Please Help! Looking For Fudge Recipes :)
Baking By SweetSinsationz Updated 15 Nov 2013 , 11:09pm by kimmisue2009
my grandma LOVES fudge! and I wanted to make her a basket of homemade fudge for Christmas. I'd love some tried, favorite recipes if you guys happen to have any. her absolute favorite is maple, but I'm open to any that you may have :)
thanks so much in advance :)
My favorite recipe is like "dumb easy"! haha!! I'm sure some people on here would scoff at what I do, but I have been making it for YEARS this way!!! It has a similar taste and consistency to the fudge you can get at the beach shops. YUM! It's not overly sweet like the fudges that have pounds and pounds of sugar and marshmallow cream in it.
3 cups semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract
Microwave the chocolate chips and condensed milk at 45 second intervals until completely melted and immediately add the salt and vanilla and combine. Quickly turn out into foil or waxed paper lined 8x8 pan and press down. Refrigerate until firm.
I usually double or triple the recipe, add peanut butter, use different flavor chips, throw in Andes Candies, nuts, you name it! It's is fool proof!!
I use Alton Brown's Chocolate Fudge recipe. You can find it on the Food Network. It is an "old fashioned" fudge - cook to 234-236, let cool undisturbed, beat once it gets down to about 120. I use an unlined copper pot (like a sugar pot) which allows even heating and no scorching. I cut the chocolate to 2 to 2.5 ounces instead of 4.
For maple, remove chocolate, add 1 c. maple syrup and reduce sugar to 2 cups. Add the optional walnuts if you like nuts. :)
Liz
Mfeagan, Thank you for such an easy fudge recipe. Years ago, I tried making fudge and I must have threw out every batch. This looks like a fool proof way and sounds super easy and like you said is not as sweet!!! I appreciate this recipe very much!!! Thanks, I am going to make my son some fudge because he loves it too but I always had to buy it. Fantastic!!!!
wow thanks so much guys!! btw, what are andes candies??
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I use Alton Brown's Chocolate Fudge recipe. You can find it on the Food Network. It is an "old fashioned" fudge - cook to 234-236, let cool undisturbed, beat once it gets down to about 120. I use an unlined copper pot (like a sugar pot) which allows even heating and no scorching. I cut the chocolate to 2 to 2.5 ounces instead of 4.
For maple, remove chocolate, add 1 c. maple syrup and reduce sugar to 2 cups. Add the optional walnuts if you like nuts. :)
Liz
You're a better woman than me. I hate any recipe where I have to use a thermometer. HAHAHA!! I probably should like them though. I know I could make a whole lot more yummy stuff if I did!
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Mfeagan, Thank you for such an easy fudge recipe. Years ago, I tried making fudge and I must have threw out every batch. This looks like a fool proof way and sounds super easy and like you said is not as sweet!!! I appreciate this recipe very much!!! Thanks, I am going to make my son some fudge because he loves it too but I always had to buy it. Fantastic!!!!
SURE! So glad I could help!
I think I may try Liz's suggestion at some point this season using Alton Brown's recipe too, but I always use this one. I have even put some cute Christmas sprinkles on the top. They were adorable. You just have to press anything into the top if you sprinkle it on because it sets up pretty fast.
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Andes Candies are chocolate mint candies. MMMMmmm...They're like a creme de menthe flavor. Very subtle. They give them to you at the Olive Garden after you eat.
If you're not in the US, though, I'm not sure if they exist where you are.
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You're a better woman than me. I hate any recipe where I have to use a thermometer. HAHAHA!! I probably should like them though. I know I could make a whole lot more yummy stuff if I did!
Oh, I know you can do it! I use a digital thermometer instead of a candy thermometer - I have trouble reading those. Follow the recipe steps exactly, and you will be rewarded with great fudge! But I have also had my share of disasters - forgot to get half and half and used heavy cream instead - nope, doesn't work. A big oily mess. Also, be sure to use pure cane sugar - beet sugar doesn't react the same in candy recipes.
