how to make fudge at home? What equipments/ingredients do you need?

Question

Please provide receipe and detail procedures if possible. or idiot-proof method.
flavors I would like to make: chocolate, maple, vanilla, peanut butter chocolate, mint chocolate, and three kind of chocolate in one

Answer 1

Foolproof Dark Chocolate Fudge Recipe

3 C semisweet chocolate chips 1 can (14 oz.) sweetened condensed milk dash salt 1 C chopped walnuts 1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Microwave Fudge Recipe
2 c Miniature marshmallows
14 oz Can condensed milk
1 ds Salt
12 oz Semi-sweet chocolate chips
1 c Milk chocolate chips
1/2 c Nuts
1 1/2 ts Vanilla
In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.
Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.

Answer 2

Please Read.
This one is easy, you've gotten all sorts of answers which are good, but this recipe you can use for any kind of fudge you want.

The recipe is originally from Sees Candy Co.

SEES FUDGE

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

Place 4 1/2 cups sugar4 and 1 can evaporated milk in a large heavy pan. Bring sugar and milk to a rolling boil and cook for 9 minutes at a rolling boil ( time this just right - to little it will be sticky, to long it will be crumbly)

Pour over the above mixture and mix well.
Add 2 cup walnuts (or any kind your prefer or leave out)
Mix thoroughly and pour into a buttered 9x13 pan and refrigerate for a least 2 hours, overnight is better.

***For variation add butterscotch, vanilla, peanut butter, mint chocolate chips or any other kind you want.

Answer 3

Chocolate Fudge
Yield: 64 (1-inch) pieces

2-3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1-1/2 tablespoons of the butter, half-and-half, and corn syrup.

Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234ºF.

Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130ºF. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.

Pour into the prepared pan. Let sit in cool dry area until firm.

Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 4

The best fudge I have ever made came from the back of a jar of marshmallow creme... It is called fantasy fudge and I have made it in to ALL the flavors you have listed above:
Kraft Fantasy Fudge

3 cups sugar

3/4 cup margarine

1 can (5 oz.) evaporated milk

1 pkg. (12 oz.) semisweet chocolate pieces

1 jar (7 oz.) marshmallow creme

1 cup chopped nuts

1 tsp. vanilla

Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat.

Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.

Cool at room temperature. Cut into squares.

Makes 3 pounds.

Change the flavors around!!!

Answer 5

Fudge2pts. Per serving.

1 2/3 cup sugar
2/3 cup FF evaporate milk
2 TBSP reduced calorie margarine
12 oz. semisweet chocolate, chopped (I use a bag of choc. chips---then you don't have to chop:)
14 large marshmallows

Coat an 8X8 pan with cooking spray

Stir together sugar, milk, and margarine. Bring to a boil in saucepan, then reduce to medium-low and cook 3 minutes, stirring constantly.
Stir in chocolate and marshmallows. Remove from heat and stir till smooth.
Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares an

Answer 6

Easy fudge is just chocolate, evaporated milk and vanilla extract. I forget the recipe but you could look it up and you can mix in whatever you want nuts, PB, mint extract, etc..
Making real fudge where you have to cook it is a pain in the butt, I don;t recomend it unless you really know what you are doing.

Answer 7

Idiot proof fudge: one can of eagle brand cream
two bags of semi-sweet chocolate chips

combine ingredients in a pan and bring to a light boil, pour into dish and refrigerate.

Answer 8

have great peanut butter fudge recipie

1 cup milk
2 cups sugar
1 sm jar marshmallow creme
3 /4 jar peanut butter,,, I prefer crunchy peanut butter
1 teaspoon vanilla extract


in heavy 3 quart pan,, mix sugar and milk,,, stir constanly over medium high heat until candy thermometer registers 240 F,,, remove from heat imediately add peanut butter, marshmallow creme and vanilla,,, stir well,,, pour in buttered pan,, cool and cut,,, this is a no fail fudge recipie,,, fudge will begin to thicken as soon as you stir in peanut butter and marshmallow creme and vanilla,,

Answer 9

this is sooooo easy...

melt a bag ( i think 12 oz ) of chips, whatever flavor you want the fudge to be....pour in 1 can sweetened condensed milk (not evaporated!)
you can add pecans or almond slivers, marshmallows, etc.
pour into buttered casserole dish or pan and let 'set' for several hours.
peanut butter and butterscotch are very tasty.
good luck!

Answer 10

Try the fantasy fudge that someone told you about. I make it all the time and it is fool proof. Comes out perfect everytime. Follow directions and make sure you kep stirring and boil for the full 5 minutes.