DAD'S OLD FASHIONED FUDGE
Dad's Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad's funeral reception and the plate was wiped clean in minutes.
Provided by Heather
Categories Dessert
Time 16m
Number Of Ingredients 7
Steps:
- 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. (IMPORTANT See Note #1 below) 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.
- Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.
- 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.
Nutrition Facts : Calories 163 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
DAD'S FUDGE
Years ago (possibly before I was even born), Dad decided that since he couldn't find a fudge recipe that incorporated the best of all of his favorite features to create his own recipe. This recipe is in response to a request on the boards. I made it today (twice to get the cooking directions written down for 'Zaar) in an attempt to accurately convey the directions, which have always been second nature to Mom and myself, but obviously would be inadequate to someone who had never seen it made. Initially, after discussing this with Mom, I planned to include candy thermometer directions, but after Dad's terminology with respect to candy thermometer terminology (my first batch today), I decided the traditional 'cold water test' we've always used would be best. Cook time does not include time to toast the nuts and is only approximate time of boiling the fudge. I hope you enjoy this recipe as much as the 'menfolk' in our family do--they can't stop eating this stuff...lol. If you reduce the cooking time to barely holding its form in the cold water test, it will make a delicious fudge frosting as well. Makes 1 8inch square or 8-inch round baking pan.
Provided by Cindy Lynn
Categories Candy
Time 20m
Yield 1 8inch pan, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
- Have hand held electric mixer set up and ready to use.
- Have butter, vanilla and nuts measured and ready to add.
- If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
- Set nuts aside to cool.
- Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
- Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
- Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
- Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
- Note: If mixture is spattering out of pan, reduce heat slightly.
- (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
- Remove from heat.
- Immediately add butter, vanilla and toasted nuts, if desired.
- Beat at high speed with electric hand-mixer until fudge begins to stiffen.
- Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
- Fudge will lose its gloss during this last step.
- While still warm, cut into desired servings.
- Garnish the top of each serving with a whole nut meats if desired.
- Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
- All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).
Nutrition Facts : Calories 151.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.7, Sodium 21.7, Carbohydrate 35.2, Fiber 0.6, Sugar 34.4, Protein 1
ORANGE AND FENNEL FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line an 8-inch square glass baking dish with parchment paper. Butter the paper and set aside.
- In a medium saucepan over medium-low heat, combine the condensed milk, chocolate chips, butter and salt and cook, stirring constantly with a wooden spoon or rubber spatula, until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the orange zest and vanilla. Pour into the prepared baking dish and sprinkle with the fennel seeds. Press gently to make them stick if need be. Allow to chill completely in the refrigerator before slicing into squares, about 2 hours.
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
PAPA'S FUDGE RECIPE - (4.1/5)
Provided by hicksofmarvin
Number Of Ingredients 7
Steps:
- Mix & heat to softball state, stirring constantly until a low boil. Add 1-tsp vanilla & 2 tablespoon peanut butter. Cool Mix with mixer from shiny until dull shine stage. Spread on platter, cut & chill.
DAD'S FUDGE RECIPE
Provided by Greenbean
Number Of Ingredients 5
Steps:
- Mix sugar, margarine, milk. Bring to boil and then simmer for 5 minutes. Remove from heat and mix in chips. Add nuts, if desired. Spread in buttered pan and cool.
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
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