FAMOUS FUDGE
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I would very much like to try this fudge, but I know I don't have the arm strength to pull it off. I may try it with my heavy-duty mixer; what's the worst that could happen? Anita Stewart, the author of the cookbook and the daughter of the recipe's originator, says you can use this recipe to make chocolate fudge: "Add 3 coarsely diced squares of semisweet chocolate to the final mixture to make a creamy chocolate variation."
Provided by Lennie
Categories Candy
Time 30m
Yield 36 squares
Number Of Ingredients 6
Steps:
- Butter a 9-inch square pan and set aside.
- In a heavy saucepan, combine sugar, corn syrup, milk and butter and then bring to a boil over medium heat, stirring constantly to dissolve sugar.
- Insert a candy thermometer so that it doesn't touch the bottom of the pan and cook, without stirring, until temperature reaches 238F (115C) or soft-ball-stage, watching very carefully during the final minutes of cooking.
- Remove from heat and stir in vanilla and the nuts, if using.
- With a wooden spoon and a lot of elbow grease, beat fudge until it begins to thicken, about 7 to 10 minutes.
- Pour into prepared pan and let cool; score with a sharp knife into squares or bars before the fudge is fully set.
Nutrition Facts : Calories 87.3, Fat 1, SaturatedFat 0.7, Cholesterol 2.8, Sodium 14.9, Carbohydrate 20.1, Sugar 18.5, Protein 0.1
FABULOUS FUDGE
Provided by Anne Thornton, Host of Dessert First
Time 3h20m
Yield about 64 squares
Number Of Ingredients 6
Steps:
- Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
- Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
- Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
- Pop out of the pan and cut into little pieces.
CARNATION FAMOUS FUDGE
Make and share this Carnation Famous fudge recipe from Food.com.
Provided by Karen in KS
Categories Candy
Time 22m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8 inch baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in a medium saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil, stirring constantly for 4-5 minutes.
- Remove from heat.
- Stir in marshmallows, chocolate chips, nuts and vanilla extract.
- Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared pan.
- Refrigerate for 2 hours or until firm.
- Lift from pan and remove foil.
- Cut into pieces.
Nutrition Facts : Calories 146, Fat 6.3, SaturatedFat 2.9, Cholesterol 4.6, Sodium 43, Carbohydrate 23.6, Fiber 0.8, Sugar 20.7, Protein 1.2
FAMOUS FUDGE
Make and share this Famous Fudge recipe from Food.com.
Provided by Mary in LA.
Categories Candy
Time 30m
Yield 49 pieces
Number Of Ingredients 8
Steps:
- line 8 inch square baking pan with foil.
- Combine sugar,evaporated milk,butter and salt in medium 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,vanilla extract and nuts, if desired.
- 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 For MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11. 5 oz pkg) milk chocolate morsels for semi-sweet morsels For BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11 oz pkg) butterscotch-flavored morsels for semi-sweet morsels.
- For PEANUTTY CHOCOLATE FUDGE: Substitute 1 2/3 cups (11 oz pkg) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.
Nutrition Facts : Calories 79.5, Fat 3.4, SaturatedFat 1.6, Cholesterol 2.6, Sodium 21.1, Carbohydrate 11.9, Fiber 0.6, Sugar 10, Protein 0.7
ELISA'S FAMOUS FUDGE
This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!
Provided by Elisa
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8-inch square dish with foil.
- In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
- Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 13.4 g, Cholesterol 2.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 25.6 mg, Sugar 11.7 g
FAMOUS MILK CHOCOLATE FUDGE
Make and share this Famous Milk Chocolate Fudge recipe from Food.com.
Provided by JMigs0
Categories Candy
Time 2h15m
Yield 20-25 bars
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 completely melted.
- Pour into prepared pan; refrigerate for 2 hours or until firm.
- Lift from pan; remove foil.
- Cut into pieces.
Nutrition Facts : Calories 129.5, Fat 4.6, SaturatedFat 1.7, Cholesterol 6.1, Sodium 52.4, Carbohydrate 21.9, Fiber 0.4, Sugar 19.4, Protein 1.1
BEST EVER FUDGE
Make and share this Best Ever Fudge recipe from Food.com.
Provided by Annie
Categories Candy
Time 30m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix together sugar, evaporated milk, and 2 sticks (1 cup) butter in electric skillet at 250 degrees until comes to a boil.
- Time and stir for 10 minutes.
- Unplug skillet.
- Add Hershey bar and chocolate chips, stirring until smooth.
- Add marshmallow creme and stir until smooth.
- Add walnuts and vanilla and mix well.
- Pour into greased 9 x 13 baking pan.
- Cool and cut into serving pieces.
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
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- Walnut Fudge. For this nutty fudge, you need one pot, one pan, and 45 minutes. Just melt the ingredients, combine well, add the walnut, cool, and enjoy! Although it seems plain in its preparation the final result is rich and complex.
- Cappuccino Fudge. Chocolate and coffee are a match made in heaven! Try this adult-flavored fudge and serve it with an espresso shot for an extra dose of pick-me-up goodness.
- Microwave Fudge. If you have 13 minutes and a microwave-safe dish, this is the dessert for your next dinner party or family night. Try it with different kinds of chocolate, sprinkle with pink or coarse sea salt, or add white chocolate chips before cooling as decoration.
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- Grease a 9x13 inch pan and preheat your oven to 350 degrees F.In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 2 ounces unsweetened chocolate over medium heat. (You can sub 3/4 cup cocoa.) Use a wooden spoon to stir together and then remove from the heat.Add 2 cups sugar and 1/4 teaspoon salt.Add 2 teaspoons vanilla.Stir in 1 and 1/2 cups flour until barely combined.Add 4 eggs.
- I mean, if you want to ruin your brownies. :)Spread the batter into the prepared pan. (Press the walnuts into half the pan at this point, if you are going halfsies.)Bake at 350 for about 20-22 minutes.
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- 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 48 pieces.
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- JoAnn’s Fudge, Mackinac Island, Michigan. JoAnn’s has been in business since 1969; today there are two Mackinac Island locations as well as one in Mackinaw City.
- Aaron Murdick’s Fudge, Frankenmuth and Mackinaw City, Michigan. The Murdick family are the kings of fudge, and this offshoot, with locations in Frankenmuth and Mackinaw City, carries on the family legacy in a great way.
- The Mill Fudge Factory & Ice Cream Café, Bristol, New Hampshire. Located in a charming former grist mill in the Lakes Region of New Hampshire, The Mill makes its fudge using an old family recipe and ingredients including Cabot butter and Callebaut Belgian dark chocolate.
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- JoAnn’s Fudge. Mackinac Island, United States of America. 7408 Main St. Recommended by Dan Myers and 7 other food critics. "The fudge here is classic and simple, and just about perfect."
- Z. Cioccolato. San Francisco, United States of America. 474 Columbus Ave. Recommended by Dan Myers and 5 other food critics. "America’s 25 Best Fudge Shops: Z. Cioccolato - Its fudge comes in some varieties you won’t find anywhere else in America.
- Aunt Leah’s Fudge. Nantucket, United States of America. 16 Straight Wharf #3. Recommended by Martha Stewart and 5 other food critics. "Throw a box of famous Aunt Leah’s Fudge into your Nantucket basket handbag before leaving the Massachusetts island."
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- Coat with nonstick spray. Set aside.In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk.
- Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.Bring to a full rolling boil, stirring constantly with a long wooden spoon.
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