BUTTER FUDGE
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.
Provided by susanmelliot_9363481
Categories Candy
Time 1h
Yield 64 1 inch pieces
Number Of Ingredients 6
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.
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Official J Wes_Promo 245
[email protected]Overall, this is a great recipe for butter fudge. It's easy to make and it always turns out delicious.
Zain Ansari
[email protected]This recipe is missing some important steps. It's not very clear.
Jacob Makhunga
[email protected]I'm not sure what I did wrong, but my fudge turned out grainy.
shafic abdallah
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Wukong FromSky
[email protected]I had some trouble getting the fudge to set properly, but it still tasted great.
Richmon Mbuli
[email protected]This fudge is a little too sweet for my taste, but it's still very good.
Rose ann Hevican
[email protected]I'm not a huge fan of fudge, but this recipe changed my mind. It's so creamy and smooth, and the chocolate flavor is out of this world.
Md Sobouj
[email protected]This fudge is the perfect combination of sweet and salty. I love the addition of the sea salt.
Dr. Julia Gaines
[email protected]I love how easy this fudge is to make. I can whip up a batch in no time.
Utibe I. Dickson
[email protected]This fudge is so rich and decadent. It's perfect for a special occasion.
Taharatmaksura Suha
[email protected]This is the best fudge recipe I've ever tried. It's so easy to make and it always turns out perfect.
Khan Amjad
[email protected]I've made this fudge several times now and it's always a hit. It's so creamy and smooth and the chocolate flavor is divine.
Harriet Harriet
[email protected]This fudge is amazing! It's so easy to make and it turned out perfectly. I used semisweet chocolate chips and it was the perfect balance of sweet and rich.