PAPA'S FUDGE RECIPE - (4.1/5)
Provided by hicksofmarvin
Number Of Ingredients 7
Steps:
- Mix & heat to softball state, stirring constantly until a low boil. Add 1-tsp vanilla & 2 tablespoon peanut butter. Cool Mix with mixer from shiny until dull shine stage. Spread on platter, cut & chill.
PAPA'S FUDGE {KAYLA'S DEEP CHOCOLATE SEA SALT FUDGE}
An heirloom recipe from my friend Kayla. It's not overly sweet, melts in your mouth, has homemade marshmallow fluff (!!!) and is pure perfection with flaky sea salt on top... and it just feels like something really special when you make it and share it. I've been looking for a back pocket fudge recipe and by gosh I think we've found it friends.
Provided by robyn holland | sweetish.co
Number Of Ingredients 8
Steps:
- **Please don't start making the marshmallow fluff until you've read this entire fudge recipe at least twice.** Follow the recipe in it's entirety here, until you're ready to spread it out into the tin. (You'll use about 1/4th of the mixture, or 7 ounces / 215g)You'll pour 1/4th (7 ounces / 215g) of the marshmallow recipe into the fudge mixture, the rest of it into your cornstarch / powdered sugar pan and have them set to be mallows. Both Kayla and I have just eye-balled taking out 1/4th of the marshmallow mixture and never bothered to measure 7 ounces or 215g exactly. This fudge is magically forgiving so don't stress too much about this. The mess of measuring marshmallow fluff isn't something I want for you lol. But, knowing a few of you would like the exactness of it all, there you go. (7 ounces or 215g of fluff). Try not to be bummed that you'll have extra lumpy marshmallows left over when you make this fudge, it's a bonus. ;) (and will pair perfectly with this cocoa. *Note* - You'll want to prepare another 9x 13" pan just as this marshmallow recipe calls for to put the extra marshmallow cream in. So you'll use TWO 9x13" pans total here for this recipe.
- Have everything measured out for both the marshmallows, and the fudge ahead of time, before you do anything - and READ this recipe in it's entirety (the marshmallow recipe too! BEFORE you even begin.) This recipe is a bit of a dance, but you can do it. I'll lead.
- Prep one 9x13" pan with high sides or two 8" round pans. (That's perfect for gifting!) Whichever you choose, make sure to butter the dishes well. I lined my 9x13" dish with parchment paper for ease, and buttered the parchment paper - I buttered the side that the fudge would touch. (I use salted butter) Baker's tip: use the wrappers from your softened butter to grease!
- Get started on your marshmallow mixture. Follow the recipe up until the point where you pour the hot sugar mixture into your standing mixer. The marshmallow will take about 5-8 minutes to achieve that fluffy white texture that makes a marshmallow, so while that magic is happening - let's heat up the rest of the ingredients for the fudge.
- Grab a large heavy bottomed pot and combine: sugar, butter, salt and evaporated milk. Warm over medium heat, stirring until butter is melted and sugar is dissolved. Take your time here! You want everything incorporated well.
- Once fully combined, bring the mixture to a boil. Not a simmer--you really want it boiling. Boil for 5 minutes. So the timing of this should be perfect - you're boiling your fudge ingredients while the marshmallow fluff is whipping. This is nerve wracking I know, but just babysit this pot while your marshmallow fluff is whipping, have faith and you'll be good.
- While your fudge mixture is boiling check on the marshmallow fluff. It's probably finished,(you'll know it's done when you can comfortably touch the sides of the bowl and it's warm, but not hot) - if it's done, turn off the mixer. We've got to work quickly now so our marshmallow doesn't set too quickly.
- Pour your hot caramel-like fudge mixture into a very large bowl. Like huge bowl. Then scoop out about 1/4 of your marshmallow fluff into this very large bowl.
- Add chopped chocolate.
- Baker's Tip! Try buttering a spatula to get the marshmallow fluff out with ease.
- Stir continuously to combine chocolate and marshmallow. Once combined, add vanilla extract.
- Quickly pour your fudge into the prepared pan(s) and spread evenly as possibly. The fudge will begin to set, but don't worry! Crinkles are just fine. ????
- Now quickly pour your left over marshmallow fluff into your prepared pan. It will not fill the 9x 13" pan in it's entirety and the mixture will most likely be bumpy. Totally fun and fine.
- Add toppings while fudge is still warm. I love, LOVE a good generous Maldon salt sprinkle. If you want to keep it traditional, PaPa loved pecans. I think anything would work, though! Crushed peppermint with salt, crushed pretzels with salt...the possibilities are endless.
