AUNTIE JEAN'S FUDGE
This is my Aunt Jean's recipe but I kinda perfected it through lots of years and the Food Network's help. Important tip: If you get the urge to stir before the temperatures are correct you will have grainy fudge. It will not be smooth tasting. It has something to do with heat and sugar having a bad reaction. (thanks to Alton...
Provided by Holly Davis
Categories Chocolate
Time 35m
Number Of Ingredients 5
Steps:
- 1. Take a heavy saucepan and add cocoa, milk and sugar. Heat on medium stir only until all mixed together and all the cocoa and sugar have disolved. Put your candy thermometer onto the side and make sure the end of it doesn't touch the bottom of the pan or you will not get a proper reading. Cook WITHOUT stirring until the candy thermometer reads soft ball stage. If you like firmer fudge cook until 238 degree. Once it reaches soft ball stage or 238 degrees remove from heat. Add cold butter and vanilla extract. DO NOT stir yet. Wait until the thermometer reads 110 degrees. Once at proper temperature stir or whip with wooden spoon until it loses its glossy sheen. Pour into a buttered pan or buttered deep dinner plate. Cut when firm usually when it is cool.
JEAN'S FUDGE
Jean is very dear friend that gave me this recipe when we worked together, she was a mentor, friend and colleague. The marshmallows make this recipe fail-proof easy. This is smooth and perfect every time.
Provided by Cindy Carnes
Categories Chocolate Fudge
Yield 15
Number Of Ingredients 7
Steps:
- Butter a 7 x 11 inch pan. Set aside.
- In a 3 quart saucepan, mix together sugar, condensed milk, butter or margarine, and marshmallows. Cook over low heat and bring to a boil. Boil 5-7 minutes. Remove from heat.
- Add vanilla, nuts, and chocolate chips. Stir until chips are melted.
- Pour into prepared pan. Cool. Cut.
Nutrition Facts : Calories 307 calories, Carbohydrate 51.8 g, Cholesterol 12.8 mg, Fat 11.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 45.4 mg, Sugar 48.5 g
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
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