how do you make fudge not the marshmallow kind ?

Answer 1

Old Fashioned Milk Chocolate Fudge
3 tablespoons plus 1 teaspoon butter
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup half and half
2 ounces milk chocolate, chopped
1 teaspoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts, toasted

Line a 8 by 8 by 2 inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, cream, chocolate and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 20 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Using a knife, score the mixture into individual squares. Let the mixture set completely. Carefully lift the foil from the pan and cut the fudge into individual squares.
from~~http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9975,00.html}
Creamy Rich Walnut Fudge~~
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28847,00.html
Fudge~~
http://www.recipezaar.com/24277
Another Fudge Recipe, depending on how much time you have to cook!~~
http://www.recipezaar.com/49510 =o)

Answer 2

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 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. 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 3

EASY MICROWAVE FUDGE

18 oz. semi-sweet chocolate pieces
1 can sweetened condensed milk
1 c. chopped nuts (optional)

Put chocolate and milk in microwave-safe dish. Microwave 2 minutes on high. Stir in nuts. Stir in lightly until smooth. Turn into foil lined 9" square pan. Chill 2 hours. Cut into pieces.



2 MINUTE MICROWAVE FUDGE

1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)

1. Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
2. Stir in milk and vanilla.
3. Mix well.
4. Place butter on top.
5. Microwave on high, 2 minutes.
6. Beat with wooden spoon until smooth.
7. Stir in nuts (OPTIONAL).
8. Spread in 8 X 8 X 2 inch baking pan.
9. Chill about 1 hour or until firm.
10. Cut into 36 pieces.

Answer 4

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