Buttery Molasses Fudge Food

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MOLASSES FUDGE



Molasses Fudge image

The combination of molasses and spice in this fudge reminds many folks of gingerbread. Each piece has an appealing old-fashioned flavor.-Becky Burch, Marceline, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 10

1 teaspoon plus 2 tablespoons butter, divided
1 cup sugar
1 cup packed brown sugar
1/2 cup half-and-half cream
2 tablespoons molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1-1/2 teaspoons vanilla extract
1/2 cup coarsely chopped walnuts

Steps:

  • Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. , Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often. , Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes. , Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes., Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

COOKIE BUTTER FUDGE



Cookie Butter Fudge image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 64 pieces of fudge

Number Of Ingredients 6

Cooking spray
1 pound white chocolate, chopped
1 1/4 cups creamy cookie butter (speculoos)
1/2 teaspoon salt
2 tablespoons molasses
White nonpareils, for topping

Steps:

  • Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
  • Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
  • Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
  • Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)

GRANDMA'S MOLASSES FUDGE (CANDY)



Grandma's Molasses Fudge (Candy) image

Provided by My Food and Family

Categories     Recipes

Time 3h

Number Of Ingredients 6

1/2 cup molasses
1/2 cup evaporated milk
3 Tbsp butter
2 cups sugar
1/8 tsp salt
1 tsp vanilla

Steps:

  • 1. Mix first 5 ingredients in 2 quart sauce pan over med heat, stirring constantly, to 240°F (soft ball stage) on candy thermometer.
  • 2. Remove from heat. Cool until bottom of pan can rest comfortably in palm of hand (110°F on thermometer).
  • 3. Add vanilla & beat until firm. Pour into lightly buttered square pan. Cool & cut into squares.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BUTTERY MOLASSES FUDGE



Buttery Molasses Fudge image

This is a very smooth and creamy fudge, so good. Tastes even better with a few nuts added - fold them in just before spreading in the pan.

Provided by Chef mariajane

Categories     Candy

Time 20m

Yield 16 squares of fudge

Number Of Ingredients 6

4 cups sugar
1/2 cup molasses
1/4 cup corn syrup
1 1/2 cups evaporated milk
1/4 cup butter
2 teaspoons vanilla

Steps:

  • Combine sugar, molasses, corn syrup and milk in a heavy 3 quart saucepan.
  • over medium heat cook to 232°F Remove from heat and without stirring add butter (in thin slices) and vanilla. Let rest 1/2 hour or until cool enough to handle. Beat until fudge thickens and loses its gloss. Spread in 8x8-inch buttered pan. Cool and cut into squares.

Nutrition Facts : Calories 296.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 14.5, Sodium 49.5, Carbohydrate 64, Sugar 57.1, Protein 1.6

GINGERBREAD FUDGE



Gingerbread Fudge image

This easy-to-prepare fudge is sure to be a hit in your home or holiday gatherings.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 24 servings

Number Of Ingredients 8

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped
6 Tbsp. butter
1/4 cup water
1/4 cup molasses
1 tsp. each ground cinnamon and ground ginger
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 cups powdered sugar
2 Tbsp. gingerbread men sprinkles

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter, water, molasses and spices in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir with whisk 2 min.
  • Add sugar, 1 cup at a time, stirring with wooden spoon after each addition until well blended.
  • Press chocolate mixture onto bottom of prepared pan; top with sprinkles. Lightly press sprinkles into fudge to secure.
  • Refrigerate 2 hrs. or until firm.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BUTTER FUDGE



Butter Fudge image

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

4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

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.

BUTTER FUDGE



butter fudge image

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.

MOLASSES FUDGE



MOLASSES FUDGE image

This molasses candy is just the thing for a after dinner treat. I bet you can't eat just one!

Provided by Eddie Jordan

Categories     Candies

Time 10m

Number Of Ingredients 7

1 c sugar
1 c brown sugar
1/2 c cream
1/4 c dark molasses
1/4 c melted butter
2 oz chocolate, unsweetened grated
1 1/2 tsp vanilla

Steps:

  • 1. Combine sugar, brown sugar, cream, molasses, and butter. Bring to a boil and boil 2 minutes. Add chocolate.
  • 2. Boil 5 minutes longer, stirring until well blended then only enough to prevent burning.
  • 3. Remove from heat, add vanilla and stir until mixture is creamy.
  • 4. Turn into a buttered pan and chill. Cut into squares.

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