fudge

[m4star]

I am making some fudge to give away for Christmas. However, how long is fudge good for? I plan to put it inside gift baskets. I think it should be refridgerated until I deliver the baskets. But how long ahead can I make it?

Thanks.

[aggie94]

:D Okay, maybe not quite that long, but a long time, depending on how you store it. My BIL and his family love my fudge. One year, I made some at Christmastime and froze leftovers. I sent the leftovers to them at Easter and they still raved about how wonderful it was. I'm making some this weekend to give away with my Christmas baskets, which won't be delivered until the 21st. I'll freeze it until then.

[HARRYET]

m4star,

I was watching the food channel recently and they did a thing on fudge. They said to never refrigerate fudge because it drys out. It is o.k. to freeze fudge and thaw at room temperature.

Hope this info helps, Ann :)

[m4star]

Thanks for the info!! I would have put it in the fridge and ruined it. Anyone have some yummy fudge recipes to share? I was planning on making just chocolate and vanilla (oh and they don't have to be "light" since I'm giving it all away).

Thanks again.

[Molli526]

Tub of Fudge

4 1/2 cups sugar
1 large can of Pet Milk
1 stick of butter
12 oz semi-sweet chocolate chips
1/2 pund chopped nuts (optional)
7 oz marshmallow cream

Heat sugar, milk and butter. Bring to a hard rolling boil, and boil for 10 minutes. (Make sure to start the 10 minutes when it has been at a rolling boil- not when it starts to just boil)

In large bowl put in nuts, chips and marshmallow. Pour boiling mix over and stir until the mixture has lost its sheen. You will stir for probably 5-10 minutes. The edges of the bowl will look like the fudge has started to set up. You will be able to tell the diffence when it has lost its sheen.

Pour into a greased pan and let cool.

[Molli526]

Another trick for getting nice edges on your cut fudge is to line the pan with aluminum foil and grease that. When the fudge has cooled, you lift the foil out of the pan and are able to get nice crip edges on your fudge.

P.S. I also store my fudge in the freezer until I am ready to give it away. It stays great.

[Molli526]

* Exported from MasterCook *

White Chocolate Macadamia Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white chocolate chips
1 1/2 cups miniature marshmallows
14 ounces sweetened condensed milk -- 1 can
2 teaspoons orange rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup macadamia nuts -- toasted

Line a 9" square pan with aluminum foil; lightly grease fil. Cook first 3 ingredients in a heavy saucepan pver medium heat, stirring constantly, 10-11 minutes or until smooth. Remove from heat, and stir in orange rind, vanilla, and salt until blended. Stir in nuts.

Pour fudge into prepared pan. Cover and chill at least 4 hours or until firm. Cut fudge into squares and store in refrigerator.

Yield:
"2 pounds"

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Per Serving (excluding unknown items): 6230 Calories; 325g Fat (47.8% calories from fat); 91g Protein; 709g Carbohydrate; 13g Dietary Fiber; 135mg Cholesterol; 1760mg Sodium. Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 60 Fat; 44 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0




* Exported from MasterCook *

Fannie May Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Milk (2% OK)
4 cups sugar
1 cup butter (2 sticks)
1 teaspoon vanilla
25 large marshmallows (Jet-Puffed brand)
2 oz unsweetened chocolate -- chopped
1 bag semi-sweet chocolate chips(12-13 oz)
1 bag milk chocolate chips (12-13 oz)
-- (Ghiradelli chips
are best but I've used Nestles)

Place first 4 ingredients in large pot. Bring to boil stirring constantly (I use a large, heavy whisk) being sure to scrape down the sides so sugar doesn't crystallize. Boil for 2 minutes; I tend to pull it off the heat a few times since it really gets to boiling and you don't want it to turn brown.

Reduce heat to low, add marshmallows and whisk, whisk, whisk until they melt.

Turn off heat (I keep it on very low heat)and add 2 squares of Baker's chocolate that have been chopped up in little pieces. Whisk until melted.

