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
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.
For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.
i love you all.... 
have been attempting to hunt down a great fudgy chocolate filling that doesnt need refrigeration and ISNT buttercream..
once i again. I love you. 
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..
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..
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!!
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!
Jodie
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.
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
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. 
The sweetened condensed milk cans are 14 ounces.
Jodie
I used this a lot
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... 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?
I know...sounds amazing doesn't it?? For the "Dummies" book in my photos that I made for the reception after my sons' senior voice recital, I used WVSC cake, filled with fudge, caramel and Snickers and then iced in brown sugar SMBC. I was a VERY popular person! All his friends begged me to me THEIR "after the recital cakes"....*lol I loved that....that's what they all called them.....the "after the recital cakes". All the music performance majors are required to have junior and senior recitals, and there's always a little reception after.
I think I won the "after the recital cake" blue ribbons with my trombone case cake, then the chocolate wrap 3 tier and then the "Dummies" book.
Now he's in Grad School, and has a recital coming up in a few months. I'd better get my thinking cap on!
Jodie
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.
The sweetened condensed milk cans are 14 ounces.Jodie
I think I might have used a 16oz bag of chocolate chips 
Also, the cake was in my car until an hour before serving, and the conference room at work is always freezing, and it was a December cake. All of that might have been the answer!
More chocolate would make it more solid, so it would be harder to cut. Hopefully it tasted good anyway!
And OH...CakesbyLJ, I usually use semi sweet, but that just because that's what I have on hand most of the time. I don't know why you couldn't use whatever chips you wanted!
Jodie
Melt a bag of chocolate chips with can of sweetened condensed milk. Let cool until spreadable. It couldn't be easier!
Jodie
I'm wondering if you could use the can of Dulce de Leche that Nestle's sells to do the same thing. Hmmmm!
I also use ganache, and it needs no refridgeration. It's basically like a chocolate truffle.
Hmmmm, now if only I had a reason to bake a cake...
Carol Ann....here ya go, girl! Come join us on the dark side!
http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling
Jodie
When this fudge filling cools, will it be spreadable?
I think Im going to make a batch... sounds really good. I dont care if I dont have a cake to put it in, I'll probably just eat it straight from the bowl! LOL
Thanks for the tip!
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