Fudge Recipe?

[Bella the Ball 360]

Does anyone have a good fudge recipe that is creamy and does not invlove chocolate chips?

I have the marshmallow fluff and chocolate chip recipe but I do not like it.

I would like something that might invlove cream and butter.

 

[TriMom]

No, I can't think of a recipe that does not involve chocolate chips. But I do have a fabulous quick fudge recipe that is so creamy, never gritty, and just wonderful. It is so ridiculously easy I hate to post it and admit how easy it is:

1 can of sweetened condensed milk
3 cups of semi-sweet chocolate chips
1 tbs. butter

combine all in a microwave safe bowl. Put in microwave for 2 minutes, watch closely and remove as soon as chocolate melts. Stir for about 1 minute. You can add nuts at this point if you want. Pour into pan and cool.

See - it's embarrassingly easy!

 

[DVC~OKW~96]

Or, using that recipe, you can scoop little measure of it (say a teaspoon size or little larger, 1/2 tablespoon) and make rounds. Roll them in coca powder and you have truffles!

Fast, and easy. :yes:

Sorry, I don't have a fudge recipe. I tried making "real" fudge a couple of times and it ended up being a disasterous mess. I am NOT a candy maker!

 

[Bella the Ball 360]

Or, using that recipe, you can scoop little measure of it (say a teaspoon size or little larger, 1/2 tablespoon) and make rounds. Roll them in coca powder and you have truffles!

Fast, and easy. :yes:

Sorry, I don't have a fudge recipe. I tried making "real" fudge a couple of times and it ended up being a disasterous mess. I am NOT a candy maker!

HMMM I like the scooping idea. I made this type a few years ago and forgot about it. Thanks.

 

[My2Cinderellas]

mine is almost the same as Trimom's

3 cups semisweet chocolate chips
1 can sweetened condensed milk
3 Tbsp butter
1 tsp vanilla

Melt chips, milk and butter in microwave (50-70% power) for 3-4 minutes, stir. If needed, cook another minute or so. When you can stir and it is creamy and glossy, add the vanilla. Turn into a 9" square pan lined with foil (non-stick foil works great).

There is a big difference in chocolate chips. This is a recipe where it pays to get the really good quality chips. My favorite brand is Guittard but they can be hard to find. Ghiradelli is good too.

You can make variations by substituting part of the regular chips with peanut butter chips, chocolate mint chips, etc.

 

[Bella the Ball 360]

mine is almost the same as Trimom's

3 cups semisweet chocolate chips
1 can sweetened condensed milk
3 Tbsp butter
1 tsp vanilla

Melt chips, milk and butter in microwave (50-70% power) for 3-4 minutes, stir. If needed, cook another minute or so. When you can stir and it is creamy and glossy, add the vanilla. Turn into a 9" square pan lined with foil (non-stick foil works great).

There is a big difference in chocolate chips. This is a recipe where it pays to get the really good quality chips. My favorite brand is Guittard but they can be hard to find. Ghiradelli is good too.

You can make variations by substituting part of the regular chips with peanut butter chips, chocolate mint chips, etc.

Do you think it would work if I used the milk chocolate chips?

Also anyone have one for penuche(sp?)

 

[My2Cinderellas]

Do you think it would work if I used the milk chocolate chips?

Also anyone have one for penuche(sp?)

it works with milk chocolate too

 

[live4christp1]

OLD FASHION FUDGE

2/3 c. cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
4 1/2 tsp. butter
1 tsp. vanilla

Mix cocoa, sugar and salt. Add milk. Bring to a boil. Cook until soft ball forms in cold water. Remove from heat. Add butter and vanilla, beat mixture with wooden spoon until the sheen is gone. Pour into buttered dish. Let cool. Cut into squares.

 

[MeetingMickeyin2006]

Hmmm. I've never heard of a fudge recipe that didn't use chocolate chips. But, if you are wanting the creamiest, most delicious fudge EVER, then go to www.allrecipes.com and search for Aunt Teen's fudge. It is the ONLY fudge recipe I will use. Simply DIVINE.

 

[Bella the Ball 360]

mine is almost the same as Trimom's

3 cups semisweet chocolate chips
1 can sweetened condensed milk
3 Tbsp butter
1 tsp vanilla

Melt chips, milk and butter in microwave (50-70% power) for 3-4 minutes, stir. If needed, cook another minute or so. When you can stir and it is creamy and glossy, add the vanilla. Turn into a 9" square pan lined with foil (non-stick foil works great).

There is a big difference in chocolate chips. This is a recipe where it pays to get the really good quality chips. My favorite brand is Guittard but they can be hard to find. Ghiradelli is good too.

You can make variations by substituting part of the regular chips with peanut butter chips, chocolate mint chips, etc.

This came out great. I used part dark and part milk. I love the Ghiradelli milk and eat it right out of the bag.

 

[Nancyg56]

OLD FASHION FUDGE

2/3 c. cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
4 1/2 tsp. butter
1 tsp. vanilla

Mix cocoa, sugar and salt. Add milk. Bring to a boil. Cook until soft ball forms in cold water. Remove from heat. Add butter and vanilla, beat mixture with wooden spoon until the sheen is gone. Pour into buttered dish. Let cool. Cut into squares.

This is my Mom's recipe. I remember her making it for Holidays and it was so good! I have only made it a few times but it is a favorite.

I found the recipe as printed ont eh cocoa can on Recipezaar.
Hershey's Old Fashioned Rich Cocoa Fudge Recipe #4573

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though.
by Marg (CaymanDesigns)
3¼ hours | 40 min prep
SERVES 36 </SPAN>

• 3 cups sugar
• 2/3 cup cocoa
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup butter
• 1 teaspoon vanilla extract

1. Line 8 or 9 inch square pan with foil; butter foil.
2. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
4. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
5. Remove from heat. Add butter & vanilla.
6. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
7. Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
8. Quickly spread into prepared pan; cool.
9. Cut into squares.
10. Store wrapped loosely in foil in the refrigerator.
11. *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

 

[chirurgeon]

Hmmm. I've never heard of a fudge recipe that didn't use chocolate chips. But, if you are wanting the creamiest, most delicious fudge EVER, then go to www.allrecipes.com and search for Aunt Teen's fudge. It is the ONLY fudge recipe I will use. Simply DIVINE.

The fudge we make every year is basically this one. Our's is:

4 1/2 cups sugar
1 stick butter
one can evaporated milk

Bring to a boil for 10 minutes

Stir in 1 12 oz bag of semi sweet chocolate chips, 1 12 oz bag of milk chocolate chips and 1 jar marshmallow creme.

I am not a big fudge eater, but I do love the fudge when it is warm from the pot.

Kim

 

[dawson5]

This is what my mother in law uses
1 c sugar
2 tbsp butter or oleo
1 tsp vanilla
1/4 lb peanut butter (1/4 c is what she uses)
1 c brown sugar
1/2 c evaporated milk
1 c marshmallows
few grains of salt

Cook sugar, butter, milk and salt to soft ball stage (234-238 F). Add the marshmallows and peanut butter just before removing from the fire. Do not stir. Cool to room temperature. Add flavoring. Beat until mixture is creamy, thick and will hold its shape when dropped from a teaspoon. Pour into well-buttered, shallow pan. Cut in squares.