Grandmas Old Fashioned Fudge Food

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.

OLD FASHIONED FUDGE - A 15-MINUTE RECIPE!

Steps:

• Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang (see picture). Spray foil with nonstick cooking spray; set aside.
• In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over a 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain about 2-4 minutes.
• Take the bowl off the heat and stir until chocolate is completely melted and smooth about 2 minutes. Fold in walnuts. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hours. Use foil overhang to lift foil from pan and cut into squares.

GRANDMA STRAIT'S FUDGE

Steps:

• Grease an 8x8 inch baking pan. Set aside.
• In a medium saucepan combine sugar, condensed milk, butter and chocolate chips. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove chocolate mixture from heat and add marshmallow and nuts. Pour the fudge into the prepared pan, and let set.

OLD FASHIONED CREAMY COCOA FUDGE

Steps:

• Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
• Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
• Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
• Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
• Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
• Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
• Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
• Dump in the pecans if using, and stir them in quickly.
• Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
• Allow the candy to set up for at least an hour before slicing with a sharp knife.
• Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

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.

OLD FASHIONED HARD FUDGE

Steps:

• Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.

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.