SUPER EASY SEE'S FUDGE RECIPE
This See's Fudge Recipe is the easiest, most foolproof fudge recipe ever! It is never gets grainy and comes out perfectly every time.
Provided by Erica Walker
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
- Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
- Pour into a buttered 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.
Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 28 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)
Steps:
- Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
- Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
- Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
- Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
- Store in a sealed container on the counter for up to 3 weeks.
Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g
ERIC'S FUDGE
This recipe came to my grandmother by way of a man named Eric whom she worked with for many years at UCI Med Center. She speaks very highly of this fudge (having written and underlined the words "Very Good!" next to the recipe). Cook time is just chill time.
Provided by the_cookie_lady
Categories Candy
Time 3h10m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9" x 13" pan with foil.
- Melt chocolate chips, butterscotch chips, and peanut butter in a double boiler or in a non-stick pan over low heat.
- Stir until just beginning to melt.
- Pull the pan off the heat and stir until completely melted.
- Add the marshmallows and nuts (if desired), mixing well.
- Pour into the foil lined pan and chill until firm enough to be cut into squares.
Nutrition Facts : Calories 49.3, Fat 2.8, SaturatedFat 1.4, Sodium 14.7, Carbohydrate 6.1, Fiber 0.3, Sugar 5.1, Protein 0.8
FUDGE
Steps:
- In a bowl set over, but not touching, simmering water, or in a double boiler, combine the chocolate and butter. Stir until melted and smooth. Remove from the heat and add the sugar, egg, cream, and vanilla. Beat the fudge with an electric mixer on medium-low speed until smooth and well blended, about 5 minutes. Spoon the fudge into the prepared box or a buttered loaf pan. Let sit for 1 hour or so to harden. (Or go right ahead and eat some mixed into ice cream!)
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