Anyone making fudge for Easter? recipe below

wishesuponastar

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Mar 25, 2011
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I am going to give it a try again to make fudge. I heard this is the recipe from See's: I hope it comes out creamy.

CHOCOLATE FUDGE
In a large bowl place:
8 oz. jar marshmallow cream
1/2 lb. butter
2 Tbsp. Vanilla
2 cups nuts (your choice)
36 oz. semi-sweet chocolate chips

Butter a large baking pan (about 10”x14”)

In a 3 quart saucepan place:
4 1/2 cups granulated sugar
1 can evaporated milk (12 oz.)

Bring to a boil on medium high heat and continue to boil for 7 minutes.

Pour this mixture over contents in bowl and stir until smooth. Spread into baking pan and let set for at least 2 hours before cutting.

Makes 5 lbs.
 

Yup good recipe, only "hard" part (not really just where you have to pay attention) is boiling the sugar and evaporated milk, if you don't boil until the sugar is all totally dissolved you will get grainy feeling fudge. Have fun!!
 
Yup good recipe, only "hard" part (not really just where you have to pay attention) is boiling the sugar and evaporated milk, if you don't boil until the sugar is all totally dissolved you will get grainy feeling fudge. Have fun!!

Thanks for the tip!
 
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That's almost the recipe I use. Mine has five cups sugar and 2 packages semi sweet chips, which I believe is 24 oz. I don't mix it in a bowl either -- you add the chips and marshmallow creme to the pot and then stir in the nuts at the end. If you follow the directions and really watch the clock, it's pretty much foolproof.
 
Don't care for that fudge at all. My aunt used to make it at Thanksgiving back in the 50's.

As far as I know, Marshmallow Fluff is marshmallow cream.
 
Marshmallow Fluff is not the same as marshmallow creme. Fluff is a different consistency than marshmallow creme. The recipe for fudge on the Marshmallow Fluff container is pretty good, too.
 
This is pretty much the "foolproof fudge" recipe I have used for years. Just don't boil the sugar/milk too fast or you actually CAN screw it up. I love this recipe but it gets softer than I like at room temperature.

It also freezes well.

PHXscuba
 

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