GUMDROP FUDGE
Making candy is one of my favorite things to do during the holidays. This sweet white fudge is as easy to put together as it is beautiful to serve. -Jennifer Short, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 pounds (81 pieces).
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops. , Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 11mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
Steps:
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
- Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
- Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
AUNT DOT'S FUDGE
This is a super creamy, yummy fudge.
Provided by Marie Freeman
Categories Chocolate
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a heavy 4 qt. pot, bring to a boil the sugar, butter and milk. Then cut the heat back to medium and cook to the soft-ball stage. ( when a teaspoon full of the mixture is dropped into cold water, you can press it together to form a soft ball)
- 2. Stir in the vanilla and chocolate chips.
- 3. Beat with a hand mixer or by hand with a whisk until it looses the shine on the surface. Fold in the nuts.
- 4. Pour onto a cookie sheet to cool. Slice into 1 inch pieces. Can be frozen for a month so so easily. Store with parchment paper between the layers.
- 5. This recipe can easily be changed to other flavors by substituting other chips. Peanut butter, white chocolate, butterscotch. White chocolate is really good with cherries ( pretty too ). I use the candied cherries like you use for fruit cake. Maraschino cherries do not work, they are too juicy.
AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE
Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.
Provided by NanaRLL
Categories Candy
Time 30m
Yield 1 13x9 pan
Number Of Ingredients 8
Steps:
- Lightly butter or grease a 13x9 pan; set aside.
- Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
- Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
- Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
- Boil 12 minutes (more or less), stirring constantly.
- Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
- Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
- Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.
AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Aunt Betty's Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Candy
Time 25m
Yield 48 1 1/2
Number Of Ingredients 9
Steps:
- Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer).
- Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter.
- Beat mixture together until thick.
- Put in 9x13" pan, and refrigerate.
- Store in air tight container. I like to keep it refrigerated.
- Note: Cooking time is approximate.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 1.5, Cholesterol 2.1, Sodium 39.7, Carbohydrate 21.6, Fiber 0.5, Sugar 19.8, Protein 2.3
AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER
This is real old fashioned fudge made by boiing sugar, milk, and chocolate to the softball stage. It's tricky, but once you get it you won't make fudge another way. It took me a long time to get this right and I learned some tricks along the way which I'm sharing here.
Provided by Bondem777
Categories Candy
Time 30m
Yield 1 8x8 inch square pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Butter 1 8x8 inch square glass pan and set aside.
- melt chocolate in milk using sturdy, heavy bottomed pan.
- Stir in salt and sugar with wooden spoon until just mixed.
- Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
- Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
- When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
- Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
- Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.
Nutrition Facts : Calories 625.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 3.8, Sodium 283.7, Carbohydrate 111.3, Fiber 4.3, Sugar 104, Protein 8.8
AUNT NANCY'S PEANUT BUTTER FUDGE
Make and share this Aunt Nancy's Peanut Butter Fudge recipe from Food.com.
Provided by Mayniac May Family
Categories Candy
Time 25m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix in bowl- peanut butter and marshmellow cream and set to side.
- Mix sugar, butter, milk in saucepan and bring to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Mix everything together. (easier if you use a mixer on stir).
- Put in cookie sheet. (lined with a wax paper).
- Let cool and harden.
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