What's the best recipe for chocolate fudge?

Question

I want to make something sweet for my family, this weekend...

Answer 1

Here is a basic fudge recipe

Chocolate Fudge

This should definitely only be done by children under the supervision of an adult because high temperatures are involved.

Ingredients:

2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate

Preparation:

Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.

Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F (114 deg C), the soft ball stage. (When a teaspoonful is dropped into a saucer of cold water, it forms a soft ball)

Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set.

Cut into small squares.



If you really want to wow your family make them some chocolate truffles yummmmm!


Chocolate Truffles

Ingredients:

3 ounces chocolate
3 tbsp. butter
2 ounces powdered sugar
2 tbsp. fresh cream

Preparation:

Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well.

When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly.

Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon.

Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly.

Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles.

Answer 2

ohh I actually made fudge today so I still remember the recipe

1 1/2 up of sugar
2 table spoons of butter
2/3 cup of evaporated milk (5 oz)
1/4 tsp of salt
9 oz of semi sweet chocolate chip
2 cups of mini marshmallows
1 tsp of vanilla extract

1.) Line a square baking pan with foil (8inches perfered but if you use 9 inches i recommend you increse the recipe by 1/2)
2.) Measure our all the ingrediants since you can't waste time doing it after you start.
3.) Combine the first 4 ingrediants in a large heavy bottom pan. (3 qrt fine) and cook on the stove over low-medium heat until it's a rolling boil (it's boiling and won't stop even if you stir it)
4.) While it's boiling stir constantly for 5 minutes then take it off the fire and onto a pot holder or something of that sort.
5.) quickly add in the chocolate, marshmallows and vanilla and stir until everything is melted.
6.) pour it into the lined baking pan and smooth it out so it's all covered.
7.) stick it into the refridgerator for about 2+ hours until it's hard.
8.) pull the fudge out by the foil hangover and peel off the foil.
9.) cut into squares and enjoy.

(you can substitute milk chocolate chips, white chocoalte, peanut butter, butterscotch etc etc. also you can add 1/2 cup of nuts if you want)

Answer 3

This is!

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

this is the easiest one i've ever used and you can use it with any flavor or combination of chip flavors.

3 cups semi-sweet chocolate chips (or milk chocolate)
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1//2 cup chopped nuts, optional


In heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
Remove from heat and stir in remaining ingredients. Spread evenly into an 8-inch square pan that has been lined with foil.
Chill until firm. Turn out onto a board. Remove foil and cut into squares.
Cover and store at room temperature or freeze.

Answer 5

This is my husband's 3 minute fudge:
16 oz. sifted powdered sugar
1/2 cup milk
1 stick of butter/margarine
2 tsp vanilla
1 pkg chocolate chips

Stick in the microwave for 3 minutes. Stir vigorously until combined. Pour into a greased 8x8 dish, and refrigerate for a minimum of 6 hours.

My husband's co-workers rave about this!

Answer 6

The best recipe for fudge is the one on the back of the the Nestle chocolate bits; BUT don't use Nestle chocolate, use Hershey. It has the jarred marshmellow.

Tastes like SEE'S chocolate

Answer 7

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.

Yield: Makes 3 pounds (48 oz.)

Answer 8

Fast Fudge

2 c. sugar
1 c. peanut butter
1 tsp. vanilla
1/2 c. water
3 T. cocoa


Mix.. sugar, cocoa, & water in sauce pan
Boil.. rapidly for exactly 1 min.
Pour.. over peanut butter & vanilla in a bowl
Beat.. until thick
Pour.. into buttered pan
Cut.. into squares when cool

This is the easiest & fastiest recipe I've ever made & everyone loves it. Good Luck.. P.S. If its rainy than boil for 2-3 min.s

Answer 9

The one on the Marshmellow Cream is great, with or without nuts:) It is easy to make and you can play around with how you want it to come out without much possibility of messing it up or charding the chocolate. Enjoy

Answer 10

The above recipe using condensed milk. It is very yummy and so so easy. Your family will think you slaved all day.