MAMIE EISENHOWER'S FUDGE
My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. -Linda First, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 17mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
MRS. MARGARET'S CHOCOLATE FUDGE
I'm not a fan of fudge, but this recipe is special. It's very smooth, delicious and easy to prepare. I talked a dear friend into giving it to me years ago...it was her signature recipe. Enjoy!!
Provided by Moseslakecooker
Categories Candy
Time 26m
Yield 5 pounds
Number Of Ingredients 9
Steps:
- Butter a 9 x 13 glass pan. Set aside.
- Boil Sugar, Milk, Butter and Salt in a medium pan over medium heat 6 minutes, stirring constantly. Remove from heat.
- In a large glass or metal bowl, break up Hershey bar. Add chocolate chips and marshmallow whip.
- Pour bowling sugar mixture into the bowl and mix until the chocolate is melted.
- Mix in chopped nuts and vanilla.
- Pour mixture into the 9 x 13 glass pan. Let cool.
- Invert cooled mixture onto waxed paper and cut into squares.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
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