Grandmas Over Seas 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.

GRANDMA'S PEANUT BUTTER FUDGE RECIPE

Steps:

• Butter an 8" square baking dish and line with a long sheet of parchment paper. Allow the long ends to stick up over two sides. These will be your handles to remove the fudge after it cools.
• In a large saucepan, combine sugar, cocoa powder, evaporated milk and corn syrup. Put over medium heat and stir constantly until sugar dissolves.
• Attach a candy thermometer or digital heat probe to the pan. Add 2 Tbsp butter to the pan and stir until melted. Bring to a boil and cook without stirring until thermometer reads 230 degrees. Remove from heat and add remaining butter, peanut butter and vanilla. Do not stir. Just let it sit for 10 minutes.
• Transfer mixture to bowl of a stand mixer with the paddle attachment. Beat on medium speed about 3 minutes, until it thickens and looks less. Be careful not to overmix.
• Pour into the prepared pan and smooth the top. If you like a little salt to go with your sweet, sprinkle a little coarse or Kosher salt on top of the fudge. Let come to room temperature then cover and refrigerate until cold. Pull the hardened fudge out of the pan using the "handles" and cut into 1" squares.

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!

MAMIE EISENHOWER'S FUDGE

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.

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 CREAMY PEANUT BUTTER FUDGE

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.

GRANDMA STRAIT'S FUDGE

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.

MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

Steps:

• In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
• Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
• Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

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.

GRANDMAS HOMEMADE FUDGE

Steps:

• Use 1 tsp butter to coat bottom andd sides of pot.
• Add sugar, cocoa, kayro syrup and milk. Bring to boil stirring constantly.
• Cook till temperature reaches 'soft ball' stage.
• Remove from heat and add remaining butter and vanilla.
• Cool till workable.
• Beat by hand till fudge loses the gloss.
• Pour into container sprayed with non-stick cooking spray.

GRANDMA'S OVER SEA'S FUDGE

Steps:

• 1. In a large mixing bowl (use a metal one cause it retains the heat) add both bags of choc. chips , marshmallow cream and Vanilla , set aside.
• 2. In a large sauce pan add : sugar , butter and canned milk.
• 3. Over med-high heat bring to a hard boil for 5 minutes ; a boil that you can't stir down.(I do mine on high heat and I use a timer) Stirring Constantly.
• 4. Pour hot mixture over top of chips and marshmallow in the large bowl.
• 5. QUICKLY stir up (I use a heavy wooden spoon.)until it's all melted and creamy. Stir in the the chopped walnuts.
• 6. Pour into a buttered 11x8.5 baking dish or two 8x8 pans.
• 7. Set aside and let cool. Once cooled ; cut into squares.
• 8. Change out the chocolate chips for peanut butter chips and make peanut butter fudge also!