Liz
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Oh, I know you can do it! I use a digital thermometer instead of a candy thermometer - I have trouble reading those. Follow the recipe steps exactly, and you will be rewarded with great fudge! But I have also had my share of disasters - forgot to get half and half and used heavy cream instead - nope, doesn't work. A big oily mess. Also, be sure to use pure cane sugar - beet sugar doesn't react the same in candy recipes.
Liz
THANK YOU!!! I'll be going to Amazon today to buy a digital thermometer!! I'll report back with the results when I make it! :)
Thanks for the tips! I really appreciate them!
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My favorite recipe is like "dumb easy"! haha!! I'm sure some people on here would scoff at what I do, but I have been making it for YEARS this way!!! It has a similar taste and consistency to the fudge you can get at the beach shops. YUM! It's not overly sweet like the fudges that have pounds and pounds of sugar and marshmallow cream in it.
3 cups semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract
Microwave the chocolate chips and condensed milk at 45 second intervals until completely melted and immediately add the salt and vanilla and combine. Quickly turn out into foil or waxed paper lined 8x8 pan and press down. Refrigerate until firm.
I usually double or triple the recipe, add peanut butter, use different flavor chips, throw in Andes Candies, nuts, you name it! It's is fool proof!!
sounds simple enough! if i wanted to do maple would i sub the chocolate with maple syrup 1:1?? or i even have maple spread, its like the consistency of melted chocolate lol. im surprised there isnt any icing sugar in this recipe!
This will get me remanded to the cheap seats, but what the heck. The only fudge I have ever had consistent luck with is Fantasy Fudge - the recipe on the back of marshmallow creme. Nothing else tastes like fudge to me anymore.
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sounds simple enough! if i wanted to do maple would i sub the chocolate with maple syrup 1:1?? or i even have maple spread, its like the consistency of melted chocolate lol. im surprised there isnt any icing sugar in this recipe!
I would do white chocolate chips and the can of sweetened condensed milk and add the maple spread to it. I think that would work. You really can't screw this recipe up! haha!
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This will get me remanded to the cheap seats, but what the heck. The only fudge I have ever had consistent luck with is Fantasy Fudge - the recipe on the back of marshmallow creme. Nothing else tastes like fudge to me anymore.
Haha!!! I know a lot of people who make that recipe!! It's good, but a bit too sweet for me! I am more of a chocolate purist. The darker the chocolate, the better!!! 
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Haha!!! I know a lot of people who make that recipe!! It's good, but a bit too sweet for me! I am more of a chocolate purist. The darker the chocolate, the better!!!
If you love dark chocolate, and try the Alton Brown recipe, keep the chocolate at 4 ounces. It is pretty rich.
Liz
I use normal baileys with this one:
http://food.ninemsn.com.au/recipes/ichocolate/8347477/baileys-coffee-and-white-chocolate-fudge
http://www.taste.com.au/recipes/563/creamy+caramel+fudge
http://www.taste.com.au/recipes/10609/easy+chocolate+fudge
http://www.bestrecipes.com.au/recipe/soft-caramel-fudge-L8083.html
http://allrecipes.com/recipe/easiest-peanut-butter-fudge/
They're all metric, but conversions are pretty easy.
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sounds simple enough! if i wanted to do maple would i sub the chocolate with maple syrup 1:1?? or i even have maple spread, its like the consistency of melted chocolate lol. im surprised there isnt any icing sugar in this recipe!
Not sure if someone else has pointed this out but the consistency you want to mimic is actually the consistency it is in when it is at room temperature as it will not set properly of you replace the solid part for a liquid ie, replacing butter with oil in a biscuit will result in a biscuit that wont bake as hard etc. Perhaps you could experiment with a bit of white chocolate and a small amount of the maple syrup?
