Secret Fudge Recipe

[Aline]

Last night, we went to our daughter's school's Christmas potluck supper. This woman I know made this delicious creamy fudge (it wasn't the first time I tastes her fudge). When I suggested that she give me the recipe to include in our school's cookbook, she and her husband immediately refused because it was his mother's recipe. But....earlier that evening, she told me that it was made with cream, brown sugar, corn syrup, and Eagle Brand condensed milk. No marshmallows or chocolate. She offered to make some for me if I wanted to. So now I'm wondering if someone has the recipe so that I may put it in the cookbook . Thanks in advance. (Although you can't fail using the condensed milk!)

[Kitchen Witch]

Creamy Old Fashioned
Brown Sugar Fudge Recipe

This is an old fashioned, French Canadian recipe. The secret to getting it to set up is in the beating of it. The syrup starts to chrystalize, and then it's a good idea to get it into the pans IMMEDIATELY, so I have them greased and ready to go before you start making the fudge.

2 cups Brown Sugar (1 c. of that being Demera Sugar worked out best for some.)
1 cup sweet cream
1/2 tsp. salt

Boil until mixture forms soft ball when dropped into cold water. Remove from heat and cool slightly, then beat until smooth and creamy, and mixture starts to thicken up. Add 2 T. butter and 1/2 cup walnuts (if desired, it's good without them)



Brown Sugar Fudge Recipe

* 1 cup brown sugar
* 1 cup sugar
* 2/3 cup sweetened condensed milk
* 2 squares unsweetened chocolate -- chopped
* 2 tablespoons butter
* 2 tablespoons corn syrup
* 1 teaspoon vanilla
* 1 cup nuts -- chopped

Directions:

Combine the brown sugar, sugar, condensed milk, chocolate, and corn syrup in a heavy saucepan. Stir, over medium heat, until sugar is dissolved. Cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the heat, stir in the butter until just mixed and let stand until cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour in a greased pan and allow to cool. Cut in squares when completely cool.




Brown Sugar Fudge (Penuche) Recipe

* 1 cup White Sugar; Granulated
* 1/2 cup Heavy (Whipping) Cream
* 2 ounces Unsweetened Chocolate
* 1 1/2 teaspoon Vanilla
* 1 cup Light Brown Sugar; Firm Pack
* 3 1/2 tablespoons Molasses
* 4 tablespoons Butter
* 1/2 cup Chopped Nuts; Optional

Directions:

Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.

Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil.

Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary.

Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. Shock by placing the saucepan in the cold water in the sink.

Seed by adding, without stirring, the vanilla. Then allow to cool. Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react.

Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.

Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.



Brown Sugar Fudge

* 3 cups brown sugar
* 1 cup evaporated milk
* 1 tablespoon light corn syrup
* 1 teaspoon vanilla
* 1 cup chopped nuts, optional
* 3 tablespoons butter

PREPARATION:
In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234° to 238°.

Remove from heat and add vanilla and butter; do not stir.

Let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. Pour or spread in a greased pie plate or 8-inch square pan. Score when set and cut into squares when firm.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.



Old Fashioned Fudge

* 1/3 cup cocoa
* 3 cups sugar
* 1/8 teaspoon salt
* 1 cup light cream or half and half
* 1/4 cup light corn syrup
* 1 tablespoon butter
* 1 teaspoon vanilla
* 1/2 cup walnuts, chopped (optional)

Method:
Combine cocoa, sugar, salt, cream and corn syrup in heavy pan. Stir to dissolve sugar, bring to a boil, cover pan with a lid to wash down sugar crystals from sides of pan. Remove lid and cook to softball stage or 232-234 degrees (softball stage may be determined by dropping a small amount of hot candy into a cup of cold water - candy should be firm enough to form a soft ball which may be picked up with fingers). Butter marble slab or a large baking sheet which has sides, pour candy onto slab, add vanilla to center and allow to partially cool. While still warm, begin beating candy on the slab and continue until fudge is creamy and begins to set up. Stir in nuts and spread onto buttered pan to finish setting up. Cut into squares.

Penuche

Method:
Sometimes called "brown sugar fudge" this creamy candy is great as a center for pecan logs. Eliminate cocoa and substitute 1 cup of the white sugar with brown sugar. Follow directions above. To use as a center for pecan logs; eliminate nuts, continue to beat candy until it sets up on slab. Remove candy from slab and knead until smooth and pliable once again. Shape into logs.



Penuche Fudge

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup walnut pieces

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238 degrees F on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees F). DO NOT STIR.

Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in walnuts and spread into prepared baking dish. Score while warm, and cut when firm.

Makes 3 dozen 1 1/2-inch squares.




Panocha (Penuché)

2 cups firmly packed brown sugar
1 cup granulated sugar
1 tablespoon white corn syrup
3/4 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts

Place sugars, syrup, milk and butter in saucepan over medium heat. Cook, stirring constantly, until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Continue cooking, without stirring, until mixture reaches soft-ball stage (240 degrees F).

