Mamas Old Fashion Hand Beaten Chocolate Pb Fudge Recipes

MOM'S HOMEMADE FUDGE

Steps:

• Lightly grease a 9x12 baking pan.
• Measure out all the ingredients before starting.
• Melt the butter in a large stock pot over medium heat.
• Add the sugar and evaporated milk, then stir to combine.
• Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
• Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.
• Beat vigorously for 3 minutes.
• Pour the fudge into the prepared pan and let set for 1 hour until completely set and cooled before cutting.

OLD-FASHIONED CHOCOLATE FUDGE

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.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

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 RECIPE

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.