Question about fudge-making?!
Answers: I have attempted the "old-fashioned" fudge recipe several times and failed. I have always preferred the taste/texture of this fudge recipe (no evaporated/condensed milk, marshmallow creme, etc. from the Hershey's coacoa tin). Since I have failed at that recipe so many times, though, I have decided to try the one from the marshmallow creme (Fantasy Fudge recipe). I have learned from research not to stir the fudge while it is cooling down from 235 to 110 degrees. This fantasy fudge recipe seems crazy, though, because you stir in the chocolate and marshmallow creme at the end, after it has reached soft ball. Should I let the fudge cool, untouched, until it reaches 110 or should I just follow the recipe and immediately stir in the chocoalte/marshmallow? I know that adding corn syrup in a fudge recipe reduces grittiness. Is this the same purpose the marshmallow creme serves? I think if I knew the purpose the marshmallow creme, I could better understand the recipe. Does anyone know?
Yes the fudge recipe on the Hershey's tin is the best, but it seems my mom is the only one in my family who can make it where it turns out like it is suppose to. I've tried. Anyway, I make the fantasy fudge fairly often, just follow the directions. It actually turn out well. Sorry I can't answer the marshmallow creme issue for you. Just know it works.
You want to add the marshmallow creme and chocolate while the mixture is still hot so that it will melt and incorporate into the sugar mixture and reduce the grittiness. I make it all the time and it always comes out smooth - I love the Fantasy Fudge recipe and below is one of my takes on it.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
Why is your fudge failing.. is it to gritty.. it simply means that you have cooked the mixture to long before you removed it from the stove.
Follow the recipe on the marshmallow creme. I've made it before and it works just like they say. It is my son-in-laws favorite fudge ever. Yes, marshmallow creme works similar to corn syrup, but you can't substitute since it is different consistency.
In the future, to make the old fashioned fudge work, you may want to get a good candy thermometer. Fudge is a very particular thing.
Good luck!