Im after a recipe for chocolate fudge?

Question

Im after a recipe for the best tasting chocolate fudge that is easy to make aswell if any one has a recipe to give me that would be great i have looked everywhere but to no avail.

Answer 1

here is my top secret recipe that i used to sell my fudge for 10 bucks... you can pay me later.
1 14 oz can sweetened condenesed milk
1 12 oz bag semi sweet chocolate chips (the better the quality the better the fudge. not tollhouse please!)
2 T butter
nuts if you like

heat milk and chocolate over low to medium heat!!!! keep stiring line a pan (9inch preferably) with wax paper, add butter to choc. and cook until choc is no longer lumpy...PULL OFF OF THE HEAT add 1 teaspoon vanilla (if you add it sooner the flavor will dissolve because vanilla is a alcohol so add it at the very end) add nuts if you like refrigerate for 1 hour. eat

Answer 2

Triple Chocolate Fudge Recipe

3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract 2 C chopped pecans

Makes about 5 1/2 pounds
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares

Answer 3

YES! I have a great, easy, never-fail recipe for fudge. It's so easy that my kids could make it themselves when they were just 5!

In a heavy saucepan, heat up a 14 ounce can of sweetened condensed milk and a 12 ounce bag of chocolate chips. As soon as the chocolate is melted and smooth, remove from the burner and stir in 1/2 t. vanilla. Pour into a greased pan and let cool. Cut into small squares.

You can jazz this recipe up with nuts or broken candy canes or cranberries or grated orange rind. In fact, the only limit is your imagination. I have never had a failed batch of fudge with this recipe.

This recipe is set to post in two days on my cooking blog (http://mysisterskitchen.wordpress.com/), but this is a sneak preview!

Answer 4

Easiest Fudge in the World
12 oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk

Place chips and milk in microwave safe bowl. Microwave on medium
power for 2-3 minutes, stirring after 2 minutes. Microwave,
stirring at 1 minutes intervals, until chips are melted and
mixture is smooth and thick. Pour into greased 8" square pan and
cool. Or melt the chips and milk in a heavy saucepan over low heat.

Answer 5

here's one, it's creamy: Serves 45 * 1 (7 ounce) jar marshmallow creme * 1 1/2 cups white sugar * 2/3 cup evaporated milk * 1/4 cup butter * 1/4 teaspoon salt * 2 cups milk chocolate chips * 1 cup semisweet chocolate chips * 1/2 cup chopped nuts * 1 teaspoon vanilla extract DIRECTIONS 1. Line an 8x8 inch pan with aluminum foil. Set aside. 2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Answer 6

Chocolate Fudge

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.

Answer 7

Easy recipe:
3 cups (18 oz) semi-sweet chocolate chips.
1 (14 oz) can of sweetened condensed milk
dash of salt
1 1/2 tsp of vanilla extract

In a large sauce pan, low heat, melt chips with milk, add salt.
Remove from heat, add vanilla. Pour into a wax paper lined 8 or 9
in baking pan and chill for 2 hours.

Very tasty and easy, my wife found this recipe last year, and it was very good.

Answer 8

Homemade Yummy Fudge

INGREDIENTS

6 ounces cream cheese, softened
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 cups confectioners' sugar, sifted
4 (1 ounce) squares unsweetened chocolate, melted and cooled
1 cup chopped walnuts

DIRECTIONS

1) Line an 8x8 inch dish with foil.
2) In a medium bowl, beat cream cheese until smooth. Beat in salt and vanilla. Beat in confectioners' sugar, a little at a time, until smooth. Stir in melted chocolate. Fold in walnuts. Spread into prepared pan. Chill 1 hour, until firm. Cut into one inch squares

Answer 9

MICROWAVE FUDGE
1 C COCOA
2LB 10X SUGAR
1/2 CUP MILK
2 STICKS OF MARGARINE
2 TEASPOONS VANILLA
1/2 CHOPPED NUTS (OPTIONAL)

PUT COCOA AND SUGAR IN A LARGE MIXING BOWL ADD MILK AND LAY MARGARINE STICKS ON TOP DO NOT STIR
COOK ON HIGH FOR 6 MINUTES
REMOVE FROM MIC. AND STIR THOROUGHLY
ADD CANILLA FLAVORING AND NUTS. STIR UNTIL MIXED WELL POUR ONTO BUTTERED PLATTER LOOL IN REFRIGERATOR FOR 1 HOUR CUT AND ENJOY

Answer 10

Creamy Chocolate Fudge:

Notes: You will need a candy thermometer to make this fudge. Be sure to read "Candy Basics" and "Fudge Pointers" below before beginning.

4 cups sugar
1 1/2 cups whipping cream
1/4 cup light corn syrup
6 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup (1/8 lb.) butter, cut into chunks
2 teaspoons vanilla

1. In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer.

2. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 1/2 to 2 hours.

3. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.

4. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.

Candy basics:

Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.

Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.

Use a candy thermometer when called for. They measure temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $20.

Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.

Fudge pointers:

Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.

Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.

Let the mixture cool to lukewarm (exactly 110°) before beating it (step 3); otherwise, the fudge may stiffen and become grainy. Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.

Beat the fudge well once it has cooled to 110°. Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.

Yield: Makes about 3 pounds