OLD FASHIONED CREAMY COCOA FUDGE
This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making.
Provided by onlinepastrychef
Categories Candy Recipes
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Sodium 34 grams sodium, Sugar 10 grams sugar
GRANNY'S CHOCOLATE CAKE
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
- Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
- In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram
GRANDMA'S CHOCOLATE FUDGE FROSTING
Another recipe from my grandma. I still remember making this with her as a little girl. Rich and creamy!
Provided by startnover
Categories Dessert
Time 15m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put first three ingredients in a sauce pan.
- Bring to a boil, while stirring constantly.
- Remove from heat and add chips.
- With a wire whip beat until creamy and cooled.
- Add chopped pecans if desired.
Nutrition Facts : Calories 2141.5, Fat 111, SaturatedFat 68.1, Cholesterol 164, Sodium 567.2, Carbohydrate 311.1, Fiber 9.9, Sugar 291.2, Protein 10.3
GRANDMA'S FUDGE SAUCE
Grew up with this basic recipe and, for me, it is still one of the best.
Provided by Kevin Amy Kayla Ethan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 527 calories, Carbohydrate 84 g, Cholesterol 44.2 mg, Fat 22.4 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 14 g, Sodium 280.6 mg, Sugar 79.9 g
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 CHOCOLATE FUDGE FROSTING
This chocolate fudge frosting is all I ever remember my grandma using on her chocolate cakes. It was always a big hit. I brought it to school one year for class and EVERYONE wanted the recipe. What a hit!
Provided by mellymouse_72283
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
- * Visit my other recipes for the best ever chocolate cake!
Nutrition Facts : Calories 215.2, Fat 9.6, SaturatedFat 5.9, Cholesterol 14.5, Sodium 41.2, Carbohydrate 34.3, Fiber 0.8, Sugar 32.8, Protein 0.9
GRANNY'S MESSY CHOCOLATE CAKE
My Granny made this cake for every family function and I've never had another one like it. The frosting is very fudge like and it tastes wonderful!
Provided by Stephanie
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs one at a time, beating after each.
- Sift flour with baking powder and salt.
- Add alternately with milk, beginning and ending with flour.
- Add vanilla.
- Pour into three 9 inch layer pans and bake in 350 degree oven until just barely done.
- Remove from pans.
- Slice each layer in half while still warm and pour chocolate icing between layers and on top.
- The icing will run down into the cake.
- CHOCOLATE ICING
- Mix sugar, cocoa, milk, water, and butter in large sauce pan, cook and stir until it forms a soft ball in cold water.
- Remove from heat and add vanilla.
- Beat about one minute, pour over cake while hot.
Nutrition Facts : Calories 9015.3, Fat 313.7, SaturatedFat 90.7, Cholesterol 972, Sodium 2900.6, Carbohydrate 1501, Fiber 29.2, Sugar 1176, Protein 107.9
GRANNY'S CHOCOLATE CHERRY CAKE
I don't know where Granny got this recipe, but boy oh boy is it good. I have to say that it doesn't look pretty; it looks like a very homemade chocolate cake. But served warm, your family will go back for seconds and thirds.
Provided by Lesli MomOf2
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cake mix, eggs, vanilla & cherry pie filling, mix until well-blended.
- Pour into a greased and floured 9x13 inch cake pan.
- Bake in preheated 350 degree oven for 40 minutes.
- While still hot, spread with the frosting.
- For frosting, stir over low heat, the margarine and cocoa until almost boiling.
- Do not boil.
- Remove from heat and stir in sugar, milk and vanilla.
- Mix well until smooth.
- Pour over the hot cake and spread evenly.
- Serve immediately or cover with foil and refrigerate.
- Keeps well for several days, if it lasts that long.
Nutrition Facts : Calories 951.8, Fat 31.1, SaturatedFat 6.5, Cholesterol 72.6, Sodium 929.1, Carbohydrate 167.8, Fiber 3.5, Sugar 107, Protein 8.7
GRANNY'S FUDGE
When I make fudge, I like to make a 9 x 13 pan so I have plenty to share. This is really good. I keep it in the refrigerator. My DH likes it to sit out and get stale for weeks and then he likes it better. Men!!
Provided by Melaine
Categories Candy
Time 45m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, butter and milk in large saucepan.
- Let boil stirring frequently at medium heat until soft ball stage.
- Add chocolate chips.
- Remove from heat.
- Stir until chips dissolve.
- Add marshmallows, walnuts and vanilla.
- Stir well.
- Pour into 9 x 13 pan.
- Put in refrigerator to cool.
- Cut when hard.
Nutrition Facts : Calories 127.5, Fat 5.1, SaturatedFat 3.1, Cholesterol 9.3, Sodium 30.8, Carbohydrate 21.4, Fiber 0.3, Sugar 19.3, Protein 0.7
GRANNYS FUDGE ICING
This is an old recipe over 65 year old from my boyfriends granny . It may be an easier faster way to cook this icing. If you know of any that makes as much and is as good please let me know.
Provided by Amy Borne
Categories Other Desserts
Time 40m
Number Of Ingredients 6
Steps:
- 1. Mix together the sugar, cocoa and the flour
- 2. Add milk and egg to the dry.
- 3. Cook on low for 40 min stirriing constantly. take off fire adcd the vanilla stir good. spread on cake. Work fast icing will cool fast
GRANNYS FUDGE
I was adopted into a wonderful family of great cooks and my grannys recipe for fudge is the best i have ever had
Provided by Christell Lee
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. Line a 9x13 pan with foil and butter the foil. set aside In a large heat proof bowl. combine the candy bars, chocolate chips,and Marshmellow creme. Set aside. In a large saucepan over med. heat. Combine the Milk, Sugar, and remaining butter. Bring to a boil stirring constantly. boil and stir for 41/2 min. Pour over chocolate mixture stir until smooth and creamy. Stir in walnuts if desired. Cove and refrigerate until firm
CHOCOLATE FUDGE RECIPE
Kirstie Allsopp shows you how to make this delicious chocolate fudge in our easy step-by-step video. This recipe only takes 15 mins to prepare
Provided by GoodtoKnow
Categories Dessert
Time 1h15m
Yield Makes: 60
Number Of Ingredients 5
Steps:
- Chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter, heat very gently, stirring occasionally until melted and smooth. (Alternatively place these ingredients into a microwave safe bowl and microwave in 10-20 second bursts, stirring frequently until the mixture is silky smooth).
- Beat the icing sugar into the mixture until combined thoroughly. Press the fudge into a 18cm (7in) square tin, smooth over the top and press the nuts into the surface, if using, or leave plain.
- Chill in the fridge for 1 hour until set, cut into squares.
Nutrition Facts : @context https
MILLIONAIRE FUDGE
The perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.
Provided by Kay Little
Categories Desserts
Time 2h20m
Number Of Ingredients 5
Steps:
- Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
- In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
- In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
- Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
- The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
- Cool completely before moving them to a container.
Nutrition Facts : Calories 119.80, Fat 3.82, SaturatedFat 1.03, Carbohydrate 21.87, Fiber 0.48, Sugar 21.19, Protein 0.95, Sodium 8.82, Cholesterol 2.23
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