Virginiafudge Recipes

EASY CHOCOLATE FUDGE

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.
• Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

VANILLA FUDGE

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.

20 BEST FUDGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fudge recipe in 30 minutes or less!

VIRGINIA FUDGE

Steps:

• Put ingredients into saucepan.
• Stir 2 to 3 minutes to blend thoroughly before starting to cook.
• Cook slowly stirring constantly.
• Wash sides of kettle down with mixture and continue to cook at 226 degrees.
• Pour out on marble and cool.
• When cool beat until creamy.
• Flavor with a teaspoon of vanilla.
• Shape into rolls and slice to serve.

VIRGINIA FUDGE

Steps:

• In a heavy 4 quart saucepan, combine milk, butter corn syrup and sugars.
• Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.
• If sugar crystals are present put a lid on saucepan for 2 minutes.
• Clip on candy thermometer.
• Cook to 234F or soft-ball stage.
• Cool to luke warm.
• Add vanilla.
• Stir with a wooden spoon until mixture thickens.
• Add nuts and continue stirring until candy loses its gloss.
• Scrape out onto plastic wrap.
• Pat into a loaf shape about 9x3 inches.
• Slice and serve, or wrap in plastic wrap and store in the refrigerator for several weeks.