AUNT JUNE'S OLD FASHIONED FUDGE
How to make fudge the old fashioned way: just minutes of your time plus a few dollars of pantry ingredients gives you a candy shop quality homemade chocolate fudge perfect for gifting (or keeping!)
Provided by Katie Shaw
Categories Dessert
Time 42m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 81 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRANDMAS HOMEMADE FUDGE
Make and share this Grandmas Homemade Fudge recipe from Food.com.
Provided by Suzanne in Beaver F
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 78.1, Fat 1, SaturatedFat 0.6, Cholesterol 2.7, Sodium 10.1, Carbohydrate 17.5, Sugar 17.2, Protein 0.3
GRANDMA'S FUDGE RECIPE
This is a smooth rich chocolate fudge that my Grandmother had in an old cookbook.
Provided by Dawn Ballou
Categories Chocolate
Time 30m
Number Of Ingredients 7
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 OLD FASHIONED FUDGE
This recipe was passed down to me and it's one of the better recipes that I have tried. Long before marshmallow creme came into any recipe, this is a recipe that came out of a 1930's-1940's cookbook.
Provided by Lauri Myers
Categories Candies
Time 2h
Number Of Ingredients 8
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 CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
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
GRANDMA'S FUDGE NUGGETS
My grandmother used to make these every year and mail them to us. They freeze really well and ship beautifully. May favorite are the ones rolled in nuts.
Provided by Marg CaymanDesigns
Categories Candy
Time 1h
Yield 54 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 40.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 0.7, Sodium 19.8, Carbohydrate 4.8, Fiber 0.4, Sugar 3.2, Protein 0.7
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