How To Make Fudge Recipes

PERFECT FUDGE

My mom has been on a search for the perfect fudge, and I think she finally found it! This fudge is so EASY to make because no candy themometer is needed. The fudge is creamy, rich and delicious and it comes out PERFECT everytime!

Provided by Kim D.

Categories Sweet

Time 25m

Yield 4 pounds

Number Of Ingredients 9

Perfect Fudge image

Steps:

Prepare two 8X12-inch baking pans, by coating them with butter.
In a large 4-quart pot, combine sugar, evaporated milk, salt and butter.
Bring to a boil.
Cook for 5 minutes, stirring constantly.
Add both chocolates, marshmallow creme, pecans and vanilla.
Stir until chocolate is melted and ingredients are well blended.
Pour into prepared pans and allow to cool for about 30 minutes before cutting.

Ingredients

4 1/2 cups sugar
1 (13 ounce) can evaporated milk
1/2 teaspoon salt
1/2 cup butter (I use butter) or 1/2 cup margarine (I use butter)
1 (12 ounce) package semi-sweet chocolate chips
12 ounces baker German sweet chocolate, broken into bits
1 (7 ounce) jar marshmallow creme
3 cups chopped pecans
1 teaspoon vanilla extract

FUDGE

Make this fudge as a present for family and friends. You'll need a sugar thermometer but it's well worth it - this is a recipe you'll use again and again

Provided by Member recipe by Megan

Categories Treat

Yield Makes up to 15 pieces

Number Of Ingredients 4

Fudge image

Steps:

Line an 18cm square tin with greaseproof paper.
Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.
When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
Once set, cut the fudge into small pieces and store in a sealed container.

Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 1 grams protein, Sodium 0.03 milligram of sodium

Ingredients

300ml whole milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract

CLASSIC FUDGE

Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends

Provided by Katy Gilhooly

Time 50m

Yield Cuts into 30 squares

Number Of Ingredients 5

Classic fudge image

Steps:

Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein

Ingredients

125g salted butter, plus extra for the tin
397g can condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

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How to Make Fudge. This rich traditional fudge gets its deep chocolate taste from unsweetened chocolate and its milky sweetness from condensed milk. For the recipe, see Old-Fashioned Chocolate Fudge.
Combine Sugar and Water in Saucepan. In a large saucepan, combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.
Bring Sugar Syrup to a Boil. Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute. Continue to 4 of 10 below.
Add Condensed Milk. Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated. Continue to 5 of 10 below.
Cook Fudge to 235 Degrees. After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 F, stirring frequently so that the candy on the bottom of the pan does not scorch.
Add Chocolate. Once the candy reaches 235 F, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time or you will form sugar crystals and the fudge will be grainy!
Beat the Fudge. Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes.
Pour Fudge into Prepared Pan. Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Cut the Fudge. After the fudge is set, use a large chef's knife to cut it into small one-inch squares to serve. Continue to 10 of 10 below.
Serve and Store Finished Fudge. Store remaining fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

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