Grandmas Old Fashioned Fudge Recipes

GRANDMA'S PEANUT BUTTER FUDGE

Steps:

• Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
• Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. 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 from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

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 FUDGE RECIPE

Steps:

• Butter a flat baking tray.
• Melt the butter in a saucepan and slowly add the sugar. When you can see the sugar just beginning to burn (little brown bits in it), then add the condensed milk.
• Now keep stirring with a wooden spoon (non-stop) - if you stop stirring, it will burn and you will have toffee stuck to the pan. It will change colour to light brown and then a darker brown. Keep stirring. Then at some point the mix will start to change texture.
• You will see what I mean - the mixture will start to change its consistency. At this point, and NO LATER, you pour it onto the baking tray. If you get it right, it should be fudge, and edible without breaking your teeth ☺️.
• If you get it wrong, the bottom of the pan will have dark brown burnt sugar residues, and you will have made toffee instead (also good !) The taste is the same, but it can break your teeth. The advantage is that the batch lasts longer, as the other consumers are away at the dentist ????.
• Before it has completely cooled mark into squares with a knife.

GRANDMA'S BROWN SUGAR FUDGE

Steps:

• Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
• Cook over medium-high heat until mixture reaches the "soft ball" stage (about 235 degrees).
• Remove from heat, and add butter & vanilla.
• Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
• Pour into buttered 9 x 13 glass pan.
• Let partially set and cut into squares.

OLD FASHIONED CREAMY COCOA FUDGE

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.

OLD FASHIONED HARD FUDGE

Steps:

• Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.

GRANDMA'S OLD FASHIONED FUDGE

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 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.

OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)

Steps:

• Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
• Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
• Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
• Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
• Store in a sealed container on the counter for up to 3 weeks.

MILLIONAIRE FUDGE

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.