OLD FASHIONED HARD FUDGE
Sink your teeth into this decadent fudgy treat and let yourself be transported back to Grandma's house with this mouth-watering confection. Quick and easy-to-make, this rich and irresistible fudge will be a favorite for you and your family to savor.
Time 50m
Yield 2 lbs
Number Of Ingredients 6
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.
Nutrition Facts :
GRANDMA MILLIE'S WALNUT FUDGE
Make and share this Grandma Millie's Walnut Fudge recipe from Food.com.
Provided by ChristineMcConnell
Categories Low Protein
Time 5h30m
Yield 40 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 and toast walnuts for 5 minutes.
- In a large pot on medium high heat, mix sugar, milk, cocoa and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely. I've heard scoring the fudge a bit before it sets makes the final cutting smoother, of course I read that after I was done, but I'm just passing along that helpful info to you.
- Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in candy melt color of your choosing and allow to set completely before decorating.
- Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
Nutrition Facts : Calories 173.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 7.3, Sodium 30.2, Carbohydrate 33.3, Fiber 0.4, Sugar 32.4, Protein 1.2
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