Grandma Duncans Fudge Recipes

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OLD FASHIONED CREAMY COCOA FUDGE



Old Fashioned Creamy Cocoa Fudge image

This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making.

Provided by onlinepastrychef

Categories     Candy Recipes

Time 1h5m

Number Of Ingredients 8

2 cups sugar, (14 oz)
1 heaping Tablespoon cocoa*, (See Notes)
1 Tablespoon corn syrup, (light or dark. Any liquid sugar will work here such as maple syrup, honey or molasses)
1/2 teaspoon salt, (my addition. Rounds out the flavors and keeps the fudge from seeming too sweet)
1 cup whole milk, (8 oz)
1 Tablespoon butter
1 teaspoon vanilla
1 cup toasted pecan halves or pieces, (use whatever nut you prefer or leave them out altogether)

Steps:

  • Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
  • Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
  • Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
  • Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
  • Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
  • Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
  • Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
  • Dump in the pecans if using, and stir them in quickly.
  • Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
  • Allow the candy to set up for at least an hour before slicing with a sharp knife.
  • Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.

Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Sodium 34 grams sodium, Sugar 10 grams sugar

GRANDMA STRAIT'S FUDGE



Grandma Strait's Fudge image

This was my Grandmother's recipe for fudge that she sold in her candy shop. It is the best fudge I have had and it is very easy to make. If pecans aren't your forte, substitute walnuts or almonds!

Provided by O0SHAUNA0O

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 12

Number Of Ingredients 6

4 cups white sugar
1 (14 ounce) can sweetened condensed milk
½ cup butter
2 cups semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
¾ cup chopped pecans

Steps:

  • Grease an 8x8 inch baking pan. Set aside.
  • In a medium saucepan combine sugar, condensed milk, butter and chocolate chips. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove chocolate mixture from heat and add marshmallow and nuts. Pour the fudge into the prepared pan, and let set.

Nutrition Facts : Calories 671.9 calories, Carbohydrate 116.5 g, Cholesterol 31.4 mg, Fat 23.6 g, Fiber 2.7 g, Protein 5.4 g, SaturatedFat 12.1 g, Sodium 109 mg, Sugar 108.5 g

GRANDMA'S CREAMY PEANUT BUTTER FUDGE



Grandma's Creamy Peanut Butter Fudge image

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Provided by Chef John

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 64

Number Of Ingredients 5

1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

Steps:

  • Sift sugar through a fine-mesh strainer into a large bowl.
  • Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  • Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
  • Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g

GRANDMA'S OLD FASHIONED FUDGE



Grandma's Old Fashioned Fudge image

This recipe was passed down to me and it's one of the better recipes that I have tried. Long before marshmallow creme came into any recipe, this is a recipe that came out of a 1930's-1940's cookbook.

Provided by Lauri Myers

Categories     Candies

Time 2h

Number Of Ingredients 8

2 c sugar
1 c milk
1/2 tsp salt
2 squares unsweetened chocolate
2 Tbsp corn syrup, light
2 Tbsp butter, room temperature
1 tsp vanilla extract
1/2 c nuts (pecan are the best~~optional)

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



Grandma's Fudge Recipe image

This is a smooth rich chocolate fudge that my Grandmother had in an old cookbook.

Provided by Dawn Ballou

Categories     Chocolate

Time 30m

Number Of Ingredients 7

4 1/2 c granulated sugar
1 can(s) evaporated milk
1 stick butter
3 c semi-sweet chocolate morsels
1 oz unsweetened baker's chocolate
1 tsp vanilla extract
1 c walnuts or pecans, chopped (optional)

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!

GRANDMA'S CHOCOLATE FUDGE FROSTING



Grandma's Chocolate Fudge Frosting image

Another recipe from my grandma. I still remember making this with her as a little girl. Rich and creamy!

Provided by startnover

Categories     Dessert

Time 15m

Yield 1 batch of frosting

Number Of Ingredients 4

1 cup sugar
1/3 cup milk
5 tablespoons butter or 5 tablespoons margarine
1 cup semi-sweet chocolate chips

Steps:

  • Put first three ingredients in a sauce pan.
  • Bring to a boil, while stirring constantly.
  • Remove from heat and add chips.
  • With a wire whip beat until creamy and cooled.
  • Add chopped pecans if desired.

Nutrition Facts : Calories 2141.5, Fat 111, SaturatedFat 68.1, Cholesterol 164, Sodium 567.2, Carbohydrate 311.1, Fiber 9.9, Sugar 291.2, Protein 10.3

GRANDMA LORI'S OLD-FASHIONED FUDGE



Grandma Lori's Old-Fashioned Fudge image

Make and share this Grandma Lori's Old-Fashioned Fudge recipe from Food.com.

