Modemouth
11-17-2004, 08:56 PM
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Kitty Hume's perfect fudge
Prep time: 10 minutes Cook time: 8 minutes Makes about 5 pounds
When this recipe is passed from friend to friend, the name of the fudge changes to the new recipient's name, so maybe we should call it The Sacramento Bee's perfect fudge. Kitty Hume, who lives in North Natomas, has used this recipe for years. It's one she got from a good friend in Ohio.
* Ingredients:
4 1/2 cups sugar
1 can, (12 ounces) evaporated milk
1 stick margarine
1 package (12 ounces) chocolate bits or chips
1 jar ( 7 ounces) marshmallow creme
2 solid chocolate candy bars, 7 ounces each
* Instructions:
Combine sugar, milk and margarine; boil for exactly 5 minutes.
Remove from heat and add chocolate, marshmallow creme and candy bars. Stir until melted completely. Pour into greased pans and cool to room temperature before cutting into squares or refrigerating.
Per 1-inch piece, approximately: 60 cal.; 1 g pro.; 10 g carb.; 2 g fat (1 sat., 1 monounsat., 0 polyunsat.); 1 mg chol.; 13 mg sod.; 0 g fiber; 10 g sugar; 31 percent calories from fat.
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Three chocolate fudge
Prep time: 10 minutes Cook time: 10 minutes Serves: Makes 5 1/2 pounds
Victoria Newman of Orangevale made this fudge for our taste test. We liked the texture and the prominent chocolate flavor. Newman says she has tried many recipes for fudge and enthusiastically settled on this one.
* Ingredients:
3 1/3 cups sugar
1 cup butter
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmallows, halved
2 cups semisweet chocolate chips
2 squares (1 ounce each) semisweet baking chocolate, chopped
2 milk chocolate candy bars (7 ounce), broken into pieces
1 teaspoon vanilla extract
2 cups chopped pecans
* Instructions:
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Add chocolate chips, stir until melted. Add baking chocolate and candy bars, stir until melted. Fold in vanilla and pecans, mix well. Pour into a greased 15-by-10-by-1-inch jellyroll pan. Cool to room temperature. Cover with plastic wrap and chill until firm. Cut into squares.
Per 1-inch piece, approximately: 78 cal.; 1 g pro.; 11 g carb.; 4 g fat (2 sat., 2 monounsat., 0 polyunsat.); 4 mg chol.; 8 mg sod.; 0 g fiber; 10 g sugar; 44 percent calories from fat.
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Fantasy fudge
Prep time: 10 minutes Cook time: 15 minutes Makes about 3 pounds
This recipe is from the back of the Kraft Jet-Puffed marshmallow cream jar. We may have had better fudge over the years, but this one always seems to work perfectly.
* Ingredients:
3 cups sugar
3/4 cup (1 1/2 sticks) butter
1 small can (5 ounces) evaporated milk (about 2/3 cup)
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla
1 cup walnuts, chopped
* Instructions:
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow cream until melted; stir in vanilla and walnuts.
Spread immediately in foil-lined or buttered 9-inch square pan. Cool at room temperature at least four hours; cut into squares. Store in airtight container.
Per 1-inch piece, approximately: 83 cal.; 1 g pro.; 12 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 5 mg chol.; 4 mg sod.; 0 g fiber; 11 g sugar; 40 percent calories from fat.
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Microwave hot fudge
Prep time: 5 minutes Cook time: 2 minutes
There was no middle ground on this recipe. Tasters either loved it or hated it. One thing's for sure: It needs to be served with a warning that it is very hot. The recipe is one Mike Peters of Roseville developed to suit his own palate and to use up some of the habanero peppers he grows in his home garden. You could substitute another ground pepper for the habanero, but we suggest leaving it out altogether and you'll have a fine fudge that's easy to make.
Note from Peters: Dried habanero may be difficult to find commercially. I grow, dry and grind my own. Fresh habanero are available at local grocery stores and farmers markets. They need to be dried and ground, but it is worth it.
