Fudge recipes

[sunshine]

JOLLY JELLO FUDGE
1 1/2 c. sugar
1 tsp. salt
2 Tbsp. butter or margarine
1/2 c. evaporated milk
1 small pkg. cherry-flavored gelatin
2 to 3 Tbsp. raspberry jam
2 c. semi-sweet chocolate
chips (use mini-chips if you can)
1 1/2 tsp. vanilla extract
Have ready a saucepan, a measuring cup, a measuring
spoon and an 8-inch square baking pan.
Mix sugar, salt, butter or margarine and milk in a saucepan.

Place the mixture on the stove, and bring to a boil over
medium heat.
Stir carefully and continuously for exactly 5 minutes.
If you stop stirring, the mixture will rise in the pan and
burn. If
the mixture is too near the top
of the pot, your flame is too high and should be lowered.
Prepare gelatin according to package directions,
but use only 1 cup water. While gelatin is still liquid, add

it and raspberry jam to fudge mixture.
Boil for 3 minutes, stirring all the time.
Remove the saucepan from heat, and place on a safe surface.
Turn off the heat.
Add chocolate chips immediately, and stir until they are all

dissolved.
Add vanilla and stir.
Grease the baking pan, and pour fudge in.
Refrigerate overnight.
When fudge is hard, turn the pan over
and run hot water over the bottom so you can remove the
fudge easily.
Cut into squares.
Makes about 16 squares.
Vanilla Fudge:

3 c. sugar
1/8 tsp. cream of tartar or 1
tsp. vinegar
1 c. milk
1/2 tsp. vanilla
1 Tbsp. butter

Chocolate Fudge:
3 c. sugar
1/8 tsp. cream of tartar
1 c. milk
3 oz. chocolate, cut fine or 4
Tbsp. cocoa
1/2 tsp. vanilla
1 Tbsp. butter

Peanut Butter Fudge:
3 c. sugar
1/8 tsp. cream of tartar or 1
tsp. vinegar
1 c. milk
2 Tbsp. peanut butter
1/2 tsp. vanilla

Nut Fudge:

Add 1/2 cup of nuts (chopped) to any fudge recipe as
candy begins to stiffen on beaters.

Marshmallow Fudge:
Add 1 cup of chopped marshmallows to fudge as it begins
to thicken.

Coconut Fudge:
Add 1/2 cup of coconut to fudge as it begins to thicken.

Raisin Fudge:
Dot top of fudge as soon as it is spread with puffed or
steamed raisins.

Maple Fudge:
3 c. maple sugar
1/8 tsp. cream of tartar or
1 tsp. vinegar
1 c. milk

Condensed Milk Fudge:
3 c. sugar
1/8 tsp. cream of tartar or
1 tsp. vinegar
1/2 c. water
1/2 c. condensed milk
1 Tbsp. butter
1/2 tsp. vanilla

Maple Nut Fudge:
2 c. sugar
1 c. maple syrup
1/2 c. cream
1/4 tsp. salt
2 Tbsp. butter
1 c. nutmeats, chopped

Orange Fudge:
grated rind of 1 orange
3 c. sugar
1 c. milk
1 1/2 Tbsp. orange juice
2 Tbsp. butter
1/2 c. chopped candied orange
peel
Mix the sugar, cream of tartar or vinegar to make it
easier to obtain a creamy product. It is not essential.
Add chocolate, if used and liquids, stir until the sugar is
dissolved. Put on fire and make sure every crystal of sugar
is
washed down and dissolved. Do not stir after it starts to
boil
except perhaps an occasional gentle passing of the spoon
across
the bottom of the pan to prevent settling and burning. Cover

for first five minutes of boiling to steam off any
undissolved
sugar crystals.
Boil rapidly to soft ball stage (238 degrees) at which stage
a
few drops of the candy dropped into cold water can be
shaped
into a ball just firm enough to be easily picked up and
shaped.
Remove from fire. Drop in butter or peanut butter (do NOT
stir
in) when mixture has cooled to room temperature (70
degrees). Add the
flavoring and beat until the candy begins to crystallize.
Add
the nuts, marshmallows, orange peel, raisins or other
additional ingredients given in the recipe. Beat until the
candy turns lighter in color, loses it shine, and thickens.
Pour it out on
a buttered platter and cool.

