Grandma Caths Homemade Fudge Recipes

AUNT JUNE'S OLD FASHIONED FUDGE

Steps:

• Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.
• Heat until the mixture reaches 240 degrees. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read thermometer. Don't stir during the cooking process. Once the temperature is reached, immediately remove the pan from the heat.
• Place butter and vanilla on top and allow to cool. Place the butter and vanilla on top of the fudge and allow it to cool. Do not mix or disturb the pan. Let it cool about. 20 minutes until the side of the pan is warm but not hot to the touch.
• Mix with a hand mixer until fudge begins to firm up. Using a hand mixer on medium-low, beat the fudge for 1-3 minutes until it just begins to firm up and lose its shine.
• Quickly pour into a buttered dish, cool, and cut. Once the fudge changes texture, immediately pour it into a dish to set. Work quickly. It if is not pourable, just scoop it out and flatten in the best you can. Allow it to cool for 20 minutes and cut into one-inch squares.

OLD FASHIONED HARD FUDGE

Steps:

• Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.

GRANDMA'S OLD FASHIONED FUDGE

Steps:

• 1. In saucepan combine sugar, milk, salt, chocolate squares and corn syrup.
• 2. Stir over low heat until sugar dissolves.
• 3. Cook until temperature reaches 238* or until the water test is proven (1 tsp. of mixture in a bowl of cold water is dropped in and forms a soft ball and when squeezed by fingers are flattened).
• 4. Remove from heat and drop in butter but do not stir then cool without stirring.
• 5. Add vanilla then with a wooden spoon beat until candy looses sheen then add nuts if desired.
• 6. Pour into a 8 x 8 square pan and cool completely and cut into squares.

GRANDMA'S FUDGE RECIPE

Steps:

• 1. Combine sugar and milk. Boil slowly (10) minutes. Remove from heat.
• 2. Add vanilla, unsweetened baker's chocolate and chocolate morsels, stir until completely melted.
• 3. Add butter. Stir until fudge is no longer glossy.
• 4. Pour into buttered 9 x 13 pan. Refrigerate until firm. Cut into squares and serve!

GRANDMAS HOMEMADE FUDGE

Steps:

• Use 1 tsp butter to coat bottom andd sides of pot.
• Add sugar, cocoa, kayro syrup and milk. Bring to boil stirring constantly.
• Cook till temperature reaches 'soft ball' stage.
• Remove from heat and add remaining butter and vanilla.
• Cool till workable.
• Beat by hand till fudge loses the gloss.
• Pour into container sprayed with non-stick cooking spray.