How To make Fudge a La Louise
4 c Sugar
3 Squares dark baking
-chocolate 1 1/3 c Milk
2 tb Butter, plus extra for
-greasing platters 1 c Chopped nuts
1 1/3 ts Vanilla
In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981]
How To make Fudge a La Louise's Videos
How To Make Great Grandma's Silky Smooth Chocolate Fudge Recipe - Easy
Today Grace makes Great Grandmas Fudge Recipe. This Recipe is so old it calls for oleo. We really enjoy the smooth rich fudge this recipe makes. Hope you guys enjoy!
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1960's Beef Fudge Recipe
Back in the 1960's as we know recipes were a little, unique! In this video, we make 'beef fudge' which as the title suggests and surprisingly is beef worked into a chocolate fudge recipe. It's based on an old cookbook where there was lots of excess cattle so people would get creative and add the meat to cakes etc - this is like meatloaf, but turned up to 11!
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How to make MILLION DOLLAR FUDGE | Weekly Cheats
Recipe:
16oz (454 Grams) Milk Chocolate
12 oz (340 Grams) Semi Sweet Chocolate Chips
2 Cups Nuts, can be Walnuts or Almonds (Optional)
2 Cans (7oz / 198 grams each) Marshmallow Cream
4 & 1/2 Cups Sugar
Dash of Salt
1 Large Can Evaporated Milk
1/3 Cup Butter
Roughly 3 oz Dark Chocolate to drizzle over individual pieces (optional)
Grandma Louise's Special Million Dollar Fudge - Bravo Charlie's Episode 42
Grandma Louise's Special Million Dollar Chocolate Fudge - Bravo Charlie's Episode 42
How to make fudge ...
Ingredients:
1 stick of butter
13 ounces evaporated milk
4 1/2 cups white sugar
Dash of salt
1 bag of semi sweet choco chips
10 oz of Hershey milk choco bars
Two jars of marshmallow fluff
Lots of time, love, and family assistance!
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Grams' Homemade Fudge | Fresh P
Grams' homemade fudge reinterpreted.
Place in the bowl of a standing mixer:
1lb butter (455g)
12 oz (340g) chocolate, bittersweet or darker
1 tablespoon vanilla
a generous pinch of sea salt
Boil 6 minutes:
12 oz cream (340g)
11oz marshmallows (312g)
1 3/4 cup sugar
This is how my grandmother wrote out her original recipe. It was up to me to fill in the details. So here's what I've learned from making dozens of batches over the years.
Be sure to use at least a 6qt saucepan; the mixture doubles in size once it begins to boil and you don't want this stuff oozing out over the pan.
Heat the mixture over medium heat. If you rush it by using a higher flame, you risk crystalizing the sugar.
Use the best chocolate you can. Seriously, you only make it once a year, so go for the good stuff. 61% or darker is my preference. Chips have emulsifiers in them to help them keep their shape, so buy bulk chocolate from a block and cut it, or buy baking specific wafers, they produce a better fudge. I use Guittard for this recipe.
Stir it continually. It burns in a nano second, so stay with it.
scrape down the sides of the pan, scrape, scrape, scrape. You don't want sugar crystals clinging to the pan. Once the sugar is completely dissolved, you can ease off, but not until.
Mix the fudge for about 5 minutes, it's long enough to integrate the butter and chocolate and cool the mixture slightly.
Pouring the chocolate over nuts results in a much creamer fudge. You get the silky smoothness and the crunch w/o a bunch of little nut pieces stirred in.
Store in the refrigerator. Cold it best. I actually prefer to age it for a week in the refrigerator for optimal texture.
It's great with marshmallow chunks as a rocky road.
Margarine is not suitable for this recipe, or any recipe, ever. Don't do it.
INGREDIENTS USED IN VIDEO
My favorite vanilla:
Sea salt flakes:
Bittersweet chocolate wafers:
Organic sugar:
TOOLS USED
Kitchen Aid mixer:
Half sheet tray
Ateco stainless steel turner
Liquid measuring beaker
Measuring cups:
Measuring Spoons:
Bowl scraper:
Square baking pan:
Silpat sheet:
Mamie Eisenhower's Million Dollar Fudge
I WAS STUCK ON CONDENSED MILK - BE SURE TO USE EVAPORATED MILK INSTEAD
President Eisenhowers favorite candy so it is said and apparently the President had good taste. This is the most decadent, richest fudge this side of Mars. Its made with Two types of Chocolate, Bakers Sweet German Chocolate, and Ghirardelli Semi Sweet Chocolate.
I DON'T KNOW WHY I KEPT SAYING CONDENSED MILK - I'VE MADE THIS RECIPE FOR YEARS.
@DarlenesTable
Here is the recipe:
Here is a link to a Printable Recipe:
4 ½ cups sugar
1 large can evaporated milk
pinch of salt
12 ounces (2 cups) semi-sweet chocolate chips
12 ounces (3 packages) German Sweet Chocolate
1 pint jar of marshmallow crème
2 tablespoons butter
2 cups chopped pecans
Measure out ALL your ingredients and butter a 13 x 11-inch pan. Put the chocolate and marshmallow crème in a large bowl.
Combine the sugar, evaporated milk and salt in a large saucepan. Using a medium heat, bring to a rolling boil, stirring continuously. May have to lower the heat after bringing to a boil. Never stop stirring. This mixture will burn easily. I use a wooden paddle with a flat edge so I can scrape the bottom continuously. After bringing to a rolling boil, time for 7 ½ minutes. Remove from heat. Add the butter.
Pour the hot mixture over the chocolate and marshmallow crème. Beat by hand until all is melted and blended well. Fold in the pecans. Pour into the buttered pan and let cool 6 or more hours before cutting. Darlene reports she lets it cool overnight before cutting.