Grandmas Old Fashioned Fudge Recipes

GRANDMA STRAIT'S FUDGE

Steps:

• Grease an 8x8 inch baking pan. Set aside.
• In a medium saucepan combine sugar, condensed milk, butter and chocolate chips. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove chocolate mixture from heat and add marshmallow and nuts. Pour the fudge into the prepared pan, and let set.

GRANDMA LORI'S OLD-FASHIONED FUDGE

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.

AUNT JUNE'S OLD FASHIONED FUDGE

Steps:

• Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.
• Heat until the mixture reaches 240 degrees. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read thermometer. Don't stir during the cooking process. Once the temperature is reached, immediately remove the pan from the heat.
• Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
• Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
• Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch squares.

GRANDMA'S BROWN SUGAR FUDGE

Steps:

• Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
• Cook over medium-high heat until mixture reaches the "soft ball" stage (about 235 degrees).
• Remove from heat, and add butter & vanilla.
• Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
• Pour into buttered 9 x 13 glass pan.
• Let partially set and cut into squares.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.