Best Dorothys Snow Fudge Recipes

DOROTHY'S BUTTER PECAN FUDGE

Steps:

• Mist an 8-inch square baking dish with nonstick cooking spray, or better yet, grease it using the inside of the butter wrapper.
• In a large saucepan, bring the butter, cream, sugar and salt to a boil over medium heat, stirring frequently. When it comes to a rolling boil (the bubbles cannot be stirred away), boil for exactly 5 minutes, stirring frequently, and then remove the pan from the heat.
• Stir in pecans, vanilla and confectioners' sugar and stir until smooth and well combined. This may take a minute, and will give your arm a workout!
• Spread the mixture into prepared baking dish (a small offset spatula is helpful in this task to smooth the top). Cool to room temperature and then cut into little squares (5 or 6 or 7 rows vertically and 5 or 6 or 7 rows horizontally). Mixture will be somewhat crumbly, so cut using a very sharp knife or the edge of a sharp metal spatula, and avoid using "sawing" motions.
• Serve on a pretty platter, or store in an airtight container until ready to serve. Can be frozen airtight with waxed paper between layers.
• Makes 25-49 pieces. (Remember the math above? If you cut it into 5 rows by 5 rows, you'll get 25 pieces; 7 rows by 7 rows will yield 49 pieces.) This is rich stuff, so you can be confident cutting small pieces.

PERFECT CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

SNOW FUDGE

Steps:

• Combine sugar, sour cream and butter in a saucepan; bring mixture to a rolling boil stirring constantly.
• Boil for 7 minutes over medium heat stirring continuously.
• Remove pan from heat and stir in white chocolate chips until completely melted.
• Add marshmallow creme and walnuts; beat by hand until completely blended.
• Spread into a greased 9x9 pan.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

DOROTHY'S SNOW FUDGE

Steps:

• 1. Cook sugar and milk to 234 degrees on a candy thermometer or until syrup dropped into very cold water forms a soft ball which flattens on removal from the water. Add other ingredients. Mix well and pour into a buttered 8x8.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.