Three types of homemade fudge from Morganna's Kitchen...23:38 Jan 09 2017
Times Read: 299
I have collected and perfected so many good recipes over the years that I have decided to share some of them...
They are my recipes, so feel free to copy and paste and add to your kitchen files! Enjoy!
CREAMY VANILLA FUDGE
2 CUPS SUGAR
1/3 CUP LIGHT CORN SYRUP
2 TABLESPOONS BUTTER
1/2 CUP SOUR CREAM
PINCH OF SALT
2 TABLESPOONS GOOD VANILLA EXTRACT
1 CUP CHOPPED PECANS, ALSO GOOD WITH MACADAMIA NUTS.
COMBINE SUGAR, CORN SYRUP, BUTTER, SOUR CREAM AND SALT
IN SAUCEPAN. COOK OVER LOW HEAT UNTIL SUGAR IS THOROUGHLY
DISSOLVED, STIRRING CONSTANTLY. COOK COVERED OVER MEDIUM HEAT FOR 3 MINUTES
OR UNTIL STEAM WASHES SUGAR CRYSTALS FROM SIDE OF PAN. COOK, UNCOVERED OVER
MEDIUM HEAT TO 230 DEGREES ON CANDY THERMOMETER ( SOFT BOIL STAGE) . DO NOT STIR!
REMOVE FROM HEAT. LET STAND 15 MINUTES. ADD VANILLA AND PECANS. BEAT UNTIL MIXTURE
THICKENS AND LOSES ITS LUSTER. POUR INTO A BUTTERED DISH. COOL COMPLETELY.
CUT INTO 24 SQUARES.
ENJOY!! THIS RECIPE IS FANTASTIC!
SOUTHERN STYLE PECAN FUDGE
1 POUND CONFECTIONERS 10-X SUGAR
6 TABLESPOONS BUTTER
1/2 CUP UNSWEETENED COCOA
1/4 CUP WHOLE MILK
1 TABLESPOON GOOD VANILLA EXTRACT
1/4 TEASPOON SALT
1 CUP CHOPPED PECANS
IN MEDIUM SAUCEPAN, HEAT SUGAR, BUTTER, COCOA, MILK, VANILLA AND SALT OVER LOW HEAT
STIRRING UNTIL SMOOTH. STIR IN NUTS. SPREAD MIXTURE QUICKLY INTO A BUTTERED 9X5 INCH LOAF PAN. COOL:
CUT INTO SQUARES.
THIS IS A VERY SWEET AND RICH FUDGE MADE IN THE SOUTH. THIS DATES BACK MANY YEARS.
DIVINITY FUDGE
2 CUPS WHITE SUGAR
1 CUP WATER
1/4 CUP CORN SYRUP
1/8 TEASPOON SALT
2 EGG WHITES
1 1/2 CUPS CHOPPED NUTS: WALNUTS, CASHEWS, BRAZIL NUTS, PEANUTS ETC.
1 TEASPOON GOOD VANILLA
HEAT SUGAR, WATER, CORN SYRUP, AND SALT, STIRRING CONSTANTLY UNTIL SUGAR HAS DISSOLVED.
CONTINUE TO COOK WITHOUT STIRRING UNTIL SYRUP WHEN DROPPED FROM A SPOON IN COLD WATER
FORMS A HARD BALL... 250 DEGREES ON A CANDY THERMOMETER.
BEAT EGG WHITES. POUR SYRUP SLOWLY INTO THE MIXING BOWL AND CONTINUE TO BEAT UNTIL CANDY IS
STIFF ENOUGH TO HOLD ITS SHAPE. ADD ALL THE NUTS AND VANILLA.
DROP BY SPOONFUL ONTO WAXED PAPER, OR TURN INTO A BUTTERED FUDGE PAN AND CUT INTO 1 INCH
SQUARES WHEN FIRM AND COOLED. PACK IN A TIN BOX OR SEALED CONTAINER. KEEP COVERED AS THIS FUDGE DRIES OUT QUICKLY.
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