Home -Made Fudge ?

Question

Who can tell me how to make fudge, without it all ending up in a sticky mess ?

Answer 1

I've been making this recipe for over 50 years. It's good and versatile. You can add peanut butter or leave out the cocoa and use maple flavoring instead of vanilla. You will have a white maple fudge.

Kelly Family Fudge

Mix in deep saucepan:
2 cups granulated sugar
1 tablespoon cornstarch
3 tablespoons Hershy's cocoa powder
1/4 tsp. salt
Press out any lumps in cocoa and corn starch. Add 3/4CUP MILK.
Stir and cook over medium high heat until sugar is dissolved and fudge begins to boil. Cover with a lid and cook for one minute. Uncover, put in candy thermometer. Cook to soft ball stage. If you don't have a candy thermometer, see instruction below.
As soon as fudge reaches the soft ball stage, remove from heat.
Add: 1TEASPOON VANILLA and 2 TABLESPOONS OF BUTTER. You may also add 1/4 cup peanut butter if desired.
Beat fudge with a spoon until it starts to lose its gloss and begins to thicken. This will happen pretty quickly after you begin beating. Immediately pour fudge into a buttered dish. Let cool and cut into squares.

This is true home made fudge. A candy thermometer is worth purchasing when making candy. Temperature is everything. If the fudge refuses to set up, scrape it back into the pan, bring to a boil, remove from heat and beat again. If it sets up before you get it out of the pan, briefly put it back on the stove for a few minutes, stirring constangly. When ready to pour into the buttered dish, it should be pourable and then set up within a few minutes.

No candy thermometer...have a small bowl of very cold water nearby. After about 5 minutes of cooking, take your spoon and remove about a teaspoon of fudge to the water. If you can take your fingers and shape it into a soft ball, then it is ready right then. If not, continue cooking and testing.

It you want an easier recipe and one that is fool proof, then make the one that is on the marshmallow creme jar. It is not at all like this fudge, though.

Answer 2

I have been making this fudge for years and it is easy & everyone loves it. The recipe is from Sees Candy Co.

SEES FUDGE

3 pkg. (6 oz. size) chocolat chips
1/2 lb. butter or margarine
1 jar (7 oz) marshmallow cream
2 t. vanilla pinch salt

Place 4 1/2 cups sugar and 1 can evaporated milk in a large heavy pan.

Bring sugar and milk to a rolling boil and cook for 9 minutes exactly at a rolling boil (to little it will be stickly, to much it will be crumbly)

Pour over the above mixture and mix well until smooth & creamy.

Add 2 cups nuts (any kind you prefer but walnuts are best) or leave nuts out if you prefer.Mix well and pour into a buttered 9 x 13 pan and refrederate for at least 2 hours.

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

Answer 3

This is the recipe I have been using for the past couple of years and it is SUPER EASY. I am asked to bring it to every family function we have...and the girls at work are always asking for it too! It's a pretty sweet fudge so you might want to cut the pieces small. Good luck!!

Peanut Butter Fudge
Recipe courtesy Alton Brown

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 4 minutes
Yield: 64 (1-inch) pieces
Rating: * * * * *

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 4

This is a recipe that they used to have on the Hershey's Cocoa can. I've made it all my life and it is the best fudge you can imagine when done right. Be sure to follow the instructions exactly. My mom used to pour this over homemade chocolate cake as an icing too. It hardens and gives the cake an amazing topping. It was really hard for me to locate this recipe again. It had been on the can forever and when they deleted it, I was desparate. My mother in law finally located it on an old can she found at a yard sale. Leave it to her. lol. This is word for word from the can.

Hershey's Cocoa Fudge

2/3 cup Hershey's Cocoa
3 cups sugar
1/8 tsp salt
1 1/2 cups milk
1/4 cup butter or margarine
1 tsp vanilla

Thoroughly combine dry ingredients in a heavy 4-qt saucepan, stir in milk. Bring to a "bubbly" boil on medium heat, stirring constantly. Boil without stirring to 234º F. (softball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat, add butter or margarine and vanilla. DO NOT STIR. Cool at room temperature to 110º F. Beat until fudge thickens and loses some of it gloss. Quickly spread in a lightly buttered 8- or 9-inch square pan; cool. 3 dozen squares.

Marshmallow-Nut Variation: Increase Hershey's Cocoa to 3/4 cup. Cook fudge as above. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR. Cool to 110º F. Beat 10 minutes; stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into pan.)

Answer 5

Candy Cane Fudge

"This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and gone quickly!"
Original recipe yield: 2 1/4 pounds.
Prep Time:20 MinutesReady In:2 Hours 20 MinutesServings:64

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INGREDIENTS:
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring

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DIRECTIONS:
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Answer 6

This is a great recipe I've made it several times and always comes out good,I use "I cant believe its not butter", or butter flavored margarin instead of butteras it has a higher smoke point than butter and makes for a more smoother creamier end result, I also use a hand mixer to stir the fudge with on the stove top this keeps it from burning and also incorporates a lot of air into the mix keeping it nice and fluffy.another trick is to keep a pastry brush with a cup of water to brush down the sides of the pan to keep the sugar from cristalizing on the sides and getting into the candy, also use a good non-stick thick bottom pan helps,i usually make a double batch and split it up at the very end when you add the nuts and add a about a shot of different liquers, peppermint, rum ,gran marinia,rasberry etc..and seperate into different glass cake pans lined with butter or margarin......




Fantasy Fudge

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


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 7

This is a tried and tested recipie, not one I've copied from a book;

1/2lb sugar; preferably vanilla sugar turned into caster or icing sugar in your blender.
5 fl oz milk + 5 fl oz evaporated milk.
2 oz butter
drop of vanilla essence.

Grease a 7" square tin. Gently heat the butter, milk and sugar and stir til the sugar dissolves.
Bring to the boil. When it reaches a rolling boil, lower the heat. Stir occasionally for 2 mins.
Remove from the heat, add vanilla (and 2 oz nuts if liked, or fruit and nuts)
and pour into the tin.
Leave to cool. When a bit cooler but still firm, score deeply with a wet knife.
Turn out of the tin when solid. Cut along the score lines.

Answer 8

don't know if this will help but its a dietetic one

16 ounces cream cheese softened
2 (1 ounce) squares unsweetened chocolate, melted and cooled
24 packages aspartame sweetener (equivalent to 1/2 cup sugar)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Beat cream cheese, chocolate, sweetener and vanilla extract until smooth. Stir in pecans. Pour into an 8-inch square baking pan lined with foil. Cover and refrigerate overnight.

Answer 9

This is insanely easy:

1 Bag of chocolate chips (I like Ghiradelli semi-sweet morsels)
1 Can of sweetened condensed milk.
1/2 Tsp vanilla extract.
1 Cup of nuts like almonds, walnuts, or cashews (optional).

Put the chocolate chips, sweetened condensed milk, and vanilla in a microwave safe bowl. Nuke for a minute or so until you can see the chocolate is melty. Stir until thoroughly mixed. Add nuts. Pour mixture into a shallow square pan or dish lined with wax paper. Chill until hardened. Cut into pieces.

Answer 10

boil a tin (put the tin in a LARGE sucepan of water) of condensed milk, for about an hour/hour and half and then let it cool, it tastes like lovey soft fudge/toffee