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Help me! I'm a failure with fudge!

post #1 of 22
Thread Starter 
What am I doing wrong???

I'm a busy mom of 8 kids - been cooking for nearly 18 years now. I love to cook, bake, make candy, etc. Why can't I make fudge??? I have tried the recipe in my grandma's old Betty Crocker cookbook several times, and my fudge never turns out. It always hardens up and crumbles before I can get it in the pan. I stop stirring right when it starts to loose its gloss, so why would this keep happening? Can some of you candy experts give me some advice, please?

Heidi
post #2 of 22
Hi Heidi, I may be new to the cake thing, but one thing I do know is fudge.... My fudge is requested all year long and I have won Blue Ribbons for it!!! And the big secret, there is no secret. I use the recipe on the back of the Kraft Marshmellow Creme. Throw out your grandmother's recipe and go buy the Kraft marshmellow creme and follow the directions on the back. I subs. 1 1/4 cups peanut butter in place of choco. when I want the pea. butter fudge. From there,you can get creative and do what you want with other flavors. I've made Key Lime fudge, Dreamcycle, etc..... the list goes on and on. The best part is, you don't have to wait until the soft ball stage, or the hard ball stage, or whatever stage is required for making fudge. It's all on the back of the jar. If you want more instructions, PM. Let me know out it turns out. Good Luck......
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post #3 of 22
I use the marshmallow cream recipe also, works great. I haven't tried different flavors, I am not as creative as enchanted, just the chocolate. I use whatever marshmallow cream is on sale.
post #4 of 22
a good and EASY recipe I use is just to melt one bag (14oz.) of choc. chips w/ 1 can of sweetened condensed milk, couldn't be simpler! You can use peanut butter chips, butterscotch chips, white choc.chips, you name it! heat the sweet. condensed milk and add chips and stir until it's all melted, pour in a pan and you've got fudge!
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post #5 of 22
I use the same recipe as Khalstead. So simple and it has never failed me, and where I live candy making can be a bit tricky. I've had more than one batch of pralines end up being ice cream topping rather than pralines, not what I planned but great poured over the top of some Blue Bell.
post #6 of 22
This is my go-to recipe. It always works! I'm not sure if it is the same as the recipe from the back of the mmc jar but it is GOOD!
http://allrecipes.com/Recipe/Aunt-Teens-Creamy-Chocolate-Fudge/Detail.aspx

Tracy
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post #7 of 22
The Fantasy Fudge recipe is tried and true by millions. BUT, I would still recommend a candy thermometer! Every stove is different and I've found that I should boil my fudge for a shorter time (maybe 4 minutes instead of 5). I go by the thermometer, and if I dont', I end up with dry and crumbly fudge.
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
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post #8 of 22
Quote:
Originally Posted by mgwebb68

I use the same recipe as Khalstead. So simple and it has never failed me, and where I live candy making can be a bit tricky. I've had more than one batch of pralines end up being ice cream topping rather than pralines, not what I planned but great poured over the top of some Blue Bell.



MMMMmmm, sounds delicious!

I have to go get my daughter from school but when I get back I'll see if I can dig up my granny's fudge recipe, the one she claimed she stole while working at the See's factory icon_razz.gif I've been making that recipe since I was about 10 and except for having to stir for a long time, it's easy...no candy thermometer involved. It uses the marshmallow creme too.
post #9 of 22
Ummmm, fuuuudge (think homer simpson).

I was at the candy counter of a local department store last weekend. They had apple pie fudge, with chunks of real apple in it.

If anyone has a TNT recipe for this, please post it or send it to me. They only sell this seasonally, but I know I will be jonz-ing for it all year if I don't find a good recipe for it.

Thanks!

Theresa icon_smile.gif
post #10 of 22
I use the same recipe as Khalstead, the only thing I do differently is that the recipe says to put the chocolate and the milk into the double boiler at the same time. It thickens up too quickly that way and ends up grainy so I melt the chocolate completely first and then add the milk...seems to end up really really smooth.

I will be making this recipe soon in fact for my wedding favors since it's a family favorite!

hope these tips help!
post #11 of 22
fudge is affected by the weather along with other things, but off the top of my head it sounds like you are cooking your fudge too long, this will make it very hard and grainy. Calibrate your thermometer and if you dont have one buy one. Using the old cold water in a glass is too unreliable.
post #12 of 22
Heidi, I'm with you. Mine either turns out so hard and grainy, I can use it to scrape my pots and pans, or it never sits right and we eat it with a spoon. icon_cry.gif

My sister swears by the marshmellow creme recipe also. I'm gonna have to give it a shot! (See, if SHE tells me to use it, I go "yeah ok whatever". But if CC'ERs tell me to use it, well, then, it MUST be good advice!) icon_rolleyes.gif
post #13 of 22
A thermometer is a must, and then if your making "real" fudge with out the marshmallow, just sugar, chocolate, milk, dash of salt,vanilla once it gets to the right temp, then you have to cool it to luke warm, if it isn't cool enough it will end up grainy, but if you cool it down they way it should be, you will have wonderful smooth fudge. Once the sugar is stirred into the milk and chocolate mixture, I don't stir it again until it is cool. I have more people wanting fudge than I have time or energy to make. My daughter-in-law claims the fudge every year at Christmas, my son and grandchildren get other goodies the fudge is hers.
post #14 of 22
Thread Starter 
Thanks for the advice, everyone.

I always use a candy thermometer and follow directions to a T. Maybe my thermometer is a little off and I need to compensate for that. I'll check.


Thanks again!
post #15 of 22
I have the opposite problem. More often than not my fudge turns out too soft. Sigh.
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