Need a fudge recipe that's NOT creamy!

[lonegirl]

This is budget related because I don't want to waste money making fudge no one will eat! I made the typical recipe from carnation milk can, but DH just told me that he loves the kind you buy in candy shops or Bucky's truck stop...the large logs that you can slice and is slightly hard/grainy...is there a recipe, or does this consistency come from sitting out? Help! (mine is usually very soft and creamy) Thanks in advance!

 

[chris31997]

Here is mine it is not creamy and lots of people told me they loved it, not diet friendly

6 cups of sugar
1 can sweetened condensed milk
1 cup of butter
1 package of cream cheese
1 bag(10.5 oz) of marshmellow(small works best)
dash of vanilla
Your choice of 2 bags of chocolate chips

Cover the bottom of a broiler pan with tin foil.
Melt sugar, butter, milk, cream cheese together. Bring to boil and boil for 10 minutes over medium heat. Stir constantly or sugar will burn. After that remove from heat, add vanilla and marshmellows. Stir quickly to melt marshmellows. Divide mixture and add chocolate chips. After chocolate is melted pour into broiler pan to set up. Wait till it is cool, usually overnight.

This is a marble fudge. If you do not want a marble fudge use two of the same chocolate chips.

Good luck

 

[Tooth Fairy]

This is an old recipe of my mom's
2 squares of unsweet chocolate
3/4 cup milk
2 cups sugar
dash of salt
2 tbsp butter
1 tsp vanilla

Melt chocolate in the milk in a heavy saucepan over very low heat. Blend well. Add sugar and salt. Cook and stir over med. heat until sugar dissolves and begins to boil. Then cook without stirring until a little of the mixture forms a soft ball in cold water.(234 degrees) Add butter and vanilla. Cool to lukewarm(110 degrees). Beat until mixture just begins to thicken & lose its gloss. Pour at once into buttered 8 x 4 x3 or 9 x5 x3 pan. cool and cut. makes 2 lbs. can add 1 cup of nuts before pouring into the pan. double the recipe and use 1/8 tsp salt.

This is very good but does take some practice to get the consistency you desire. under cook and eat with a spoon ...over cook and it is really hard and grainy....fine line between the two I usually try 15 to 20 min of boil time...
Good Luck and Merry Christmas

 

[Ali]

My mom makes Tooth Fairy's mom's recipe too, but we pour it over ice cream when it is in it's liquid state! It is very yummy!!!

 

[DisneyLoverUSA]

If your fudge is creamy then you are not making it right/cooking it long enough. Fudge is never suppose to be creamy. It is firm and cuttable. I make mine in the microwave and it is super easy and comes out perfect every time if you do it just like this:

In large microwavable bowl mix 3 cups sugar, half a stick of margarine and one small can of Pet milk (evap milk not condensed milk) Stir around.

Place in microwave for 3 minutes, when it goes off stir it well and put it back in the micro for 2 min, take it out stir it well and put it back in for the final 3 minutes. Once it comes out this last go round you dump in one full bag of chocolate chips (any flavor) and half a bag of small marshmallows or one whole jar of Marshmallow creme. Stir it well and sort of quickly because as it cools it is going to firm up pretty fast. Pour it into a 9X13 glass pan sprayed with pam or greased. Let it set out for about 2 hours to completely cool and hardened then keep it covered with Saran wrap or foil for up to a week on the counter. You can place it in a rubbermaid/tupperware bowl once you cut it up and it will keep even a little longer.

If you follow those steps your fudge WILL NOT be creamy. It will be firm. It only gets grainy if you cook it too long or let it set too long before you dump it in the pan.

If you like you can dump in cup of nuts and if you want to make a Rocky Road type of fudge then only let the Marshmallows HALF MELT before you pour it in the pan. It leaves Marshmallow bits through out the fudge.

My kid's favorite is White Chocolate Fudge with NO NUTS. My favorite is made with Reeses chips/Peanut Butter chips and pecans.

 

[DISdreamin']

I make a variation on what Tooth Fairy posted, too. It comes out really dry and almost flakey depending on how you make it - which is just how I like it! The one big difference is that I use powdered sugar instead of granulated.

