OLD FASHIONED FUDGE (SALLYE)
Someone was requesting the recipe for old-timey fudge. Here is a version I have used for years. It is a great holiday candy, and stores well.
Provided by sallye bates
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. Combine sugar, salt, chocolate, milk and corn syrup in large cast iron skillet (or heavy saucepan). Heat and stir just until the sugar dissolves and chocolate has melted Remove spoon, insert candy thermometer
- 2. Cook mixture on medium high heat without stirring until thermometer registers 238 degrees (or until mixture forms soft ball when teasponful is dropped into cold water) Remove from heat
- 3. Add butter and vanilla !!NO STIRRING YET!! Let cool on wire rack until temperature reaches 110 degrees (bottom of pan should feel lukewarm)
- 4. Add pecans Beat 10 to 15 minutes until fudges begins to thicken and loses its glossiness. Pour the fudge into buttered 9" square pan Let stand until set (which only takes 2-3 minutes) Immediately cut into squares Store in tightly covered container with parchment or waxed paper between each layer
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
OLD FASHIONED FUDGE
This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results.
Provided by JAYJOSE
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 50
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
- Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 8.4 g
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
GRANDMA LORI'S OLD-FASHIONED FUDGE
Make and share this Grandma Lori's Old-Fashioned Fudge recipe from Food.com.
Provided by Tonkcats
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3188.2, Fat 64.2, SaturatedFat 17.8, Cholesterol 51.2, Sodium 1008.2, Carbohydrate 650.1, Fiber 10.7, Sugar 599.3, Protein 23.2
More about "old fashioned fudge sallye recipes"
OLD-FASHIONED CHOCOLATE FUDGE - THE MOM 100
From themom100.com
4.4/5 (7)Category DessertCuisine AmericanTotal Time 20 mins
- Line an 8-inch square pan with foil or wax or parchment paper and grease the inside with softened butter.
- Combine the chocolate chips, condensed milk and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top.
- Let the fudge sit in a very cool dry place until the fudge has set, or if your room is warm, chill but only after it comes to room temperature, about 1 hour more.
- Cut into 1-inch squares and serve. Store in an airtight container for up to a week, or in the fridge if it’s not all that cool in your kitchen. Let come to room temp just before serving. Makes 64 pieces.
DAD'S SECRETS TO MAKING THE BEST OLD FASHIONED FUDGE
From thefedupfoodie.com
5/5 (36)Total Time 16 minsCategory DessertCalories 163 per serving
- Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
- In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
- Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.
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