled, spread very thin coating over icing. When set, cut into 2x1 "fingers". Makes 32
EASY BUTTER FINGERS CANDY
Sometimes I am embarrassed to tell people how easy this delicious candy is to make. It tastes very much like a famous crunchy peanut candy bar, and can be made in about 10 minutes (total time)! I like to buy a lot candy corn right after Halloween when it is on sale so it can be a very inexpensive candy to make. Sometimes I drizzle some melted milk chocolate on top of the semisweet chocolate after it's cooled just for decoration.
Provided by Kelli Stovall
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 24
Number Of Ingredients 4
Steps:
- Line a 9x13-inch pan with parchment paper.
- Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
- Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
- Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 27.3 g, Fat 14.7 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 120.4 mg, Sugar 22.7 g
BUTTER FUDGE FINGERS
Like brownies, only lots better!
Provided by sheddy reese
Categories Cookies
Time 25m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350° Melt chocolate and butter together. Beat in sugar and eggs. Sift dry ingredients together and stir in. Add nuts. Spread in greased 8" square pan. Bake 30 - 35 minutes until top has a dull crust Cool slightly. Make topping
- 2. Brown 1/4 cup butter over medium heat. Blend in powdered sugar, cream, and vanilla. Spread over brownies.
- 3. Melt 1 oz. chocolate and 1 tablespoon butter. Spread in a thin coating over icing. Makes 32 fingers.
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
BUTTER FUDGE
this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make
Provided by monster123
Time 45m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
- Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
- Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
- for at least 6 hours.
- Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.
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- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
- For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl. Let cool for about 5 minutes. Beat in the powdered sugar, cream and vanilla until smooth. Frost bars.
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