What's the secret for making a creamy fudge?

[maslex]

I've made fudge a few times before (usually from the Kraft marshmallow creme) for the most part, it's come out fine. Sometimes it came out like "waxy", not creamy.

I plan on making some for Christmas. Both chocolate and peanut butter. I made peanut butter once before using peanut butter chips. It came out just okay. I'm wondering if you have a recipe that uses actual peanut butter?

 

[HM]

I don't make it myself, but my FIL does. One thing he's said is that you need a candy thermometer and you need to make sure the heat is right, not too hot, or it get's grainy.
He uses marshmellow fluff and Ghiradelli chocolate.

 

[lynxstch]

Below is the only recipe I use for fudge anymore..it's smooth and creamy and delicious..and EASY..I don't make it in wreath shape, but use 8x8 disposable pans for easy cleanup. I make all kinds of variations with it..'chunky candy bar' fudge, peanut butter fudge, andes creme menthe fudge..pretty much anything and everything works..it does set up quickly..so you can't waste much time!

Hope this helps..Happy Holidays

p.s..for years I only used the Kraft marshmallow creme recipe..I like this one much better!




Five-Minute Fudge Wreath

Recipe courtesy Rachael Ray
.
Prep Time:5 minInactive Prep Time: -- Cook Time:5 minLevel:EasyServes:32 servings (2 pounds).




Ingredients
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Directions


Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.



Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.



The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

 

[pilesoflaundry]

Do not stop stirring and keep the heat consistent. Your arm hurts when you are done but that helps keep it smooth. It may be the creme too, who knows. I make one with marshmallows but I use mini marshmallows. The big ones or the creme aren't the same.

 

[clm10308]

I made some just a couple of days ago. The first batch was gritty and looked greasy/watery like water had gotten in the chocolate. For the second try I used margarine instead of butter and it turned out perfect. I remember an Alton brown episode where he mentioned that butter had water in it and cheaper butters may have more water. I don't know if that really made any difference, but it was the only thing I changed.

 

[wiigirl]

Keep it moving, try to mix some air into it before you let it sit. My mother swear by adding Kaloa to it.

 

[Christine]

Keep it moving, try to mix some air into it before you let it sit. My mother swear by adding Kaloa to it.

What is Kaloa?

 

[rscherrer]

here is a recipe we have been using for decades. it is easy- we often had our kids help with it.
sometimes we use a spoon to drop it onto a pan, sometimes we use molds to form different shapes (it cools quickly, so be fast.

ingredients

2/3 cups evaporated milk
1 2/3 cups sugar
2 cup mini marshmallows
1/2 cup walnuts
1 /1/2 cups semi-sweet choc chips
1 tablespoon vanilla

directions

1 Boil sugar and milk for 5 minutes. use a pyrex, or non-stick pan. Stir constantly to keep it from burning, be sure to scrape down the edges of the pan to keep crystals from forming. Add all other ingredients and stir like crazy to mix, and keep the crystals that form (all fudge has them) as small as possible.
2 Pour into an 8x8 greased pan (or we use spoons to drop onto a parchment paper covered pan) and place in freeze for 1 hour.
3 Once cool, cut into bite size pieces and serve.

You can use any flavor type of chips, mint, butterscotch, milk chocolate, use your imagination.

 

[Lynne M]

What is Kaloa?

Kahlua, maybe?

 

[pat fan]

Yup, go to Mo's Fudge Factor in Shelburne Falls and buy some, it's what I do!
They even gift wrap it if you ask!

http://www.mosfudgefactor.com/
I think my favorite is the Chocolate Coconut. Or Maple Walnut. Or Butter Pecan (SO good!). My DS's favorite is Dark Chocolate Raspberry. Let's face it, they're all pretty good!