Fudge Recipes?

Question

i have a can of sweetened condensed milk and baking cocoa...got any fudge recipes using these ingredients? the only ones ive found use chocolate chips

other ingredients i have: evaporated milk, vanilla, sugar, brown sugar, powdered sugar, butter, baking soda

Answer 1

I haven't made any in a while but use to love to make it. I found a few little secrets in the process. Use a copper bottom sauce pan. Use a wooden spoon for stirring and beating, metal will make it crystallize. Don't add the cocoa until the milk and sugar liquefies. Don't add the butter and vanilla (use pure if you can, makes a big difference!) until it cools down, almost ready to loose its glossiness, and when you do add it make sure you spin and beat the fudge fast, thats what makes it the creamiest. And please don't waste the remaining fudge in the pot after you scrap it into a pan, that is so tasty! I don't have a recipe memorized but if you can't get one from another here you can ask me through my email:
[e-mail]

Answer 2

Use your cocoa powder:
Here's what you do.
To make one square chocolate use 3 tbsp's cocoa plus 1 tsp.shortening.

Answer 3

Hi !!!
HERE YOU GO...

Creamy Nut Fudge

Makes about 2-1/2 pounds

Ingredients
1 cup HERSHEY'®S Cocoa
1/2 cup sugar
2 cans (14 ounces each) sweetened condensed milk (not evaporated milk)
1 cup (2 sticks) butter or margarine
1 cup coarsely chopped walnuts or pecans
1-1/2 teaspoons vanilla extract

1. Line 9-inch square baking pan with foil, extending foil over edges of pan.
2. Stir together cocoa and sugar in 3-quart saucepan; stir in sweetened condensed milk. Add butter; cook over medium heat, stirring constantly, until mixture boils and becomes very thick. Cook and boil over low heat 10 minutes, stirring frequently; remove from heat. Stir in nuts and vanilla; spread mixture in prepared pan.
3. Refrigerate 4 hours or until firm. Using foil, remove from pan; cut into 1-inch squares. Cover; store in refrigerator.

Note For best results, do not double this recipe.

--------AND HERE IS A RECIPE THAT YOU DON'T EVEN NEED SWEETENED CONDENSED MILK...

Rich Cocoa Fudge

Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Instructions:
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°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°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. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

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.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

-----------AND...

Dinner Mint Fudge

Yield: 16 Squares

2 c Sugar
1/3 c Cocoa
pn Salt
2/3 c Milk
2 tb Light corn syrup
1/4 c Butter or margarine
3 tb Creme de menthe

Combine sugar, cocoa, salt, milk, and corn syrup in heavy 3-qt. saucepan; cook over med. heat, stirring constantly, until mixture boils. Cover and boil 3 mins. Remove cover, and cook until mixture reaches soft ball stage (234º). Remove from heat; cool 10 mins. Add butter and creme de menthe; beat until
slightly thickened (about 2 mins.) Pour mixture into buttered 8" square pan. Cool and cut into 2" squares.

Answer 4

Here are some recipes that each contains something of what you've got!


---------Easy Chocolate Fudge

Ingredients:

* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1 cup chopped walnuts
* 1 teaspoon vanilla extract

Directions:
LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

------------------ Candy Bar Fudge

INGREDIENTS

* 6 (2.07 ounce) bars Snickers ® candy
* 3 cups sugar
* 3/4 cup butter (no substitutes)
* 2/3 cup evaporated milk
* 2 cups semisweet chocolate chips
* 1 (7 ounce) jar marshmallow creme
* 1 teaspoon vanilla extract

DIRECTIONS

1. Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
2. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.

-------------- Fudge Drops

INGREDIENTS

* 1 2/3 cups sugar
* 1 (5 ounce) can evaporated milk
* 2 tablespoons butter or margarine
* 1/2 teaspoon salt
* 2 3/4 cups miniature marshmallows
* 2 cups semisweet chocolate chips
* 1/2 cup coarsely chopped walnuts
* 1/2 cup raisins

DIRECTIONS

1. In a heavy saucepan, combine the sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil and stir for 5 minutes. Remove from the heat; stir in remaining ingredients. Stir vigorously for 1 minute or until marshmallows are partially melted. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Let stand at room temperature until cool. Store in airtight containers in a cool, dry place.

--------------------- German Chocolate Fudge

INGREDIENTS

* 2 cups semisweet chocolate chips
* 12 (1 ounce) squares German sweet chocolate
* 1 (7 ounce) jar marshmallow creme
* 4 1/2 cups white sugar
* 2 tablespoons butter
* 1 (12 fluid ounce) can evaporated milk
* 1/8 teaspoon salt
* 2 cups chopped pecans

DIRECTIONS

1. Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
2. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
3. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
4. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

------------------BROWN SUGAR FUDGE

2 c. brown sugar
2/3 c. milk
1 tbsp. butter
1/2 tsp. salt
1 c. nuts
1 tsp. vanilla

Combine brown sugar and milk and cook over medium heat until soft ball stage. Add butter, salt, nuts and vanilla. Beat until creamy and beginning to thicken. Pour into shallow pan, 8 x8. Cool, cut into squares.

-----------QUICK HOMEMADE FUDGE

1 12-16 oz. bag cream drop candy
1 cup peanut butter (crunchy or regular)

Microwave cream drops for 2-3 mins until they soften and you can mix them well. Add the one cup peanut butter.

Pour into a buttered dish. If you want nuts in the fudge, use crunchy peanut butter.

-----------------VANILLA FUDGE

2 1/2 c. sugar
1/2 c. butter
5 oz. can evaporated milk
2 c. marshmallow creme
8 oz. Nestle's Alpine White candy bar
3/4 c. chopped pecans
1 tsp. vanilla

Line 9-inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil.

In large saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add remaining ingredients, stirring until smooth. Pour into prepared pan. Cool to room temperature. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Store in refrigerator.

----------TRIPLE CHOCOLATE FUDGE

1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped

Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.

Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.

While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.

Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.

Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).

Allow to cool at least one hour before cutting into squares for serving.