OLD FASHIONED CHOCOLATE FUDGE
Make and share this Old Fashioned Chocolate Fudge recipe from Food.com.
Provided by Kathy Sterling
Categories < 60 Mins
Time 45m
Yield 36 Pieces, 36 serving(s)
Number Of Ingredients 7
Steps:
- Line 8 or 9 inch square pan with foil.
- Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
- Stir in whole milk.
- Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
- Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
- Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
- Stir in pecans.
- Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
- Quickly spread into prepared pan.
- Cool completely.
- Cut into square.
- Store in a tightly covered container at room temperature.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
OLD FASHIONED CHOCOLATE FUDGE
Make and share this Old Fashioned Chocolate Fudge recipe from Food.com.
Provided by Tina Klein
Categories Candy
Time 35m
Yield 1 Pan
Number Of Ingredients 6
Steps:
- Completely mix sugar& cocoa together in large non-stick pan.
- Add milk and stir'til completely mixed in with cocoa mixture.
- Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer.
- Stir in butter and vanilla.
- (If desired stir in nuts, now).
- Pour into greased 9x9x2-inch pan.
- Chill'til hardened, cut into desired size pieces.
Nutrition Facts : Calories 3291.8, Fat 77, SaturatedFat 27, Cholesterol 98.7, Sodium 901.7, Carbohydrate 658, Fiber 14.3, Sugar 600.2, Protein 32.1
OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE
How can you go wrong with Peanut Butter and Chocolate? My mom got this recipe from the church we went to when I was a kid.. brings back lots of memory's.
Provided by darstrst
Categories Candy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, cocoa, milk, salt and vanilla in saucepan.
- Mix well, bring to boil over low heat.
- Let boil until definite ball forms in cold water.
- Remove from heat.
- Add butter and peanut butter.
- Stir well, pour into pan, cut in squares. Cool.
OLD FASHIONED CHOCOLATE FUDGE
Posted by request. A creamy, smooth "old fashioned" cooked chocolate fudge candy. Cooking time is approximate. Times do not include cooling time. ---------------------------------------------------------------------------------------- NOTE: Soft-Ball Stage - 235° F-240° F At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. For more info, see: The Cold Water Candy Test - http://www.exploratorium.edu/cooking/candy/sugar-stages.html
Provided by Dee514
Categories Candy
Time 25m
Yield 1 Pound (16 ounces)
Number Of Ingredients 8
Steps:
- Mix in a sauce pan the chocolate, brown and granulated sugars, milk and corn syrup.
- Stir over low heat until sugar is dissolved.
- Cook, stirring occasionally (to prevent scorching) to the soft ball stage (234°-240°F on a candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
- During cooking, occasionally wash down crystals from sides of pan.
- Remove from heat, add the butter and let stand until mixture is cool.
- Do not jar the pan or stir during cooling.
- When cool, beat until candy begins to lose its glossy appearance.
- Add the vanilla extract and nuts.
- Pour into a greased 8x8x2-inch pan and allow to cool completely.
- Cut into squares.
- Makes about 1 pound of candy.
Nutrition Facts : Calories 3136.2, Fat 129.5, SaturatedFat 46.2, Cholesterol 85.4, Sodium 1269.6, Carbohydrate 503.6, Fiber 21.7, Sugar 428.9, Protein 37
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
OLD-FASHIONED CHOCOLATE FUDGE RECIPE
Make and share this Old-Fashioned Chocolate Fudge Recipe recipe from Food.com.
Provided by Halcyon Eve
Categories Candy
Time 2h
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8 inch square pan, or line pan with heavy-duty foil and grease foil.
- In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.
- Add in the sugar, corn syrup and salt.
- Stir continuously until mixture is boiling.
- Reduce heat and continue to cook - without stirring - until mixture reaches 230* F on a candy thermometer. (If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.).
- Remove from heat as soon as mixture has reached desired temperature.
- Add in the vanilla essence and the butter, but do not stir.
- Allow mixture to cool in saucepan until it reaches 110* F on your candy thermometer. (If you don't have a candy thermometer, cool mixture until it is lukewarm.).
- Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).
- Pour into pan. Allow mixture to stand until cool and hard.
- Turn fudge out of the pan and onto a cutting board and cut into squares.
Nutrition Facts : Calories 122.5, Fat 3, SaturatedFat 1.9, Cholesterol 4, Sodium 29.9, Carbohydrate 25.1, Fiber 0.5, Sugar 22.7, Protein 0.8
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