* Ingredients:
4 cups (a 1-pound bag) powdered sugar
1/2 cup cocoa
1/2 teaspoon dried ground habanero pepper (optional)
1/4 cup milk
1/2 cup butter or margarine
1 tablespoon vanilla
1/2 cup chopped walnuts
* Instructions:
Blend powdered sugar, cocoa and dried habanero in microwave-safe mixing bowl. Add milk and butter, but do not stir. Cook 2 minutes on high. Stir ingredients to blend. Add vanilla and nuts. Mix well. Pour into a buttered 8-by-8-inch glass dish. Chill in the refrigerator for a few hours. Cut into squares.
Per 1-inch piece, approximately: 49 cal.; 0 g pro.; 8 g carb.; 2 g fat (1 sat., 1 monounsat., 0 polyunsat.); 4 mg chol.; 1 mg sod.; 0 g fiber; 7 g sugar; 37 percent calories from fat.
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Fudge
"This is a fudge recipe that my mother had from when she was in school in Oklahoma in the late '30s," says Jeannie Silva of Sacramento. "This fudge is so creamy and really yummy."
*Ingredients:
2 cups sugar
4 tablespoons cocoa
2 tablespoons white Karo syrup
3/4 cup milk
1 teaspoon vanilla
4 tablespoons butter
1/2 cup walnuts (if desired)
*Instructions:
Combine sugar, cocoa, syrup and milk. Boil slowly to soft ball stage. Remove from heat. Add butter and vanilla. Let cool till lukewarm. Beat until thick and creamy. Mix in walnuts, if desired. Pour on buttered plate. Cut into squares.
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Sour cream chocolate fudge
This recipe is from Connie Dodock of Orangevale.
*Ingredients:
2 cups sugar
1 cup dairy sour cream
1 cup confectioners sugar
1/2 teaspoon salt
1 tablespoon butter
3 ounces unsweetened chocolate
1 teaspoon vanilla
1 cup chopped nuts
*Instructions:
Mix first 5 ingredients in a heavy saucepan. Bring to a boil, stirring occasionally. Reduce heat and cook, without stirring, until small amount of mixture forms a soft ball when dropped in very cold water (234 degrees on a candy thermometer). Add chocolate and vanilla and cool to lukewarm. Add nuts and beat until mixture is thick and loses its gloss. Pour into buttered 8-inch square pan and let stand until firm. Cut in squares. Makes about 1 3/4 pounds.
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Chocolate oven fudge
Jean Carr of Roseville sent in this recipe: "This is a very old recipe. I don't know how it works, but it does. Very quick, very easy, and most important, delicious!"
*Ingredients:
1/2 cup cocoa
1/4 cup milk
1 teaspoon vanilla
1 1-pound box of powdered sugar
1 stick butter
1 cup chopped pecans (optional)
*Instructions:
Slice 1/2 stick butter in bottom of glass ovenproof baking pan (I use a loaf pan). Add cocoa, sugar and milk. Slice balance of butter on top. Cover and bake at 350 degrees for 10 minutes. Stir in vanilla and nuts. Pour on greased platter and chill for 1 hour. Store in refrigerator.
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Frosting fudge
This recipe is from Joyce Williams of Greenwood.
*Ingredients:
1 can prepared frosting (coconut pecan)
1 12-ounce bag of chocolate chips
*Instructions:
Microwave together for 3 minutes or until chips are soft enough to blend in. Mix thoroughly and pour into a foil-lined pan. It tends to stick to pan if you don't use the foil. You can add nuts, but nothing else. Marshmallow creme or peanut butter will change the consistency and it will not harden.
Our favorite is a can of coconut pecan frosting and a bag of chocolate chips. You can make peanut butter fudge with a bag of peanut butter chips and a can of white frosting. The possibilities are endless.
