I think the key to fudge making is do it the old fashion way; on the stove! Also, make sure to stir your fudge with a wooden spoon!
This base recipe is the key to making any flavored fudge.
"Base" Fudge
3 c. sugar
1 1/2 sticks butter (I use Blue Bonnet)
2/3 c. evaporated milk*
7 oz. marshmallow fluff
12 oz. chocolate chips**
1. Before you start, open all packages and line a 9x13 pan with wax paper.
2. Stir together sugar, milk, and butter in a medium sauce pan.
3. Cook over medium high heat (I use 7). When mixture begins to boil, boil for 5 minutes. Make sure to stir occasionally to prevent scorching and sticking.
4. After 5 minutes boiling time, turn heat off and add fluff. Stir, stir, and stir.
5. Add chocolate chips and stir until melted.
6. Pour into pan and let cool.
As a tip: I cut fudge as soon as it is completely set. I then will put it in the fridge to chill it. After it is cold, I lift it out of the pan by the wax paper and run the knife over the slices again. They should now peel right off the paper without sticking of falling apart.
Another tip: If your fudge gets hard from being exposed to the air, put it in a metal tin with a lid. It will soften back up and still taste great!
* A 12oz. can of evaporated milk will make 2 batches of fudge.
** Might be substituted in making different flavored fudge.
Chinese
French
German
Italian
Japanese
Korean
Russian
Spanish
Only 2 Days Left
12 years ago
1 comment:
Hi, I just found your site and am looking at the fudge recipes. My mom used to love making fudge and she would try different ones. She would have loved to have seen all these recipes, and would probably tried a few of them. You said "if your fudge gets hard from being exposed to the air, put it in a metal tin with a lid, it will soften back up." Well, I like the old fashioned fudge that is hard, you know the kind you used to have to beat, beat, beat it after you cooked it.
Post a Comment