BRANDY ALEXANDER FUDGE
Smooth and creamy with out-of-this-world taste. I have been making this for at least 25 years. A real winner.
Provided by crazymom
Categories Candy
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, sugar and milk in a saucepan.
- Heat until 230 degrees on a candy thermometer.
- Remove from heat and stir in marshmallow creme.
- Pour half of the mixture into another pan.
- Add brandy.
- Stir in the white chocolate into the other pan until melted. Add Kahlua.
- Spread chocolate part into a small greased rectangular cake pan first, then the white chocolate; swirl together.
- Allow to cool.
- Cut into squares.
Nutrition Facts : Calories 385.6, Fat 16.1, SaturatedFat 9.9, Cholesterol 27.4, Sodium 93.1, Carbohydrate 61.5, Fiber 0.6, Sugar 55.5, Protein 2
BRANDY FUDGE
Found online. I add nuts to my fudge, but this recipe did not call for them. If you want nuts, add about 1/2 to 2/3 cups.
Provided by Chris Reynolds
Categories Candy
Time 25m
Yield 64 pieces
Number Of Ingredients 7
Steps:
- Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
- In a large 3 quart saucepan, combine sugar, cocoa, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
- Cool to 120°F Add brandy. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
Nutrition Facts : Calories 54.5, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.2, Sodium 6.4, Carbohydrate 11, Fiber 0.1, Sugar 9.7, Protein 0.3
OLD FASHIONED FUDGE
This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results.
Provided by JAYJOSE
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 50
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
- Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 8.4 g
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