Moms Fudge Food

MOM'S FUDGE FROSTING

Steps:

• Bring the butter, sugar and milk to a slow boil.
• Add chocolate chips and stir until melted.
• Use to frost brownies, chocolate cake-- whatever your little heart desires!

MOM'S FUDGE

Steps:

• Combine the chocolate chips, milk, and salt in a saucepan over medium heat; cook and stir until the chocolate has melted and the mixture is smooth.
• Line a 9-inch square baking dish with waxed paper; pour the fudge into the dish and smooth into an even layer. Allow to cool until firm, about 2 hours. Cut into squares; store wrapped in plastic or in a sealable container in the refrigerator.

MOM'S FUDGE

Steps:

• Place chocolate chips and butter in a pan (I use an 8 quart to have plenty of room for stirring).
• Use the butter wrappers to grease a 9 x 13 pan.
• Cut up 20 large marshmallows into the pan.
• (Can use 2 C mini) Put in the freezer.
• Place 20 large marshmallows, canned milk and sugar in 6-8 quart heavy pan.
• Stirring, bring to a boil.
• Continue to boil exactly 5 minutes, stirring constantly (Don't worry if there are some darker streaks, just stir better).
• Pour mixture over chocolate chips and butter.
• Continue stirring until mixture looses it's shine and becomes glossy.
• This can take anywhere from 15-30 minutes.
• Stir in vanilla and frozen marshmallows.
• (You can also add nuts at this point).
• Return to the buttered pan and refrigerate.
• I've made this in small tins for gifts by lining them with plastic wrap and placing a piece of cardboard, covered with parchment, on the bottom (inside the plastic wrap).

MY MOM'S FUDGE

Steps:

• Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine.
• Once boiling, reduce the heat to medium and boil for five minutes.
• Remove the mixture from the heat and whisk in the chocolate chips until melted.
• Whisk in the marshmallow fluff and vanilla extract.
• Pour the mixture into a 9x9 baking dish that has been lined with aluminum foil and sprayed with cooking spray.
• Let sit for several hours in the fridge before slicing to serve.
• Enjoy!

EASY SUGAR-FREE FUDGE

Steps:

• Add the chocolate chips and butter to a double boiler and cook over low heat until melted.
• Stir in confectioners, cream, vanilla extract and salt until smooth. Remove from heat.
• Taste and decide if you need more sweetness. Stir in optional walnuts if using.
• Spread batter into a parchment lined loaf pan.
• Refrigerate 30 minutes.

MOTHER'S FUDGE

Steps:

• Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

HOT FUDGE RECIPE

Steps:

• Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
• Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
• Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
• Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
• Remove from heat and stir in vanilla extract.
• Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

MOM'S CHRISTMAS FUDGE

Steps:

• Line a 9x13-inch pan with parchment paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
• Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
• Remove fudge from pan and cut into squares. Store in an airtight container.

OLD-FASHIONED FUDGE

Steps:

• It is important to note before the instructions are listed, a digital candy thermometer is essential to making a perfect batch of fudge. Clip your candy thermometer to the side of your medium saucepan, making sure the tip of the thermometer is about 1/2" from the bottom of the pan. Set the thermometer to "soft ball" stage. Place sugar & cocoa powder into the saucepan and whisk to combine and remove any lumps. Add corn syrup, milk and sea salt. Stir to combine. Remove spoon Turn flame to medium-high, do not stir the fudge anymore*. Watch the temperature closely, remove from flame when the fudge reaches 232° ((not the soft ball temp of 234°)). While the fudge is approaching temperature, butter the dish the fudge will be poured into. An 8"x8", or a 6"x8" oblong is perfect. Once 232° is reached, turn off flame and add butter & vanilla. Do not stir*. Allow the fudge to cool to between 150° - 160°. Once the fudge has cooled to this range, use a wooden or silicon spoon and vigorously stir the fudge for about 3 minutes. You will know the fudge is ready to be poured into the prepared dish when stir lines remain in the bottom of the saucepan and the fudge doesn't quickly run smooth when you stop stirring. When the stir lines ((meaning you can see the bottom of the pan for a few seconds before it runs back to smooth)) appear, pour the fudge into the prepared pan. Fight the urge to spread the fudge out smooth. If you spread it, you will lose the gorgeous glossy sheen. Allow to cool to room temperature and cut into bite size pieces as you serve, don't cut the entire pan at once or it will dry out. Cover with plastic wrap and store at room temperature on the counter.