Do all fudge recipes use marshmallows?

Question

It seems that way...I've never made fudge but that sounds wrong to me. Can you find a recipe without it that you know is good?

Answer 1

http://www.fudge-recipes.net/
Foolproof Dark Chocolate Fudge Recipe
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Answer 2

I have never heard of making fudge without marshmallows either. Here is a super great fudge recipe using Marshmallow Fluff (creme) that is easy.

Never-Fail-Fudge
2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5.33 oz. can evaporated milk (3/4 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semisweet-chocolate pieces
1 /2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
Hope you try it.

Answer 3

I've made one with chocolate chips and condensed milk. here's the recipe. Or you can make it old school with sugar, water and cocoa powder, your choice.
Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Instructions
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® 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.

Answer 4

No, this one rocks!!


Fudge!!

1 1/2 cups good chocolate
3/4 cup Eagle brand milk
2 Tblsp butter (NOT marg)
3/4 cups stuff (nuts, golden grahams, skor chips, smarties, etc)*optional

Melt chocolate and butter in the microwave, stirring every 30 secs until melted. Stir in Eagle brand milk (and addins you choose), pour into loaf pan that has been lined with tinfoil and sprayed with Pam (DO NOT SKIP THIS STEP). Chill for 1 hour. Cut and enjoy!! Oh so easy!

You can also use white chocolate instead of the dark. Add in oreo cookies or raisins and 2 tsp rum flavoring or cranberries and dried orange peel. Your imaination is the limit!!

Answer 5

Yes Here is my favorite recipe. My mom made it for us growing up. She always added a huge tablespoon (not measureing spoon) of creamy peanut butter along with the butter. Now I make it her way.

Rich Cocoa Fudge

Recipe Source HersheysKitchens.com
3 cups white sugar
2/3 cup HERSHEY®'S Cocoa Powder
1/8 tsp salt
1 1/2 cups milk
1/4 cup butter
1 tsp vanilla extract

1 Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2 Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3 Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
Servings: 36
Yield: 1.75 pounds

Variations: Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

Answer 6

No,not all do.The old-fashioned kind never did.You used karo syrup in this fudge.You cooked it,cooled it and beat it until it lost it's sheen,then poured it out of the pan really fast before it set up.yummy,was so good.

Answer 7

I didn't think they used marshmallows in fudge....

Answer 8

no they don't. Check out www.allrecipes.com for several ideas