Provided by Tonkcats

Categories     Candy

Yield 1 serving(s)

Number Of Ingredients 6

2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1/4 cup margarine
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Lightly grease an 8 or 9-inch square pan.
  • Combine dry ingredients in heavy 4 quart saucepan.
  • Stir in milk.
  • Bring to a "bubbly" boil over medium heat, stirring constantly.
  • Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
  • Beat with wooden spoon until thickens and loses gloss.
  • Quickly spread in prepared pan.

Nutrition Facts : Calories 3188.2, Fat 64.2, SaturatedFat 17.8, Cholesterol 51.2, Sodium 1008.2, Carbohydrate 650.1, Fiber 10.7, Sugar 599.3, Protein 23.2

THESE DUNCAN HINES HACK RESULTS IN THE MOST IRRESISTIBLE CHOCOLATE CAKE



These Duncan Hines Hack Results in the Most Irresistible Chocolate Cake image

Number Of Ingredients 10

1 box Duncan Hines Devil's Food Cake Mix
1 box instant chocolate pudding
½ cup brewed coffee (1 teaspoon instant coffee in ½ cup hot water)
4 eggs
1 cup Tofutti sour cream or mayonnaise
½ cup oil
½ cup dark rum or any liqueur of your choice
2 cups chocolate chips
1 (8 ounce) container Rich's Whip
1 cup chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients together except for chocolate chips. After thoroughly mixed, stir in chocolate chips.
  • Pour into greased bundt pan. Bake for 55-60 minutes.
  • Meanwhile, prepare the ganache. Warm the whipped topping in a saucepan or microwave. Place chocolate chips in a bowl. Pour hot whipped topping over chocolate chips and wait a minute to allow the chocolate chips to melt. Mix until smooth. Pour over cooled cake.

MILLIONAIRE FUDGE



Millionaire Fudge image

The perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.

Provided by Kay Little

Categories     Desserts

Time 2h20m

Number Of Ingredients 5

3 (12 oz bags) semi-sweet chocolate chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1-1 1/2 cups chopped pecans (optional)

Steps:

  • Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
  • In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
  • In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
  • Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
  • The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
  • Cool completely before moving them to a container.

Nutrition Facts : Calories 119.80, Fat 3.82, SaturatedFat 1.03, Carbohydrate 21.87, Fiber 0.48, Sugar 21.19, Protein 0.95, Sodium 8.82, Cholesterol 2.23

GRANDMA'S FUDGE CAKE



Grandma's Fudge Cake image

If you really like chocolate you're gonna love this. I will drive 500 miles to grandma's just for this cake.

Provided by Joyce Fox

Categories     Layer Cake From a Mix

Yield 12

Number Of Ingredients 12

1 (18.25 ounce) package chocolate cake mix
1 ½ cups milk
8 tablespoons all-purpose flour
1 ¼ cups butter
5 tablespoons shortening
1 ½ cups white sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
1 pinch salt
1 cup white sugar
¼ cup milk
¼ cup butter

Steps:

  • Bake chocolate cake mix according to package directions for two 9 inch layers. Let cakes cool then split layers in half.
  • In a saucepan mix 1-1/2 cups milk with 8 tablespoons flour, cook until thick and set aside to cool.
  • Beat 1 1/4 cup of butter and 5 tablespoons shortening until fluffy. Add 1-1/2 cups sugar and mix well. Stir in the flour mixture. Beat until mixture stands in peaks. Stir in vanilla.
  • Spread this mixture between the cake layers and refrigerate for 2 hours.
  • In a saucepan combine cocoa, 1 cup sugar, salt, 1/4 cup milk, and 1/4 cup butter. Cook over low heat and bring to a boil. Boil mixture for one minute, do not stir. Remove from heat and add 1 teaspoon vanilla and beat until thick, this may take a few minutes. Once thick pour mixture over cooled cake and let drizzle down sides of cake and over top. Keep cake refrigerated.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 79.8 g, Cholesterol 63.9 mg, Fat 36.1 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 17.9 g, Sodium 534 mg, Sugar 59.9 g

GRANDMA DUNCAN'S FUDGE



GRANDMA DUNCAN'S FUDGE image

Number Of Ingredients 8

1 - 12oz pkg chocolate chips
3 squares sweet chocolate
1 8oz jar marshmallow cream
2 cups broken walnuts
3 cups sugar
pinch of salt
2 TBSP butter
1 can evaporated milk

Steps:

  • Combine chocolate chips, sweet chocolate, marshmallow cream & walnuts in large bowl. Combine sugar, salt, butter and evaporated milk in large saucepan. Heat to boiling, stirring constantly, boil for 6 minutes. Pour over chocolate chip mixture, mix well. Pour in 13x9x2 buttered pan. Let stand for a few hours - cut and serve.

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