Best Papas Fudge Recipes

DAD'S OLD FASHIONED FUDGE

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.

PA'S FUDGE

Steps:

• Mix sugar, cocoa, milk, corn syrup, and salt in a large, heavy saucepan or Dutch oven. Place over medium heat and stir faithfully until sugar is melted. Bring to boil and cook to soft-ball stage (234° Fahrenheit). Stir occasionally to prevent sticking and scorching. Remove from heat and add butter and vanilla. Let cool to 110° without stirring. While the fudge is cooling, butter the bottom and sides of an 8-inch square pan.
• Beat the fudge with a wooden spoon until it becomes very thick and loses its gloss. Quickly pour into the prepared pan. Score while warm into 1-inch squares, then allow to cool thoroughly for several hours or overnight. Cut with a sharp knife when cool, dipping the knife into hot water between cuts if necessary. Store the fudge between layers of waxed paper in a sealed container in a cool place.

PAPA'S FUDGE RECIPE - (4.1/5)

Steps:

• Mix & heat to softball state, stirring constantly until a low boil. Add 1-tsp vanilla & 2 tablespoon peanut butter. Cool Mix with mixer from shiny until dull shine stage. Spread on platter, cut & chill.

OPERA FUDGE

Steps:

• Butter a rimmed baking sheet; set aside.
• Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
• Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
• In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

PAPAS: POTATOES

Steps:

• I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
• Preheat oven to 375 degrees F.
• Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
• In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.

PAPA'S HOT FUDGE SAUCE

Steps:

• In a small saucepan over medium heat, melt the butter. Add the sugar. Stir with a wooden spoon until incorporated (kind of a loose gold sugar ball).
• Add the 5 squares of semi-sweet chocolate. Stir until melted, and bring to a boil.
• Add the light corn syrup, 1/4 cup Half and Half, and salt. Stir until everything is incorporated but not smooth.
• Bring the chocolate mixture to a boil, stirring constantly so that it doesn't burn.
• Take the saucepan off the burner and immerse in cool water, while continually stirring the chocolate mixture, until the mixture is around room temperature.
• Put the saucepan back on the burner and bring the mixture back to a boil while stirring constantly. Add the vanilla.
• Remove saucepan from burner, and immerse in cool water, while continually stirring the chocolate mixture. The chocolate mixture will be silky in texture.
• Put the saucepan back on the burner to heat up. At this point you may add additional Half and Half to obtain your desired fudge sauce consistency.
• Note: Sauce stores well in the refrigerator (becomes solid). Heat up slowly in the microwave with a little bit of Half and Half to obtain the desired consistency.
• Note: I'm not sure exactly how many it serves though when Papa made it there were 10 of us (7 adults and 3 older kids) and we polished it off.