Grandma Loris Old Fashioned Fudge Recipes

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OLD FASHIONED CREAMY COCOA FUDGE



Old Fashioned Creamy Cocoa Fudge image

This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making.

Provided by onlinepastrychef

Categories     Candy Recipes

Time 1h5m

Number Of Ingredients 8

2 cups sugar, (14 oz)
1 heaping Tablespoon cocoa*, (See Notes)
1 Tablespoon corn syrup, (light or dark. Any liquid sugar will work here such as maple syrup, honey or molasses)
1/2 teaspoon salt, (my addition. Rounds out the flavors and keeps the fudge from seeming too sweet)
1 cup whole milk, (8 oz)
1 Tablespoon butter
1 teaspoon vanilla
1 cup toasted pecan halves or pieces, (use whatever nut you prefer or leave them out altogether)

Steps:

  • Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
  • Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
  • Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
  • Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
  • Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
  • Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
  • Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
  • Dump in the pecans if using, and stir them in quickly.
  • Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
  • Allow the candy to set up for at least an hour before slicing with a sharp knife.
  • Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.

Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Sodium 34 grams sodium, Sugar 10 grams sugar

GRANDMA LORI'S OLD-FASHIONED FUDGE



Grandma Lori's Old-Fashioned Fudge image

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

2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1/4 cup margarine
1 1/2 cups milk
1 teaspoon vanilla

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

GRANDMA'S CREAMY PEANUT BUTTER FUDGE



Grandma's Creamy Peanut Butter Fudge image

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Provided by Chef John

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 64

Number Of Ingredients 5

1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

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.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g

GRANDMAS HOMEMADE FUDGE



Grandmas Homemade Fudge image

Make and share this Grandmas Homemade Fudge recipe from Food.com.

Provided by Suzanne in Beaver F

Categories     Candy

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

2 cups sugar
1 cup whole milk
2 teaspoons cocoa
1 teaspoon Karo syrup
1 teaspoon vanilla extract
4 teaspoons butter

Steps:

  • Use 1 tsp butter to coat bottom andd sides of pot.
  • Add sugar, cocoa, kayro syrup and milk. Bring to boil stirring constantly.
  • Cook till temperature reaches 'soft ball' stage.
  • Remove from heat and add remaining butter and vanilla.
  • Cool till workable.
  • Beat by hand till fudge loses the gloss.
  • Pour into container sprayed with non-stick cooking spray.

Nutrition Facts : Calories 78.1, Fat 1, SaturatedFat 0.6, Cholesterol 2.7, Sodium 10.1, Carbohydrate 17.5, Sugar 17.2, Protein 0.3

GRANDMA'S FUDGE SAUCE



Grandma's Fudge Sauce image

Grew up with this basic recipe and, for me, it is still one of the best.

Provided by Kevin Amy Kayla Ethan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 6

4 (1 ounce) squares unsweetened chocolate
½ cup butter
3 cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 (12 fluid ounce) can evaporated milk

Steps:

  • Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.

Nutrition Facts : Calories 527 calories, Carbohydrate 84 g, Cholesterol 44.2 mg, Fat 22.4 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 14 g, Sodium 280.6 mg, Sugar 79.9 g

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Top Asked Questions

How to make Grandma's Old Fashioned Fudge?
How to Make Grandma's Old Fashioned Fudge. In saucepan combine sugar, milk, salt, chocolate squares and corn syrup. Stir over low heat until sugar dissolves.
How do you cook Fudge at 240 degrees?
Stir 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 it 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.
How do you make chocolate fudge with milk?
Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil.
How do you make fudge with half and half?
In a 2-quart saucepan, combine the sugar, half and half, cocoa powder, salt, and corn syrup. (Everything except the butter and vanilla.) Stir 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 it into later. Heat until the mixture reaches 240 degrees.

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