Old Fashioned Fudge
Peanut Butter Fudge
Old Fashioned Fudge
Old Fashioned Fudge
My dad, Russ Weaver would make this for us when we were kids.
Equipment
- 9x5x3 cake pan
Ingredients
- 2 Cups Sugar
- 2/3 Cup Milk
- 1/3 Cup Cocoa, or 2 ounces unsweet chocolate
- 2 Tablespoon Corn syrup
- 1/4 Teaspoon Salt
- 2 Tablespoons Butter
- 1 Teaspoon Vanilla
- 1/2 Cup Chopped nuts, optional
Instructions
- Butter pan.
- Heat sugar, milk, chocolate, corn syrup and salt in 3 quart saucepan over medium heat, stirring constantly until chocolate is melted ad sugar is dissolved.
- Cook, stirring occasionally, to 234° on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
- Remove from heat; add margarine.
- Cool, without stirring to 120° (bottom of pan will be lukewarm). Add vanilla; beat continuously with wooden spoon until candy is thick and no longer glossy, 5 to 10 minutes (mixture will hold its shape when dropped from spoon).
- Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1 inch squares.
Notes
PECAN ROLL: Substitute 1 cup packed brown sugar for 1 cup sugar and omit chocolate. Shape candy into 12-inch roll and roll into 1/2 cup finely chopped pecans. Wrap and refrigerate until firm. Cut into 1/4-inch slices.
PENUCHE: Substitute 1 cup packed brown sugar for 1 cup sugar and omit chocolate. Cook as above.
Peanut Butter Fudge
Peanut Butter Fudge
Equipment
- 8 x 8 pan
- Sauce pan
Ingredients
- ½ cup Butter
- 1 16 oz pkg Brown Sugar
- ½ cup Milk
- ¾ cup Peanut Butter
- 1 teaspoon Vanilla extract
- 3 ½ cup Confectioners sugar
Instructions
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8×8 inch dish. Chill until firm and cut into squares.