Time 45m Yield 36 Pieces, 36 serving(s) Number Of Ingredients 7 Steps:
Line 8 or 9 inch square pan with foil. Mix sugar, cocoa and salt in a heavy 4-quart saucepan. Stir in whole milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball. Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees. Stir in pecans. Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss. Quickly spread into prepared pan. Cool completely. Cut into square. Store in a tightly covered container at room temperature.
Time 20m Number Of Ingredients 6 Steps:
Line an 8-inch square pan with foil or wax or parchment paper and grease the inside with softened butter. Combine the chocolate chips, condensed milk and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top. Let the fudge sit in a very cool dry place until the fudge has set, or if your room is warm, chill but only after it comes to room temperature, about 1 hour more. Cut into 1-inch squares and serve. Store in an airtight container for up to a week, or in the fridge if it’s not all that cool in your kitchen. Let come to room temp just before serving. Makes 64 pieces.
Time 35m Yield 1 Pan Number Of Ingredients 6 Steps:
Completely mix sugar& cocoa together in large non-stick pan. Add milk and stir’til completely mixed in with cocoa mixture. Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer. Stir in butter and vanilla. (If desired stir in nuts, now). Pour into greased 9x9x2-inch pan. Chill’til hardened, cut into desired size pieces.
Yield 60 Number Of Ingredients 5 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.
Time 40m Yield 2 cups Number Of Ingredients 6 Steps:
In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well. Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce. Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often. When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes. Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
Time 2h Yield 36 serving(s) Number Of Ingredients 7 Steps:
Grease an 8 inch square pan, or line pan with heavy-duty foil and grease foil. In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk. Add in the sugar, corn syrup and salt. Stir continuously until mixture is boiling. Reduce heat and continue to cook - without stirring - until mixture reaches 230* F on a candy thermometer. (If you don’t have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.). Remove from heat as soon as mixture has reached desired temperature. Add in the vanilla essence and the butter, but do not stir. Allow mixture to cool in saucepan until it reaches 110* F on your candy thermometer. (If you don’t have a candy thermometer, cool mixture until it is lukewarm.). Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes). Pour into pan. Allow mixture to stand until cool and hard. Turn fudge out of the pan and onto a cutting board and cut into squares.
Time 35m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine sugar, cocoa, milk, salt and vanilla in saucepan. Mix well, bring to boil over low heat. Let boil until definite ball forms in cold water. Remove from heat. Add butter and peanut butter. Stir well, pour into pan, cut in squares. Cool.
Time 1h15m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool. Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream. Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
More about “old fashioned chocolate fudge recipes”
Time 45m Yield 50 Number Of Ingredients 7 Steps:
In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally. Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
