How do you make Fudge?!
Answers: Any body got a receipe for making fudge ?
this is a family recipe
&& its very good[:
[[marshmallow cream
gives a better taste
in any fudge recipe]]
3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 lb semi-sweet chocolate, chips or block chocolate chopped up
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts(optional)
1) Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).
2) In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.
3) Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.
4) Pour into prepared pan.
5) Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator or freezer to get it more firm.
when your ready to cut the fudge, take it out of the pan and put it on a cutting board or countertop.
Makes about 3 pounds of fudge.
That is a loaded question ya know.
Try a bakers website.
I don't remember but foodnetwork.com has a GREAT one. Very yummy and easy... Also you can google it.
MMM....
3 cups sugar
4 heaping tablespoons cocoa
3 tablespoons light corn syrup
1 cup evaporated milk
6 tablespoons butter, plus extra for buttering dish
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.
melt butter in a pan, add lots of sugar, then mix it together and add some fudge sauce.
Yum x
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.
Iknow of some really cool website were i get my recipes for fudge all the time because i make fudge every year for christmas and birthdays:
www.fudge-recipes.net/ - 15k -
www.recipezaar.com/recipes/fudge - 37k -
www.fudge-recipe.com/ - 7k -
If you go to the store find a jar of marshmallow puff or fluff the recipe it on the back ^^
my mom always used the recipe on the marshmallow fluff jar. Its so yummmy!!!!!!
I do not have any marshmellow whip right now... because if I did I would make fudge and probably eat 90% of it my self.
If I give you my recipe, promise not to be one of those people, who next week is sobbing.... I need to lose 30 pounds in three day...Help!!!!!
I use the recipe on the marshmellow whip jar... Have a piece for me. Thanks.
I give this as gifts every Christmas and people love it. You can substituted 1 tablespoon of vanilla extract for the Irish Creme - any other flavor of liquer can be used instead of the Irish Creme such as Amaretto, brandy, bourbon, etc.
Irish Crème Fudge
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) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably 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.
I'm more of a fudge brownie type. I use a box mix and doctor it up with sour cream and choc. chips.
This is the only one I can successfully make.
EZ Fudge
1 (12 oz) bag chocolate chips
1 (16 oz) tub chocolate frosting
1 tsp salt
1 tsp vanilla
Microwave chocolate chips 1-2 minutes or until melted. In same bowl, stir in frosting, salt, and vanilla. Mix together until it loses its glossiness, pour into greased pan, let cool, cut into squares.
Cream cheese or vanilla frosting also works if making multiple recipes, subbing one or two of the chocolate frosting for another flavor.
Penuche Sugar Fudge
PREP TIME 5 Min
COOK TIME 20 Min
READY IN 45 Min
INGREDIENTS
880 g brown sugar
235 ml heavy cream
30 g butter
5 ml vanilla
200 g finely chopped pecans
DIRECTIONS
In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.