Fanny Farmer Fudge Food

FANNY FARMER FUDGE RECIPE - RICH AND CREAMY

Steps:

• Boil sugar and milk for 6 minutes while stirring constantly. (Start timing when it's at a rolling boil.)
• Remove from heat.
• Add remaining ingredients except nuts.
• Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
• Fold in nuts.
• Spread into a 9x13 pan.
• After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares.
• Leftover fudge can be stored in the freezer.

FANNIE FARMER CHOCOLATE FUDGE

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.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

WHITE FUDGE (OPERA FUDGE)

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.

FANNIE MAE FUDGE

Steps:

• Mix sugar, milk, vanilla and butter in pan. Bring to a boil for 2 minutes, turn off heat.
• Add marshmallows and stir until melted.
• Add all chocolate and stir until melted.
• Add nuts and fold into mixture.
• Pour into a greased raised edge cookie sheet or jelly roll pan.
• Set aside and let cool to room temperature and then cut into bite size pieces.
• Enjoy!