Grandma's Old Fashioned Fudge

3 cups sugar
1 cup whipping cream
3 oz chocolate, unsweetened
1 dash salt
2 tsp corn syrup
3 tbl butter
1-1/2 tsp vanilla
3/4 cup pecans

Use a 3 quart pan. Butter sides of the pan. Combine
sugar, cream, chocolate, salt and the corn syrup.
Heat over medium heat. Stir constantly until the sugar dissolves, the chocolate melts and mix comes to boiling. Cook to soft-ball (234~). Stir only if necessary.

Immediately remove from the heat. Add the butter, and
cool to lukewarm (110~) without stirring. Add vanilla and pecans, beat until thick. Spread in a buttered shallow pan.

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7 Minute Fudge

2 cups sugar
3 Tbl butter or margarine
1/2 tsp salt
1 cup evaporated milk
1/2 cup miniature marshmallows
1-1/2 cups Chocolate Chips
1 tsp vanilla
2/3 cup nuts (optional)

Mix sugar, butter, salt and milk in pan. Using medium heat, stir till sugar is dissolved. Continue stirring and allow to boil 7 minutes. Turn burner off. Add marshmallows, chocolate chips and vanilla and stir till they dissolve. Place in a buttered 8 inch pan. Cool.

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Caramel Fudge

6 cups sugar, divided
2 cups light cream
1/4 tsp baking soda
1/2 cup butter or margarine
8-1/2 cups (2 lbs.) pecans, broken

The flavor of this golden brown fudge comes from the caramelized sugar. Combine 4 cups sugar and cream in a heavy 4-quart saucepan. Set aside. Melt 2 cups sugar in a heavy 10-inch skillet over medium heat. Stir sugar constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes.
Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares. Makes about 78 pieces.

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See's Fudge

In the West, See's Candy Stores are famous. This is the only recipe which has been made public. The rest are still secret.

3 (6 ounce) packages chocolate chips
2 cups nuts (any kind)
2 teaspoons vanilla extract
1 cup butter or margarine

Let chocolate chips, nuts, vanilla and butter stand until room temperature in a large bowl (overnight is fine).

4 cups granulated sugar
20 large marshmallows, cut up
1 (13 ounce) can evaporated milk

Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 8 minutes. Dump this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until chocolate bits and butter are melted and mixture is smooth. Pour into a 15 x 13-inch cake pan or a 13 x 9-inch pan. Cool and refrigerate for 24 hours before eating. It will keep well in the refrigerator.

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Raspberry Fudge

3-1/3 cups (2 - 10 oz pkgs) Hershey's Raspberry Chips or3-1/3 cups Hershey's Semi-Sweet Chocolate Chips
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1-1/2 tsp. pure vanilla extract or raspbery-flavored liqueur

Line an 8" square pan with foil, extending foil over edges of pan.

In a medium microwave-safe bowl, place raspberry chips & sweetened condensed milk. Microwave at HIGH (100%) 1 min; stir. If necessary, microwave an additonal 30 seconds at a time, stirring after each heating, just until chips are melted & mixture is smooth when stirred; stir in vanilla. Spread evenly into prepared pan.
Cover; refrigerate 2 hrs or until firm. Remove from pan; place on cutting board. Peel off foil; cut (with pizza cutter) into squares. Store loosely covered at room temperature.

Yield: About 4 dozen pieces or 2 lbs.
Prep Time: 5 mins Cook Time: 1 min Chill Time: 2 hrs

Note: For best results, do not double this recipe!!

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Butter Pecan Fudge

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners` sugar

Coat an 8-inch square baking dish with nonstick cooking spray.
In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. Stir in the pecans and vanilla. Add the confectioners
sugar. Stir unti smooth and well blended. Spread in a baking dish. Allow to cool.

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Buttermilk Fudge

1 cup buttermilk
1/2 cup butter or margarine
3 tbl light corn syrup
1 tsp baking soda
2 cups granulated sugar
1 tsp vanilla
2 cups nuts (optional)

Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan, combine buttermilk, butter or margarine, corn syrup, baking soda and sugar. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave thermometer and wooden spoon in the pan and let mixture stand undisturbed until temperature cools to 210 F (110 C). Add vanilla and nuts and stir until mixture is creamy. Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Store in the refrigerator.

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Creamy Peanut Butter Fudge

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares

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Creamsicle Fudge

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup cream
7 ounces Marshmallow Crème
1 (12 ounce) package vanilla chips
3 teaspoons orange flavoring
12 drops yellow food coloring
9 drops red food coloring

Put sugar, cream and butter or margarine into a heavy cooking pot. Boil until it reaches the soft ball stage on a candy thermometer, about 5 minutes. Add Marshmallow Crème and chips. Mix well. Remove 1 cup of mixture and set aside.

Add orange flavoring and food colorings to mixture in pot. Stir and pour into greased 11 x 8-inch or 13 x 9-inch dish. Stir white mixture and pour on top, then swirl with a knife. Chill to cool. Cut into whatever size you desire.

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Vanilla Fudge (The Best)

If you're looking for the best fudge recipe, here is the one for vanilla fudge.

1 cup heavy cream
2 cups sugar
1 stick salted butter (4 oz)
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Combine heavy cream, sugar, butter, and corn syrup in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves and butter is melted. Wash down sides of pot with a pastry brush to dissolve sugar crystals.
Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add vanilla, but do not stir.
When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy.
Spoon into a greased 8 x 8 baking pan. Let cool, then cut into squares.

Yield: 1 lb.

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