Best Aunt Tonys Fudge Recipes

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AUNT TEEN'S CREAMY CHOCOLATE FUDGE



Aunt Teen's Creamy Chocolate Fudge image

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Provided by Kelly Phillips

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 48

Number Of Ingredients 9

1 (7 ounce) jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract

Steps:

  • Line an 8x8 inch pan with aluminum foil. Set aside.
  • In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  • Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE



Aunt Hannah's Foolproof Peanut Butter Fudge image

Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.

Provided by NanaRLL

Categories     Candy

Time 30m

Yield 1 13x9 pan

Number Of Ingredients 8

1 (12 ounce) can evaporated milk
5 cups sugar
1/2 cup butter or 1/2 cup margarine
1 dash salt
7 ounces marshmallow creme
14 ounces peanut butter (Jiff \ good quality peanut butter is a MUST)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Steps:

  • Lightly butter or grease a 13x9 pan; set aside.
  • Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
  • Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
  • Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
  • Boil 12 minutes (more or less), stirring constantly.
  • Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
  • Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
  • Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

AUNT TONY'S FUDGE



Aunt Tony's Fudge image

This recipe belonged to my Great Aunt Tony. This is our go to Fudge recipe every year. And not only for Christmas but for Valentines day and just because ya feel like a treat. I pray this finds its way to you're Celebration tables! Merry Christmas and A Happy New Year!

Provided by Elizabeth Lancaster

Categories     Chocolate

Time 50m

Number Of Ingredients 6

4 1/2 c white granulated sugar
1 stick real butter (cold and cubed)
1 can(s) (12 fl oz) evaporated milk
10 large marshmallows (cut in halves)
12 oz semi sweet chocolate chips ( 1 1/2 c)
12 oz hershey's candy bars (cut up)

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!!!!!

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