The Melting Pot 2.0/The Melting Pot 2.0.iso/food/candy/fudge

Text File | 1995-09-27 | 7.2 KB | 168 lines

Chocolate Fudge - Fanny Farmer Cookbook

2 oz (60g) unsweetened chocolate broken into pieces or 4 tbsp cocoa
2 cups (400g) sugar              3/4 cup (1 3/4dL) milk
2 tbsp light corn syrup          2 tbsp butter, cut in small pieces
2 tsp vanilla

Oil jelly roll or 8x8 inch pan (I always used square pan).  Put chocolate,
sugar, milk, and corn syrup in 3 qt heavy pan, stir to blend.  Put over low
heat and bring to boil, stirring slowly.  Cover and let boil 2-3min.  Uncover
and wash down sides with pastry brush dipped in cold water (gets rid of sugar
crystals).  Continue to boil without stirring until syrup reaches soft-ball
stage (234F).  Remove from heat, drop in butter without stirring.  Set pan
on cooling surface or rack.  Do not stir until lukewarm (110F), then add the
vanilla and beat without stopping until mixture loses gloss and thickens.
pour into oiled pan and mark into squares.  When firm cut into pieces and
store airtight.

Variations:  Use 3/4 cup + 2 tbsp sour cream instead of butter and milk.
             Add 1 cup chopped nuts before turning out of pan
             Add 1 1/2 cup small marshmallows before turning out of pan


Million Dollar Fudge (Fanny Farmer)
12 oz (340 g) semisweet chocolate       2 tbsp butter
1 cup (1/4 L) marshmallow cream         3/4 cup (1 3/4 dL) evaporated (not
2 cup (400g) white sugar                  sweetened condensed) milk
1 tsp vanilla                           1 cup (1/4 L) chopped nuts

Oil jelly roll or 9x9 inch pan.  Put chocolate and marshmallow in large bowl
and set aside.  Mix sugar, milk, and corn syrup in 3 qt heavy pan, stir to
blend.  Put over low heat and bring to boil, stirring until sugar dissolves.
Wash down sides with pastry brush dipped in cold water.  Continue to boil
stirring constantly without touching sides or pan for 5 minutes.  Pour mixture
over the chocolate/marshmallow mix, add salt and vanilla.   Stir until
chocolate melts and fudge is smooth.  Stir in nuts.  Spread into oiled pan
and mark into squares.  When firm cut into pieces and store airtight.


Million Dollar Fudge (The Exclusively Chocolate Cookbook by Pauline Child)

1 1/2 large bars sweet Hershey chocolate (total 13 1/2 oz)
1 jar (7 oz?) marshmallow cream         1 tsp vanilla
2 small pkgs chocolate chips (12 oz)    1 tsp salt
2 cups chopped nuts (1 lb)

Chip or shave bars into large bowl.  Add other ingredients except for nuts.

4 1/2 cups sugar                  1/2 cup (1 stick) butter
1 large can (13 oz) evaporated (not sweetened condensed) milk

Mix sugar, butter and milk in large saucepan and boil.  Cook 5 minutes,
stirring constantly.  Remove from heat and pour over first ingredients.
Stir until chocolate dissolves.  Add nuts and pour into 9 x 13 greased pan.


Milk Chocolate Fudge (The Exclusively Chocolate Cookbook)

3 pkgs milk chocolate pieces (18 oz)     1 tsp vanilla
1 cup butter (2 sticks - 1/2 pound)      4 1/2 cup sugar (white)
2 cups nuts                              1 large can evaporated milk (13 oz)
1 pint marshmallow creme

Combine chocolate, butter, nuts, marshmallow and vanilla in large bowl.  Mix
sugar and milk in large saucepan, bring to boil.  Reduce heat and boil fro
15 minutes, stirring constantly.  Pour over chocolate mixture and mix well.
Pour into two (2) 9 X 13 buttered pans.  Cool.  (makes 6 pounds).


