OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
FUDGE
I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.
Provided by Dana
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 46.2 g, Cholesterol 16 mg, Fat 22.5 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 11.6 g, Sodium 51.7 mg, Sugar 13.5 g
THE PRINCESS OF WALES' FUDGE
"Celebrity All-Occasion Cooking" Volume 1 & 2 are fundraising vehicles offered to non-profit charitable organizations. The biggest attracation in one of these volumes is Princess Diana's fudge recipe. This was posted in the May 25/85 issue of the Winnipeg Free Press.
Provided by Shar-on
Categories Candy
Time 55m
Yield 36 squares
Number Of Ingredients 4
Steps:
- Put sugar, butter and water into a large non-stick saucepan.
- Stir gently until sugar is dissolved.
- Add milk and bring to boil.
- Simmer on very low heat until mixture thickens and browns; this could take 45 minutes.
- Stir occasionally during simmering.
- Remove from heat; cool slightly and beat well.
- Pour into a 9x9x2 inch greased tray.
- Wait until it is set and cut into squares.
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
FUDGE ROYALE
This fudge has never failed, if you follow the recipe.
Provided by Georgia Watson
Categories Candies
Number Of Ingredients 7
Steps:
- 1. In a buttered pan, combine sugar, cocoa, and milk cooking until the sugar dissolves. The butter on the pan eliminates sugar crystal build up. Boil, and bring to a soft ball stage. Remove from heat, add butter, vanilla, beat until smooth, stir in peanut butter &/or nuts.
- 2. Pour onto a buttered cookie sheet or 11x7 casserole. Let set until firm. If for some reason it doesn't get hard, then you didn't cook it enough.
- 3. I have made these for Christmas and parties. Don't try to make 2 batches at the same time, unless you are better at multi-tasking than I am.
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