How do you make Fudge?

Question

My class is haveing a Cristmass party and I might make fudge so I need a recipe ,what outher thangs can I make and how to make it ,what equipment do I need ?

Answer 1

The old fashoned way with Hershey's Cocoa powder.

Hershey's Classic Rich Cocoa Fudge.

This is simply my favorite fudge recipe ever. It used to be printed on the back of the Hershey's Cocoa boxes, but it's been replaced in recent years.

3 cups sugar
2/3 cup unsweetened cocoa (Hershey's)
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter (half stick)
1 teaspoon vanilla extract

Line an 8 or 9 inch square pan with aluminum foil, butter the foil.
Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk.
Cook over medium heat, stirring constantly until mixture comes to a full boil.
Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).
Remove from heat, add butter and vanilla, do not stir.
Cool at room temperature to 110 degrees.
Beat with a wooden spoon until fudge begins to thicken and loses its gloss.
Spread quickly into pan, let cool to room temperature, cut into squares.

Answer 2

Microwave Fudge

Dash of Salt

3 Cups Milk Chocolate Chips (1 1/2, 12oz packages) or use the flavor of chips desired.

(I found that if you want the white chocolate fudge you have to use the Bakers White Chocolate Chips instead of the white Nestle Morsels (or it gives the fudge a very milky taste.

1 Can Sweetened Condensed Milk (Not Evaporated)- Use the cheap brand it makes not difference.

1 teaspoon Vanilla

1 Cup of Nuts of your choice (optional).

Butter the bottom of an 8X8 Pan-set aside.
Put chips, dash of salt and milk in a microwave bowl and Cook on high for 3 minutes. Remove and stir. Cook on high another 2 minutes. Remove and stir. Add vanilla and nuts and mix well. Pour into the buttered pan and cool in the refrigerator for a couple of hours. Cut into pieces and enjoy!

Answer 3

I just made fudge today for the family and friends this is the best recipe-3/4 C. butter
3 C. sugar
1 5oz can evaporated milk
1 12 0z package semi sweet choc. chips
1 7oz jar marshmallow cream
1 teaspoon vanilla
nuts optional
combine sugar,butter, and evaporated milk together in a heavy sauce pan. melt it all together on med. high heat (stir) when it comes to a full boil stir constantly and let boil 5 min. Take off the heat and add choc. chips stir until completely melted, then add your marshmallow cream, vanilla and nuts. Pour onto a large wax paper lined baking sheet with edges and pop it in your freezer for about 40 min. cut in squares. It's always best to double the recipe..When you taste it you will see why. Any left over keep in freezer. Good luck!

Answer 4

Orange Fudge:

2 1/2 cups semi sweet chocolate chips
14 ounces Eagle Brand Sweetened Condensed Milk
1/2 cup chopped Macadamia nuts
2 teaspoons finely shredded orange peel (or buy a container of orange pieces at the market- it's next to the glaced cherries)

Line an 8 inch square pan with wax paper, extending paper over the edge of pan. In a medium size sauce pan, melt the chocoalte chips with the milk. Remove from heat; stir in the nuts (if using) and orange peel. Pour into the prepared pan. Cool slightly. cover and chill for 2 hours, or until firm. When it's firm, use wax paper to lift out of pan. Cut into diamonds or squares. Store tightly covered in refrigerator.

You could also make cranbery sauce, eggnog pie, or a chocolate cake.

Answer 5

The best fudge with the less fuss and mess is off the back of Marshmallow Creme jar.... There isn't a lot you need besides a saucepan, a cake pan and a spoon as far as equiptment. The recipie is super simple, and you can find it on the back of the jar or on the Kraft Website. I have made it homemade with out the creme and it takes forever it's messy and I don't even like it as much! You can make any flavor with that recipie too, the jar calls for chocolate but you can sub. peanut butter or add extracts for other flavor also you can add nuts or candy too!

Answer 6

Chocolate Creme Fudge Recipe


3 c Sugar
3/4 c Margarine
2/3 c Milk, evaporated
12 oz Chocolate chips, semi-sweet
7 oz Marshmallow creme
1 c Nuts
1 ts Vanilla
Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb.

Answer 7

Chocolate Fudge:

4 C. sugar
1 C. milk
1 C. butter
25 large marshmallows -- cut into quarters
1 tsp. vanilla
11 1/2 oz. milk chocolate
12 oz. semi sweet chocolate
1 C. chopped nuts -- optional

Cut each marshmallow into pieces.
Line a 9x13 pan with foil and butter foil.
Combine sugar, milk and butter in heavy pan. Place over medium heat.
Stir constantly until mixture comes to full boil. Stirring constantly
Allow to boil for 4 minutes. Remove from heat.
Add marshmallows and stir till almost dissolved.
Add vanilla and chips. Stir till smooth and melted.
Blend in nuts if using.
Pour into pan and chill till firm. Cut into squares and store in a large zip loc bag.

Answer 8

Fudge consists of chocolate, sugar, usually milk, and frequently a stabilizer such as corn syrup to reduce the tendency of the fudge to crystallize. All you need, other than the ingredients, is a pot, a spoon, a cooking thermometer, and something to pour the fudge out on. (A stone pouring slab is ideal, but they are heavy and clumsy.) See other responses for specific recipes.

Answer 9

At the supermarket, find the marshmallow in a jar stuff (i think the brand name is "Jet Puffed" or something like that. On the back of that is a recipe for "Fantasy Fudge". It is the MOST INCREDIBLE fudge you will EVER put in your mouth!

Answer 10

CARNATION® Famous Fudge

This famous fudge will make you a star. Don't skip the nuts with their crunchy touch.



Estimated Times:
Preparation - 10 min | Cooking - 6 min | Cooling Time - 2 hrs refrigerating | Yields - 49 pieces

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract


Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Here is a great link with cookie recipes.enjoy
http://www.bhg.com/home/Christmas-Recipes.html