I just made my first batch of fudge. How do you know if you beat it too long? It's like stiff and I had to press it into the pan. Should it have the consistency to pour into the pan? I beat it in my KA until it was dull but then it was so thick I could harldy beat the nuts in. How do I know if I did it right or not? TIA!
Sorry, hit it too soon.
It calls for corn syrup, sugar, half n half, choc etc.
Bring all but choc and nuts to boil, add choc, cook to 238, cool to 110, beat "until it thickens and loses it's shine".
Sorry, I know this is the short, short version. If you need more info let me know, baby's cryin
I am not sure what recipe my mom uses but she doesn't put hers in a mixer. She stirs in on the stove for a certain amount of time (3 minutes I think) and then pours it into the dish. Hers is always still runny when she pours it from the stove into the dish. Don't know if that helps or not.
I also just use the recipe on the back of the marshmellow fluff, soo much easier. I have never made it like you but I guess all you can do is taste it and see if it has turned out correctly. It sounds right though, after having to beat it for that long, I would not think it would be in a pourable form.
Here is the recipe I use. It has never failed me and I get lots of requests for it.
Boil for 6 1/2 -7 minutes:
4 1/2 C sugar
1 can evaporated milk
sitr constantly
Place in mixing bowl:
1 lb butter
3 tsp vanilla
18 oz choc chips
pour boiling mixture over ing. in mixing bowl. Stir until butter melts. Beat with electric mixer vigerously for 4-5 minutes, til very smooth. Stir in 2 cups walnuts. Pour into a buttered jelly roll pan (10x15) then refrigerate.
hope this recipe helps you.
I use and easy fudge recipe i got out of a holiday cookbook (can't remember which one). Mine is a bit thick not super thick. Also my recipe says in the final step to mix all ingredients in a bowl w/ a wooden spoon until shiny. It tastes great. I don't like the fudge recipes that are grainy tasting.
Here is the recipe I use.
Fast & Fabulous Chocolate Fudge
1/2 cup corn syrup
1/3 cup evaporated milk
3 cups Semisweet Choc. Chips (18 ozs)
3/4 cup powdered sugar
2 tsp vanilla
Nuts (optional) *
Line 8" square pan w/ plastic wrap
In Microwavable bowl comine corn syrup, milk;stir until blended. Microwave on high 3 minutes. Stir in Choc. Chips until melted.
Stir in powdered sugar, vanilla and nuts. With wooden spoon beat until thick and glossy.
Spread into pan. Refrigerate 2 hours until firm.
Makes 25 squares.
* not sure the amount since I don't add the nuts-several in my family can not have them
HTH
here is the one I got from allrecipes.com
It is requested every year along with peanut butter fudge
Creamy Chocolate Fudge
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 1 ½ cup semisweet chocolate chips
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil (this helps lift out the fudge). Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm
Makes 48 servings
Just got my latest Cooks Illustrated and was delighted to find that they'd done fudge! I'm giving it a try this evening, so I'll post my review. But I really trust those guys. They were trying to make a truly no-fail fudge. I've managed to mess up every recipe I've tried, so I'm excited to have their 1000+ pounds of test fudge experience backing me up!
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