 Barb's Peanut Brittle

  3 Cups Sugar
  1 Cup Hot Water
  1 1/2 Cups light corn syrup
  2 3/4 Cups Raw Spanish Peanuts (make sure these are RAW)
  1 oz butter (1" x 1" cube)
  1/2 tsp salt
  1 tsp soda
  1 tsp vanilla (use real vanilla, not extract)

  This recipe takes quite a lot of counter space.  Start by taking four
  cookie sheets and buttering them.  Around each cookie sheet, spread
  aluminum foil (need about 4 square feet around each cookie sheet).

  In a heavy bottomed sauce pan, add the sugar, water, and corn syrup.
  Make sure not to get any on the sides of the pan.  Heat on low until
  everything becomes liquid, then turn heat up to medium.  Insert candy
  thermometer, and boil mixture until it reaches 240 degrees F.  Slowly,
  add the peanuts.  The mixture should NOT stop boiling.  Continue heating
  until the mixture reaches 310 degrees F.

  Remove the pan from the stove.  Toss in the cube of butter.  Mix the
  soda, salt and vanilla, and pour them into the mixture.  Mix it all
  up using a wooden spoon.

  Pour the mixture onto the 4 buttered cookie sheets.  Get you fingers
  REAL buttery.  As the peanut brittle cools along the edges, pull it
  out into thin strings.  It usually takes two people to keep up with
  it.

  As soon as everything has cooled down, store the Peanut brittle in a
  sealed container.  It is very hydrophillic and will stick together
  if you let it sit out.


       Fudge

1 can evaporated milk
4 C sugar
3/4 C margarine
1 lb milk chocolate OR 2 12 oz bags chocolate chips
1/2 LB marshmallows
2 T vanilla


Place evap milk, sugar, and margarine in a large saucepan.  Heat and
bring to a boil.  Let it boil EXACTLY 5 minutes.

Put all other ingredients into a large bowl.  Pour the hot mixture over
and mix until everything has melted.

Pour the fudge into 1 or 2 buttered 9x13 pans and place in a cool spot
so it will harden.  Cut into squares and enjoy.



Pecan Penuche (brown sugar fudge)  Fanny Farmer

2 cup (1/2 L) firmal packed dark-brown sugar    1 tsp vanilla
3/4 cup (1 3/4 dL) milk                         3/4 cup (1 3/4 dL) chop pecans
1/8 tsp salt
2 1/2 tbsp butter, cut in small pieces

Oil jelly roll or 8x8 inch pan (I always used square pan).  Put sugar, milk,
and salt in 3 qt heavy pan, stir to blend.  Put over low heat and bring to
boil, stirring slowly.  Cover and let boil 2-3min.  Uncover and wash down
sides with pastry brush dipped in cold water.  Continue to boil until syrup
reaches firm-ball stage (244F) stirring only if mixture appears to be burning.
Remove from heat, drop in butter without stirring.  Set pan on cooling
surface or rack and let cool slightly.  Beat until mixture starts to thicken,
add vanilla and pecans, and beat without stopping until mixture loses gloss.
Pour into oiled pan and mark into squares.  When firm cut into pieces and
store airtight.


NOTE:  hard-ball stage - drop small amount in cup of cold water.  Forms firm
ball which holds shape.  Always test at least twice - you want to make
absolutely sure that it is at the hard-ball stage :-)
Peanut Butter Fudge

1 box of powder sugar (16 oz)
1 can of evaporated milk (5 1/4 oz)
1 jar of Skippy Peanut Butter (12 oz) (Use creamy or crunchy)
1 jar of marshmallow fluff (7 1/4 oz)
1 glass of cold water

In a tall sauce pan mix the sugar and milk over medium heat. Bring to a
boil, stir constantly and start timing. After 7 minutes (timing is
everything), take a bit of the mixture and drop it into the cold glass of
water. If it forms a ball it is done. If it does not you need to cook it a
little longer. Please don't overcook the mixture otherwise the fudge will
come out dry and crumbly.
Take the saucepan off the heat source and mix in the peanut butter and
marshmallow fluff. Then pour the mixture into a greased pan. Let cool and
cut into squares.