Best Charlie Brown Fudge Recipes

BROWN SUGAR FUDGE, THE OLD FASHIONED WAY

Steps:

• Lightly grease an 8x8 inch pan and line it with parchment paper. (The size is important, see note)
• In a medium sized saucepan, melt the butter slowly over medium low heat.
• Add the white sugar, brown sugar and evaporated milk. Increase heat to medium.
• Bring to a gentle gentle, constant boil.
• Cook until the mixture reaches between 236 and 238 degrees F. Stir only very occasionally, perhaps just a couple of times. Over-stirring can cause crystallization of the sugar and your fudge will seize.
• As soon as the mixture hits the correct temperature, remove the pan from the heat.
• Quickly but gently stir in the vanilla extract.
• Allow this mixture to remain at room temperature until lukewarm. Do NOT try to speed this process up by placing in the fridge or freezer.
• When cooled to lukewarm, beat the fudge mixture with a wooden spoon until it loses its glossy appearance and begins to thicken more.
• Stir in the nuts at this point if you are adding them.
• Pour evenly into the prepared pan.
• Leave for several hours to set until firm.
• Lift the fudge out of the pan using the parchment paper and transfer it to a cutting board.
• Cut into 64 one inch squares, or larger if you prefer.
• Store in an airtight container. I do like to refrigerate mine once it is cooled completely and cut.
• If freezing fudge, cut the batch into 4 equal squares, and wrap each one tightly with plastic wrap before placing in an airtight container to freeze. This will allow you to take out one or two of the larger pieces and then cut them into portions as needed.

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.

CHOCOLATE FUDGE

Steps:

• Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

CHARLIE BROWN FUDGE

Steps:

• add sugar, milk, stick of butter and chocolate to a medium size saucepan and bring to a boil. stirring occasionally. let boil for 5 minutes. remove from heat.
• stir in peanut butter and marshmellow creme.. then slowly stir in flour until well combined.
• pour into a well buttered 9x13 pan.. I used 2 small square 9x9s spread until even and cool completely cut into squares.. and enjoy