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(Fudge recipes given to Tootsie by friends) Mary’s Serious Fudge
Butter a 9x13 inch baking dish and set aside. Butter sides of a heavy 3 quart saucepan. In the saucepan, combine sugar, butter, salt, corn syrup and evaporated milk. Stir constantly over medium high heat until mixture comes to a boil. Cook and stir over medium high heat for 12 to 14 minutes or until mixture comes to the soft ball stage. (236 degrees if using a candy thermometer) Remove saucepan from the heat. Continue stirring as you add the chocolate chips and marshmallow crème. Beat until smooth and combined. Blend in vanilla and nuts. Pour into the prepared 9x13 pan. Score fudge while warm. Store in the refrigerator or freeze. Tootsie’s tips: (from Mary)Using a heavy saucepan is very important, as is buttering the sides Using butter in the recipe gives the fudge a wonderful flavor. To check for soft ball stage, drop small amount of mixture into coldwater. Mixture is ready when using your fingers you are able to roll the dropped amount into a soft ball. You may have to check for soft ball stage several times and the cooking time could be longer than 14 minutes. Overcooking will cause fudge to be too hard. This fudge packs well and can be sent to friends and/or family.
Sandy’s Quick and Easy Fudge
Melt the butter in the top of a double boiler. Add the rest of the ingredients and stir until smooth. You can now add 1 cup of chopped walnuts if you like. Pour into a buttered 8x8 inch pan and cool. Tootsie’s Tips:If you sift the powdered sugar the fudge will be smoother but it’s not necessary. You can use whole milk, 2%, skim; it all seems to work. I line my pan with foil and just lift the fudge out when it’s cool. No messy pan to clean. You can use a foil-lined, heart-shaped pan to make a fudge heart for Valentine’s Day or any day to give/send to someone you love. It packs well. This year I used foil-lined mini heart-shaped tins to make fudge hearts for my friends. One batch made five mini hearts.
Cheryl’s Double Decker Chocolate Fudge
Line 13x10x1 baking pan with foil that extends over the sides and spray foil with non-stick cooking spray. In a large saucepan, combine sugar, butter and evaporated milk. Cook over medium heat until sugar is dissolved, stirring frequently. Once sugar is dissolved, bring to a full boil, stirring constantly. Then boil for 5 minutes on medium heat without stirring. Remove from heat and add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups of mixture and set aside in a medium saucepan. Working quickly, add chocolate chips, unsweetened chocolate and vanilla to the mixture in the large saucepan. Stir until chocolate is melted and mixture is smooth. Immediately spread mixture into foil-lined pan. Then add white chocolate chips to the reserve mixture and stir until the chocolate is melted and smooth. Gently spread this mixture evenly over fudge already in the foil-lined pan. Refrigerate 2 hours or until firm. Remove fudge by gently lifting foil out of the pan. Cut in squares and enjoy. Tootsie’s Tips: (from Cheryl)Use pure vanilla extract for the richest flavor. To make fudge festive, stir in food coloring along with the white chocolate. Or…swirl food coloring into the white chocolate. Or…top with chocolate sprinkles. Share. Take some to your parents, your brother, your sister, your friend, the lady who lives next door, the man in your life…you get the idea!
Jean’s Peanut Butter Fudge
Put these in a microwave safe bowl, cover and microwave for 2 minutes on high. Stir and re-cover and heat for 2 more minutes on high. Remove from microwave and add:
Mix together. (It should be the consistency of bread dough) With lightly buttered hands, spread mixture into a wax paper or foil lined 8” square pan. Pat it out to fill the pan. Cover and refrigerate. Tootsie’s Tips: (from Jean)Keep it refrigerated after cutting. Be sure to butter your fingers well before spreading the fudge.
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Copyright © 2003-2004 Paula Robinson
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