Best Aunt Tonys Fudge Recipes

MAMIE EISENHOWER'S CHOCOLATE FUDGE RECIPE

Steps:

• Butter a 9-by-13-inch baking dish pan, or mist it in with nonstick cooking spray.
• Stir together the semisweet chocolate, German's chocolate, and marshmallow cream in a large bowl.
• Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.
• Pour into the prepared pan. Let stand undisturbed at room temperature until firm, preferably overnight.
• Cut the fudge into small squares. Store in an airtight container for up to two weeks. Some people prefer the texture of this fudge when it is chilled after it is cut.

AUNT TONY'S FUDGE

Steps:

• 1. Butter a 9x13 pan or mold or what ever you're going to using for you're fudge.
• 2. Combine butter,milk and marshmallows (cut marshmallows in half to melt down faster) in a Large sauce pan and warm til melted.
• 3. Add Sugar,bring to a boil. DONT WALK AWAY !!!!! Once boiling, Set timer to 5 mins. Stirring so it wont Scortch!!
• 4. Once timer has hit 5 mins. Remove from heat. Stir in chocolate chips and bars. Stir til melted.
• 5. Let sit until starting to stand. Then cut up and enjoy!
• 6. Can add nuts,crushed peppermints,sprinkles or anything that suits your fancy!! Merry Christmas from my house to yours!!!!!

AUNT DOT'S FUDGE

Steps:

• 1. In a heavy 4 qt. pot, bring to a boil the sugar, butter and milk. Then cut the heat back to medium and cook to the soft-ball stage. ( when a teaspoon full of the mixture is dropped into cold water, you can press it together to form a soft ball)
• 2. Stir in the vanilla and chocolate chips.
• 3. Beat with a hand mixer or by hand with a whisk until it looses the shine on the surface. Fold in the nuts.
• 4. Pour onto a cookie sheet to cool. Slice into 1 inch pieces. Can be frozen for a month so so easily. Store with parchment paper between the layers.
• 5. This recipe can easily be changed to other flavors by substituting other chips. Peanut butter, white chocolate, butterscotch. White chocolate is really good with cherries ( pretty too ). I use the candied cherries like you use for fruit cake. Maraschino cherries do not work, they are too juicy.

OLD-FASHIONED CHOCOLATE FUDGE

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.

AUNTY ANN'S MILLION DOLLAR FUDGE

Steps:

• 1. Butter 13x9x2-inch pan. Combine chocolate chips, German chocolate, marshmallow cream and nuts in bowl. Set aside.
• 2. In heavy saucepan combine sugar, salt, butter and evaporated milk. Let stand about 5 minutes. Heat to boiling, stirring constantly. Boil 7 1/2 minutes after it has a good start to boil. Pour at once over chocolate mixture Stir vigorously until chocolate has melted and mixture is smooth and creamy.
• 3. Pour into prepared pan. Let stand several hours or overnight to set. Cut into squares. Store, tightly covered. Freezes well.

SEE'S FUDGE CANDY (THE " ORIGINAL" RECIPE!)

Steps:

• Mix 4 1/2 cups sugar with one (1) can evaporated milk.
• Boil 7 to 8 minutes, stirring often (rolling boil).
• Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
• Cream margarine and marshmallow together and add chocolate chips.
• Pour hot mixture over chocolate mixture.
• After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
• Cut into squares before firm.
• This recipe makes about 5 lbs of fudge.
• No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!