Fudge Electric Skillet Recipe 55
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
MEXICAN SKILLET FUDGE
This recipe came from a women's magazine around 1960. It's been a family signature since a friend gave it to momma that many years ago. So far as I know, I'm the only one who still makes it... which is a shame! Friends who don't even like fudge ask me when I'm making it again. At church I'm known as 'the Fudge Lady' and it's just expected that I'll make this whenever there is a need to bring food. Even if the fudge is a little soft (roll it in crushed walnuts, or as my husband suggested, nuke for Hot Fudge Sundae sauce) or a bit hard, it's still smooth and excellent! So says the fans, anyway.
Provided by Nancy Carlson @mom2347
Categories Candies
Number Of Ingredients 8
Steps:
- Prep: butter one or two 7x11 biscut pan(s), or whatever size pan you have available. Obviously, the larger the pan, the thinner the finished product (which could be a good thing!). (update: I like to sprinkle a drop or two of water in the pan, then line it with plastic wrap, instead of the butter. Easier to remove the fudge.
- In an electric skillet, add the sugar, cinnamon and salt. Stir to combine. Add butter and milk, then stir again. Set skillet temp to the mark between 320 and 350. Stir frequently.
- When the syrup begins to bubble around the heat ring set digital timer to 5 minutes. Stir constantly, especially around the heat ring. I use a silicon spatula.
- After 5 minutes, turn temp to warm. Add vanilla. Stir. Add marshmallows and chips. Stir until both are melted. Remember to turn off the skillet!
- Pour (or spoon) into prepared pan. Let cool until almost set, then cut into desired size.
SKILLET PEANUT BUTTER FUDGE
Make and share this Skillet Peanut Butter Fudge recipe from Food.com.
Provided by Danny Beason
Categories Candy
Time 10m
Yield 1 8x8 sq pan, 25 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, milk and margarine in ur nonstick electric skillet.
- Set control dial at 300 deg.
- Bring to boil and boil 5 minute.
- ,stirring constantly.
- Turn skillet off.
- Add marshmallows, peanut butter and vanilla.
- Stir until marshmallows and peanut butter are melted and blended.
- Turn into a buttered 8-in square pan.
- Cool before cutting.
- Makes 2 lbs.
Nutrition Facts : Calories 174.6, Fat 8.9, SaturatedFat 1.8, Cholesterol 2.9, Sodium 94.4, Carbohydrate 21.6, Fiber 1.1, Sugar 18.3, Protein 4
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