Moms Fudge Food

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!

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.

MOM'S FUDGE

Steps:

• 1. Mix all ingredients together and bring to a boil over medium low heat in a large pan, 3-4 quart at least. Don't let the mixture boil until the sugar is dissolved. You need to make sure you don't have sugar crystals on the side of the pan.
• 2. Once the candy is boiling, don't stir while cooking. Cook to soft ball stage on a candy thermometer. If you don't have a thermometer, you can have a small bowl of ice water and when a small spoonful of candy is dropped into the water, the candy makes a soft ball which will flatten when removed from the water, it is at the soft ball stage. If you haven't made candy before, a thermometer is a good investment.
• 3. Place 4 tablespoons of butter onto 2 platters, and pour hot candy onto platters. Don't let the candy drip on to the platters, do a quick pour and move the pan. (This gives you a little bit left to sample.)
• 4. While the candy is cooling, prepare a 9x13 inch pan by buttering it. If you would like, you can line the pan with foil and butter the foil. Once the candy is complete, you can lift the foil out and the candy is easier to cut.
• 5. Let this get very cool. When cool, put 1 tsp. of vanilla on each platter of candy. Beat with a wooden spoon until candy loses it's glossy appearance. Quickly pour into prepared pan and let set up. This shouldn't take long to set up.
• 6. NOTE: Since I have gotten older, I don't have the arm strength to stir the candy until it loses it glossy appearance, so instead of pouring onto platters, I do the following. I put the 4 T of butter into the bowl of my mixer, you need a mixer with a strong motor. Then I pour all the candy into the bowl. It takes longer to cool, but when cool, I add the vanilla and then start mixing on low speed until it loses it's glossy appearance. You don't want to mix in a lot of air, or you lose the texture of fudge.
• 7. NOTE 2: When you begin stirring or mixing, you can add peanut butter, or other flavorings. I usually add about 3/4 cup of peanut butter when I want peanut butter fudge.
• 8. NOTE 3: While the candy is cooling, don't move or touch the candy or platters. If you do, you might have the fudge turn to sugar. If this happens, you can start over and put back into the pan and add 1/2 cup of cream and start the cooking process all over again. If it doesn't turn into fudge and is still quite liquid, you will need to cook again and cook a little longer. It is underdone.

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.

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.

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.