Best Five Pounds Of Fudge Recipes
FIVE POUNDS CHOCOLATE FUDGE
I got this recipe out of Southern Living several years ago.The magazine credits Mrs. R.D. Walker of Garland, TX for the recipe. It is the only fudge I make, because it does make a large amount, and I find it easy to make. I am posting this for safekeeping, since I have lost it more than once. It does matter that you use good chocolate chips. Once I made it with a not-quite-so-good chips and it was pretty nasty.Cooking time is a guess, it doesn't really take too long, but I have never timed it.
Provided by JohnsCutie
Categories Candy
Time 20m
Yield 5 pounds, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large bowl; set it aside.
- Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
- Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
- Pour over chocolate chip mixture.
- Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
- Stir in vanilla and chopped pecans.
- Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
- Chill until firm. Store in an airtight container at room temperature.
- I cut it into 1" squares, so it makes 150 servings.
Nutrition Facts : Calories 72.8, Fat 3.4, SaturatedFat 1.7, Cholesterol 4, Sodium 12.3, Carbohydrate 10.4, Fiber 0.4, Sugar 9.1, Protein 0.5
FIVE POUNDS OF FUDGE
Oh so easy and yummy!! Of course who doesn't like chocolate? You can freeze this which is awesome because you might want a piece before you go to bed. (snicker) You can use small egg shaped molds for it at Easter time or heart shaped cookie cutters for Valentines Day. Or, you can pipe frosting hearts on top or use heart shaped candies. You can do the Easter thing and freeze them so you are ready to go. I love chocolate!
Provided by Carol Zahn @SummerWind1
Categories Candies
Number Of Ingredients 6
Steps:
- Place chocolate, butter and marshmallow cream in large bowl. In heavy 4 quart saucepan bring to a boil milk and sugar, stirring constantly. When mixture reaches full rolling boil start timing and cook exactly 9 minutes, stirring constantly. Pour over chocolate mixture and beat until well blended. (I use a mixer for all of this) Beat in vanilla and stir in nuts. Pour into buttered 15x10x1 jelly roll pan and spread evenly. Refrigerate 12 to 24 hours.
FIVE POUNDS OF WONDERFUL FUDGE RECIPE - (5/5)
Provided by momofsixplus1
Number Of Ingredients 9
Steps:
- combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.
GRANDPA'S 5 POUND FUDGE
THIS WAS PAST DOWN FOR GENERATIONS.THESE IS SIMPLY THE BEST FUDGE EVER
Provided by Sherri Crosson @Sherri_Boyce
Categories Other Desserts
Number Of Ingredients 9
Steps:
- PART ONE: Bring ingredients to a boil and continue to boil for 9 minutes from the time the fire is turned on. Stir constantly.
- PART TWO: Remove from stove and add all other ingredients. Stir until chocolate is melted.
- Pour into a deep 17X11 cookie sheet. Let stand until firm.
MY GRAM'S 5 LB FUDGE
My grandma has made this year after year and I was lucky enough to get this recipe from her. It is quite rich. I like to add all walnuts to it but pecans would be great too. Someone once mentioned adding cranberries which I think would be good too. Hope you like it. It is a great do ahead recipe.
Provided by Shannon Rice @carolinesmama
Categories Candies
Number Of Ingredients 7
Steps:
- Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
- When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!
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