Add semi-sweet chocolate chips and whisk, whisk, whisk until melted being sure to bet all the way down to the bottom of the pan.

Add milk chocolate chips and whisk, whisk, whisk very well until melted.

Pour into buttered 13 x 9 inch baking dish (I split between the 13 x 9-inch and also into the next smaller size so they are not as thick...since they are SO rich). Let cool until set (not long).

They key to the fudge being smooth is to really stir (whisk) well and not to let the sugar crystallize in the first step. I've never done it but I'm sure you could add nuts to your taste before you pour it into the baking dish.


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Per Serving (excluding unknown items): 3404 Calories; 31g Fat (7.9% calories from fat); 6g Protein; 816g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 Fat; 53 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Kahlua Swirl Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 cup butter or margarine
1 can evaporated milk -- (5 oz) (1/2 c)
1 jar marshmallow creme -- (7 oz) (2 cups)
3 oz almond bark or vanilla candy coating
coarsely chopped
1 tablespoon double-strength coffee*
1 pkg semi sweet chocolate chips -- (6 oz) (1 cup)
1/2 cup nuts (optional)
2 tablespoons kahlua
chocolate-dipped nuts (optional)

Line 9" square pan with foil so that foil extends over edge of pan; spray w/pam. In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 mins, stirring constantly, remove from heat. Add marshmallow creme, stir until smooth. Pour 1 cup of marshmallow mixture into small bowl. Add almond bark and strong coffee, stir until smooth. Set aside. To remaining marshmallow mixture, add chocolate chips, stir until smooth. Stir in nuts and liquor until well blended. Pour mixture into prepared pan. Spread almond bark mixture on top of chocolate mixture. Using spatula, swirl for marbled effect. Cool to room temperature. Score fudge into 36 squares. Top each square with a chocolate-dipped nut. Refrigerate until firm. Remove fudge from pan by lifting foil. remove foil from fudge. Using a large knife, cut through scored lines.

*to prepare 1T double strength coffee,dissolve 1/2 t instant coffee granules in 1T of hot water.



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Per Serving (excluding unknown items): 3204 Calories; 111g Fat (30.9% calories from fat); 18g Protein; 541g Carbohydrate; 0g Dietary Fiber; 322mg Cholesterol; 1211mg Sodium. Exchanges: 2 Non-Fat Milk; 22 Fat; 33 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Peanut Butter Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
2 cups sugar
1/2 cup unsweetened cocoa
1/8 teaspoon salt
1/2 cup milk
3 cups quick-cooking rolled oats
1/2 cup flaked coconut
1/2 cup peanut butter
1/2 cup chopped nuts
2 teaspoons vanilla

In saucepan, combine butter, sugar, cocoa, salt and milk. Cook over medium heat until mixture boils. Boil 3 minutes, stirring occasionally. Stir in remaining ingredients. Pour into buttered 13x9-inch pan. Cool several hours or until firm. Cut into squares.


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Per Serving (excluding unknown items): 3830 Calories; 206g Fat (46.6% calories from fat); 60g Protein; 470g Carbohydrate; 27g Dietary Fiber; 265mg Cholesterol; 1898mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Non-Fat Milk; 37 Fat; 28 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Are you sorry you asked for recipes

:p :p :p :p

[LGBurns]

Here are links to two previous threads on fudge that are very helpful:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=16721&highlight=fudge
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=4021&highlight=fudge

[clarksmom]

What is Pet Milk?

Thanks

[Molli526]

Sorry about that, it is evaporated milk. I copied my mom's recipe w/o thinking. Carnation makes it too.

[beacooker]

Clarksmom, were you afraid you'd have to milk your poor dog? :p

[BlueMoose]

I'm making fudge for the first time this year & I'm using the Fantasy Fudge recipe. It's SO easy and SO good! I'm doing variations using different flavors of chips. Yesterday I used white chips and crushed oreos to make cookies & cream fudge. I also used the Hershey's raspberry chips to make chocolate-raspberry....to die for! I'm also planning to make PB-chocolate and chocolate-butterscotch. I've been freezing it until gift giving time.