Spoon Fudge Recipes

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VANILLA FUDGE



Vanilla Fudge image

A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 tablespoon cold unsalted butter, plus more for pan
1 1/2 cups heavy cream
3 cups sugar
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract

Steps:

  • Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
  • Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
  • Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
  • Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
  • Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.

SPOON FUDGE



Spoon Fudge image

This is a very soft fudge that Mom made when we were young. Rather than "pieces" of fudge, we got "spoonfuls". It's rich and chocolate-y, very candy-like.

Provided by Shawnee TX

Categories     Candy

Time 20m

Yield 24 serving(s)

Number Of Ingredients 8

2 cups sugar
3/4 cup evaporated milk
2 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
2 tablespoons butter
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
1 teaspoon vanilla

Steps:

  • Combine all ingredients except nuts and vanilla in a saucepan.
  • Stir over medium heat until the sugar is dissolved and the chocolate is melted.
  • Continue cooking until it reaches the soft ball stage (236 degrees) stirring occasionally to prevent sticking.
  • Remove from heat and let stand, without stirring, until the bottom of the pan is lukewarm.
  • Beat until the candy loses its gloss, then quickly stir in nuts and vanilla.
  • Pour into buttered 8" or 9" pan.
  • When cool, eat by the spoonful!

Nutrition Facts : Calories 101.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 4.8, Sodium 41.1, Carbohydrate 19.6, Fiber 0.4, Sugar 17.2, Protein 0.8

SPOON FUDGE



Spoon Fudge image

Provided by Damaris Phillips

Categories     dessert

Time 2h35m

Yield 32 pieces

Number Of Ingredients 9

Cooking spray, for the baking pan
1 1/2 cups corn syrup
1 cup sugar
3/4 cup whole milk
1/2 cup unsweetened cocoa powder
4 tablespoons unsalted butter
2 teaspoons Homemade Vanilla Extract, recipe follows, or store-bought vanilla extract
3 vanilla beans
8 to 12 ounces bourbon or vodka

Steps:

  • Spray the bottom of an 8-by-8-inch baking pan with cooking spray. Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan. Spray the pieces of parchment with cooking spray.
  • Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat. Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes. Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed. Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.
  • Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board. Peel off the parchment. Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper. Store in the refrigerator until ready to serve or up to 1 week.
  • Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.

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