Old Fashion Hard Fudge Recipe 435 Food

OLD FASHIONED HARD FUDGE

Steps:

• Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.

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.

AUNT JUNE'S OLD FASHIONED FUDGE

Steps:

• Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.
• Heat until the mixture reaches 240 degrees. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read thermometer. Don't stir during the cooking process. Once the temperature is reached, immediately remove the pan from the heat.
• Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
• Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
• Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch 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:

• 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 CHOCOLATE FUDGE FROSTING

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

MOM'S OLD FASHION FUDGE

Steps:

• Mix cocoa, sugar, salt, and milk together in heavy saucepan.
• Boil to "soft ball stage".
• Add margarine and cool.
• Add vanilla and beat until stiff.
• Pour into well greased 8x8 or 9x9 pan.

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.