GRANDMA'S OLD FASHIONED FUDGE
This recipe was passed down to me and it's one of the better recipes that I have tried. Long before marshmallow creme came into any recipe, this is a recipe that came out of a 1930's-1940's cookbook.
Provided by Lauri Myers
Categories Candies
Time 2h
Number Of Ingredients 8
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.
GRANNY'S FUDGE
When I make fudge, I like to make a 9 x 13 pan so I have plenty to share. This is really good. I keep it in the refrigerator. My DH likes it to sit out and get stale for weeks and then he likes it better. Men!!
Provided by Melaine
Categories Candy
Time 45m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, butter and milk in large saucepan.
- Let boil stirring frequently at medium heat until soft ball stage.
- Add chocolate chips.
- Remove from heat.
- Stir until chips dissolve.
- Add marshmallows, walnuts and vanilla.
- Stir well.
- Pour into 9 x 13 pan.
- Put in refrigerator to cool.
- Cut when hard.
Nutrition Facts : Calories 127.5, Fat 5.1, SaturatedFat 3.1, Cholesterol 9.3, Sodium 30.8, Carbohydrate 21.4, Fiber 0.3, Sugar 19.3, Protein 0.7
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
GRANNY'S CHOCOLATE FUDGE COOKIES
Yield 5 to 6 dozen
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine chocolate chips, butter and condensed milk. Heat on high setting until melted, stirring every 30 seconds. Add vanilla, flour and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 7 minutes, or until golden. Cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
GRANNYS CHOCOLATE FUDGE
My mom always has this during the holidays and any time we come for a visit. It is a no fail recipe.
Provided by debbies dishes
Categories Candy
Time 20m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, cook sugar, milk, marshmallows, butter and salt over medium heat stirring constantly until it reaches hard boil. When it starts boiling starting timing. Cook exactly 5 minutes.
- Take off heat and stir in vanilla, chocolate chips and pecans.
- Stir until chips are melted.
- Pour into a buttered 9x9 pan.
- Let cool. Cut into squares.
Nutrition Facts : Calories 374.6, Fat 16.2, SaturatedFat 6.5, Cholesterol 14.7, Sodium 103.4, Carbohydrate 59.6, Fiber 1.8, Sugar 53, Protein 2.8
CHOCOLATE FUDGE
Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency
Provided by Miriam Nice
Categories Snack, Treat
Time 35m
Yield Makes 15 - 16 pieces
Number Of Ingredients 6
Steps:
- Line an 18cm square tin with greaseproof paper.
- Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
- Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
- Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
- Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
- Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.
Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
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