Old Fashioned Buttermilk Fudge Recipes

OLD-FASHIONED CHOCOLATE FUDGE

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.

BUTTERMILK FUDGE

Steps:

• Butter sides of a large heavy saucepan or Dutch oven.
• Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
• attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
• Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
• Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
• Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
• Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
• Stir in nuts.
• Pour into a buttered 8- inch square pan. Cool completely.
• Cut into 1-inch squares.
• Store in an airtight container in refrigerator.

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.

OLD FASHIONED FUDGE

Steps:

• In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and 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. Stir occasionally.
• Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.

OLD-FASHIONED BUTTERSCOTCH FUDGE

Steps:

• In a large saucepan, bring sugar, milk and salt to a full boil for 5 minutes, stirring constantly. Remove from the heat. Place marshmallows, butterscotch chips and vanilla in a heat-resistant bowl; pour sugar mixture over, stirring until marshmallows are blended. Pour into a greased 9-in. square pan. Cool at room temperature. Melt chocolate chips in a double boiler or microwave; spread over fudge and immediately sprinkle with nuts. Cool before cutting into squares.