how do u make fudge ??

Question

i want to make fudge using condensed milk

Answer 1

1lb sugar
4 tablespoons water
2oz butter
12 tablespoons condensed milk
Put sugar,water, butter,into a pan.Stir til sugar is dissolved. Bring to the boil stirring occasionally til the mixture reaches the soft ball stage. This is when a bit of mixture dropped into a saucer of cold water can be gathered up into a soft ball. Take it off the heat and beat til it thickens. Put into a greased tin.when nearly cold cut into squares with a sharp knife.

Answer 2

I make Microwave fudge every christmas. It is very easy!

EASY MICROWAVE FUDGE

1 (12 oz.) bag chocolate chips
1/2 of a 12 oz. bag (6 oz.) peanut butter chips or butterscotch chips
1 can Eagle Brand Condensed milk

Put all ingredients into a microwave-safe bowl. Microwave on high for 3 minutes. Stir until blended. (Butterscotch chips and peanut butter chips may only partly melt, which is okay.) Drop by teaspoon onto waxed paper covered cookie sheet. Eat when the blobs have cooled. May be stored in the refrigerator in the unlikely event that there are leftovers. If squares are preferred, add 1 teaspoon vanilla to microwaved ingredients, pour into buttered pan. Other flavors of chips may be substituted.

EASY MICROWAVE FUDGE

1 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 can Eagle Brand milk
1 tsp. vanilla
1 c. walnuts or pecans
8x8x2 inch pan lined with foil

Spray large microwave bowl with Pam. Add both packages of chips and Eagle Brand milk. Heat in microwave for 2-2 1/2 minutes. Stir melted chips together plus 1 teaspoon vanilla. After smooth add nuts. Then pour this mixture into foil lined 8 x 8 x 2 inch pan. Cool in refrigerator for 1 hour. Cut into small pieces for serving. Keep well covered so the fudge will not dry out.



Also look around online for these easy microwave fudge recipes. There are tons of them. I also add raisins to mine sometimes - dried cherries might be good also - may try that this year!:)

Answer 3

The only ingredients you need for this recipe are one pound of chocolate chips (both semi-sweet and dark work well), 4 Tbs. butter, and a 14 fluid ounce can of sweetened condensed milk (not evaporated milk). The chocolate chips can be replaced or blended with peanut butter chips for to make peanut butter fudge or chocolate-peanut fudge. (If you like peanut butter swirls, you'll need to melt the peanut butter chips separately and swirl them in later.) Note that one pound of chocolate chips is the same as three cups of chocolate chips - not two.


This recipe is so easy, you can even do it in the microwave oven. Use a microwave oven safe bowl and microwave until the chocolate is glistening and begins to melt (be careful not to overheat in the microwave or the chocolate will burn). For the purposes of this article, I'll be using a bain-marie. Heating chocolate indirectly over the gentle heat of steam will make it more difficult to overheat.

Throw the butter and chocolate chips into a medium metal bowl or double boiler. Pour the sweetened condensed milk on top.


Fill a small pot with about an inch of water and bring it to a boil. Once it begins to boil, reduce the heat so the water is barely simmering.

Place the metal bowl on top of the pot to make a bain-marie. (If you have a double boiler, by all means, use it instead.) Make sure the bottom of the bowl is suspended above the water level itself (it's best to check this when you first start bringing the water to a boil since working with cool water and an empty bowl is easier than steaming water and a boil filled with two pounds of fudge ingredients.) Make sure the water is gently releasing steam - accidentally allowing too much moisture to settle on your chocolate could cause it to seize resulting in clumping. In my experience, this particular recipe is fairly forgiving, so don't worry too much.


While the ingredients are gently heating, butter an 8 in. square baking dish. I should mention a couple of tips here that may help with unmolding the fudge after it has set. Once the pan is buttered, lay two sheets of plastic wrap or parchment paper down onto the buttered surface. The sheets should be longer than the container (a little more than twelve inches should be fine) and should be laid down perpendicular to each other. The butter will help keep the plastic wrap in place while you pour the fudge and after the fudge is set, you can use the ends that overflow the container to lift out the fudge. In the following pictures, I just buttered the baking pan and had to work at it a little to unmold the fudge one section at a time.


After a few minutes over the heat, start mixing the melting chocolate together with the melting butter. Keep alternating between mixing and heating until all the ingredients are blended together (use your spatula to scape down the sides of the bowl at least once). At this point, if you want to add fancy components (like chopped walnuts, peanut butter for swirling, etc.) do so.


Pour the fudge into the baking dish. Use a spatula to scrape the bowl clean.


Level the fudge with your spatula.


I don't like putting hot items into my refrigerator, so I like to use an aluminum half sheet pan as a heat sink. Pour a little cold water into the pan and place the fudge in the middle of the pan. A few ice cubes will help keep the aluminum cool as it takes on heat from the bottom of the baking pan. After about ten minutes, slip the fudge into the refrigerator for chilling and setting.


