Old Time Chocolate Fudge By Paula Deen Recipes

5-MINUTE FUDGE

Steps:

• Combine sugar, milk, butter, salt and chocolate chips in a saucepan and heat until chocolate is melted.
• Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.
• Yields approximately 16 to 24 pieces, or about 2 1/2 pounds of candy.
• A Note From the Test Kitchen: If you're having trouble with your fudge setting up, try combining the sugar, milk, butter and salt first, boiling for 5 minutes while stirring, and then add the chocolate and stir until melted. Follow the directions as written from there.

OLD TIME CHOCOLATE FUDGE BY PAULA DEEN

Steps:

• Butter a 1 1/2-quart glass dish.
• Mix sugar and cocoa; add syrup and milk.
• Cook in saucepan over medium heat until soft ball forms 234 to 240 degrees on a candy thermometer.
• Remove from heat.
• Add butter, nuts and vanilla.
• Beat with mixer or by hand.
• Pour into prepared dish and cut into squares.
• Work fast because mixture thickens quickly.

OLD-FASHIONED FUDGE PIE

Steps:

• Preheat oven to 375 °F.
• Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.
• Note from Paula: If you like a thicker pie, use 1.5x the filling ingredients, and bake at 375˚F for 40 minutes. It should jiggle a bit.

OLD FASHIONED FUDGE PIE

Steps:

• Preheat oven to 375.
• In a saucepan melt the stick of butter and the chocolate.
• Add a cup of sugar.
• Beat two eggs in a separate bowl.
• Take the chocolate mixture off of the stove and mix two tablespoons or so of the chocolate to the eggs to temper them.
• Now you can add the eggs to the chocolate without fear of them scrambling!
• Pour into a pie shell and bake at 375 for 20-25 minutes.

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.

PAULA DEEN'S 5 MINUTE FUDGE

Steps:

• Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
• Add in chocolate chips; cook until melted.
• Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
• Pour into a 8-inch pan. Cool cut into squares.