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
SECRETS to the best-ever FUDGE!
Making great fudge is EASY! YourWebMom shows you how.
YWM ALMOST BLEW THIS!! She nearly forgot the vanilla! Whew!
YWM got this recipe from an elderly lady at church, thus we named it Baptist Fudge. See the full recipe on my Facebook page YourWebMom Notes tab.
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How to make Homemade Fudge (Video #2)
Glenda Merle's Fudge Recipe:
2 Cups White granulated sugar; 4 Tbls. Hershey's Cocoa; 1 Cup Milk; Dash of Salt. Blend together in a saucepan & cook over low heat (DO NOT STIR) til Soft Ball Stage (235 degrees F); add 1 Tbls. Butter; 1 Tsp. Vanilla Extract; 1 Cup Nuts. Stir til it thickens & pour into a buttered dish. Cool, cut & enjoy!
Dairy-Free Sweet Potato Fudge #tastereview | Chef Cynthia Louise
Dairy-Free Sweet Potato Fudge #tastereview | Chef Cynthia Louise
There is zero exception here with this recipe. Why? Not all sweet potatoes are created equal. Sometimes they are sweet and sometimes they are stringy, tasteless, and starchy. They are either in season or not. Kinda like us, humans. We too have our tasteless and starchy moments. When we buy sweet potatoes in season, we receive something quite extraordinary. They are like candy. Mother nature's candy. My mum has always brought sweet potatoes in season. Baked them whole, in a hot oven, on a wire rack with their skins on till they blister and bubble out their natural sugars that look like resin that's seeping from a tree trunk.
The thought as I write this email to you is adding to my feelings of emotional distance and deep respect for my mum so very simple cooking. When you get the chance to bake a whole sweet potato. Bake it at 175C on a wire rack, till it blisters with resin that is its natural sugars. My gosh, you will just fall in love. Anyhoo….back to the fudge. You will notice that I use a high-speed blender in this recipe. You can use a food processor if you don't own a blender. Though please remember to not process this recipe. It could very well split. So if you are using a food processor, process the cooked sweet potato first. Then when it looks like a mash add the rest of the ingredients and process until combined. What else…..oh yeah it freezes well. Which is super cool. And do your best, your absolute best, to count the food memories you have and not the calories.
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Part 1, Grandma Wittig's famous fudge recipe by Paul Wittig
Welcome , you are watching the video of the making of grandma's famous recipe. I hope you enjoy this as much as we enjoyed her fudge for years. Please like, subscribe and comment, see everyone soon until then Be Kind
Famous Fudge Recipe - So Creamy & Easy To Make
There are so many good fudge recipes out there and this is one of my favorites. Give Famous Fudge a try.
#fudge #famousfudge #baking #sweets #desserts #recipes
Famous Fudge Recipe
1 1/2 cups sugar
2/3 cup (5 fl ounces) evaporated milk
2 tbsp butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups chocolate chips
1/2 cup chopped pecans or walnuts (can be omitted)
1 tsp vanilla extract
Line 8x8 baking pan with foil. Combine sugar, milk, butter and salt in medium saucepan. Bring to a full rolling boil, stirring constantly. Boil 4-5 minutes stirring constantly, remove from heat.
Stir in marshmallows, chocolate chips, vanilla, & nuts.
Pour into prepared pan and put in fridge for 2 hours to let cool and firm up.
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.