Mamas Old Fashion Hand Beaten Chocolate Pb Fudge Recipes

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

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.

MAMA'S OLD FASHION HAND BEATEN CHOCOLATE PB FUDGE

Steps:

• 1. In a meduim saucepan over a medium heat, combine both sugars, salt, cocoa, milk and cream; heat until sugar is dissolved.
• 2. Add butter and cook to 240F degrees F using a candy thermometer. NOTE: my mother never used a candy thermometer, she tested to a softball stage by dropping a small drop of the candy into water.
• 3. Remove from heat and add peanut butter and vanilla. NOTE: Add nuts at this point if desired.
• 4. Beat the mixture until it begins to stiffen, and loses its gloss. Pour into an 9 x 9-inch pan coated with butter; allow it to completely set. NOTE: you can use an 8 x 8-inch pan for a thicker/taller fudge. Cut into 1 inch squares.