ISO Fudge recipe for Mother's Day

[Chef Cindy]

Hi everyone - so glad the BB is up and running again. I have missed everyone.
My friend called me on Friday and requested a Fudge recipe but I couldn't help her because I am not a fan of chocolate. I told her that I would check with all of you. She needs it for Mother's Day and would like a full octane version. It seems like a Christmas thing to make but maybe I am missing something. Thank you for your help.

[SusanL]

Cindy, I don't make fudge but I found a thread that might help http://www.cookinglight.com/bbs/Forum1/HTML/003115.html
I do make the buckeyes, which I like much better than fudge but they do take more time to make. Good luck!

[patsyk]

My mom makes a wonderful peanut butter chocolate fudge...if that sounds like something that would work, let me know and I'll post it... it's definately NOT light! http://www.cookinglight.com/bbs/biggrin.gif

[SandyM]

From the thread mentioned above, I highly recommend the rumored Fanny Mae fudge posted by SoCal - it's really, really good.

Along with that, I made a Kahlua Swirl Fudge posted by HARRYET, and for the life of me, I can't find it on this BB. I'll bring it in tomorrow if you're interested.

Both of these were the best fudge I've ever tasted, bar none!

[emilycat]

Here's the Kahlua fudge one -- Sandy, I was thinking the same thing you were! http://www.cookinglight.com/bbs/smile.gif

Here's the Kahlua Swirl Fudge recipe

2 1/2 cups sugar
1/2 cup butter or margarine
5 oz can (1/2 c) evaporated milk
7 oz jar (2 cups) marshmallow creme
3 oz almond bark or vanilla flavored candy coating coarsely chopped
1 tablespoon double-strength coffee*
6 oz pkg (1 cup) semi sweet chocolate chips
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.

[maizeyoats]

SandyM,
We always NEED fudge recipes and a lot of the new members on this board haven't seen the two recipes you mentioned. I would love to have you post them. Thanks.

[maizeyoats]

Thanks, Emily, you were posting the Kaluha Swirl Fudge recipe as I was asking for it.

[SandyM]

Thanks a bunch Em......

Usually for me, fudge is a "Christmas time" thing, but I think it would make really nice gifts for people for Mothers Day....... or Fathers Day....... or........oooh......could I be thinking "out of the box"??? <insert funny graphic here> http://www.cookinglight.com/bbs/biggrin.gif

[funnybone]

I'm not a fudge eater, but I saw this one recently at www.cooking.com (http://www.cooking.com)


Chocolate Fudge
Source: Burt Wolf's Menu Cookbook

Makes 40 pieces

1 cup heavy cream
1 cup sugar
1/3 cup light corn syrup
1 tablespoon unsalted butter
3 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped


In a heatproof mixing bowl or a heavy saucepan, combine the cream, sugar, and corn syrup. Place the bowl over the saucepan on the range, over a medium-high heat. Heat the mixture, stirring occasionally, until a sugar (candy) thermometer reads 222 to 224 degrees F.

Add the butter and the two chocolates to the cream and sugar mixture, and continue stirring until the chocolate is melted and all of the ingredients are combines.

Line an 8-inch square pan with plastic wrap, covering the entire surface. Pour in the fudge mixture and smooth it out until it forms a flat sheet. Place the pan in the refrigerator for 1 hour.

Remove the pan from the refrigerator and turn it upside down on a clean cutting surface. Peel the plastic wrap away from the fudge. Slice the fudge into 1-inch squares.


NOTE: The chef heats the ingredients in a restaurant-quality copper bowl because copper is an excellent conductor of heat. The bowl shape is valuable because it has no corners to catch and overheat the mixture. If you use a heavy pot instead of a bowl, make sure to keep stirring in the corners and against the sides to avoid any burning.


Reprinted by permission of Doubleday. All rights reserved.

Nutrition Facts


Makes 40 pieces
Facts per Serving


Calories: 68
Fat: 4g
Carbohydrates: 9g
Cholesterol: 9mg
Sodium: 6mg
Protein: 0g
Fiber: 0g
% Cal. from Fat: 53%
% Cal. from Carbs: 53%

[Chefmom]

People rave on and on about my Fudge, I make both plain chocolate and with either walnuts or pecans. I do toast my nuts first and allow to cool before making the fudge, especially pecans, I love the smokyish-ness they add to the chocolate.

When people started ordering fudge off me, I needed a good, reliable recipe and my "old fashioned" ones weren't. So I just started cheating and used the recipe on the back of the Kraft Marshmallow Cream jar. It's really simple, and I use butter instead of margarine.

But...it was very sweet instead of rich, so when I add the chocolate chips I also add 2 ounces of Nestle unsweetened chocolate, chopped. It takes the super sweet edge off and makes the fudge RICH!!

I have also won many ribbons at the local fairs for this version! http://www.cookinglight.com/bbs/smile.gif

Tami

[Wendy w]

I made the Kahlua Swirl Fudge over the holidays and everyone loved it, especially my 12 year old nephew (the naughty boy recently snuck into a box of Trader Joe's liquer filled chocolates). I also tend to consider fudge a holiday treat as well.

Tami, it is interesting that you have won ribbons for your fudge at fairs. I plan to enter some things this year at mine. I am considering using either the almond roca or Peggy's peanut brittle recipes. These were a hit last holiday season too. I will be making a batch of each before fair time and then polling my coworkers.

[Chef Cindy]

Once again all of you are amazing. This BB was acting flaky when I posted and knocked me off so I wasn't sure if what I had written went through. We are having power problems again in sunny Cal. so I haven't had my computer on. All of the recipes that were posted look great. I need some time digest (no pun intended) all the info. I didn't expect such a great response. Thank you very much.