Fudge Recipe Without Karo Syrup

Does anyone have a recipe for fudge using cocoa, evaporated milk, sugar, vanilla, and butter, but no Karo syrup? I am not sure of the measurements. Can anyone help me with this recipe? Thank you.

Linda from Canby, OR

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December 17, 20080 found this helpful

Hey Linda - these recipes are especially good and easy to make:

Fudge

(I double the recipe and put it in a 9x13 glass baking dish)

3 cups semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1/4 cup butter

1 cup chopped walnuts (optional)

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Easiest Peanut Butter Fudge

1/2 cup butter

2 1/4 cups brown sugar

1/2 cup milk 3/4 cup peanut butter

1 teaspoon vanilla extract

3 1/2 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

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December 18, 20080 found this helpful

I belive this used to be on the Cocoa Can. I like it better than the creamy kind. I hope this is what you need. GG Hugs,Vi

Rich Cocoa Fudge

Ingredients:

3 cups sugar

2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/8 teaspoon salt

1-1/2 cups milk

1/4 cup (1/2 stick) butter

1 teaspoon vanilla extract

Directions:

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

VARIATIONS:

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:

-- Increase milk to 1-2/3 cups

-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

From Hurshey's website

http://www.hersheys.com/recipes/

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December 20, 20080 found this helpful

This is my family's recipe for fudge. It's easy, and yummy. It makes a 9" x 13" pan.

5 Pound Fudge

4-1/2 cups sugar

1 tall can Pet Milk - (not the sweetened condensed one)

1 stick of butter - (margarine doesn't work as well)

1 tsp vanilla

1 12oz pkg semi-sweet chocolate chips

1 large Hershey's chocolate bar - broken into bits

1 pint of marshallow creme

1 cup chopped walnuts - optional

In large pan, combine sugar, butter and milk. Bring to a boil, and boil 5 minutes, constantly stirring, to prevent burning.

After the 5 minutes are up, remove from heat. Add chocolate chips, vanilla, chocolate bits, marshmallow creme. Mix, until it's all melted. Add nuts (optional), stir well.

Pour into Pam-sprayed 9" x 13" pan. Cool slightly, then refrigerate. Cut into 1" squares while cool, but not hard.

Store covered, to prevent from drying out.

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December 20, 20080 found this helpful

I make Sucre a la creme Fudge for sale. The recipe I use is this: 1 pound of butter, 6 cups brown sugar, 1 1/2 cup of carnation milk. Mix in large pot and bring to a rolling boil. Boil hard for 5 minutes. no more, no less. mixing the whole time. Take off stove and put in 4 cups icing sugar and mix with hand mixer for 5 minutes (to make sure all chunk are gone). Pore into a large cake pan and let set (in fridge) for at least 2 hours. To cut into peices bring out and let it get to room temp. and cut. Can be put back into the fridge or kept in freezer.

Hope this helps. Everyone loves my fudge.

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