Buttery Molasses Fudge Food

MOLASSES FUDGE

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.

BUTTERY MOLASSES FUDGE

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.

COOKIE BUTTER FUDGE

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)

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.

BUTTER FUDGE

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.

OLD-FASHIONED MOLASSES CANDY

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.