how do u make really good fudge.?

Question

Im doing something wrong to my fudge and would like to no what? I really want to no how to make really good peanut butter and chocolate fudge . I follow the directions but for some reason my fudge wont get hard and when it does it gets very crumbly can anyone tell me what im doing wrong?

Answer 1

This recipe is from Sees Candy Co. & my family has made it for years. Its really good & everyone love it !!

Sees Fudge

3 packages (6 oz. size) chocolate chips
1/2 lb butter
1 (7 oz) jar marshmallow cream
2 t. vanilla
pinch salt

Place 4 1/2 cups suger & 1 can evaporated milk in a large heavy cooking pan.
Bring sugar & milk to a rolling boil & cook at a rolling boil for
9 minutes (time this just right - if not long enough fudge will be to soft, if too long it will be dry & crumble)

Pour over the above mixture & mix well.
Add 2 cuts walnuts (or any nut you prefer or omit)
And mix together thoroughly.

Pour into a buttered 8x12 pan (I use a 9x13 1/2 to make the pieces a little thinner)
Refridgerate for a least 2 hours (overninght is better)

*** For variations add butterscotch, vanilla, or peanut butter chips instead of chocolate chips.

Answer 2

Be sure you make it when the sun is shinning.Do not attempt on a rainy or cloudy day...it will not set properly....once it's made and cooled wrap it with a clear plastic wrap. This will help to keep it from getting crumbly.

Peanut Butter Fudge
An easy peanut butter fudge is made creamier with marshmallow.
2 cups granulated sugar
2/3 cup milk
1 cup marshmallow creme
1 cup peanut butter, creamy or chunky
1 teaspoon vanilla

Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer. Remove from heat and stir in remaining ingredients. Pour candy into a greased 8x8-inch pan and chill. Cut peanut butter fudge into squares when cool and firm.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).
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Chocolate Walnut Fudge
2 squares unsweetened (2 ounces) chocolate
1/4 cup evaporated milk
dash salt
2 cups sugar
1/4 cup (1/2 stick) butter
1/2 teaspoon vanilla
1/2 cup chopped walnuts

Directions
Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and bring to a full boil over medium heat. Continue to cook, stirring only once or twice, until mixture forms a soft ball * (about 236° ) in about 1/2 cup cold water; remove from heat. Add butter and vanilla and stir to blend well. Stir in walnuts. Beat well with a large wooden spoon until mixture begins to thicken, then pour quickly into a buttered pie plate. Refrigerate; cut into squares when fudge is firm.

Answer 3

SHUSH! This is "Cheater's Fudge!" All you need to do is melt a bag of Toll House Chocolate over a double burner with one cup of powdered sugar...pour half of this mixture in a large bread loaf pan...microwave a cup of peanutbutter with 1/2 cup of powdered sugar and 1/4 cup of Gulf Wax...stir one cup of chopped nuts (I like pecans) into the peanut mixture...pour this mixture over the chocolate already in the bread pan...spread or pour the reamining chocolate mixture over the top and garnish with whole nuts if desired...allow layered mixture to chill in refrigerator for about one half hour...cut into pieces and enjoy.
HINT: if you line the bottom of the breadloaf pan with waxed paper, it makes the fudge easy to remove!
HINT: try this recipe with butterscotch Toll House morsels...Yum Yum!