Best Old Fashioned Buttermilk Fudge Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DAD'S OLD FASHIONED FUDGE



Dad's Old Fashioned Fudge image

Dad's Old Fashioned Fudge recipe has been in my family since about 1975 and is an absolute must-make every Christmas and Easter. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! We served this homemade fudge at my Dad's funeral reception and the plate was wiped clean in minutes.

Provided by Heather

Categories     Dessert

Time 16m

Number Of Ingredients 7

4 cups granulated sugar
12 oz can evaporated milk
1 tbsp half & half (or whole milk )
2 tbsp + 2 tsp pure vanilla
7 oz unsalted butter (1 cube + 3/4 cube)
16 oz semi sweet chocolate chips (16 oz = 2 & 2/3 cups )
2-3 cups walnut halves

Steps:

  • Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Set aside.
  • In a 8 quart pot combine sugar, evaporated milk, half & half and vanilla. Place pan over medium heat stirring constantly for 6 1/2 mins. Mixture should come to a rapid boil for a full 2 mins. (IMPORTANT See Note #1 below) Take off heat. Add butter and continue stirring while adding in chocolate chips. Stir until chocolate is melted and mixture is completely smooth. Stir in walnuts.
  • Pour chocolate mixture evenly into lined pan. Chill for at least 2 hours.
  • Once chilled gently run butter knife along sides of pan to loosen. Carefully remove fudge and loosen parchment from sides. With a large sharp knife carefully cut into small pieces. Keep refrigerated for a longer shelf life of up to 1 month.

Nutrition Facts : Calories 163 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

BUTTERMILK FUDGE



Buttermilk Fudge image

This recipe is form The Creative Christmas Kitchen by Leisure Arts from the Memories in the Making Series 1992 I have never seen another recipe like it and it is so creamy and yummy delicious.

Provided by LB in Middle Georgia

Categories     Candy

Time 1h15m

Yield 48 pieces, 12 serving(s)

Number Of Ingredients 7

2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite (optional) or 1/2 cup cashews, are delicious too

Steps:

  • Butter sides of a large heavy saucepan or Dutch oven.
  • Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
  • Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
  • attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
  • Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
  • Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
  • Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
  • Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
  • Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
  • Stir in nuts.
  • Pour into a buttered 8- inch square pan. Cool completely.
  • Cut into 1-inch squares.
  • Store in an airtight container in refrigerator.

Nutrition Facts : Calories 210.4, Fat 7.8, SaturatedFat 5, Cholesterol 21.1, Sodium 194.2, Carbohydrate 35.6, Sugar 34.7, Protein 0.8

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

BUTTERMILK FUDGE



Buttermilk Fudge image

Make and share this Buttermilk Fudge recipe from Food.com.

Provided by MizzNezz

Categories     Candy

Time 25m

Yield 1 8x8 pan

Number Of Ingredients 6

2 cups sugar
1 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon baking soda
1/2 cup butter (no subs)
1 cup broken pecans

Steps:

  • Mix all ingredients EXCEPT nuts in heavy saucepan.
  • Cook to soft ball stage on a candy thermometer, then 1 more notch.
  • Remove from heat and add nuts.
  • Stir for 2 minutes.
  • Pour into greased 8x8 dish.

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

Related Topics