Regalfudge Recipes

REGAL FUDGE

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil, set aside.
• Butter sides of a heavy 3 quart saucepan.
• In saucepan combine sugar, evaporated milk, and butter.
• Cook and stir over medium-high heat till mixture boils.
• Reduce heat to medium; continue cooking and stirring for 10 minutes.
• Remove pan from heat.
• Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
• Beat by hand for 1 minute.
• Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
• Cut fudge into squares.
• Store in a tightly covered container in the refrigerator.

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.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

REAL FUDGE

Steps:

• In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted.
• Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil.
• STOP STIRRING when mixture boils.
• Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F.
• Remove from heat immediately.
• DO NOT STIR!
• Add butter, without stirring, to chocolate mixture.
• Let cool to at least 110 F, then add vanilla.
• Now it's time to stir.
• Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly.
• Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.