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Full Online Book HomeLearning KitchenCandy - Fudge - Fudge Recipes By Mona M
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Candy - Fudge -  Fudge Recipes By Mona M Post by :Tankdude Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2819

Click below to download : Candy - Fudge - Fudge Recipes By Mona M (Format : PDF)

Candy - Fudge - Fudge Recipes By Mona M

3/4 c margarine or butter
3 c sugar
2/3 c evaporated milk
1 pkg. (12 oz.) Chocolate Chips
1 jar (7 oz.) Marshmallow Cream
1c chopped nuts (optional)
1 tsp. vanilla


Mix margarine and milk in 2 1/2-3 qt. saucepan, bring to full boil, stirring constantly. Continue boiling 5 min. over med. heat or until candy thermometer reaches 234F, stirring constantly to prevent scorching. Remove from heat and gradually stir in chips until melted. Add remaining ingredients and mix well.
Pour into greased 9" or 13" x 9 " pans. Cool at room temperature and cut into squares.

Makes about 3 pounds.



Mimi's Old-Fashioned Fudge
(Makes 1 pound)

Butter, for the pan
3/4 cup milk
2 squares (2 ounces) Baker's unsweetened chocolate
1 cup sugar
1 tablespoon corn syrup
1/8 teaspoon salt
2 tablespoons butter
1-1/2 teaspoons vanilla
1/2 cup broken walnuts


Grease an 8- or 9-inch square pan with butter. Combine milk and chocolate in a heavy 4-quart saucepan; stir over low heat until the chocolate is melted. Add sugar, corn syrup and salt; stir constantly over medium-high heat until all the sugar is dissolved. As soon as the mixture comes to a boil, stop stirring. Use a wet towel to remove any of the grains of sugar adhered to the inside of the pan. Lower the heat, insert a
candy thermometer, and boil gently, without stirring, until the thermometer reaches 234 degrees (soft-ball stage).

Remove the pan from the heat and place it, without stirring, on a rack. Gently place the butter and vanilla on top of the mixture and let the fudge cool undisturbed until the thermometer registers 100 degrees. Remove the thermometer, add the broken walnuts, and begin beating the mixture with a wooden spoon. At
the point when the fudge is just beginning to lose its gloss and thicken, quickly spread it into the prepared pan. Using a spatula, spread the mixture quickly into the corners, then leave it alone - if you fuss with it too much, the fudge will not be creamy.

Using a large knife dipped in hot water, score the fudge into 36 or more squares. Let cool completely, then cut again. Store in an airtight container. For best flavor and texture, store the fudge at room temperature for 24 hours before serving.



Super Easy Fudge

1 pkg. (350g) semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/4 cups icing sugar
pinch salt
1 tsp vanilla
1/2 cup chopped nuts


In heavy saucepan, over low heat, melt chips with the milk; stir in the remaining ingredients. Spread evenly in waxed paper lined 8" square pan. Chill 2 to 3 hours until firm. Turn fudge on to cutting board; peel off paper; cut into squares. Store loosely covered at room temperature. Makes about 2 lbs. Fudge may be wrapped and frozen for up to 6 weeks. Thaw at room temp before cutting.

SUBMITTED BY KATHY-LYNN
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2/3 cup Hershey's Cocoa 3 cups sugar 1/8 tsp. salt 1 1/2 cups milk 1/4 cup butter or margarine 1 tsp. vanilla Lightly grease 8-or 9-inch square pan. Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk. Bring to a "bubbly" boil over medium heat, stirring constantly. Boil without stirring to 234 degrees F. (soft-ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110
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2 cups sugar 1/2 cup milk 1/2 cup light cream 1 tablespoon corn syrup 1/2 teaspoon salt 1 ounce square semisweet chocolate 1 tablespoon butter 1 teaspoon vanilla 1/4 cup walnuts In a large saucepan mix together sugar, milk, cream, corn syrup, salt and 1 square of chocolate (cut up). Cook over medium heat, until sugar dissolves and begins to boil. Cook to soft ball stage. Remove from heat. Cool to about 110 degrees. Add butter and vanilla. Beat until stiff and looses its gloss. Stir in walnuts and spread in a greased 8x8x2 pan. Cool completely. Cut into squares.
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