Fudge....

[Piecey]

am i the only person who didn't think of candy? i thought of one of my fav movies...

"only I didn't say "fudge." i said THE word, the big one, the queen-mother of dirty words, the "f-dash-dash-dash" word!"

i'm such a dork...

I forgot people used "fudge" in replace of that word.

What must you have been thinking when you opened this thread??

 

[Bareacuda]

Thanks for the great recipes... they looks wonderful. And so will I next saturday buying fat pants!

 

[Alaska Catdog]

I just made fudge today. Tomorrow is DH's birthday and I always make him the same cake which is frosted with fudge, yep real fudge not fudge icing. This is the same cake my Father gets on his birthday from my mom except his cake is devils food.
DH's is a white layer cake with whipped cream filling frosted with fudge. Sometimes we have to use an electric knife to cut it but it's so so good. Last year one of our friends said "This isn't just a cake it's a candybar cake." I make fudge by melting chocolate chips and marshmallows together and a touch of cream. yum.

 

[tekoa]

love penuche fudge. The 2 places that I have found with the best are in Boothbay Harbor, Maine and Sturbridge, MA. 2 years ago I went to Myrtle Beach, SC to a fudge shop and asked for penuche. She looked at me with a very perplexed expression. I had no idea that penuche was a flavor unknown in some parts of the US. I found my Grandmothers fudge recipe last year, it was the best ever, I tried to make it, but it did not come out right. Very grainy. I even used a candy thermometer to no avail. Oh Well I do remember that is was good when she made it.

 

[txaggiemomof3]

I love fudge too! Making it just puts me in a Christmas mood. I use a marshmallow creme recipe too although it's slightly different than the one posted. Here's mine:

Remarkable Fudge
4 c. sugar
2 5-ounce cans (1 1/3 c. total) evaporated milk
1 c. margarine or butter (I use butter)
1 12-ounce pkg (2 cups) semisweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla

Line a 13x9 inch baking pan with foil (I have used parchment or wax paper too); extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3 qt. saucepan. In it, combine sugar, milk and butter. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236 degrees, soft-ball stage (about 12 minutes).

Remove saucepan from heat; remove thermometer. Add chocolate pieces, marshmallow creme, nuts and vanilla; stir till chocolate melts. Spread into pan. Score into squares while warm. When firm, cut into squares. Store in the refrigerator. Makes about 3 1/2 pounds.

Chocolate/Peanut Butter layered fudge (a huge hit amongst family and friends!)
Use above recipe but you're going to make two batches back-to-back. First you will make the peanut butter batch. For this you will just substitute Reese's peanut butter chips for the semisweet chocolate chips and omit the nuts. Spread that amongst two pans (I use one 13x9 and one 9x9 pan to make it a little thicker). Then immediately make a regular chocolate batch (omitting the nuts) and spread that on top of the peanut butter fudge. It is delicious if you want a layered fudge!