Grandma Straits Fudge Recipes

NEVER FAIL FUDGE

Steps:

• Line a 9x13 baking dish with buttered parchment paper. Set aside.
• In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
• Stir in marshmallow fluff and chocolate chips until smooth.
• Spread into prepared pan.
• Chill for a couple of hours in the fridge, until set.
• Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.

GRANDMA LORI'S OLD-FASHIONED FUDGE

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.

GRANDMA'S FUDGE RECIPE

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!