S'MORES FUDGE
Whipped this up for a birthday present and it was too excellent not to share! This is an excellent treat for your next holiday party or backyard barbecue! The amount of graham crackers and marshmallows used is based on personal preference. Feel free to experiment using more or less!
Provided by Melissa K.
Categories Desserts Chocolate Dessert Recipes
Time 3h20m
Yield 30
Number Of Ingredients 6
Steps:
- Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
- Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
- Refrigerate until solid, 3 hours to overnight.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 27.8 g, Cholesterol 8.5 mg, Fat 7.6 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 64.2 mg, Sugar 22.3 g
OLD FASHIONED MOLASSES TAFFY
Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!
Provided by TeriNewman
Categories Desserts Candy Recipes
Time 40m
Yield 30
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
- Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 g
MOLASSES SPONGE CANDY
Categories Candy Dessert Bake Molasses Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 lb
Number Of Ingredients 6
Steps:
- Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
- Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)
- Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.
GRANDMA'S MOLASSES FUDGE (CANDY)
Steps:
- 1. Mix first 5 ingredients in 2 quart sauce pan over med heat, stirring constantly, to 240°F (soft ball stage) on candy thermometer.
- 2. Remove from heat. Cool until bottom of pan can rest comfortably in palm of hand (110°F on thermometer).
- 3. Add vanilla & beat until firm. Pour into lightly buttered square pan. Cool & cut into squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERY MOLASSES FUDGE
This is a very smooth and creamy fudge, so good. Tastes even better with a few nuts added - fold them in just before spreading in the pan.
Provided by Chef mariajane
Categories Candy
Time 20m
Yield 16 squares of fudge
Number Of Ingredients 6
Steps:
- Combine sugar, molasses, corn syrup and milk in a heavy 3 quart saucepan.
- over medium heat cook to 232°F Remove from heat and without stirring add butter (in thin slices) and vanilla. Let rest 1/2 hour or until cool enough to handle. Beat until fudge thickens and loses its gloss. Spread in 8x8-inch buttered pan. Cool and cut into squares.
Nutrition Facts : Calories 296.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 14.5, Sodium 49.5, Carbohydrate 64, Sugar 57.1, Protein 1.6
MOLASSES FUDGE
The combination of molasses and spice in this fudge reminds many folks of gingerbread. Each piece has an appealing old-fashioned flavor.-Becky Burch, Marceline, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. , Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often. , Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes. , Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes., Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.
Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
OLD FASHIONED MOLASSES CANDY
Make and share this Old Fashioned Molasses Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 1h
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Butter a jelly roll pan.set aside.
- In a heavy pan, combine sugar,corn syrup and vinegar.
- Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
- cook until candy thermometer reads 245* stirring occasionally.
- Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
- Remove from heat and add baking soda, beat well.
- Pour into prepared pan.let stand 5 minutes or cool enough to handle.
- Butter fingers, pull until candy is firm but pliable.
- Color will be light tan.
- When candy is ready for cutting, pull into a 1/2" rope.
- cut in 1" pieces and wrap in waxed paper or colored candy wrappers.
Nutrition Facts : Calories 1692.2, Fat 23.5, SaturatedFat 14.6, Cholesterol 61.1, Sodium 541.7, Carbohydrate 390.2, Sugar 272.4, Protein 0.2
MOLASSES FUDGE
This molasses candy is just the thing for a after dinner treat. I bet you can't eat just one!
Provided by Eddie Jordan @EDWARDCARL
Categories Candies
Number Of Ingredients 7
Steps:
- Combine sugar, brown sugar, cream, molasses, and butter. Bring to a boil and boil 2 minutes. Add chocolate.
- Boil 5 minutes longer, stirring until well blended then only enough to prevent burning.
- Remove from heat, add vanilla and stir until mixture is creamy.
- Turn into a buttered pan and chill. Cut into squares.
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