I'm looking for a fudge recipe that stays firm and doesn't get very,very soft after setting up. Any ideas or recipes out there.?
kades
kades
Fudge that stays firm ISO
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Chief Longwind Of The North
Certified/Certifiable
My DW introduced me to this - California Living cubit: California Cuisine forum: See's fudge recipe
shortly after we were married. It's as good today as it was then. It's so very easy to make, and tastes phenomenal. There is a small difference between the recipe I was taught, and the one in the link; our recipe calls for one bag of Kraft Stay Puff Marshmallows, while the original calls for Marshmallow cream. Both recipes give you a very good fudge.
Using white chocolate chips, or butterscotch chip will give you other fudge flavors. I would suspect that you could use a recipe for making marshmallow cream, but use maple syrup instead of corn syrup or sugar to make a very good maple fudge.
Kades, you have my word that this is easy to make, and delicious. See's candies are really good candies, (I adore their fruit filled chocolates, especially the blueberry) and there fudge recipe is excellent.
Seeeeeya; Chief Longwind of the North
shortly after we were married. It's as good today as it was then. It's so very easy to make, and tastes phenomenal. There is a small difference between the recipe I was taught, and the one in the link; our recipe calls for one bag of Kraft Stay Puff Marshmallows, while the original calls for Marshmallow cream. Both recipes give you a very good fudge.
Using white chocolate chips, or butterscotch chip will give you other fudge flavors. I would suspect that you could use a recipe for making marshmallow cream, but use maple syrup instead of corn syrup or sugar to make a very good maple fudge.
Kades, you have my word that this is easy to make, and delicious. See's candies are really good candies, (I adore their fruit filled chocolates, especially the blueberry) and there fudge recipe is excellent.
Seeeeeya; Chief Longwind of the North
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OP
OP
Chief, I believe you I've tried and read your recipes This one looks like a keeper. I have 2 of my grandsons coming Friday to make fudge They love it and I want them to be happy and I know this will do that. Thank you so much.
kades
OP
OP
Thought I'd let you know, I made a batch of this fudge and it's now in the dish and setting up. I tasted it and it's wonderful and oh so good. Taking what I made to the nurses along with some peanut butter fudge for them to try. Thank you so much the boy's are going to have so much fun making this up.
kades
Dawgluver
Chef Extraordinaire
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Dang. I'll have to dig up the Eagle Brand Sweetened Condensed Milk fudge recipe, possibly the best I've ever had.
Shouldn't they have it on the side of their can in the same way that Tollhouse has a chocolate chip cookie recipe on the bag?
It's all you'd ever need.
bakechef
Executive Chef
That's one of the "cheat" recipes that I whole heartedly endorse! My mom is an old school fudge maker, she always poo pooed this recipe, I gave her some that I had made, and now she's a convert! This is truly a "no fail" recipe (when followed).
Snip 13
Master Chef
I still make fudge the old fashioned way. Always stays firm even out of the fridge.
2 cups of sugar, 1 tin of sweetened condensed milk, 1 tsp of vanilla and half a brick of butter (9 ounces)
Slowly melt the butter in a heavy base pan, mix in the sugar and stir over a low heat till sugar desolves, add condensed milk and simmer gently while stirring all the time till the mixture turns a light caramel colour and reaches the soft ball stage. Turn your heat on high and whisk in the vanilla. Pour into flat glass oven dish. Allow to cool and cut into squares.
2 cups of sugar, 1 tin of sweetened condensed milk, 1 tsp of vanilla and half a brick of butter (9 ounces)
Slowly melt the butter in a heavy base pan, mix in the sugar and stir over a low heat till sugar desolves, add condensed milk and simmer gently while stirring all the time till the mixture turns a light caramel colour and reaches the soft ball stage. Turn your heat on high and whisk in the vanilla. Pour into flat glass oven dish. Allow to cool and cut into squares.
Chief Longwind Of The North
Certified/Certifiable
Might this be what you're looking for? Foolproof Chocolate Fudge I've not tried it. The recipe is very simple. I could see it working.
Seeeeeya; Chief Longwind of the North
Dawgluver
Chef Extraordinaire
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Might this be what you're looking for? Foolproof Chocolate Fudge I've not tried it. The recipe is very simple. I could see it working.
Seeeeeya; Chief Longwind of the North
Yes, that's it! Thanks Chief!
I just posted this one. http://www.discusscooking.com/forums/f44/lps-moms-easy-fudge-83364.html
This isn't TNT because I just got the link in my email, but it looked interesting so I thought I would pass it on. Usually Taste of Home recipes are pretty good - any I have tried anyway. Layered Mint Fudge Recipe | Taste of Home Recipes
Somebunny
Executive Chef
I made the "good ole" marshmallow cream fudge this year, it does use real butter and I changed it up a bit ( as I am often want to do) I used some dark chocolate pieces (70%cacao, i think) instead of semi sweet and I added to heaping tablespoons of extra dark cocoa powder then for the piece de resistance dried cranberries a couple of big handfuls along with the chopped walnuts. It is delicious! I think I will have some right now!
Addie
Chef Extraordinaire
Store your can of sweetened condensed milk upside down. Then when you go to open it, the sugar will be at the top. You won't be scraping it out of the bottom.
Store your can of sweetened condensed milk upside down. Then when you go to open it, the sugar will be at the top. You won't be scraping it out of the bottom.
Addie, is everything in your house upside down?
Sorry, couldn't resist (the tahini reference)
Kitchen Barbarian
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There's also the standard Fantasy Fudge recipe, which is basically the same only it uses evaporated milk and sugar instead of sweetened condensed milk.
Or this variation that uses Nutella and chocolate.
Or this variation that uses Nutella and chocolate.
Barbara L
Traveling Welcome Wagon
I'm glad you posted this. It is the same recipe my mom always used (sometimes she added some orange zest, which was also very good). I don't have her recipe, so I'm glad that now I do!
Speaking of See's, that is the only candy store I ever (and just once -- last year) spent $120 in one trip! We don't have any See's stores here, but I think some of the malls in Charlotte may have See's kiosks at Christmas.
Kitchen Barbarian
Senior Cook
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I'm a little confused - just how much chocolate chips does that recipe actually use? I've seen chocolate chips packaged in 6 oz, 8 oz, 12 oz, and 16 oz sizes lately (as well as a few larger than that)
So "four small or two large PACKAGES" doesn't mean much to me ...
Addie
Chef Extraordinaire
Addie, is everything in your house upside down?
Sorry, couldn't resist (the tahini reference)
Not quite. But any can good that is thick or has oil in it, I store it upside down. Saves trying to stir it in the container and get it mixed properly. Natural peanut butter is another one. I tell ya, trying to keep those lamps to stay straight while resting on their shades is often very difficult. And with my bed upside down is like sleepiing on the bottom bunk. Have ya ever tried to put something on a table when the legs are in the air?
Addie
Chef Extraordinaire
We used to have a candy factory over in Charlestown called Schrafft's. They had a store where you could buy all their products half price. One Easter I went over and spent a small fortune for Poo's Easter basket. By 11 o'clock that night he had a sever case of Easteritis as we spent about an hour in the ER. The doctor said that they were seeing a lot of cases. It seemed to be highly contagious. I couldn't yell at my son. It was my own fault.
