easy fudge recipe without evaporated milk?

Question

I had a recipe that only had four ingrediants. It was for Chocolate fudge and did not call for evaporated milk . The main ingrediants were the chocolate and a tub of marshmellow fluff. If anyone knows the rest of the recipie please contact me

Answer 1

My recipe for fudge includes the Marshmallow fluff and evaporated milk along with alot of sugar, vanilla, and butter. However, you might try melting chocolate chips in Eagle Brand Milk. I've heard this is good too!

Answer 2

Chocolate Fudge Recipe courtesy Alton Brown

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 3

Grandma's Old-Fashioned Chocolate Fudge Recipe
1+1/2 cups milk
4 ounces (or 120g) unsweetened chocolate
4 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon salt
3 tablespoons butter or margarine
1+1/2 teaspoons vanilla essence


In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.
Add in the sugar, corn syrup and salt.
Stir continuously until mixture is boiling.
Reduce heat and continue to cook - without stirring - until mixture reaches 230 degrees Fahrenheit (or 110 degrees Celsius) on a candy thermometer.
(If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.)
Remove from heat as soon as mixture has reached desired temperature.
Add in the vanilla essence and the butter, but do not stir.
Allow mixture to cool in saucepan until it reaches 110 degrees F (or 43 degrees C) on your candy thermometer.
(If you don't have a candy thermometer, cool mixture until it is lukewarm.)
Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).
Pour into a greased square pan (approximately 8in/ 18cm).
Allow mixture to stand until cool and hard.
Turn fudge out of the pan and onto a cutting board.
Cut your tasty old-fashioned fudge into squares and start eating!

Hope you enjoy this

Answer 4

1 1/4 cup sugar
1/4 cup butter or margarine
1 jar ( 7 oz ) marshmallow cream
2 cups (12 oz) chocolate chips
1 teaspoon vanilla
1 cup chopped nuts


Directions



Mix in a heavy 2 quart saucepan: sugar, butter and marshmallow cream. Bring to a bubbling boil over medium heat stirring (preferably with wooden spoon) constantly. When bubbles appear all over top, stir for 8 more minutes. Remove from heat and add the chocolate chips. Stir until completely melted and blended into mixture. Add vanilla and if you want nuts, add them at this time. Pour in lightly buttered 8 or 9-inch square pan.

Answer 5

I have a recipe with sweet and condensed milk.

One bag of semi-sweet chocolates
1 can of Condensed milk
1 tsp. of vanilla

Put pan on low heat to melt chocolates. Then add in condensed milk and vanilla.

Rachel Ray's recipe (though she also added in butterscotch)

Answer 6

This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.

Servings: Makes about 2 pounds
Serving Size: not available
Nutrition: not available
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


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.




Notes: Microwave: In 1-quart glass measure, combine chocolate chips with EAGLE BRAND and salt. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above. Variations: Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®. 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 EAGLE BRAND® 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. (Makes about 2 3/4 pounds)

Answer 7

Check out http://www.Epicurious.com they have so many great recipes, just do a search.