College Fudge Old Timey Chocolate Fudge Recipes

Steps:

• 1. In a medium size heavy saucepan, mix the sugar, cocoa and milk. Stir in the syrup and cook on medium heat, stirring until sugar has dissolved. Continue to cook, stirring only occasionally, until it reaches the soft ball stage. This normally takes about 20 minutes once boiling.
• 2. Remove from heat and do not stir. Set aside to cool. Once it's cooled down add the vanilla and butter and beat until it loses it's shiny look. Add nuts at this point if you so desire.
• 3. Quickly pour into a buttered small shallow glass dish. Allow to harden then cut.

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.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• 1. Set up a work area for tempering the fudge. I run about 3 inches of cold water in the sink and lay out a dish towel next to it. The water will be to quick cool the chocolate and then you set the pot on the towel and stir. ( the towel also keeps you from dripping water when you pour the chocolate.)
• 2. Coat a 8x12 pan (9x13 will be ok, too.) with butter and set next to towel.
• 3. Cut remaining butter and set aside.
• 4. In a 6 quart pot add sugar, cocoa powder and salt. DO NOT TURN ON THE HEAT YET !
• 5. Using the flat side of a spatula mix well. You do not want clumps.
• 6. Add both milks and stir til well mixed and there are no lumps. Turn heat on to medium high and bring to boil. Notice how it looks like there is not much in pot. Stir CONSTANTLY.
• 7. As the mixture heats up it will bubble up.
• 8. When it reaches a certain tempature it will start to go back down. It will start to really shine.
• 9. Every now and then do a water test. To do this, fill a glass with cold water and drop some fudge mixture into it.
• 10. When it reaches the softball stage remove from heat. Softball stage is when you can roll the drop into a soft ball.
• 11. Add vanilla extract and stir..it will bubble up some as it burns off the alcohol. Add butter and stir.
• 12. Now dip pot into water in sink for 4-5 seconds then place on towel and stir. Repeat several times.
• 13. Mixture will begin to thicken. Add nuts and stir.
• 14. Mixture will start to look a little dull..Hurry and pour into buttered pan. Sprinkle a little nuts on top if you want.
• 15. Let set up for 20 minutes then cut with a smooth bladed knife
• 16. Let cool completely before putting in a bag or tin. Otherwise it will sweat and not look so pretty... Enjoy !

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.