Skip to main content

Old Fashioned Chocolate Fudge

My husband loves fudge.   There's a place in Maine called The Candy Man that makes the most amazing fudge.   We even used it as our wedding favors.    Tim's been craving that fudge for a while, but we've been too busy to make the drive up there to get some.    I found this recipe and though I've had terrible results with fudge in the past, I gave it a go.

Absolutely no changes to the recipe.   The flavor is excellent, and I liked it a lot better by the second day.    Is it as good as The Candy Man's?  No, but it was close and for this week, good enough.    I think it might have done with another minute or 90 seconds of beating with the wooden spoon.   Thank you so much to Book_Worm at Allrecipes for sharing this one.


                      

                     
* Exported from MasterCook *

                      Old-Fashioned Chocolate Fudge


  2                cup  white sugar
     1/2           cup  cocoa
  1                cup  milk
  4               tbsp  butter -- or margarine (used butter)
  1                tsp  vanilla extract

Prepare an 8"x8" baking pan by greasing the bottom and laying in a piece of parchment or foil large enough that the edges hang out over the sides.   This makes for easier removal of the fudge.   Great the parchment and set aside.

Sift cocoa if necessary, then combine with sugar and milk in a medium saucepan.   Bring to a boil, stirring constantly.   Reduce heat until mixture is simmering, and do not stir any more.

Using a candy thermometer, cook to soft ball stage (238ยบ).    Remove from the heat, add butter and vanilla.    Beat with a wooden spoon until the mixture is no longer glossy, about 3 to 5 minutes.    Pour into the prepared pan and let cool slightly.   Score the squares lightly into servings and let cool completely.   

Source:
  "http://www.kitchme.com/recipes/old-fashioned-chocolate-fudge"


Comments

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi