ENGLISH BUTTER FUDGE RECIPES

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BUTTER FUDGE RECIPE - FOOD.COM



Butter Fudge Recipe - Food.com image

This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.

Total Time 1 hours

Prep Time 1 hours

Yield 64 1 inch pieces

Number Of Ingredients 6

4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

Steps:

  • SUPPLIES & UTENSILS:.
  • 8x8 pan.
  • aluminum foil.
  • measuring cups & spoons.
  • medium to large saucepan.
  • candy thermometer.
  • electric mixer with paddle attachment, hand-held mixer or wooden spoon.
  • scraper.
  • airtight container.
  • COOKING DIRECTIONS:.
  • I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
  • Line the pan with aluminum foil.
  • Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
  • The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
  • Add sugar, milk & corn syrup to the butter.
  • Stir until sugar is dissolved.
  • Using the candy thermometer, cook to 235 degrees (soft ball).
  • Cool to room temperature, about 45 minutes.
  • Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
  • Add the vanilla.
  • Add the nuts (if using).
  • Scrape the fudge into the lined pan & smooth the top evenly.
  • Let the fudge set firm, either at room temperature or in the refrigerator.
  • When the fudge is set, cut it into small 1 inch squares.
  • Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

Nutrition Facts : Calories 67.2, FatContent 2.2, SaturatedFatContent 1.1, CholesterolContent 4.7, SodiumContent 22.3, CarbohydrateContent 12, FiberContent 0.1, SugarContent 10.1, ProteinContent 0.4

BUTTER FUDGE RECIPE BY MILAGROS CRUZ - THE DAILY MEAL



Butter Fudge Recipe by Milagros Cruz - The Daily Meal image

While this recipe sounds simple, the buttery taste is unlike any fudge you’ve ever tried. Enjoy this fudge in small doses because its almost-cake batter taste is super rich.For more recipes like this one, visit: http://wholesomesweet.com/recipe/

Number Of Ingredients 4

1 1/4 cup organic milk or soy milk
3 1/2 cup organic sugar
1 stick butter
2 teaspoon vanilla extract

Steps:

  • Put the milk into a heavy based pan and slowly bring to boil. Add the organic sugar and butter and heat slowly, stirring gently all the time until the sugar has dissolved and the butter is melted. Bring to boil and place a lid on the pan. Boil for 2 minutes, then uncover and boil steadily for 10-15 minutes until a little of the mixture can be rolled into a soft ball when dropped into cold water (or 238 degrees F on a sugar thermometer).
  • Remove from heat and stir in the vanilla. Allow to stand for 5 minutes, then beat well until thick and creamy.
  • Pour into a buttered tin and cut into squares when cold.

Nutrition Facts : ServingSize 1 serving, Calories 927 calories, SugarContent 178 g, FatContent 24 g, CarbohydrateContent 180 g, CholesterolContent 61 mg, FiberContent 0.5 g, ProteinContent 3 g, SaturatedFatContent 15 g, SodiumContent 44 mg, TransFatContent 0.9 g

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