Any one have an easy fudge recipe that want to share?

Question

I have tried the one that uses just condensed milk and chocolate flavored chips, it flopped, it just wouldn't get hard. I have no ideal of what went wrong at all.Please help me out here if you would please. I am going to use the fudge as part of a Christmas gift. So I need a good and easy fudge recipe if you have one that you would like to share.

Answer 1

I own someone an apology, I gave an untested recipe for Camp Fire Fudge that has now been tested to rave reviews for a couple Chef friends and a Baker who in lightened me that you don't put water INTO chocolate, and a tip, when making fudge before you put it into a pan, dip a knife tip into the mix and then into cold water, it should not be sticky, that means you have TEMPERED your chocolate to the right temperature, with that, again I apologize:
Campfire Fudge

Ingredients
1 c Nestle Semi-Sweet chococlate chips
2/3 c sweetened condensed milk
1/2 c granola cereal
Directions
In large saucepan, combine chocolate chips, sweetened condensed milk . Melt over low heat, stirring constantly, until chocolate chips melt and mixture is smooth. Remove from heat. Pour into foil-lined 8" square pan. Sprinkle top with granola cereal. Let stand until firm (about 1 hour). Cut into 1" squares.
I cooled mine in a 2" deep ice filled water bath, 30mins.

Answer 2

This is called Fantasy Fudge, and it is so good. You may have to practice with a pan before you get it just right, but I think it's easy.

1 stick margarine
5 cups sugar
1 can evaporated milk
1 7-ounce container of marshmallow cream
1 small jar of peanutbutter (if you want pb fudge, if you want chocolate use a 12 ounce bag of chocolate chips instead).

Before you start cooking, run a small amount of cold water in the sink. Beside the sink, put your pb or choc chips and the marshmallow cream. Spray a 9X13 pan with nonstick cooking spray. Put the maragarine, sugar, and milk into a large pot. Stir it together and bring it to a boil. AS SOON AS you see it starting to boil, time it for 5-7 minutes... I usually do 6). Remove from heat, sit the pot down into the shallow cold water (be careful not to get water in the fudge!), add the marshmallow cream and the pb or choc chips. Stir well. Remove pot from water, dry bottom of pot with dishtowel, pour candy into pan. Let it sit at room temp until it cools, then you can cut it into squares and put in the fridge.

Everyone loves this stuff....I have to make five pans this Christmas for various gatherings.
Good luck!

Answer 3

Here arew two that my friend uses
Chocolate Fudge
Ingredients
150g/5oz granulated sugar
55g/2oz cocoa powder
40g/1½oz butter
40g/1½oz milk
1 tbsp golden syrup
450g/1lb icing sugar, sifted well
1 tsp vanilla extract
85g/3oz chopped nuts (optional)

Method
1. Mix the granulated sugar and cocoa powder together in a saucepan.
2. Stir in the butter, milk and golden syrup and bring to boil. Boil for 3 minutes, stirring constantly.
3. Remove from the heat and immediately add the icing sugar, vanilla and nuts (if using). Stir until the sugar is completely mixed in.
4. Turn into a 20cm/8in square pan and pat out with fingers. Allow to set and cut into squares.

or Chocolate Fudge with Roasted Nuts and Raisins

Ingredients
14 oz (400 g) dark chocolate (70-75% cocoa solids), chopped quite finely
3 oz (75 g) mixed nuts, such as hazelnuts and almonds
3 oz (75 g) raisins
1½ oz (40 g) unsalted butter
3½ fl oz (100 ml) liquid glucose
12 fl oz (340 ml) whipping cream
9 oz (250 g) golden caster sugar

For the top:
4 oz (110 g) good-quality milk chocolate
Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a small baking tray; a wide, heavy-based saucepan with a capacity of 6 pints (3.5 litres); a sugar thermometer; and a baking tin, 6 x 10 inches (15 x 25.5 cm), lined with baking parchment.
Begin by roasting the nuts. Spread them out on the small baking tray and roast them for 8 minutes, using a timer so you don't forget about them. Then remove them from the oven to a chopping board, let them cool a bit and chop them roughly. Now place them, along with the dark chocolate, raisins and butter in a large heatproof bowl.

Next, measure out the glucose. (A hot spoon will be useful here – just dip it in boiled water for a few seconds, then wipe it dry.) Place the glucose, cream and sugar in the saucepan over a high heat. (It does need to be a large, wide pan as the mixture will come to a really fast, rolling boil.) Stir everything together until it gets really hot, and then stop stirring because the mixture does tend to catch on the bottom of the pan and you'll stir scorched bits into the fudge.

