CREAMY RICH WALNUT FUDGE
Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Provided by Food Network
Categories dessert
Time 35m
Yield 80 pieces
Number Of Ingredients 8
Steps:
- In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
- Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
BLACK WALNUT FUDGE
Make and share this Black Walnut Fudge recipe from Food.com.
Provided by Motley Oklahoman
Categories Candy
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 5-quart kettle/pot over medium heat, bring the sugars, half-and-half or cream, and corn syrup to a boil, stirring until the sugars dissolve and the mixture begins to boil. Reduce the heat to medium low. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook slowly, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F, with 234°F recommended).
- Remove from the heat. Add the butter, and walnuts, without stirring or shaking the pan. Cool to lukewarm (110°F), about an hour. Butter a pan.
- Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Pour into the buttered pan. Cool and cut into squares. Store in an airtight container.
CHOCOLATE WALNUT FUDGE
I love fudge and this is the best recipe I have.
Provided by LEEMA
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h
Yield 36
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch dish.
- Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
- In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
- Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 16.5 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 24.5 mg, Sugar 15.3 g
SENSATIONAL WALNUT FUDGE
This is the only fudge I make anymore. I receive raves and recipe requests whenever I serve it or give it as gifts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a microwave-safe bowl, melt chips; stir until smooth. Stir in the milk, confectioners' sugar, amaretto and salt. Stir in 2/3 cup walnuts. Pour into prepared pan; sprinkle with remaining walnuts. Chill for 2 hours or until firm. , 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 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SOUR CREAM WALNUT FUDGE
This white fudge is my all-time favorite. I first tried it on my birthday and had to request the recipe. To speed up the 8-minute beating time, I recruit "kitchen helpers" who take turns stirring the mixture - with the promise that they'll get some of the treats!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm. , 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 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
BUTTERY WALNUT FUDGE
I love fudge, but sometimes I just don't want all that chocolate....don't tell anyone I said that!!!! This is a great fudge, minus the chocolate. I found this recipe in TOH and did a make over on it to suit my taste. The original recipe calls for pecans, but we prefer walnuts in our fudge.
Provided by Jellyqueen
Categories Candy
Time 20m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine the butter, sugars, half and half and salt.
- Bring to a boil over medium heat.
- Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
- Remove from heat, stir in the vanilla and mix well.
- Stir in confectioner's sugar, then fold in walnuts.
- Spread mixture into a 8" square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
- Cover with plastic wrap and cool until room temperature.
- Cut into 1 inch squares and store in airtight container in refridgerator.
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