Bea's Chocolate Fudge
Recipe: #3072
November 25, 2011
Categories: Desserts, Walnut, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, Halloween July 4th, Labor Day, Mothers Day, New Years, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Chocolate, Kosher Dairy, more
"This is an "OUT OF THIS WORLD" old fashioned recipe that my gram always made when I was growing up, and she always brought it out when company came, and that was often. It is one of my 4 favorite fudge recipes, and it is delicious!!! I am posting the other 3 also. This fudge is different than most fudges, not the soft creamy kind... It has a different texture which I personally prefer. It is loaded with nuts and is chocolaty and delicious! All I know, is it's one that will have you back in the dish searching for more, till it's gone. NOTE: I can tell you from experience, it is best to use the candy thermometer, and DO NOT make on a rainy day, as it will not harden properly! I always make it with the peanut butter."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (32.6 g)
- Calories 101.5
- Total Fat - 3.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 1.9 mg
- Sodium - 24.1 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 0.3 g
- Sugars - 17.2 g
- Protein - 0.9 g
- Calcium - 16 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stir first 4 ingredients together in a heavy cast iron pan. Bring to a boil over medium heat, stirring every few minutes.
Step 2
Boil briskly until mixture forms a soft ball in a glass of cold water (238 degrees F using a candy thermometer). Boil about 20 minutes, if you don't have a thermometer.
Step 3
Take off stove. Stir in marshmallow, walnuts and vanilla. You can also add a heaping tablespoon of peanut butter too!
Step 4
Pour in well greased 9x13 inch pan, and let cool.
Step 5
Cut into 2 inch squares, and refrigerate, if desired.
Step 6
Store in airtight container.
Tips
- 9x13" pan
2 Reviews
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