Mamas Old Fashion Hand Beaten Chocolate Pb Fudge Food

MOM'S HOMEMADE FUDGE

Steps:

• Lightly grease a 9x12 baking pan.
• Measure out all the ingredients before starting.
• Melt the butter in a large stock pot over medium heat.
• Add the sugar and evaporated milk, then stir to combine.
• Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
• Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.
• Beat vigorously for 3 minutes.
• Pour the fudge into the prepared pan and let set for 1 hour until completely set and cooled before cutting.

MAMA'S MILLION-DOLLAR FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside., In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside., In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

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.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Mix in a sauce pan the chocolate, brown and granulated sugars, milk and corn syrup.
• Stir over low heat until sugar is dissolved.
• Cook, stirring occasionally (to prevent scorching) to the soft ball stage (234°-240°F on a candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
• During cooking, occasionally wash down crystals from sides of pan.
• Remove from heat, add the butter and let stand until mixture is cool.
• Do not jar the pan or stir during cooling.
• When cool, beat until candy begins to lose its glossy appearance.
• Add the vanilla extract and nuts.
• Pour into a greased 8x8x2-inch pan and allow to cool completely.
• Cut into squares.
• Makes about 1 pound of candy.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Completely mix sugar& cocoa together in large non-stick pan.
• Add milk and stir'til completely mixed in with cocoa mixture.
• Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer.
• Stir in butter and vanilla.
• (If desired stir in nuts, now).
• Pour into greased 9x9x2-inch pan.
• Chill'til hardened, cut into desired size pieces.

OLD TIME CHOCOLATE FUDGE BY PAULA DEEN

Steps:

• Butter a 1 1/2-quart glass dish.
• Mix sugar and cocoa; add syrup and milk.
• Cook in saucepan over medium heat until soft ball forms 234 to 240 degrees on a candy thermometer.
• Remove from heat.
• Add butter, nuts and vanilla.
• Beat with mixer or by hand.
• Pour into prepared dish and cut into squares.
• Work fast because mixture thickens quickly.

AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER

Steps:

• Butter 1 8x8 inch square glass pan and set aside.
• melt chocolate in milk using sturdy, heavy bottomed pan.
• Stir in salt and sugar with wooden spoon until just mixed.
• Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
• Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
• When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
• Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
• Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.