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Need a fudge filling Please

post #1 of 52
Thread Starter 
I have been looking for a fudge filling and I'm not having good luck in finding a quick and easy and that it doesn't need to be refrigerated recipe.
does any one have one that i can use. it's for this Saturday and i'm starting on the cake today so i need this ASAP.
All the one that i have found all say add Milk. it's a very little amount of milk so can the fudge be left out cause it will be covered with MMF for two days if i fill it tomorrow (fri) and it will be eaten Sat will it still be Good to eat.

Thanks
Shaddi
post #2 of 52
Melt a bag of chocolate chips with can of sweetened condensed milk. Let cool until spreadable. It couldn't be easier!


Jodie
post #3 of 52
Have you tried ganache? It is super yummy!

Two parts chocolate to one part heavy cream. E.g., 16 ounces chocolate, 8 ounces (1 cup) cream.

Heat the cream to almost boiling (you can do it in the microwave) and pour it over the chopped chocolate (or chips), stir until the chocolate is melted and smooth. Set aside to cool, you can put it in the fridge for a while, a couple of hours. It will get fudgy, then add some whipped cream to it if you want a mousse filling. Adjust the consistency with the amount of whipped cream you ask.

If you want to make a pourable glaze frosting, use the same weight of chocolate to cream. For instance, 8 ounces chocolate to 1 cup cream.

BTW, a digital scale is one of the best tools to have.
post #4 of 52
For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.
post #5 of 52
i love you all.... icon_biggrin.gif

have been attempting to hunt down a great fudgy chocolate filling that doesnt need refrigeration and ISNT buttercream..


once i again. I love you. party.gif
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Dream.Believe.Achieve.Succeed.

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post #6 of 52
Quote:
Originally Posted by CakeMommyTX

For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.



Hi! do you heat up the evap. milk and then add to choc.? like make reg. ganache.. icon_biggrin.gif
post #7 of 52
Quote:
Originally Posted by Bella-cakes

Quote:
Originally Posted by CakeMommyTX

For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.



Hi! do you heat up the evap. milk and then add to choc.? like make reg. ganache.. icon_biggrin.gif



Ah... I've never thought of using evaporated milk in ganache, but it sounds very good!

JodieF - Sweetened condensed? Sounds good, but like it would be awfully sweet. It doesn't have that going into shock with the first taste sweetness or I'm sure you wouldn't use it, but the added sugar sounds pretty sweet. I'll just have to try it. It sure ought to be fudgy!! Thanks!

One tip: heat milk, pour over chocolate, THEN cover for five minutes to allow choc to soften before stirring gently with whisk to combine.

I do love gananche!!!!!!!!!!!!!!!! Thanks for the suggestions ccr's!!
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #8 of 52
Carol Ann....it's sweet....but you could even use bittersweet or dark chocolate chips if you wanted to. It's not spread out thickly. It gives a nice chocolate fudge texture and taste and it's easy peasy. That's two of my favorite things....easy and chocolate! icon_biggrin.gif

Jodie
post #9 of 52
Jodie - is the texture like the canned fudge frosting?
post #10 of 52
glad I stumbled upon this forum!!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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post #11 of 52
I'm going to try that sweetened condensed milk thing. Sounds awesome.

Just my two cents, this week I made a practice cake at home and shared it with some people. For the filling (I'de been wanting to try this for a while) I mixed in a bit of nutella with my normal chocolate buttercream. My sister in law said it reminded her of fudge.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
post #12 of 52
It really has the texture of fudge if you leave it as is, but you can always add some milk to thin it. Then I think it would be a lot like canned fudge frosting.
It was the topping for a brownie recipe I loved. One day it was just "why aren't I using it in cakes?"

Edited to add: I used this a lot in cakes and also put my caramel, or chopped Snickers, or seedless raspberry preserves along with the fudge.

Jodie
post #13 of 52
I definitely second the chocolate chips with a can of sweetened condensed milk idea, but when I made it, it was thick. I would change the ratio to have more milk - it was tough to cut the next day. Totally yummy though!
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"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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post #14 of 52
That's so funny, because I've never had trouble cutting it, as long as the cake is room temperature. But, there's no harm in thinning it.

By the way, a 12 ounce bag of chips is 2 cups. I buy the big bags at Sams so I measured. icon_smile.gif The sweetened condensed milk cans are 14 ounces.

Jodie
post #15 of 52
Quote:
Originally Posted by JodieF

I used this a lot icon_cry.gif in cakes and also put my caramel, or chopped Snickers, or seedless raspberry preserves along with the fudge.

Jodie



Jodie.. you're killing me here... icon_biggrin.gif like your caramel isn't enough to die for..... now fudge... ok, do you use milk chocolate chips, or semi-sweet? I guess either would work, eh?
They will remember the quality long after they've forgotten the price..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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