OLD FASHIONED FUDGE RECIPE
This handed down fudge or toffee recipe will become a family favourite. Great around Christmas or Thanksgiving as an after-dinner treat.
Provided by Gav
Categories Baking
Time 10m
Number Of Ingredients 3
Steps:
- Butter a flat baking tray.
- Melt the butter in a saucepan and slowly add the sugar. When you can see the sugar just beginning to burn (little brown bits in it), then add the condensed milk.
- Now keep stirring with a wooden spoon (non-stop) - if you stop stirring, it will burn and you will have toffee stuck to the pan. It will change colour to light brown and then a darker brown. Keep stirring. Then at some point the mix will start to change texture.
- You will see what I mean - the mixture will start to change its consistency. At this point, and NO LATER, you pour it onto the baking tray. If you get it right, it should be fudge, and edible without breaking your teeth ☺️.
- If you get it wrong, the bottom of the pan will have dark brown burnt sugar residues, and you will have made toffee instead (also good !) The taste is the same, but it can break your teeth. The advantage is that the batch lasts longer, as the other consumers are away at the dentist ????.
- Before it has completely cooled mark into squares with a knife.
TOLL HOUSE® FAMOUS FUDGE
You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 2h20m
Yield 49
Number Of Ingredients 8
Steps:
- LINE 8-inch-square baking pan with foil.
- COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 11.7 g, Cholesterol 2.3 mg, Fat 3 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 21.6 mg, Sugar 10.7 g
AUNT JUNE'S OLD FASHIONED FUDGE
How to make fudge the old fashioned way: just minutes of your time plus a few dollars of pantry ingredients gives you a candy shop quality homemade chocolate fudge perfect for gifting (or keeping!)
Provided by Katie Shaw
Categories Dessert
Time 42m
Number Of Ingredients 7
Steps:
- Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix 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 the mixture 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. Once the temperature is reached, immediately remove the pan from the heat.
- Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
- Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
- Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch squares.
Nutrition Facts : Calories 120 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 81 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRANDMA LORI'S OLD-FASHIONED FUDGE
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
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
TRUSTY OLD FUDGE RECIPE
Fudge recipe from an OLD friend. For those of you who are experience in making fudge, you already know this.... no there is no cooking other than just melting the butter. I prefer to mix the ingredients in a bowl first then transfer to the pan.
Provided by j1m404
Categories Candy
Time 10m
Yield 1 pan, 16 serving(s)
Number Of Ingredients 6
Steps:
- prepare pan by buttering a 8x8 pan and set aside.
- Melt 1 stick of butter slowly in pan.
- Stir in cocoa.
- Stir in milk.
- Stir in vanilla.
- Stir in confectioners sugar.
- Mix well and then add nuts.
- Cover and let sit overnight.
Nutrition Facts : Calories 209.7, Fat 9.8, SaturatedFat 4, Cholesterol 15.8, Sodium 53.1, Carbohydrate 30.7, Fiber 1, Sugar 28, Protein 1.1
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