Grammas Fudge Roll Recipes

Steps:

• In large pan mix sugar, milk and margarine.
• Boil until soft ball stage, about 8 minutes of a rolling boil.
• Remove from heat and quickly add remaining ingredients.
• Mix well.
• Spread in 9x13 pan greased.
• Let set.
• Makes about 5 pounds.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

Steps:

• 1. Combine sugar and milk. Boil slowly (10) minutes. Remove from heat.
• 2. Add vanilla, unsweetened baker's chocolate and chocolate morsels, stir until completely melted.
• 3. Add butter. Stir until fudge is no longer glossy.
• 4. Pour into buttered 9 x 13 pan. Refrigerate until firm. Cut into squares and serve!

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.

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Steps:

• 1. In saucepan combine sugar, milk, salt, chocolate squares and corn syrup.
• 2. Stir over low heat until sugar dissolves.
• 3. Cook until temperature reaches 238* or until the water test is proven (1 tsp. of mixture in a bowl of cold water is dropped in and forms a soft ball and when squeezed by fingers are flattened).
• 4. Remove from heat and drop in butter but do not stir then cool without stirring.
• 5. Add vanilla then with a wooden spoon beat until candy looses sheen then add nuts if desired.
• 6. Pour into a 8 x 8 square pan and cool completely and cut into squares.