Marble Slab Fudge Recipe

Marble Slab Fudge Recipe

Ingredients:

For 2.5 Lbs Batch:
4 c of sugar (granulated & superfine)
1/2 c minus 2 Tbsps of corn syrup
1 & 1/4 c of cream for whipping
1.5 tsps of vanilla (not necessary)
1/3 tsp of salt
1/3 c of cocoa for choco fudge
3/4 c of peanut butter for butter fudge
1 c of nuts (not necessary); chopped

For 6 & 1/4 Lbs Batch:
10 c of sugar (granulated & superfine)
1 c and 2 Tbsps of corn syrup (light)
3/4 tsp of salt
4 tsps of vanilla (not necessary)
3 c of cream (for whipping)
3/4 c and 2 Tbsps of cocoa for chocolate fudge
2 c of peanut butter for butter fudge
2.5 c of nuts (not necessary); chopped

Instructions:

For smaller batch, use three-quart saucepan. Eight-quart saucepan, larger batch. Combine in saucepan the ingredients as well as the optional peanut butter or cocoa but exclude the food flavoring or nuts.

Grease pan’s upper portions with butter. Grease a baking pan. Fill 1/2″ water in sink.

Dissolve the sugar, constantly stirring with wooden ladle, on low fire ’til butter is melted and when ladle glides on pan’s bottom smoothly.

Turn fire to moderate heat, boiling mixture. Wash crystals down from pan’s sides. Clip thermometer (for candy) to saucepan’s side.

Lower heat then maintain boiling procedure. Stir only when needed. Continue cooking until ideal temperature is reached (about 236-240 degrees Fahrenheit).

Take saucepan away from the heat then place in water-filled sink. Drop extract then let it cool. Only stir if a thin film forms above the mixture and when it’s lukewarm 110 degrees Fahrenheit.

Mix fudge and pause from time to time to let fudge react. Let it thicken and stiffen. Sprinkle nuts, if desired, before mixture hardens completely. Keep in sealed containers.

>> Marble Slab Fudge Recipe