- Let cool completely and cut into squares. Devour straight from the pan.
DAD'S OLD FASHIONED FUDGE
Dad's Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad's funeral reception and the plate was wiped clean in minutes.
Provided by Heather
Categories Dessert
Time 16m
Number Of Ingredients 7
Steps:
- Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
- In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. (IMPORTANT See Note #1 below) Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
- Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.
- Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.
Nutrition Facts : Calories 163 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
GRANDDAD'S PEPPERMINT FUDGE
A peppermint take on a classic family fudge.
Provided by Ali Le Roy
Categories Chocolate Fudge
Time 2h35m
Yield 117
Number Of Ingredients 7
Steps:
- Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
- Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
- Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
- Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 22.9 mg, Sugar 11.1 g
PAPA'S HOT FUDGE SAUCE
My sister's father-in-law is known for his hot fudge over vanilla ice-cream. He told me that he has tinkered with the recipe and this is the final result. A very silky, thick fudge sauce.
Provided by Caryn
Categories Sauces
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, melt the butter. Add the sugar. Stir with a wooden spoon until incorporated (kind of a loose gold sugar ball).
- Add the 5 squares of semi-sweet chocolate. Stir until melted, and bring to a boil.
- Add the light corn syrup, 1/4 cup Half and Half, and salt. Stir until everything is incorporated but not smooth.
- Bring the chocolate mixture to a boil, stirring constantly so that it doesn't burn.
- Take the saucepan off the burner and immerse in cool water, while continually stirring the chocolate mixture, until the mixture is around room temperature.
- Put the saucepan back on the burner and bring the mixture back to a boil while stirring constantly. Add the vanilla.
- Remove saucepan from burner, and immerse in cool water, while continually stirring the chocolate mixture. The chocolate mixture will be silky in texture.
- Put the saucepan back on the burner to heat up. At this point you may add additional Half and Half to obtain your desired fudge sauce consistency.
- Note: Sauce stores well in the refrigerator (becomes solid). Heat up slowly in the microwave with a little bit of Half and Half to obtain the desired consistency.
- Note: I'm not sure exactly how many it serves though when Papa made it there were 10 of us (7 adults and 3 older kids) and we polished it off.
Nutrition Facts : Calories 327.1, Fat 18.6, SaturatedFat 11.5, Cholesterol 36.1, Sodium 167.7, Carbohydrate 43.2, Fiber 1.1, Sugar 36.9, Protein 1.3
DAD'S FUDGE
Years ago (possibly before I was even born), Dad decided that since he couldn't find a fudge recipe that incorporated the best of all of his favorite features to create his own recipe. This recipe is in response to a request on the boards. I made it today (twice to get the cooking directions written down for 'Zaar) in an attempt to accurately convey the directions, which have always been second nature to Mom and myself, but obviously would be inadequate to someone who had never seen it made. Initially, after discussing this with Mom, I planned to include candy thermometer directions, but after Dad's terminology with respect to candy thermometer terminology (my first batch today), I decided the traditional 'cold water test' we've always used would be best. Cook time does not include time to toast the nuts and is only approximate time of boiling the fudge. I hope you enjoy this recipe as much as the 'menfolk' in our family do--they can't stop eating this stuff...lol. If you reduce the cooking time to barely holding its form in the cold water test, it will make a delicious fudge frosting as well. Makes 1 8inch square or 8-inch round baking pan.
Provided by Cindy Lynn
Categories Candy
Time 20m
Yield 1 8inch pan, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
- Have hand held electric mixer set up and ready to use.
- Have butter, vanilla and nuts measured and ready to add.
- If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
- Set nuts aside to cool.
- Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
- Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
- Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
- Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
- Note: If mixture is spattering out of pan, reduce heat slightly.
- (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
- Remove from heat.
- Immediately add butter, vanilla and toasted nuts, if desired.
- Beat at high speed with electric hand-mixer until fudge begins to stiffen.
- Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
- Fudge will lose its gloss during this last step.
- While still warm, cut into desired servings.
- Garnish the top of each serving with a whole nut meats if desired.
- Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
- All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).
Nutrition Facts : Calories 151.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.7, Sodium 21.7, Carbohydrate 35.2, Fiber 0.6, Sugar 34.4, Protein 1
MOM'S CHRISTMAS FUDGE
This has been a Christmas staple in our house since the early 1980s. It's ridiculously easy and pretty yummy. (I use the plastic bag over my hand trick to smooth out the fudge.)
Provided by FrackFamily5 CACT
Categories Christmas Fudge
Time 2h20m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 16.6 g, Cholesterol 5.6 mg, Fat 7.3 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 3.3 g, Sodium 46.6 mg, Sugar 15.1 g
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