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By Faith from Clyo, GA
By
04/11/2011
Hi Faith, I have a perfect fudge recipe every time, no thermometer needed.
3C.semi sweet choc. chips
1 14 oz.can sweetened condensed milk
dash salt
1/2 to 1 C. chopped nuts
1 1/2 t. vanilla
In heavy saucepan, over low heat, melt choc. chips with condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly in wax paper lined 8 or 9 in square pan. Chill 2 hours. Turn fudge onto cutting board, peel off wax paper and cut.
This is an "Eagle Brand" condensed milk recipe I've had for 30 years. Perfect every time!
By
04/09/2011
MCW, that is how I have been making fudge for years, but it isn't the same as the real cooked fudge.
By
04/08/2011
Making fudge can be tricky if it's humid to.
Try:baking911.com.They have some get remedies for all sorts of cooking/baking. :)
By
04/08/2011
I have one of the easiest fudge recipes, and it has always turned out perfect. I use my microwave oven to make it. I use a large Corning Ware dish with lid.
EASY CHOCOLATE FUDGE
2 cups (12 oz.) Semi-sweet chocolate morsels
1 1/4 cups (14 oz. can) sweetened condensed milk
1 cup chopped nuts
1 teaspoon vanilla extract
Combine morsels and sweetened condensed milk in heavy saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla. Spread evenly into foiled-lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Lift from pan; remove foil and cut into squares.
(Makes about 2 lbs. fudge)
By
04/08/2011
My Mother and I always just used any cheap pot that we had on hand. For many years my Mother didn't even own a candy thermometer. She checked for the right degree of doneness by dropping a small dab of the batter in a cup with a little cold water in it. If the dab formed a soft ball that meant it was ready to take off the stove. She then added some butter(never measured it, it kind of looked like it might be about 1-2 Tbsps., you should also add vanilla to taste.) Then she set the pan in some cold water, I don't remember for how long, and after a certain period of time she began stirring it until it lost it's gloss, then poured it into a greased pan. When it was completely hard it was cut into squares. I just checked in a church cook book and found a recipe that must be similar to the one my Mother used and I did get the directions right.
I made my mom's marshmallow fudge. Instead of using MM creme I used whole marshmallows. The fudge set and tastes good, but is chewy and very dense which is not what I was going for.
Any suggestions to repair this batch?
By Lynn N.
By ashleybunkin
12/20/2011
Oh do I have the best peanut butter fudge recipe for you. It is so unbelievably creamy and is foolproof. Comes out great every time. Never gritty or chewy.
3 cups of sugar, 12oz. of Jiffy peanut butter ( I like Jiffy the best), 1/4 cup of clear Karo syrup, 1-7oz. jar of marshmallow cream, 1 teaspoon of pure vanilla extract (do not use imitation vanilla), 2 Tablespoons of butter, and 2/3 cups of evaporated milk. In a medium pan mix together the evaporated milk, sugar, Karo syrup, and butter. Stirring constantly until a rolling boil. Boil 3 minutes and only 3 minutes. If you cook it longer it is hard to stir in the pb and MM cream. Remove from heat and add the vanilla, marshmallow cream, and peanut butter. Stir until the marshmallow cream and peanut butter are melted and incorporated. Pour into a buttered pan. Cool and cut into squares and enjoy!
I made the same recipe with the semi sweets and sweet condensed milk. I followed the directions, cooking until melted smooth, then I added the nuts and vanilla. It has been in fridge for 5 hours and has still not set up. What did I do wrong and how do I get it set up now?
By Nofudge
By mary1day
12/20/2011
Put it back in the pan and cook it untill it has thickened some more then it should set up.
I have made fudge 2 years in a row, and each year I make it I put in the refrigerator like it suggests and it turns out gooey in the pan, not like little squares.
Problems Making Fudge. What can I do to get my fudge to get hard on a rainy day?
How do I get my marshmallow fudge to set up?
I have a batch of chocolate/ peanut butter fudge that did not harden. Does anyone know how I can salvage it?
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