Fudge Recipe?

Question

Where can I get a really good original fudge recipe?

Answer 1

900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 large tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence

Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the is fully dissolved.
Rapidly boil the mixture to a temperature of 114 - 118°C (238 - 245°F) the soft ball stage.
Remove from the heat and allow to cool for 2 - 3 minutes, then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little before marking into squares with a knife.
Leave in a cool place to set, cut into squares and store in an airtight container.

Answer 2

This fudge recipe is from Sees Candy Co. & I have been making it for years. Everyone really loves it. Its rich & creamy & you can also make different varations.

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 sugar & 1 can evaporated milk in a large heavy cooking pan.
Bring sugar & milk to a rolling boil & cook at the rolling boil for
9 minutes (this is importan because cooking to little fudge will be soft & to long it will be hard and crumbly)

Pour this over the above mixture of choc chips, butter, etc. & mix well.
Add 2 cups chopped walnuts (or any nut you prefer or omit nuts)
Mix together thoroughly until everything is well blended.
Then pour into a butted 8 x 12 pan (I use a 9 x 13 1/2 size for thinner pieces)
Refridereate for at least 2 hours (overnight is better)
Then cut into pieces.

*** For variation add butterscotch, vanilla, or peanut butter chips or any kind you like instead of chocolate chips.

Answer 3

Here's a recipe that tastes exactly like Fannie Mae fudge.

It stays soft much much longer than any other fudge I've ever had.

4 cups sugar
1 cup milk
1 tsp vanilla
25 large marshmallows
1 cup butter
12 oz brachs chocolate stars (about 106 stars)
12 oz semi-sweet chips
2 oz bakers unsweetened chocolate squares
1 cup chopped nuts (optional)

mix sugar, milk, vanilla, & butter in pan & bring to a boil for 2 minutes. Turn off heat & add marshmallows. Stir until melted. Stir in all chocolate until melted. Stir in nuts and pour into greased jelly roll pan.

ENJOY!!

This recipe is a little involved...but TRUST ME....it's SO worth all the trouble!

Answer 4

PERFECT FUDGE

2/3 c evaporated milk
1 2/3 c sugar
1/2 tbls salt
1 1/2 c small marshmallows
1 tbls vanilla
1/2 - 1 c walnuts

Mix milk , sugar, salt over low heat to boil. Boil & stir 5 minutes. Cool 5 minutes. Stir in other ingredients till smooth. Place in pan to harden.
Makes about 2 1/2 lbs of fudge

Answer 5

I make all kinds of fudge and sell it at our local restaurant and country store. The owner said that people are asking how I make such wonderful fudge. It takes time to make good fudge. I guess my secret is that when it comes to the flavoring, I don't measure. Just guess and it comes out great every time. If you want ONE. I'll give you one but not on this forum. You will have to contact me. Mind you, I use one standard recipe for all of them, but the flavors are all different. You can go crazy with flavorings and the tastes are endless.

Answer 6

Coffee and Walnut Fudge ==================== 1.5 lbs caster sugar 8 fl oz evaporated milk 8 fl oz water 4 oz butter 1.5 tsp instant coffee powder 2oz shelled walnuts, roughly chopped. 1. Butter or oil a tin measuring 8in x 5.5in x 1 in. 2. Put all ingredients except the coffee and walnuts into a large heavy based saucepan. 3. Blend the coffee with 1 tbsp water and add to the pan. 4. Stir over a low heat until the sugar is dissolved. 5. Bring to the boil and boil gently to 240f. Stir during the cooking to prevent sticking. 6.Remove from the heat and add the warmed nuts. 7. Place the pan on a cool surface and beat the mixture with a wooden spoon until thick and creamy. 8. When the mixture shows signs of setting, pour it into the tin. 9. Leave until nearly cold and mark into squares. 10. When firm, cut with a sharp knife, with a sawing motion. Makes approx 2lbs.

Answer 7

This is my mother's recipe

Never Fail Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 oz pkg semi sweet chocolate chips
7 oz Kraft marshmallow creme
1 cup chopped walnuts (optional)
1 tsp vanilla

Combine sugar, margarine and milk in heavy 2 1/2-3 1/2 quart saucepan, bring to a rolling boil, stirring constantly. Continue boiling 5 min. over med heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat, stir in chocolate chips until melted. Add marshmallow creme, nuts(optional) and vanilla, beat until well blended. Pour into a buttered 9" x 13" pan. Cool, cut into pieces when cooled. NOTE: Do NOT substitute sweetened condensed milk for evaporated milk.

After the 2nd piece..GOT MILK?

Answer 8

This is my recipe it is soooooooooo goooooood!!!!

Smooth Peanut Butter Fudge

4 cups sugar
1 cup nonfat milk
2 cups peanut butter
1 tablespoon butter
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

Combine sugar and milk in pan and boil until softball stage.
Remove from heat and set pan in a basin of cool water, stirring in remaining ingredients.
Spread on greased plate to cool.
Makes 30 pieces.

Answer 9

VELVEETA® Fudge

Prep Time: 15 min
Total Time: 3 hr 20 min
Makes: 48 servings, 2 squares each

3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product or VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up

1 cup (2 sticks) butter or margarine

6 squares BAKER'S Unsweetened Baking Chocolate

2 Tbsp. light corn syrup

2 pkg. (16 oz. each) powdered sugar (about 8 cups)

1-1/2 cups chopped PLANTERS Pecans

1 tsp. vanilla


PLACE VELVEETA, butter, chocolate and corn syrup in large microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave an additional minute; stir until well blended.

ADD chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition. Stir in pecans and vanilla.

POUR into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm. Cut into 96 (1-inch) squares.

Answer 10

For all kinds of fudge recipes click this link

http://www.fudge-recipes.net/