What you need to do now is insert the sugar thermometer (protecting your hands with thick oven gloves and being really careful not to splash yourself). When the temperature of the mixture reaches 225°F (110°C) – after about 5 minutes – the mixture will look like dark condensed milk. Now remove it from the heat and pour it over the nuts, dark chocolate, raisins and butter, and stir with a wooden spoon until the mixture is well blended, smooth and glossy. (Don't be tempted to add the chocolate and other ingredients to the hot pan – they will simply burn.) Now all you do is pour the whole lot into the lined tin. Then soak the saucepan in hot water immediately.

When the fudge is absolutely cold, cover it with more clingfilm and chill it in the fridge for at least 6 hours or, preferably, overnight.

The next day, melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Then turn the fudge out on to a chopping board, discarding the baking parchment, and use a palette knife to spread the melted chocolate over the top. Use a serrated palette knife or a fork to make a ridged pattern across the topping and allow it to set before cutting the fudge into 1 inch (2.5 cm) cubes.

Answer 4

I hope this helps.....

Easy Fudge Brownies

"A great basic recipe for brownies."

INGREDIENTS

2/3 cup shortening
2 tablespoons unsweetened cocoa powder
1 cup white sugar
2 eggs
1/2 cup all-purpose flour
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Melt shortening and cocoa in the top of a double boiler over low heat. Stir occasionally until shortening is melted. Remove from heat. Stir in sugar, eggs and vanilla until well blended. Slowly add in flour and mix well. Spread batter evenly in pan.
Bake 18 to 20 minutes, until toothpick inserted in the center of brownies comes out clean. Let cool before cutting.

Answer 5

I have been given this recipe some yrs in the past and everybody enjoyed it..What I cherished approximately that's interestingly like a wreath and that i used M& M's extremely of candied cherries, it appeared extra beneficial and tasted extra beneficial..It replaced right into a great hit with everybody I gave them to.I additionally skipped over the rasins..no longer a great fan of em. factors: Unsalted butter, softened One 12-ounce equipment semisweet chocolate chips a million cup butterscotch chips One 14-ounce can sweetened condensed milk (save the can) a million teaspoon organic vanilla extract (I merely use my cereal spoon) One 8-ounce can walnuts, plus extra for topping ½ cup raisins or dried currants (a pair of handfuls) Candied purple and green cherries (non-obligatory) guidelines:Grease an 8-inch around cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla right into a medium saucepan. placed the pan on the range and turn the warmth to low. conceal the empty condensed-milk can with plastic wrap and placed it interior the middle of the around cake pan. Stir the chips and milk till they soften mutually, approximately 3 minutes. Have a GH (Grown-up Helper) flow the pan off the range if it’s too heavy. place the pan on a pot holder so it would not burn the kitchen counter. Stir interior the nuts and raisins. Scoop the fudge into the cake pan all over the plastic-lined can interior the middle to style a wreath or ring shape. enable it somewhat is all bumpy and cool on suitable. save pushing the can lower back to the middle if the fudge strikes it faraway from there. decrease the purple cherries in a million/2 with scissors and the fairway cherries into quarters. Use the fairway products to make leaves and the purple to make holly berries. beautify the fudge with a number of communities of holly berry sprigs made out of the cherries and garnish with walnuts between the sprigs. (The fudge seems solid left trouble-free, too!) placed the fudge interior the refrigerator and relax till employer. get rid of the can from the middle, then loosen the sides and backside of the fudge with a spatula. decrease the fudge into skinny slices to serve.

Answer 6

There is an awesome recipe on the back of Marshmallow Fluff that is easy...if I can do it...it's easy!!! Merry Christmas!!!

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 8

EASY COOKIES 'N' CREAM FUDGE
(creamy smooth white chocolate with crushed chocolate crème cookies)

3 (6-ounce) packages white chocolate baking squares

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

1/8 teaspoon salt

3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies (like Oreos)

In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in crushed cookies.

Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

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FOOLPROOF CHOCOLATE FUDGE (classic and truly foolproof fudge recipe. Also, try one of the suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe.

3 cups (18 ounces) semi-sweet chocolate chips

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

Dash salt

1/2 to 1 cup chopped nuts (optional)

1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with condensed milk and salt. Remove from heat; stir in nuts (otpional) and vanilla.

Spread evenly into wax paper lined 8-or 9-inch square pan. Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

*** Variations (of Foolproof Chocolate Fudge):

Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and condensed milk. Proceed as above.

Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with condensed milk and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13 x 9-inch pan. Proceed as above.