DAD'S OLD FASHIONED FUDGE
Dad's Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad's funeral reception and the plate was wiped clean in minutes.
Provided by Heather
Categories Dessert
Time 16m
Number Of Ingredients 7
Steps:
- Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
- In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. (IMPORTANT See Note #1 below) Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
- Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.
- Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.
Nutrition Facts : Calories 163 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
DAD'S FUDGE
Years ago (possibly before I was even born), Dad decided that since he couldn't find a fudge recipe that incorporated the best of all of his favorite features to create his own recipe. This recipe is in response to a request on the boards. I made it today (twice to get the cooking directions written down for 'Zaar) in an attempt to accurately convey the directions, which have always been second nature to Mom and myself, but obviously would be inadequate to someone who had never seen it made. Initially, after discussing this with Mom, I planned to include candy thermometer directions, but after Dad's terminology with respect to candy thermometer terminology (my first batch today), I decided the traditional 'cold water test' we've always used would be best. Cook time does not include time to toast the nuts and is only approximate time of boiling the fudge. I hope you enjoy this recipe as much as the 'menfolk' in our family do--they can't stop eating this stuff...lol. If you reduce the cooking time to barely holding its form in the cold water test, it will make a delicious fudge frosting as well. Makes 1 8inch square or 8-inch round baking pan.
Provided by Cindy Lynn
Categories Candy
Time 20m
Yield 1 8inch pan, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
- Have hand held electric mixer set up and ready to use.
- Have butter, vanilla and nuts measured and ready to add.
- If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
- Set nuts aside to cool.
- Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
- Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
- Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
- Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
- Note: If mixture is spattering out of pan, reduce heat slightly.
- (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
- Remove from heat.
- Immediately add butter, vanilla and toasted nuts, if desired.
- Beat at high speed with electric hand-mixer until fudge begins to stiffen.
- Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
- Fudge will lose its gloss during this last step.
- While still warm, cut into desired servings.
- Garnish the top of each serving with a whole nut meats if desired.
- Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
- All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).
Nutrition Facts : Calories 151.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.7, Sodium 21.7, Carbohydrate 35.2, Fiber 0.6, Sugar 34.4, Protein 1
MY DAD'S FUDGE
My dad was not a cook but he did have a sweet tooth and loved chocolate! This was his recipe and when we were teens we learned to make it. If you only boil it, (oh, no- I don't remember how long), 3 - 5 minutes?, you can use it as a quick and simple hot fudge sauce over ice cream. Yum.
Provided by Mom10
Categories Candy
Time 35m
Yield 1 platter, 36 serving(s)
Number Of Ingredients 5
Steps:
- Butter platter.
- Combine sugar, cocoa, and milk in saucepan. Bring to boil and cook to soft ball.
- Remove from heat and stir in vanilla and butter.
- Beat with a wooden spoon until it begins to thicken and lose gloss.
- Pour onto platter. Cool, cut, and enjoy.
Nutrition Facts : Calories 53.9, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.3, Sodium 7, Carbohydrate 11.8, Fiber 0.3, Sugar 11.1, Protein 0.3
CARNATION FAMOUS FUDGE
Make and share this Carnation Famous fudge recipe from Food.com.
Provided by Karen in KS
Categories Candy
Time 22m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8 inch baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in a medium saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil, stirring constantly for 4-5 minutes.
- Remove from heat.
- Stir in marshmallows, chocolate chips, nuts and vanilla extract.
- Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared pan.
- Refrigerate for 2 hours or until firm.
- Lift from pan and remove foil.
- Cut into pieces.
Nutrition Facts : Calories 146, Fat 6.3, SaturatedFat 2.9, Cholesterol 4.6, Sodium 43, Carbohydrate 23.6, Fiber 0.8, Sugar 20.7, Protein 1.2
GRANDMA LORI'S OLD-FASHIONED FUDGE
Make and share this Grandma Lori's Old-Fashioned Fudge recipe from Food.com.
Provided by Tonkcats
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3188.2, Fat 64.2, SaturatedFat 17.8, Cholesterol 51.2, Sodium 1008.2, Carbohydrate 650.1, Fiber 10.7, Sugar 599.3, Protein 23.2
SAMMY'S FAMOUS FUDGE (FOR KIDZ)
My 10 year old makes perfect fudge every time, much to her family's delight. She got this recipe out of her junior cookbook and would like to share it with all young or beginning cooks. It takes a little supervision by Mom or Dad. My job is to lick the spoon! Another bonus is since it is made with nonfat dry milk the fat is 3 grams per 1 inch square.
Provided by Dawn399
Categories Candy
Time 4h30m
Yield 24 pieces of fudge
Number Of Ingredients 6
Steps:
- Line an 8x8x2 square baking pan with wax paper.
- In a large mixing bowl stir together powdered sugar and cocoa powder and set aside.
- In a small sauce pan stir together dry milk powder and water.
- Stir until powder is dissolved.
- Add 1/2 cup butter or magarine and cook over medium heat.
- Cook until mixture boils while continuing to stir.
- After mixture boils, pour it into the mixing bowl with powdered sugar and cocoa and stir until smooth.
- Add chopped nuts and stir until combined.
- Pour fudge mixture into prepared pan and spread mixture evenly.
- Chill fudge for at least 4 hours or until firm.
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