Fannie Farmer Candy Food

FANNIE FARMER CHOCOLATE FUDGE

Fannie Farmer Chocolate Fudge image

Make and share this Fannie Farmer Chocolate Fudge recipe from Food.com.

Provided by Theresa Thunderbird

Categories Candy

Time 35m

Yield 24 pieces

Number Of Ingredients 6

Ingredients

2 tablespoons butter
4 cups sugar
2 teaspoons vanilla
1 1/2 cups light cream
4 ounces chocolate
1/4 teaspoon cinnamon

Steps:

Melt butter in a pan 8 x 8-inch, add sugar, cream and chocolate, stir gently until chocolate melts.
Boil without stirring to 238 degrees or until mixture forms a soft ball when dropped in cold water.
Remove from heat.
Let stand until cool and add flavoring.
Beat with a wooden spoon.
Pour 3/4-inch thick into a buttered pan and mark in squares.
Makes about 24 pieces.

Nutrition Facts : Calories 191.5, Fat 6.3, SaturatedFat 3.9, Cholesterol 12.4, Sodium 14, Carbohydrate 35.4, Fiber 0.8, Sugar 33.4, Protein 1

WHITE FUDGE (OPERA FUDGE)

White Fudge (Opera Fudge) image

A dreamy confection from Fannie Farmer posted in response to a recipe request. For best flavor, let it mellow overnight. The cooking time is approximate. From David S. in Louisville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.

Provided by Molly53

Categories Candy

Time 25m

Yield 1 pound

Number Of Ingredients 4

Ingredients

2 cups sugar
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

Oil a jelly roll pan OR an 8 x 8 pan.
Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
Place over medium heat and, stirring constantly, bring to a boil.
Cover and let boil for 2 or 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
Add the vanilla, whip until creamy, then spread in the oiled pan.
To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
Uncover, let set until firm and cut into squares.
Store in airtight container.

Nutrition Facts : Calories 2381.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 381.5, Carbohydrate 407.1, Sugar 400.4, Protein 4.9

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