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Cooked Fudge

post #1 of 43
3/31/10 at 6:09am
Thread Starter 
I have a friend who is yearning for a fudge his mother used to make. She is now deceased and he is reminiscing about those times.

He describes it as a chocolate fudge that is dry and crumbly to the touch that just melts in your mouth upon contact with the tongue. He says that he remembers he stirring the pot off and on for 8-9 hours.

Does anyone know what this might be?

Paul
Paul & Peter
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Paul & Peter
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post #2 of 43
3/31/10 at 2:14pm
i would try the recipe off the Hershey can
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post #3 of 43
3/31/10 at 2:18pm
Who has that much time anymore? I use the recipe on the back of most jars of Marshmallow Cream - store brand or Kraft - also uses chocolate chips, sugar, etc. Our family loves it and it doesn't take long to make.
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post #4 of 43
3/31/10 at 2:38pm
I don't know about 8 or 9 hours, but stirring the fudge from the Hershey can recipe can sometimes feel like that. I think I usually cook/stir for about a half an hour, then cool the fudge as directed, then beat it some more before pouring into the pan. It's definitely at least an hour to an hour and a half process. The fudge is well worth it, though! Once you've gotten addicted to that kind of fudge, the marshmallow creme versions just don't stack up anymore (no offense to marshmallow creme fudge lovers, icon_lol.gif )

My dad made this fudge for years - it has always been a family favorite. Now that he's passed, one of my brothers and I compete for the "best fudge maker" title. It isn't an easy recipe, but a good candy thermometer makes it a lot easier to get it to turn out!
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post #5 of 43
3/31/10 at 6:24pm
The old fashioned fudge is the ONLY fudge I will eat! The other fudge just isn't REAL fudge! icon_lol.gif
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post #6 of 43
4/1/10 at 5:28am
I agree, Hershey's all the way. Marshmallow fudge is nasty.
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post #7 of 43
12/13/10 at 7:36pm
I made Gale Gand's fudge recipe today, with a candy thermometer. It tastes delicious and creamy, but it didn't firm up. It's almost like frosting. Where did I go wrong? Can I do anything to it to get it to firm up now? I can probably use it in frosting, but I'd like to make it into good fudge, if possible.
Here's the recipe:
http://www.foodnetwork.com/recipes/gale-gand/creamy-rich-walnut-fudge-recipe/index.html
Thanks for your advice.
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post #8 of 43
12/13/10 at 7:54pm
8 - 9 hours??? really?
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post #9 of 43
12/13/10 at 8:20pm
my brothers and sisters and i grew up making the fudge recipe from the herseys cocoa box. That was a special thing for us to do together. delicious. Gonna make me some this week after reading this thread. lol!!!
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post #10 of 43
12/14/10 at 5:35am
Quote:
Originally Posted by cutthecake

I made Gale Gand's fudge recipe today, with a candy thermometer. It tastes delicious and creamy, but it didn't firm up. It's almost like frosting. Where did I go wrong? Can I do anything to it to get it to firm up now? I can probably use it in frosting, but I'd like to make it into good fudge, if possible.
Here's the recipe:
http://www.foodnetwork.com/recipes/gale-gand/creamy-rich-walnut-fudge-recipe/index.html
Thanks for your advice.



If it didn't firm up you might not have beat it long enough. Or your candy thermometer might have been off to start with. Make sure to calibrate your thermometer. If it still doesn't work out try a different recipe sometimes thats the problem.

As far as what to do with your candy you have now. If it is firm enough fill chocolates with it, it should make a wonderful truffle filling.
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post #11 of 43
12/14/10 at 5:44am
Thanks for your help. I did some research, and one source said to scrape the soft fudge into a saucepan, add water, and start the cooking process all over. I am buying a new candy thermometer before I do that, though.
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post #12 of 43
12/14/10 at 5:50am
I honestly have never heard of a fudge cooking that long. If you cook the mixture too long, it will crystalize and turn back to sugar consistency.

I understand your dilemma. It seems as every family has their fudge recipe that they like and they love. Is there any family members that you can talk to and try and narrow down some of the ingredients used? Example - some recipes use milk others use cream, etc. I am sure whatever recipe you try, your friend will truly appreciate.
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post #13 of 43
12/14/10 at 6:14am
I've checked both the Hershey's syrup and cocoa cans, and I couldn't find a fudge recipe. The Hersheys.com website seems to have only quick-cook or marshmallow fudge recipes.
Can someone please direct me to the Hershey's fudge recipe mentioned above?
Thanks.
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post #14 of 43
12/14/10 at 6:15am
Quote:
Originally Posted by cutthecake

Thanks for your help. I did some research, and one source said to scrape the soft fudge into a saucepan, add water, and start the cooking process all over. I am buying a new candy thermometer before I do that, though.



Don't buy one of those glass thermometers, unless it's absolutely necessary. I have found that they don't last very long (can develop air bubbles in the stem) and they break if you give them a stern look.

I ordered a digital probe thermometer from Amazon (cheaper than the restaurant supply stores).

http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_2?ie=UTF8&qid=1292336079&sr=8-2

See if you can find something like this near you, instead.

Theresa icon_smile.gif
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post #15 of 43
12/14/10 at 6:34am
Wow. That's quite a thermometer. I've had my old-fashioned one for decades. Guess it's time for a replacement.
Thanks for the information.
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