CHOCOLATE FUDGE
(Master Recipe)
2 sq. (2 oz.) unsweetened
chocolate
2/3 c. milk
2 c. sugar
1/8 tsp. salt
2 Tbsp. butter
1 tsp. vanilla

Break chocolate into small pieces. Add to milk in
saucepan. Cook over low heat stirring constantly until
mixture
is smooth. Add sugar and salt, stir until sugar is dissolved

and mixture boils. Cook slowly without stirring until
mixture
will form a soft ball when dropped in cold water (236
degrees).
Remove from heat. Add butter and vanilla without stirring.
Cool to lukewarm (110 degrees). Beat until fairly thick.
Pour
at
once into greased pan. Cool. Cut into squares. Makes about
1 1/4 lb.

Variations:
Brown Sugar Fudge: In master recipe substitute 1 cup
firmly packed brown sugar for 1 cup granulated sugar.
Coconut Fudge: Add 1/2 cup coconut just before pouring
into pan.
Peanut Butter Fudge: In master recipe substitute 1/4
cup peanut butter for butter. No cocoa.
Vanilla Fudge: Omit chocolate and increase vanilla to
1 1/2 teaspoons.
Creamy Chocolate Fudge: In master recipe add 2 table-
spoons light corn syrup with sugar.
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CHOCOLATE FUDGE

3 c. sugar
1/2 c. cocoa
1 tsp. salt
1 1/2 c. milk
1/2 to 1 c. nuts or 1/4 c.
peanut butter (optional)
3 Tbsp. butter or oleo
1 tsp. vanilla

Mix together in large heavy pan sugar, cocoa and salt;
add milk and stir over medium heat until mixture starts to
boil. Reduce to lower heat; cook without stirring, to soft
ball stage. Takes about an hour for real smooth, creamy
fudge.
(In damp or rainy weather, may need to cook longer.
Overstirring can cause sugary, grainy fudge. Overcooking
can
cause harder fudge. If fudge hardens in pan, add a little
milk.) Remove from heat; add butter. Let sit until cool. Add

vanilla. Beat until it starts to lose its gloss; spread on
buttered plate or wax paper. Cut into squares.
Note: Add nuts or peanut butter after fudge is cooled.
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MACADAMIA NUT FUDGE

1 (7 oz.) jar Macadamia nuts
1 (7 1/2 oz.) jar marshmallow
cream
1 c. sugar
1/2 c. heavy or whipping cream
4 Tbsp. butter or margarine
(1/2 stick)
1 (12 oz.) pkg. semi-sweet
chocolate pieces
1 tsp. vanilla extract

About 3 hours before serving or early in day: Coarsely
chop Macadamia nuts. Lightly butter 8 x 8-inch baking pan.
In
heavy 3 quart saucepan over medium heat, heat
marshmallow
cream, sugar, heavy or whipping cream and butter or
margarine
to boiling, stirring occasionally. Boil 5 minutes, stirring
constantly. Remove saucepan from heat; stir in chocolate
pieces and vanilla extract until chocolate melts. Set aside
1/2 cup Macadamia nuts; stir remaining nuts into chocolate
mixture. Pour fudge into pan. Sprinkle reserved Macadamia
nuts over fudge; press firmly into fudge. Cover pan and
refrigerate fudge until firm, about 2 hours.
To serve, cut fudge into 8 strips, then cut each strip
crosswise into 8 squares. Store fudge in tightly covered
container in the refrigerator. Makes 64 squares, about 85
calories each.

[gkp1031]

I'm adding peanut butter fudge to my list of things I want to bake this weekend! Thanks for the recipe.

[sunshine]