My Dads Fudge Food

DAD'S FUDGE

Steps:

• Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
• Have hand held electric mixer set up and ready to use.
• Have butter, vanilla and nuts measured and ready to add.
• If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
• Set nuts aside to cool.
• Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
• Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
• Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
• Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
• Note: If mixture is spattering out of pan, reduce heat slightly.
• (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
• Remove from heat.
• Immediately add butter, vanilla and toasted nuts, if desired.
• Beat at high speed with electric hand-mixer until fudge begins to stiffen.
• Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
• Fudge will lose its gloss during this last step.
• While still warm, cut into desired servings.
• Garnish the top of each serving with a whole nut meats if desired.
• Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
• All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).

DAD'S OLD FASHIONED FUDGE

Steps:

• Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
• In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. (IMPORTANT See Note #1 below) Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
• Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.
• Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.

DAD'S FUDGE

Steps:

• 1. Put chocolate chips and marshmallow in a large bowl mixing as well as possible. Put butter, sugar and evaporated milk in a large pot on stove top-high heat. When it begins to boil, let it boil for 9 minutes. Take off stove and pour the hot mixture over the chocolate chip marshmallow mixture. (the hot liquid will melt the chips) Beat until glossy looking. Pour onto a large jelly roll pan (or 2) that is lined with parchment or waxed paper. (can also use a couple of pyrex casserole dishes) Place in the refrigerator to cool down. Cut into squares and place in a container, using waxed paper between layers. Keep in the refrigerator. (do not leave out of the refrigerator more than 2 or 3 hours.)
• 2. Note--I remember my father bringing the fudge to our class around the time the parties started since it could not be a room temperature for very long :-)

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.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

DAD'S FUDGE RECIPE

Steps:

• Mix sugar, margarine, milk. Bring to boil and then simmer for 5 minutes. Remove from heat and mix in chips. Add nuts, if desired. Spread in buttered pan and cool.

DAD'S FAMOUS FUDGE

Steps:

• 1. Mix together sugar,evaporated milk,and marshmellows in large heavy pan. Cook on low heat til it starts to bubble, stir constantly. After it starts to bubble, cook for 6 minutes.
• 2. stir in butter, chocolate chips, stir til melted and mixed well. Add vanilla and walnuts and mix well. Pour into buttered 13x9 glass dish. Cool.

OLD FASHIONED FUDGE

Steps:

• In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
• Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.