And FWIW, I know what you mean about creamy fudge - it is cuttable and firm, but the texture is too smooth for my liking. I almost like it chalky, if that makes any sense? I can totally pass on the smooth kind...but put the chalky kind in front of me a stand back. LOL!

 

[zoemariesmamma]

3 c sugar
1 1/2 milk
1 stick of butter
dash of salt
tsp vanilla
cocoa powder (I never measure..just mix with sugar to make a light brown color, if I had to guess I would say 1/4 c?? but that could be way off)
a big spoon of peanut butter

milk, sugar, cocoa powder, and butter mix and cook on med-high until it forms a ball when dropped into cold water

remove from heat and add salt, van, and peanut butter

put into a buttered pan 9X11 or so (I have put it in a smaller pan, but it takes a while to cool)

The recipe used to be on the back of hershey's cocoa years ago, not sure if it still is.

 

[lost*in*cyberspace]

Fudge which is grainy has not been cooked properly. Grainy fudge is caused by too much stirring before the fudge cools, which causes crystallization, so if you want grainy fudge, stir, stir, stir after you cook it without letting it cool before stirring.

 

[carson1963]

I make fudge the easy way in the microwave. About 5 minutes start to finish.

Chocolate/Peanutbutter 1 jar peanut butter
1 container chocolate frosting (no whipped)
Put both in a microwave safe bowl. Microwave 30 seconds at a time stirring until creamy. Place in a pam sprayed 8 x 8 pan and place in the refrigerator. In 20 minutes you have fudge.

Chocolate fudge 1 bag milk chocolate chips
1 container white frosting (no whipped, no vanilla)

Peanut Butter Fudge 1 jar peanut butter
1 container white frosting (no whipped, no vanilla)

You can add nuts to any of these. Slaved for ten minutes one day to make 2 batches. Had to wash the bowl in between.

 

[limace]

Use the recipe on the marshmallow fluff jar-if you cook it a couple degrees higher than 234, it will have the texture you're looking for.

 

[bpesch]

I had to laugh when I first read this post because I think of creamy fudge as being well made and grainy fudge as being a failure.

 

[believe]

I use the Kraft Fluff recipe. The closer I let it get to soft ball stage the grainier it gets. For creamier fudge I take it off the stove before soft ball stage.

 

[labdogs42]

Here are some recipes for perfect fudge: http://allrecipes.com/howto/perfect-fudge/ Maybe if you do what they say NOT to, you'll get grainy fudge!

 

[DisneyMomma81]

I do not like grainy fudge - smooth fudge is very cuttable. Best of like finding a recipe/method your DH likes.

 

[MisSic]

I make a variation on what Tooth Fairy posted, too. It comes out really dry and almost flakey depending on how you make it - which is just how I like it! The one big difference is that I use powdered sugar instead of granulated.

And FWIW, I know what you mean about creamy fudge - it is cuttable and firm, but the texture is too smooth for my liking. I almost like it chalky, if that makes any sense? I can totally pass on the smooth kind...but put the chalky kind in front of me a stand back. LOL!

FINALLY...I have found others who do NOT like "creamy" texture fudge- it's like eating "plain" chocolate. I like MY fudge like I like my Men- Firm and Gritty! Oo

 

[DizMe]

Count me in with those that like fudge with a grainier consistency! I really don't think it means you made it wrong. The old-fashioned style, where you cook using a candy thermometer, just has a different consistency. My mom switched over to the creamy textured kind because it's so much easier to make, but if I want fudge, I use the old recipe. I wouldn't call it grainy, it's just...I don't know. Like pralines, almost.

 

[Sadie22]

The consistency of fudge shop fudge does not come from sitting out - unless maybe it's stale!

 

[crisi]

I had to laugh when I first read this post because I think of creamy fudge as being well made and grainy fudge as being a failure.

Yep, but people like what they like.

 

[tvguy]

I had to laugh when I first read this post because I think of creamy fudge as being well made and grainy fudge as being a failure.

Me too. That is known as flop fudge in our house, it goes in the trash. No special recipe needed, you just didn't do something right.

 

[DizMe]

Me too. That is known as flop fudge in our house, it goes in the trash. No special recipe needed, you just didn't do something right.

And I make it that way on purpose! I won't touch creamy fudge, but mmmmm...love the textured stuff