Country Store Ginger Fudge Recipes

MAPLE GINGER FUDGE

Maple Ginger Fudge image

I combine two fall favorites--maple and ginger--in this sweet, smooth fudge. One piece just isn't enough!

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/4 pounds.

Number Of Ingredients 7

Ingredients

2 teaspoons plus 2 tablespoons butter, divided
2 cups sugar
2/3 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/2 cup chopped walnuts

Steps:

Line a 9x5-in. loaf pan with foil and grease the foil with 1 teaspoon butter; set aside. Butter the sides of a small heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and ginger. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. , Remove from the heat. Add maple flavoring and remaining butter (do not stir). Cool to 110° without stirring, about 1 hour. With a portable mixer, beat on low speed for 1-2 minutes or until fudge begins to thicken. With a clean dry wooden spoon, stir in walnuts until fudge begins to lose its gloss, about 5 minutes. , Spread into prepared pan. Refrigerate until firm, about 30 minutes. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 13mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

COUNTRY HOUSE FUDGE- MARTHA DIXON

Country House Fudge- Martha Dixon image

My Mom makes this amazing fudge every year at Christmas. It's very smooth, creamy, gooey and rich- not all dry and hard like alot of recipes I've tried. It's unlike any recipe I've found. You'll love it. You'll blow everyone away when you serve this! It calls for 4 cups nut meats but you can substitute those for whatever goodies you like (my all-time favorite is cherries). You can also add different flavorings to make your favorite! My Mom has made this with crushed cookie crumbs, nuts, coconut, peanut butter, caramel, cherries, raspberry flavor, mint flavor, rum flavor marshmallows... there are so many I can't remember them all. The recipe comes from a cookbook called "Martha Dixon's Copper Kettle Cook Book" from 1963. Martha Dixon was quite well-known at that time and had a cooking TV show that was really popular back then. There was no Food Network back then. It was Julia Child and later the Galloping Gourmet... remember them? Anyway, her show was on TV for several years. Some of you may remember her.

Provided by Realtor by day

Categories Candy

Time 20m

Yield 234 1 inch squares, 117 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 cups granulated sugar
1 teaspoon salt
1/2 cup butter
1 (12 ounce) can evaporated milk
1 (12 ounce) package semi-sweet chocolate chips
16 ounces german's sweet chocolate, broken up
1 (8 ounce) Hershey Bars, broken up (8 oz)
20 ounces marshmallow cream
2 teaspoons vanilla extract
4 cups nutmeats

Steps:

This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example, you could divide it into 4 portions and add cookie crumbs to one, peanut butter to one, cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time.
Boil together the sugar, salt, butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on).
Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended.
Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.

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