Best Grammas Fudge Recipes

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GRANDMA'S FUDGE RECIPE



Grandma's Fudge Recipe image

This is a smooth rich chocolate fudge that my Grandmother had in an old cookbook.

Provided by Dawn Ballou

Categories     Chocolate

Time 30m

Number Of Ingredients 7

4 1/2 c granulated sugar
1 can(s) evaporated milk
1 stick butter
3 c semi-sweet chocolate morsels
1 oz unsweetened baker's chocolate
1 tsp vanilla extract
1 c walnuts or pecans, chopped (optional)

Steps:

  • 1. Combine sugar and milk. Boil slowly (10) minutes. Remove from heat.
  • 2. Add vanilla, unsweetened baker's chocolate and chocolate morsels, stir until completely melted.
  • 3. Add butter. Stir until fudge is no longer glossy.
  • 4. Pour into buttered 9 x 13 pan. Refrigerate until firm. Cut into squares and serve!

GRANDMA LORI'S OLD-FASHIONED FUDGE



Grandma Lori's Old-Fashioned Fudge image

Make and share this Grandma Lori's Old-Fashioned Fudge recipe from Food.com.

Provided by Tonkcats

Categories     Candy

Yield 1 serving(s)

Number Of Ingredients 6

2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1/4 cup margarine
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Lightly grease an 8 or 9-inch square pan.
  • Combine dry ingredients in heavy 4 quart saucepan.
  • Stir in milk.
  • Bring to a "bubbly" boil over medium heat, stirring constantly.
  • Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
  • Beat with wooden spoon until thickens and loses gloss.
  • Quickly spread in prepared pan.

Nutrition Facts : Calories 3188.2, Fat 64.2, SaturatedFat 17.8, Cholesterol 51.2, Sodium 1008.2, Carbohydrate 650.1, Fiber 10.7, Sugar 599.3, Protein 23.2

GRANDMAS HOMEMADE FUDGE



Grandmas Homemade Fudge image

Make and share this Grandmas Homemade Fudge recipe from Food.com.

Provided by Suzanne in Beaver F

Categories     Candy

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

2 cups sugar
1 cup whole milk
2 teaspoons cocoa
1 teaspoon Karo syrup
1 teaspoon vanilla extract
4 teaspoons butter

Steps:

  • Use 1 tsp butter to coat bottom andd sides of pot.
  • Add sugar, cocoa, kayro syrup and milk. Bring to boil stirring constantly.
  • Cook till temperature reaches 'soft ball' stage.
  • Remove from heat and add remaining butter and vanilla.
  • Cool till workable.
  • Beat by hand till fudge loses the gloss.
  • Pour into container sprayed with non-stick cooking spray.

Nutrition Facts : Calories 78.1, Fat 1, SaturatedFat 0.6, Cholesterol 2.7, Sodium 10.1, Carbohydrate 17.5, Sugar 17.2, Protein 0.3

GRAMMA'S FUDGE



Gramma's Fudge image

Been eating this fudge for 40+ years. After gramma could no longer make it I took over. Family tradition to always have this fudge at the holidays.

Provided by LAURIE

Categories     Candy

Time 30m

Yield 1 13x9 pan

Number Of Ingredients 8

4 1/2 cups sugar
1 can evaporated milk
1/2 lb margarine
3 cups chocolate chips
2 (7 ounce) jars marshmallow creme
1 cup nuts, chopped fine (optional)
2 teaspoons vanilla
1 dash salt

Steps:

  • In large pan mix sugar, milk and margarine.
  • Boil until soft ball stage, about 8 minutes of a rolling boil.
  • Remove from heat and quickly add remaining ingredients.
  • Mix well.
  • Spread in 9x13 pan greased.
  • Let set.
  • Makes about 5 pounds.

Nutrition Facts : Calories 8908.2, Fat 335.2, SaturatedFat 121.5, Sodium 2688.4, Carbohydrate 1553.3, Fiber 30.2, Sugar 1371.8, Protein 26.6

GRANDMA'S OLD FASHIONED FUDGE



Grandma's Old Fashioned Fudge image

This recipe was passed down to me and it's one of the better recipes that I have tried. Long before marshmallow creme came into any recipe, this is a recipe that came out of a 1930's-1940's cookbook.

Provided by Lauri Myers

Categories     Candies

Time 2h

Number Of Ingredients 8

2 c sugar
1 c milk
1/2 tsp salt
2 squares unsweetened chocolate
2 Tbsp corn syrup, light
2 Tbsp butter, room temperature
1 tsp vanilla extract
1/2 c nuts (pecan are the best~~optional)

Steps:

  • 1. In saucepan combine sugar, milk, salt, chocolate squares and corn syrup.
  • 2. Stir over low heat until sugar dissolves.
  • 3. Cook until temperature reaches 238* or until the water test is proven (1 tsp. of mixture in a bowl of cold water is dropped in and forms a soft ball and when squeezed by fingers are flattened).
  • 4. Remove from heat and drop in butter but do not stir then cool without stirring.
  • 5. Add vanilla then with a wooden spoon beat until candy looses sheen then add nuts if desired.
  • 6. Pour into a 8 x 8 square pan and cool completely and cut into squares.

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