Grammas Fudge Food

GRANDMA'S BROWN SUGAR FUDGE

Steps:

• Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
• Cook over medium-high heat until mixture reaches the "soft ball" stage (about 235 degrees).
• Remove from heat, and add butter & vanilla.
• Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
• Pour into buttered 9 x 13 glass pan.
• Let partially set and cut into squares.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

AUNT JUNE'S OLD FASHIONED FUDGE

Steps:

• Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.
• Heat until the mixture reaches 240 degrees. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read thermometer. Don't stir during the cooking process. Once the temperature is reached, immediately remove the pan from the heat.
• Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
• Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
• Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch squares.

GRAMMA'S FUDGE

Steps:

• In large pan mix sugar, milk and margarine.
• Boil until soft ball stage, about 8 minutes of a rolling boil.
• Remove from heat and quickly add remaining ingredients.
• Mix well.
• Spread in 9x13 pan greased.
• Let set.
• Makes about 5 pounds.

GRANDMA'S OLD FASHIONED FUDGE

Steps:

• 1. In saucepan combine sugar, milk, salt, chocolate squares and corn syrup.
• 2. Stir over low heat until sugar dissolves.
• 3. Cook until temperature reaches 238* or until the water test is proven (1 tsp. of mixture in a bowl of cold water is dropped in and forms a soft ball and when squeezed by fingers are flattened).
• 4. Remove from heat and drop in butter but do not stir then cool without stirring.
• 5. Add vanilla then with a wooden spoon beat until candy looses sheen then add nuts if desired.
• 6. Pour into a 8 x 8 square pan and cool completely and cut into squares.

GRANDMA'S FUDGE SAUCE

Steps:

• Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.

GRANDMA LORI'S OLD-FASHIONED FUDGE

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.

GRANDMA'S FUDGE RECIPE

Steps:

• 1. Combine sugar and milk. Boil slowly (10) minutes. Remove from heat.
• 2. Add vanilla, unsweetened baker's chocolate and chocolate morsels, stir until completely melted.
• 3. Add butter. Stir until fudge is no longer glossy.
• 4. Pour into buttered 9 x 13 pan. Refrigerate until firm. Cut into squares and serve!

GRANDMA'S FUDGE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

GRANDMA'S FUDGE NUGGETS

Steps:

• Melt chocolate chips, stir in corn syrup and vanilla.
• Stir in gradually, evaporated milk and sugar.
• Add wafer crumbs and nuts; mix well.
• Let stand about 30 minutes. Then shape into 1 inch balls and roll in additional ground nuts or coconut.
• Chill or freeze.

GRANDMAS HOMEMADE FUDGE

Steps:

• Use 1 tsp butter to coat bottom andd sides of pot.
• Add sugar, cocoa, kayro syrup and milk. Bring to boil stirring constantly.
• Cook till temperature reaches 'soft ball' stage.
• Remove from heat and add remaining butter and vanilla.
• Cool till workable.
• Beat by hand till fudge loses the gloss.
• Pour into container sprayed with non-stick cooking spray.