Kitty Hume's perfect fudge
Prep time: 10 minutes Cook time: 8 minutes Makes about 5 pounds
When this recipe is passed from friend to friend, the name of the fudge changes to the new recipient's name, so maybe we should call it The Sacramento Bee's perfect fudge. Kitty Hume, who lives in North Natomas, has used this recipe for years. It's one she got from a good friend in Ohio.
* Ingredients:
4 1/2 cups sugar
1 can, (12 ounces) evaporated milk
1 stick margarine
1 package (12 ounces) chocolate bits or chips
1 jar ( 7 ounces) marshmallow creme
2 solid chocolate candy bars, 7 ounces each
* Instructions:
Combine sugar, milk and margarine; boil for exactly 5 minutes.
Remove from heat and add chocolate, marshmallow creme and candy bars. Stir until melted completely. Pour into greased pans and cool to room temperature before cutting into squares or refrigerating.
Per 1-inch piece, approximately: 60 cal.; 1 g pro.; 10 g carb.; 2 g fat (1 sat., 1 monounsat., 0 polyunsat.); 1 mg chol.; 13 mg sod.; 0 g fiber; 10 g sugar; 31 percent calories from fat.
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Three chocolate fudge
Prep time: 10 minutes Cook time: 10 minutes Serves: Makes 5 1/2 pounds
Victoria Newman of Orangevale made this fudge for our taste test. We liked the texture and the prominent chocolate flavor. Newman says she has tried many recipes for fudge and enthusiastically settled on this one.
* Ingredients:
3 1/3 cups sugar
1 cup butter
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmallows, halved
2 cups semisweet chocolate chips
2 squares (1 ounce each) semisweet baking chocolate, chopped
2 milk chocolate candy bars (7 ounce), broken into pieces
1 teaspoon vanilla extract
2 cups chopped pecans
* Instructions:
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Add chocolate chips, stir until melted. Add baking chocolate and candy bars, stir until melted. Fold in vanilla and pecans, mix well. Pour into a greased 15-by-10-by-1-inch jellyroll pan. Cool to room temperature. Cover with plastic wrap and chill until firm. Cut into squares.
Per 1-inch piece, approximately: 78 cal.; 1 g pro.; 11 g carb.; 4 g fat (2 sat., 2 monounsat., 0 polyunsat.); 4 mg chol.; 8 mg sod.; 0 g fiber; 10 g sugar; 44 percent calories from fat.
--------------------------------------------------------------------------------
Fantasy fudge
Prep time: 10 minutes Cook time: 15 minutes Makes about 3 pounds
This recipe is from the back of the Kraft Jet-Puffed marshmallow cream jar. We may have had better fudge over the years, but this one always seems to work perfectly.
* Ingredients:
3 cups sugar
3/4 cup (1 1/2 sticks) butter
1 small can (5 ounces) evaporated milk (about 2/3 cup)
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla
1 cup walnuts, chopped
* Instructions:
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow cream until melted; stir in vanilla and walnuts.
Spread immediately in foil-lined or buttered 9-inch square pan. Cool at room temperature at least four hours; cut into squares. Store in airtight container.
Per 1-inch piece, approximately: 83 cal.; 1 g pro.; 12 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 5 mg chol.; 4 mg sod.; 0 g fiber; 11 g sugar; 40 percent calories from fat.
--------------------------------------------------------------------------------
Microwave hot fudge
Prep time: 5 minutes Cook time: 2 minutes
There was no middle ground on this recipe. Tasters either loved it or hated it. One thing's for sure: It needs to be served with a warning that it is very hot. The recipe is one Mike Peters of Roseville developed to suit his own palate and to use up some of the habanero peppers he grows in his home garden. You could substitute another ground pepper for the habanero, but we suggest leaving it out altogether and you'll have a fine fudge that's easy to make.
Note from Peters: Dried habanero may be difficult to find commercially. I grow, dry and grind my own. Fresh habanero are available at local grocery stores and farmers markets. They need to be dried and ground, but it is worth it.
