How do you make fudge. the good kind.?!
Answers: i wannt to make some 4 my brother 4 christmas its his favorit
I make this every year for my friends. It's the recipe on the back of Kraft Marshmallow Cream
Fantasy Fudge
3 cups sugar
3/4 cup margarine
1 can (5 oz.) evaporated milk
1 pkg. (12 oz.) semisweet chocolate pieces
1 jar (7 oz.) marshmallow creme
1 cup chopped nuts
1 tsp. vanilla
Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat.
Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.
Cool at room temperature. Cut into squares.
Makes 3 pounds
This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!
INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
http://www.fudge-recipes.net/
enjoy.
Melt choclate then cool it Then you warm it for 12 min
Most good fudge is cooked. In other words, no Marshmallow fluff or pillows. Not that this is bad fudge, but it isn't the best. Some of my favorite fudge recipes are from a site that no longer appears to be up. Just do a search for Fudge recipes and you will find TONS.
Tip: line the pan with foil or waxed paper. Once fudge has cooled, flip over out of the pan, remove the foil/paper and then cut. MUCH EASIER. Learned this tip on Americas Test Kitchen.
TRIPLE CHOCOLATE FUDGE
1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped
Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.
Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.
Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).
Allow to cool at least one hour before cutting into squares for serving
My family made a cookbook and it has this recipe for peanut butter fudge. I just made it for the first time last weekend and have already had to make a second batch this week it is so good, here it is (and it's easy too):
Peanut Butter Fudge
2 c. sugar
1/3 c. light corn syrup
1/2 c. milk
1 T. butter
1 c. peanut butter
1 tsp. vanilla
Combine sugar, corn syrup, and milk. Heat to soft ball stage (240 degrees). Add butter, peanut butter, and vanilla. Remove from heat. Pour into buttered 8x8" dish.
Peanut butter fudge is the one my boys love the best. It always turns out creamy. It's also a pretty fudge for gifts and so on.