AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
Steps:
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
- Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
- Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
AUNT GENEVA'S FUDGE
My aunt's fudge recipe is my very favorite. It's got a richer cocoa flavor than most fudge, and it doesn't require a candy thermometer.
Provided by JeriBinNC
Categories Candy
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, cocoa, milk, and butter in heavy saucepan.
- Bring to boil and boil for 5 minutes--no need to stir.
- Set pan in cold water and stir in nuts. Keep stirring by hand till it gets glossy and starts to stiffen up (this is the tricky part--knowing when to quit stirring!), then quickly spoon out onto wax paper into tablespoon-sized pieces.
- NOTE: If you are in doubt about when to stop stirring and start spooning, go ahead and stop. Better to have a couple of pieces of soft, sticky fudge than a whole pot full of crumbly fudge!
- I've never timed this, so the prep time is a guess. It's pretty quick, though! I'm also guessing on the yield.
Nutrition Facts : Calories 227.6, Fat 11.4, SaturatedFat 4.7, Cholesterol 17.4, Sodium 108.7, Carbohydrate 31, Fiber 1.4, Sugar 27.1, Protein 2.4
AUNT NANCY'S PEANUT BUTTER FUDGE
Make and share this Aunt Nancy's Peanut Butter Fudge recipe from Food.com.
Provided by Mayniac May Family
Categories Candy
Time 25m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix in bowl- peanut butter and marshmellow cream and set to side.
- Mix sugar, butter, milk in saucepan and bring to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Mix everything together. (easier if you use a mixer on stir).
- Put in cookie sheet. (lined with a wax paper).
- Let cool and harden.
AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER
This is real old fashioned fudge made by boiing sugar, milk, and chocolate to the softball stage. It's tricky, but once you get it you won't make fudge another way. It took me a long time to get this right and I learned some tricks along the way which I'm sharing here.
Provided by Bondem777
Categories Candy
Time 30m
Yield 1 8x8 inch square pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Butter 1 8x8 inch square glass pan and set aside.
- melt chocolate in milk using sturdy, heavy bottomed pan.
- Stir in salt and sugar with wooden spoon until just mixed.
- Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
- Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
- When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
- Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
- Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.
Nutrition Facts : Calories 625.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 3.8, Sodium 283.7, Carbohydrate 111.3, Fiber 4.3, Sugar 104, Protein 8.8
AUNT DOT'S FUDGE
This is a super creamy, yummy fudge.
Provided by Marie Freeman
Categories Chocolate
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a heavy 4 qt. pot, bring to a boil the sugar, butter and milk. Then cut the heat back to medium and cook to the soft-ball stage. ( when a teaspoon full of the mixture is dropped into cold water, you can press it together to form a soft ball)
- 2. Stir in the vanilla and chocolate chips.
- 3. Beat with a hand mixer or by hand with a whisk until it looses the shine on the surface. Fold in the nuts.
- 4. Pour onto a cookie sheet to cool. Slice into 1 inch pieces. Can be frozen for a month so so easily. Store with parchment paper between the layers.
- 5. This recipe can easily be changed to other flavors by substituting other chips. Peanut butter, white chocolate, butterscotch. White chocolate is really good with cherries ( pretty too ). I use the candied cherries like you use for fruit cake. Maraschino cherries do not work, they are too juicy.
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