Old Fashioned Classic Fudge Recipe 55 Food

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

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.

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 FUDGE CAKE

Steps:

• Position oven rack in center of oven; preheat to 350°; butter two 9-inch round cake pans, line the bottoms with wax paper cut to fit, butter the paper, dust with flour, then invert and tap lightly to shake out excess flour; set aside.
• Add chocolate to the top of a small double boiler over hot water on medium heat.
• Cover until partially melted, then uncover and stir until completely melted; remove from the hot water and set aside, uncovered, to cool slightly.
• Sift together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl of a stand mixer, cream the butter.
• Add in sugar; beat to mix well; add in eggs, one at a time, beating until the egg is thoroughly incorporated after each addition.
• Mix in the vinegar-the mixture should look curdled.
• Add in melted chocolate and beat only until smooth.
• On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions; scrape bowl as needed and beat only until smooth after each addition.
• Place half the batter in each prepared pan and smooth the tops.
• Bake for 35-40 minutes until the layers begin to come away from the sides or the pans and the tops spring back when lightly pressed with a fingertip.
• Remove from oven and, with a small, sharp knife, cut around the insides of the pans to release; then let the layers stand in pans for 5 minutes.
• Cover each layer with a rack, invert, remove the pan, peel off the paper lining, cover with another rack and invert again, leaving the layer right side up to cool.
• Prepare a large, flat cake plate by lining the sides with four strips of wax paper; place one layer upside down on the plate, checking to be sure that the paper touches the layer all the way around; prepare icing.
• Icing: add chocolate and butter in the top of a small double boiler over hot water on medium heat.
• Cover until partially melted, then uncover and stir until completely melted.
• Meanwhile, place all the remaining ingredients in a bowl; beat briefly with electric mixer only to mix.
• Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water, filling to about ¾ the depth of the large bowl.
• Add the melted chocolate and butter to the mixture in the small bowl; beat until the mixture thickens slightly.
• With a rubber spatula, stir the icing until it thickens to the consistency of thick mayonnaise.
• Spread a scant 1/3 cup of icing about ¼ inch thick over the bottom layer of cake; cover with the other layer, placing it right side up (both bottoms meet in the middle); spread the sides and top with the remaining icing.
• Remove the strips of waxed paper by gently pulling each one out toward a narrow end.

OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME

Steps:

• Melt margarine in large boiler on medium heat.
• Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
• With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
• Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
• Spread between layers of cake and on top layer and sides. This will frost 10 layers.
• This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Completely mix sugar& cocoa together in large non-stick pan.
• Add milk and stir'til completely mixed in with cocoa mixture.
• Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer.
• Stir in butter and vanilla.
• (If desired stir in nuts, now).
• Pour into greased 9x9x2-inch pan.
• Chill'til hardened, cut into desired size pieces.