Saturday, December 23, 2006

Oh Fudge!

My dad was always the fudge maker when I was a kid. Its one of the few things I remember him cooking.

I also remember that it ALWAYS got poured in a specific pan to cool.

A few years ago, he gave me the pan. I guess its one of the perks of being the oldest child, but I admit I accepted it with mixed feelings -- its not always easy feeling like the mantle of being the oldest generation is being passed to you.

Anyway, I don't always make my dad's recipe for the original fudge, but ever since I've had it, this is the pan the fudge gets poured into.

So, for today's recipe, I give you 3 different recipes for fudge, 2 of which came from my dad. You can try them all!


Gpa's Original Fudge

4 cups sugar
1 12 ounce can evaporated milk
3 Tbls unsweetened cocoa powder
1 tsp vanilla
1 Tbls butter

In a heavy sauce pan, combine sugar, milk and cocoa powder.
Bring to a boil and cook to soft ball stage (234 degrees), stirring constantly
Add the butter to the pan and boil hard for 1 minute
Remove from heat, beat in vanilla and continue to beat until candy starts to set
Spread candy in pan and let cool
Cut into small squares and store in a dry place

NOTE: dad also did this as vanilla fudge (just leave out the cocoa), and peanut butter (add the peanut butter with the butter)



Gpa's Quick Fudge

2 packages (6 ounce each) chocolate chips (dad likes milk chocolate, I prefer dark)
1 can sweetened condensed milk (Eagle Brand)
1 1/2 Tbls vanilla
1 cup chopped walnuts (optional)

In the top of a double boiler melt the chocolate chips.
When melted add the milk and blend completely.
Remove from heat, beat in vanilla
Fold in nuts and pour into pan, chill for 2 hoursl
When cool, cut into squares and store in a dry place



Marshmallow Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces semi sweet chocolate (baking squares or chips)
7 ounces marshmallow creme
1 tsp vanilla

Combine sugar, butter and milk in a heavy pan and bring to a boil, stirring constantly
Continue stirring and simmering until mixture reaches 234 degrees (soft ball stage)
Remove from heat, stir in chocolate and stir until melted
Add vanilla and marshmallow creme, mix until smooth
Pour into pan, cool
Cut into squares and store in a dry place

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