Once the fudge has set, about two hours, cut into squares.

Answer 4

Butterscotch-Peanut Fudge:

1 (11-ounce) package butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped dry-roasted peanuts

Cook first 3 ingredients in a small heavy saucepan over medium heat, stirring constantly, 5 to 6 minutes or until smooth; remove from heat. Stir in chunky peanut butter, vanilla extract, and salt until blended; stir in chopped peanuts. Pour into a buttered 9-inch square pan. Chill until firm; cut into squares. Store fudge in refrigerator.

NOTE: For ease, microwave first 3 ingredients in a 2-quart microwave-safe bowl at HIGH 2 to 3 minutes or until melted, stirring twice.

Yield: Makes 2 1/2 pounds

Answer 5

1 can sweetened condensed milk
1 bag chocolate morsels
1/2 tsp vanilla
optional: chopped almonds, walnuts, or cashews (my favorite)

Put the can of milk and chocolate morsels in a microwave safe bowl. Nuke for around a minute or less until the chocholate melts enough to stir in with the milk. Add vanilla a nuts. Pour mixture into a shallow, wax paper lined, square baking dish. Smooth out with a spatula to make sure it is a nice even depth throughout the dish. Put the dish in to the 'fridg/freezer until hardened. Remove from dish. Cut into bitesize sqaure.

Answer 6

there are somesites hah uraine you do somelady just copied and pasted her answer, it is frm this site.
http://www.cookingforengineers.com/recipe.php?id=98&title=Condensed+Milk+Fudge

STAINED GLASS FUDGE (CREAMY FUDGE)

1 pkg semi-sweet chocolate chips
1 stick butter
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup powdered sugar
mini marshmallows
coconut flakes (optional)
wax paper

This is a great creamy fudge recipe ; I cannot stand dry crumbly fudge so this is one of my favorites.
The chocolate you use must be real semi-sweet chocolate chips (no substitutions, no imitation chocolate chips, no other types of chocolate).

Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth. A double boiler method can be used if desired.

Mix in the butter, sweetened condensed milk, vanilla and powdered sugar until smooth.

Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference.

Lay out approximately 18 inches of wax paper and sprinkle on a layer of coconut flakes leaving enough room to form the fudge into a log (may make 2 logs depending on the amount of marshmallows used). Pour fudge mixture onto the center of the wax paper and pull the two long sides of the wax paper together and fold them together, tuck the two ends under to form a log.

Refrigerate for at least 4 hours (I usually wait overnight) and cut log into pieces.

The mini-marshmallows give this fudge its stained glass effect. The marshmallows can also be omitted for standard fudge and you can spread the mixture into a baking dish and cover instead of using the wax paper to form logs.



choose me as best answer

Answer 7

Different countries, different ways. I know everything tastes better when you're young (although I don't know why!), but my favorite fudge recipe was always my mother's, which combined semi-sweet chocolate with cane sugar and marshmallow fluff. The latter ingredient is basically the insides of marshmallows. In the US it comes in a jar.

I have made boiled fudge based on a praline recipe which was very good. No chocolate - just boiled sugar and cream with a kick (I use bourbon) but not for the kids!

Answer 8

STAINED GLASS FUDGE (CREAMY FUDGE)

1 pkg semi-sweet chocolate chips
1 stick butter
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup powdered sugar
mini marshmallows
coconut flakes (optional)
wax paper

This is a great creamy fudge recipe my mother gave me; I cannot stand dry crumbly fudge so this is one of my favorites.
The chocolate you use must be real semi-sweet chocolate chips (no substitutions, no imitation chocolate chips, no other types of chocolate).

Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth. A double boiler method can be used if desired.

Mix in the butter, sweetened condensed milk, vanilla and powdered sugar until smooth.

Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference.

Lay out approximately 18 inches of wax paper and sprinkle on a layer of coconut flakes leaving enough room to form the fudge into a log (may make 2 logs depending on the amount of marshmallows used). Pour fudge mixture onto the center of the wax paper and pull the two long sides of the wax paper together and fold them together, tuck the two ends under to form a log.

Refrigerate for at least 4 hours (I usually wait overnight) and cut log into pieces.

The mini-marshmallows give this fudge its stained glass effect. The marshmallows can also be omitted for standard fudge and you can spread the mixture into a baking dish and cover instead of using the wax paper to form logs.

TRIPLE CHOCOLATE FUDGE

1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped

Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.

While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.

Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.

Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).

Allow to cool at least one hour before cutting into squares for serving.


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 9

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.

remember to share!!!

Answer 10

Here is a quick 1 I call it Ghetto Fudge
1can of ready made frosting
1 pkg of chocolate chips

melt the two together over low flame, you can add nuts or marshmallows if you like.
pour into a shallow dish lined with plastic wrap(it is just easier to get it out of the pan if you do this)
Ta Da FUDGE I make it for work they gobble it up
P.S you casn use any flovor frosting or chips, turns out the same.