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This will get me remanded to the cheap seats, but what the heck. The only fudge I have ever had consistent luck with is Fantasy Fudge - the recipe on the back of marshmallow creme. Nothing else tastes like fudge to me anymore.
kimmisue2009: I'm right there with you. "nothing else tastes like fudge to me anymore".
If you like maple walnut fudge, substitute the chocolate chips for white chips, add chopped walnuts and 1 tsp. of maple extract.
Yup, that's pretty much the same.......just gained 5 lbs. reading the recipe.
Maple-Nut Fudge Lorann recipe
3 cups sugar
1 5-oz can evaporated milk
3/4 cup butter (1 1/2 sticks)
12-oz. Vanilla Flavored Candy Wafers
1 1/2 cups marshmallow crème
1/2 teaspoon LorAnn Canadian Maple Flavor (or 1 tsp. Maple, Natural)
1/2 cup pecans or other nuts, chopped
Directions
Line 9 x 13 inch pan with foil.
Combine sugar, milk, and butter in large, heavy saucepan. Heat to boiling, stirring constantly, until soft-ball stage (234°F). Remove from heat. Add vanilla flavored wafers and marshmallow and stir until melted. Stir in flavoring and then nuts.
Pour into prepared pan. Cool at least 4 hours and cut into squares.
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kimmisue2009: I'm right there with you. "nothing else tastes like fudge to me anymore".
If you like maple walnut fudge, substitute the chocolate chips for white chips, add chopped walnuts and 1 tsp. of maple extract.
i bought some marshmallow creme - theres no recipe on the back - lol
could you post yours??
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I use normal baileys with this one:
http://food.ninemsn.com.au/recipes/ichocolate/8347477/baileys-coffee-and-white-chocolate-fudge
http://www.taste.com.au/recipes/563/creamy+caramel+fudge
http://www.taste.com.au/recipes/10609/easy+chocolate+fudge
http://www.bestrecipes.com.au/recipe/soft-caramel-fudge-L8083.html
http://allrecipes.com/recipe/easiest-peanut-butter-fudge/
They're all metric, but conversions are pretty easy.
what is castor sugar??
That's terrible! I must be getting old, because I do not love those kinds of changes. But it's suuuuuuper easy. In a saucepan, over medium heat, bring 3 cups of sugar, 3/4 cups of butter (or margarine) and 2/3 cup of evaporated milk to a boil, stirring constantly for about five minutes. Remove from heat and stir in 12 ounces chocolate chips until melted. Then stir in the marshmallow creme, one teaspoon of vanilla, and a cup or so of nuts (pecans, walnuts, or none if you have picky kids like mine). Pour into a greased 9 x 13. Hide from husband until set. You can't mess it up. I have experimented with milk, dark, and white chocolate over the years. Always great.
Ooops! My bad. And I'm a tech writer by day, so that's really sloppy on my part!
I'm an editor........no just kidding 
I've got a couple of tubs in the cupboard and have made tons of this recipe. love it!
Sadly I tried making coconut almond fudge once. It was the only failure I've had. The coconut seemed to soak up the moisture and the almond slices were like little knives in the fudge. It all simply fell apart in you fingers. so don't go there.
Where I live the humidity can kill ya when it comes to consistency. I've had things never firm up and I've had them be too crumbly (although I've never experienced the little almond knives). Both failures are great over ice cream. :)
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Where I live the humidity can kill ya when it comes to consistency. I've had things never firm up and I've had them be too crumbly (although I've never experienced the little almond knives). Both failures are great over ice cream. :)
I've recently learned that the atmospheric influence on candy making is barometric (air pressure) and not humidity. If you just boil a pot of water before each batch to test your thermometer, it should come out fine. (And adjust accordingly)
If it doesn't firm up, you either haven't gotten to 234-237 degrees, or you didn't beat long enough. If it is crumbly, you've gone above 240 or beaten too long. Hope this helps.
Liz
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