* Ingredients:
4 cups (a 1-pound bag) powdered sugar
1/2 cup cocoa
1/2 teaspoon dried ground habanero pepper (optional)
1/4 cup milk
1/2 cup butter or margarine
1 tablespoon vanilla
1/2 cup chopped walnuts
* Instructions:
Blend powdered sugar, cocoa and dried habanero in microwave-safe mixing bowl. Add milk and butter, but do not stir. Cook 2 minutes on high. Stir ingredients to blend. Add vanilla and nuts. Mix well. Pour into a buttered 8-by-8-inch glass dish. Chill in the refrigerator for a few hours. Cut into squares.
Per 1-inch piece, approximately: 49 cal.; 0 g pro.; 8 g carb.; 2 g fat (1 sat., 1 monounsat., 0 polyunsat.); 4 mg chol.; 1 mg sod.; 0 g fiber; 7 g sugar; 37 percent calories from fat.
--------------------------------------------------------------------------------
Fudge
"This is a fudge recipe that my mother had from when she was in school in Oklahoma in the late '30s," says Jeannie Silva of Sacramento. "This fudge is so creamy and really yummy."
*Ingredients:
2 cups sugar
4 tablespoons cocoa
2 tablespoons white Karo syrup
3/4 cup milk
1 teaspoon vanilla
4 tablespoons butter
1/2 cup walnuts (if desired)
*Instructions:
Combine sugar, cocoa, syrup and milk. Boil slowly to soft ball stage. Remove from heat. Add butter and vanilla. Let cool till lukewarm. Beat until thick and creamy. Mix in walnuts, if desired. Pour on buttered plate. Cut into squares.
--------------------------------------------------------------------------------
Sour cream chocolate fudge
This recipe is from Connie Dodock of Orangevale.
*Ingredients:
2 cups sugar
1 cup dairy sour cream
1 cup confectioners sugar
1/2 teaspoon salt
1 tablespoon butter
3 ounces unsweetened chocolate
1 teaspoon vanilla
1 cup chopped nuts
*Instructions:
Mix first 5 ingredients in a heavy saucepan. Bring to a boil, stirring occasionally. Reduce heat and cook, without stirring, until small amount of mixture forms a soft ball when dropped in very cold water (234 degrees on a candy thermometer). Add chocolate and vanilla and cool to lukewarm. Add nuts and beat until mixture is thick and loses its gloss. Pour into buttered 8-inch square pan and let stand until firm. Cut in squares. Makes about 1 3/4 pounds.
--------------------------------------------------------------------------------
Chocolate oven fudge
Jean Carr of Roseville sent in this recipe: "This is a very old recipe. I don't know how it works, but it does. Very quick, very easy, and most important, delicious!"
*Ingredients:
1/2 cup cocoa
1/4 cup milk
1 teaspoon vanilla
1 1-pound box of powdered sugar
1 stick butter
1 cup chopped pecans (optional)
*Instructions:
Slice 1/2 stick butter in bottom of glass ovenproof baking pan (I use a loaf pan). Add cocoa, sugar and milk. Slice balance of butter on top. Cover and bake at 350 degrees for 10 minutes. Stir in vanilla and nuts. Pour on greased platter and chill for 1 hour. Store in refrigerator.
--------------------------------------------------------------------------------
Frosting fudge
This recipe is from Joyce Williams of Greenwood.
*Ingredients:
1 can prepared frosting (coconut pecan)
1 12-ounce bag of chocolate chips
*Instructions:
Microwave together for 3 minutes or until chips are soft enough to blend in. Mix thoroughly and pour into a foil-lined pan. It tends to stick to pan if you don't use the foil. You can add nuts, but nothing else. Marshmallow creme or peanut butter will change the consistency and it will not harden.
Our favorite is a can of coconut pecan frosting and a bag of chocolate chips. You can make peanut butter fudge with a bag of peanut butter chips and a can of white frosting. The possibilities are endless.