how to make fudge?

Answer 1

go to allrecipes.com!

Answer 2

To start out get a big bowl and combine

1 lb sugar (yes, an entire bag! imagine!)
and
1/2 cup powdered cocoa
and mix them together. Then stick in
a stick of margarine
and
1/4 cup of milk
but do not stir this all together -- just put it in the bowl. The milk is a little tricky; see below. Now you are ready to heat it up. Set the microwave for three minutes and put the bowl in, but keep an eye on it because what you're really waiting for is the margarine to melt. Once it has, take it out, stir everything together, and put it in the freezer for a while until it hardens.
The milk is the tricky part. If you put too much in, the fudge will turn into sticky goo instead of fudge, so that's no good. But if you put too little in, there won't be enough to stir it all together. So probably the best thing is to put not quite enough in, and then when you're stirring it together after heating if you discover it's not working, add a little more.

You can substitute coconut milk if you want; I've tried it and it works fine. But it seems like coconut milk is a little thicker than normal milk, so you'll need to put a little more in for there to be enough to dissolve everything. Als advises watering it down instead of adding more, but I haven't tried this myself.

Answer 3

Buy a bag of Nestle Semi-Sweet Chocolate Chips. There should be a fudge recipe on the back.

Check the ingredients because I think that you'll also need a jar of Marshmallow Fluff.

Answer 4

Google for Mamie Eisenhowers Fudge. This is a traditional marshmallow creme chocolate fudge, and I have never had a bad batch of it. It is so easy to make!!!

(Bad question, I'm on a diet, now I'm craving fudge. LOL)

Answer 5

Fantasy Fudge


Recipe Rating:

Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each



Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla



LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.




KRAFT KITCHENS TIPS


Size-Wise
A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Answer 6

Why make it when you can go to Marks and Spencer and pick up a 3 pack of their delicious whipped fudge bars.
On a hot summer day pop in the fridge or melt over vanilla ice cream yum yum
PS I eat them all the time and my teeth are in sound working order and their is no muffin top hanging over my jeans either

Answer 7

This is the most standard easy recipe for Canadian maple fudge that Canadians traditionally like to eat after they go skating, or these days, after they waddle from the couch to the kitchen.

http://www.recipezaar.com/58358

But the classic recipes involve a candy thermometer and real concentration. This is a classic Quebecois recipe for vanilla fudge:

http://www.recipezaar.com/62937

This site has lots of other Canadian recipes and the left hand menu has instructions about the basic principles involved:

http://www.recipezaar.com/r/114/45/ls=h

Answer 8

My recipe is called Chudge its great and healthier.

1# butter
1 cup cocoa
1# velvetta cheese
1 Tbs. vanilla
4# powdered sugar

In microwave melt butter & cheese. Sift togather powdered sugar &cocoa, add to the cheese & butter. Mix well and add vanilla. Gets stiff very fast, spread in a greased 11 x 15 pan.

Answer 9

Dark Chocolate Fudge:

Notes: Use a heavy pan to reduce the risks of sticking or burning. Fudge slices best and tastes creamiest if it's allowed to mellow overnight.

About 2 tablespoons butter or margarine
1 1/2 cups half-and-half (light cream)
3 1/2 cups sugar
1/4 cup light corn syrup
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 teaspoons vanilla
1 1/2 cups walnuts or pecans

1. Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.
2. In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan.

3. Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.

4. Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235° (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer.

5. Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.

6. Let stand undisturbed until a thermometer inserted in center of candy registers 115° (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute.

7. Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.

8. With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.

Nutritional analysis per ounce.

Yield: Makes 3 pounds (48 oz.)

NUTRITION PER SERVING
CALORIES 136(44% from fat); FAT 6.7g (sat 2.7g); PROTEIN 1.3g; CHOLESTEROL 4.3mg; SODIUM 36mg; FIBER 0.7g; CARBOHYDRATE 20g

Answer 10

2 tablespoons unsalted butter, plus more for pan (not margarine)
3 tablespoons best-quality cocoa powder (Dutch process will give superior results)
2 cups sugar
2/3 cup whole milk (do not use reduced fat milk.)
3 ounces best-quality semisweet chocolate, finely chopped (baking chocolate)
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup walnut halves, cut into large pieces (optional)

32 pieces Change size or US/metric
Change to: pieces US Metric

55 minutes 10 mins prep



hope this helps

Answer 11

i dont know how to make fudge, but there is no point it is just fattening and bad for your teeth and things like that.