Remove from heat. Stir in vanilla extract and nuts. Beat until mixture is very thick and has begun to lose its gloss. Pour into a generously-greased 8-inch square pan or mound on wax paper. Let cool at least 1 hour.



Panocha

2 tablespoons butter or margarine
3/4 cup half cream and half milk or rich top milk
1 cup brown sugar, firmly packed
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 to 3/4 cup broken nut meats

Melt butter or margarine in a medium-size (2-quart) saucepan, using rubber spatula to bring it up around sides of pan, greasing well. Pour cream and milk into pan. Place over heat and bring to boiling point. Add sugars and stir well to dissolve. Cover pan and bring mixture to a boil slowly; cook about 1 minute or until sugar crystals are melted down from the sides of the pan.

Remove cover and continue gently cooking without stirring to a soft-ball stage (238 degrees F), about 20 minutes.

Remove from heat; let stand without moving, until candy is lukewarm 110 degrees F) and bottom of saucepan is barely warm to the hand. This will take about 1 hour.

Add vanilla extract and nut meats; stir-beat with a heavy spoon; continue until candy becomes creamy and starts to lose its gloss. Pour into a buttered 8-inch square pan. Cut into pieces while still warm.

Makes about 24 pieces.


Penuche Fudge

4 tablespoons butter
1 1/2 cups half-and-half
2 cups firmly packed brown sugar
3 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups walnuts, chopped

Melt butter, making sure it coats bottom and sides of saucepan. Pour half-and-half into pan; bring to boil. Add brown and white sugars and stir until dissolved. Stirring constantly, cook until mixture reaches soft ball stage.

Remove from heat. Place pan in two inches of cold water. Add vanilla extract and walnuts. Beat with wooden spoon until thick. Pour into buttered fudge pan. Score while warm. Cut into squares when fully cooled.


We had a woman at church that did the same thing and would not share her "world Famous" fudge recipe and gave the ingredients of two different fudges just to throw everyone off. She actually had at least 6 practically begging her for the recipe. Here her recipe was the one with the marshmallow creme! I don't know why people have to be like that -

Kitchen Witch

PS - I have more recipes if these arent't what you are looking for.

[admin]

It's official -

Kitchen Witch has every recipe known to man. She's a living library of culinary instructions.

[Kitchen Witch]

awwwww shucks!!!

Thank you. It's been a lifelong hobbie!

KW

[Aline]

Originally Posted by admin1

It's official -

Kitchen Witch has every recipe known to man. She's a living library of culinary instructions.

No kidding! Thanks for your fudge recipes. They do sound good. I agree with you when you said the secret is in the "beating". I remember my grandmother (now 92) making her famous fudge when she would visit. She, too, said the secret to making creamy fudge is the "beating". She would take her fudge off the heat and beat, return to heat, and beat some more, etc., etc. Boy! she made good fudge!! :P

I find that a lot of today's fudge recipes contain marshmallow creme in aid to making it creamy. In my opinion, REAL old-fashioned fudge has no marshmallows in it. My grandmother could tell the fudge was ready, not only by the texture, but by the look of it. Something to do with "glossy looking" mixture or "not glossy"??? can't remember which one LOL

[Kitchen Witch]

Aline - I prefer the old-fashioned fudge recipes myself! Nothing like the "good" stuff from the old days!!!

Here is another recipe for fudge. I thought you may like it - and if you read the instructions - you will see the secret to beating is until it just starts to lose its gloss - #4.

Enjoy -

Kitchen Witch


FUDGE

2 cups sugar
3/4 cup half-and-half or light cream
2 ounces unsweetened chocolate, cut up
1 teaspoon light-colored corn syrup
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

1. Line a 9x5x3-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate , stirring occasionally, until thermometer registers 236 degree F, soft-ball stage (20 to 25 minutes.) (Adjust heat as necessary to maintain a steady boil).

3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (50 to 60 minutes).

4. Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge just starts to lose its gloss (6 to 8 minutes total).

5. Immediately spread fudge evenly in the prepared pan. Score into squares (or other shapes) while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge. Store tightly covered up to 1 week. Makes about 1-1/4 pounds (32 pieces).

[nancykrem]

Hi everyone,
I'm finally back to my computer. I am looking for a recipe for NO FAIL Fudge. Probably 50 or so more years old. It uses marshmellow fluff, evap milk, bakers chocolate, german chocolate, chocolate chips, and I can't remember any more. I think it was from a Farm Journal Cookbook. My kids wanted me to make some for this Christmas. Can anyone help me? Thanks, Nancy Krem

[Kitchen Witch]

Hi Nancy - Glad you're back!
by any chance are you talking about Mamie Eisenhower's Million Dollar Fudge?

4 1/2 cups sugar
Pinch of salt
2 Tbl butter
1 tall can evaporated milk

Boil six minutes.

Put in large bowl:

12 ounces semi-sweet chocolate
12 ounces German sweet chocolate
1 pint marshmallow cream
2 cups nutmeats

Pour boiling syrup over ingredients in bowl: beat until chocolate is all melted and pour in pan.

Let stand a few hours before cutting. Store in tin box.