My Mothers Best Fudge Recipes

MY MOM'S FUDGE

Steps:

• Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine.
• Once boiling, reduce the heat to medium and boil for five minutes.
• Remove the mixture from the heat and whisk in the chocolate chips until melted.
• Whisk in the marshmallow fluff and vanilla extract.
• Pour the mixture into a 9x9 baking dish that has been lined with aluminum foil and sprayed with cooking spray.
• Let sit for several hours in the fridge before slicing to serve.
• Enjoy!

MAMIE EISENHOWER'S FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

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.

MOTHER'S FUDGE

Steps:

• Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

MOTHER'S BEST FUDGE CAKE

Steps:

• Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
• Cook over medium heat until mixture thickens.
• Set aside and cool.
• Preheat oven to 350F and grease/flour cake pan.
• Cream together shortening and 1 cup sugar.
• Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
• Combine until well blended.
• Add cooked ingredients - mixing well.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

MY MOTHER'S BEST FUDGE RECIPE

Steps:

• Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into when the fudge is finished.
• In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium-high heat.
• Heat to a boil and let it boil on low heat until it comes to a soft-ball stage.
• At this point, add the vanilla. Do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary.
• Add the chocolate chips and marshmallows. Start stirring quickly into the hot mixture.
• If you want nuts, add the nuts at this point.
• Pour it into the greased pan. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.

MOM'S CHRISTMAS FUDGE

Steps:

• Line a 9x13-inch pan with parchment paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
• Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
• Remove fudge from pan and cut into squares. Store in an airtight container.

MOTHER'S BEST FUDGE

Steps:

• Boil the sugar, butter, and milk for six minutes.
• Take it off the stove and add the marshmallows and chocolate chips.
• Add nuts.
• Put mixture in a pan and when cool cut into squares.