ISO a fudge recipe
- Thread starter luvs
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
expatgirl
Master Chef
An easy one is off the back of the Kraft marshmallow creme jar! Follow it exactly---use nuts if people like them.........more recipes will follow I'm sure!
OK. in my opinion, one thing that does NOT belong in fudge in marshmallow!
I like the original Hersheys cocoa fudge recipe..
Cooks.com - Recipe - Hershey's Cocoa Fudge
I like the original Hersheys cocoa fudge recipe..
Cooks.com - Recipe - Hershey's Cocoa Fudge
Easy fudge recipe
Chocolate Fudge
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 cup chopped PLANTERS Walnuts
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts.
SPREAD into prepared pan.
REFRIGERATE 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Fudge can be stored in airtight container in refrigerator up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.
I have made this minus the nuts and vanilla. Quick and delicious!
Regards,
Snowball
Chocolate Fudge
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 cup chopped PLANTERS Walnuts
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts.
SPREAD into prepared pan.
REFRIGERATE 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Fudge can be stored in airtight container in refrigerator up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.
I have made this minus the nuts and vanilla. Quick and delicious!
Regards,
Snowball
KitchenScrapbook
Senior Cook
I mix together 1/2 stick of butter, 2 12 oz bags of chocolate chips (milk choc), about a 1/2 cup of peanut butter.Then when that's all melted together and stirred till smooth, I add a cup of nuts and about 2 cups of marshmallows and stir till they're melted. If I want it to look swirled, I stop stirring when the marshmallows are melted, but not totally mixed in. I've added evaporated milk, but that makes it not as firm.
I have a weakness for fudge and have tried recipes where you start from scratch and cook it with a candy thermometer. I don't think they taste any better than the fudge that you simply melt the above ingredients together and I don't need to tell you which is faster and easier!
Good luck! I hope that whatever fudge you end up taking is a hit with everyone!
I have a weakness for fudge and have tried recipes where you start from scratch and cook it with a candy thermometer. I don't think they taste any better than the fudge that you simply melt the above ingredients together and I don't need to tell you which is faster and easier!
Good luck! I hope that whatever fudge you end up taking is a hit with everyone!
ljmyers
Assistant Cook
My husband found this on AllRecipes.com at Christmas. It has become a favorite of our whole family. The only thing we add is black walnuts.
INGREDIENTS
In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and 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. Stir occasionally.
Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
INGREDIENTS
- 1/2 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/4 teaspoon salt
- 1 tablespoon light corn syrup
- 1 cup milk
- 1 tablespoon vanilla extract
- 2 tablespoons butter
In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and 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. Stir occasionally.
Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
