ISO: Your very BEST Fudge Recipe

[PJB]

My family and I have been making the Fantasy Fudge recipe on the back of the Kraft Marshmallow Creme jar for years with success. For some reason, we have all tried it this year and it isn't quite right, very grainy. I have tried 3 different therm., different chocolate, etc. We live in Denver so altitude could be a problem but we haven't noticed it in the past. Does anyone have an excellent fudge recipe for creamy fudge?

Thanks!

[valchemist]

This isn't my very best fudge recipe, because I tend to love crumbly and bordering-on-grainy fudges. But even I liked this fudge here, and it sounds like what you are looking for. I thought it was best the second day, as you can see in my notes. This is a really easy, fool-proof recipe.


* Exported from MasterCook *

Quick Mix Chocolate Fudge

Recipe By :Julie Hasson
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c semisweet chocolate chips
3 ozs unsweetened chocolate
1 1/3 c sweetened condensed milk -- (I just used a can. not sure how many cups that is)
1/4 tsp salt
1/4 c galliano liquer -- (I used amaretto)

In a medium saucepan, combine chocolate chips, chocolate, sweetened condensed milk, and salt. Cook over medium-low heat, stirring constantly. When chocolate is almost melted, turn off burner. Continue stirring over warm burner until chocolate is completely melted. Stir in liquer, mixing until smooth. Spread into a greased 8 inch square pan. Cover and refrigerate until firm.



Source:
"125 Best Chocolate Chip Recipes"

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NOTES : I made this at night and it was best the next day when it really firmed up. you can use any type of liquer you want. This is very rich and creamy and not too sweet.

[Linda in MO]

Val, how do you think it would be with milk chocolate and Bailey's?

[Aubergine]

here are 2 (of 6 i tried) that worked excellently well for me last december as a fudge novice., you've probably heard of the "millionaire" recipe, but this one isn't the Mamie Eisenhower version.

Turtle Fudge

Source: missykg/BCMB, 12/03

3 cups sugar
3/4 cup (1-1/2 sticks) butter
1 can eveporated milk
1-12-oz package semisweet chocolate chips
30 each, caramels cut into 1/4 size
1 jar Marshmallow Creme (7 oz size)
1 cup pecans, chopped
1 tsp vanilla

Combine sugar, butter and milk in a 2-quart microwave-safe bowl. Cook 4 to 4 minutes on high until mixture begins to boil. Then cook for 6 minutes on high, stirring once at 3 minutes. Be sure to watch during last few minutes to prevent overflow. Add chocolate chips, stirring until melted. Add remaining ingredients and stir until blended. Spread in greased 13x9" pan. Cool and cut into squares. Yield: 64 squares.

Note: i strongly suggest larger bowls with any micro fudge recipe; i use a 4-quart. also, be aware that once any fudge reaches the rolling boil point, it will continue to bubble up, up, up even after removed from the heat source.

Millionaire Fudge

Source: BCMB, 12/03

"This is my neighbor's recipe. I'm not sure how this compares with other 'millionaire' recipes, but I can vouch for this one's richness and creaminess. It's almost like a truffle."

3 4-1/2oz Hershey Bars, chopped roughly (i like to use a 12-oz. bar of Hershey's Special Dark)
1 12 oz bag of semisweet chips
1 8-oz jar Marshmallow Fluff
4 oz. (1 stick) butter
1 cup chopped nuts
1 large can Pet milk
4-1/2 cups sugar

Combine first four ingredients in a large, warm bowl.
Mix milk and sugar in pan over medium heat. Stir constantly for 4-1/2 minutes after the mixture boils.
Remove from heat and pour over top of ingredients in bowl. Beat until melted and combined. More beating equals a creamier fudge. Add nuts. Pour into a buttered jelly roll pan. Cool, then cut into pieces.

[valchemist]

Originally posted by Linda in MO
Val, how do you think it would be with milk chocolate and Bailey's?

I would love to try Bailey's in this fudge some time. yum! The milk chocolate would work too, it would just make the fudge sweeter.

Even thought I have a huge sweet tooth, I kind of liked that this fudge wasn't overly sweet. But on the other hand, it would still be great if it was sweeter.

[KAnn]

Originally posted by PJB
My family and I have been making the Fantasy Fudge recipe on the back of the Kraft Marshmallow Creme jar for years with success. For some reason, we have all tried it this year and it isn't quite right, very grainy. I have tried 3 different therm., different chocolate, etc. We live in Denver so altitude could be a problem but we haven't noticed it in the past. Does anyone have an excellent fudge recipe for creamy fudge?

Thanks!

Hmmm....I also live in Denver and have made this fudge for years. I don't think altitude is the problem. I am wondering if you may be cooking it too long....? I just made a batch today; I have never used a thermometer,I just follow the instructions for cooking time . Just some thoughts! Good luck!

Katie

[SweetTooth]

I have not made this but our daughter has made it twice already this year. It tastes wonderful, and she says is easy to make. Good Luck!

Fannie May Fudge
1 cup milk (2% is ok)
4 cups sugar
1 cup BUTTER (2 sticks)
1 tsp vanilla
25 large marshmellows (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 the best, but I have used Nestle's)

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 aquares of Baker's chocolate that have been chopped up into little pieces. Whisk until melted.

Add semi-sweet chocolate chips and whisk, whisk, whisk until melted being sure to beat 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 13x9 baking dish(I split between the 13x9 and also into the next smaller size so they are not as thick...since they are SO rich) Let cool until set (not long).

The 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 am sure you could add nuts to your taste before pouring into the baking dish)

Good Luck!!

[StevenOrman]

Growing up, Christmas wasn't Christmas until my Mom and Grandmother started making fudge. I always remember their fudge for its creamy texture. Give it a try.

Grandma's Fudge

2 1/4 cup sugar
1/2 cup butter
3/4 cup evaporated milk (or sweetened, condensed milk)
13 large marshmallows
1 1/2 cup semi sweet chocolate chips
1/2 tsp vanilla

Add sugar, butter, canned milk, and marshmallows in a heavy pan over high heat. Stirring constantly bring to a boil. Keep the mixture at a steady boil for four (4) minutes. Remove from heat and add chocolate chips and vanilla. (You may substitute butterscotch chips if you wish.) Once chips are combined, pour into greased pans to cool.

[ChristineVA]

I don't have a recipe to post but I wanted to say that I have had the exact same problem with the Fantasy Fudge and I live in Virginia. My grandmother made it for years and I thought it was pretty good. I made it this year and it was very grainy and it crumbled occassionally.

I was a stickler on the recipe except in one area. It said to cook the fudge until it reach, I think, 240 degrees which would take approximately 4 minutes. I used a thermometer to get it to 240 degrees. It did not take 4 minutes--maybe 2 1/2 minutes. I was tempted to cook for 4 minutes but didn't because I figured that the actual temperature was more reliable than the time. So who knows, but I won't be making it again.
Christine

[Sadiedog's mom]

My family has always made the fudge on the back of the Eagle Brand sweetened condensed milk can (also on their Web site). It's never failed for me and has always been very, very easy and creamy. Oh, and I've never used a thermometer.

[Linda in MO]

Originally posted by valchemist


I would love to try Bailey's in this fudge some time. yum! The milk chocolate would work too, it would just make the fudge sweeter.

Even thought I have a huge sweet tooth, I kind of liked that this fudge wasn't overly sweet. But on the other hand, it would still be great if it was sweeter.
Thanks Val! I'll let you know if I try it.

[KAnn]

I am hearing that Kraft has changed the recipe...I copied the old recipe onto a card years ago. I wonder if that is the problem...?

Katie