BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 64
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch pan.
- Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING
This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.
Provided by Sandy
Categories Desserts Frostings and Icings Chocolate
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
- In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 70 g, Cholesterol 42.4 mg, Fat 14.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 273.7 mg, Sugar 51.5 g
BUTTERMILK FUDGE
Make and share this Buttermilk Fudge recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 25m
Yield 1 8x8 pan
Number Of Ingredients 6
Steps:
- Mix all ingredients EXCEPT nuts in heavy saucepan.
- Cook to soft ball stage on a candy thermometer, then 1 more notch.
- Remove from heat and add nuts.
- Stir for 2 minutes.
- Pour into greased 8x8 dish.
BUTTERMILK PEANUT BUTTER FUDGE
Steps:
- Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.
BUTTERMILK FUDGE
This recipe is form The Creative Christmas Kitchen by Leisure Arts from the Memories in the Making Series 1992 I have never seen another recipe like it and it is so creamy and yummy delicious.
Provided by LB in Middle Georgia
Categories Candy
Time 1h15m
Yield 48 pieces, 12 serving(s)
Number Of Ingredients 7
Steps:
- Butter sides of a large heavy saucepan or Dutch oven.
- Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
- Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
- attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
- Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
- Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
- Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
- Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
- Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
- Stir in nuts.
- Pour into a buttered 8- inch square pan. Cool completely.
- Cut into 1-inch squares.
- Store in an airtight container in refrigerator.
Nutrition Facts : Calories 210.4, Fat 7.8, SaturatedFat 5, Cholesterol 21.1, Sodium 194.2, Carbohydrate 35.6, Sugar 34.7, Protein 0.8
PECAN BUTTERMILK FUDGE
Provided by Alison Roman
Categories Candy Nut Tree Nut Pecan Edible Gift Candy Thermometer Buttermilk Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
- Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
- Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238°F (mixture will be pale golden and smell faintly of toffee), 6-8 minutes.
- Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5-8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
- DO AHEAD: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.
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- Butter sides of a large heavy saucepan or Dutch oven. Combine first 5 ingredients in a pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
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