Best Dads Famous Fudge Recipes

OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)

Old-Fashioned Brown Sugar Fudge (Penuche) image

An easy old-fashioned fudge recipe made with brown sugar, cream, and butter along with a hint of vanilla. A delicious confectionary that is creamy, sweet, and melts in your mouth!

Provided by Alisa Infanti | The Delicious Spoon

Time 1h20m

Number Of Ingredients 6

Ingredients

3 cups brown sugar (packed lightly)
1 cup granulated sugar
1 cup heavy cream
2 tbsp unsalted butter
1/2 tsp salt
1 tsp vanilla

Steps:

Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
Store in a sealed container on the counter for up to 3 weeks.

Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g

DAD'S FAMOUS FUDGE

Dad's Famous Fudge image

My dad made this every christmas for as long as I can remember, and now I do..and if I dont, well, I hear about it, especially from my sister!

Provided by Dee Robinson

Categories Chocolate

Time 1h5m

Number Of Ingredients 7

Ingredients

4 c sugar
2 can(s) (small cans)evaporated milk
320 miniature marshmellows
2 stick butter
2 pkg (12 oz.) semi sweet chocolate chips
2 tsp pure vanilla extract
2 c chopped walnuts (or pecans)

Steps:

1. Mix together sugar,evaporated milk,and marshmellows in large heavy pan. Cook on low heat til it starts to bubble, stir constantly. After it starts to bubble, cook for 6 minutes.
2. stir in butter, chocolate chips, stir til melted and mixed well. Add vanilla and walnuts and mix well. Pour into buttered 13x9 glass dish. Cool.

DAD'S FUDGE

Dad's Fudge image

Years ago (possibly before I was even born), Dad decided that since he couldn't find a fudge recipe that incorporated the best of all of his favorite features to create his own recipe. This recipe is in response to a request on the boards. I made it today (twice to get the cooking directions written down for 'Zaar) in an attempt to accurately convey the directions, which have always been second nature to Mom and myself, but obviously would be inadequate to someone who had never seen it made. Initially, after discussing this with Mom, I planned to include candy thermometer directions, but after Dad's terminology with respect to candy thermometer terminology (my first batch today), I decided the traditional 'cold water test' we've always used would be best. Cook time does not include time to toast the nuts and is only approximate time of boiling the fudge. I hope you enjoy this recipe as much as the 'menfolk' in our family do--they can't stop eating this stuff...lol. If you reduce the cooking time to barely holding its form in the cold water test, it will make a delicious fudge frosting as well. Makes 1 8inch square or 8-inch round baking pan.

Provided by Cindy Lynn

Categories Candy

Time 20m

Yield 1 8inch pan, 18-20 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups whole milk
3 cups sugar
6 tablespoons cocoa
1 pinch salt
1 tablespoon butter
1 teaspoon vanilla
1/2 cup nuts, broken into pieces and toasted (Black walnuts, butternuts, pecans or English walnuts; we prefer black walnuts. approximately 2-ounce) (optional)
18 -20 whole nutmeats, for garnish (optional)

Steps:

Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
Have hand held electric mixer set up and ready to use.
Have butter, vanilla and nuts measured and ready to add.
If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
Set nuts aside to cool.
Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
Note: If mixture is spattering out of pan, reduce heat slightly.
(Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
Remove from heat.
Immediately add butter, vanilla and toasted nuts, if desired.
Beat at high speed with electric hand-mixer until fudge begins to stiffen.
Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
Fudge will lose its gloss during this last step.
While still warm, cut into desired servings.
Garnish the top of each serving with a whole nut meats if desired.
Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).