SHADDI Posted 10 Dec 2009 , 5:13pm
post #1 of

I have been looking for a fudge filling and I'm not having good luck in finding a quick and easy and that it doesn't need to be refrigerated recipe.
does any one have one that i can use. it's for this Saturday and i'm starting on the cake today so i need this ASAP.
All the one that i have found all say add Milk. it's a very little amount of milk so can the fudge be left out cause it will be covered with MMF for two days if i fill it tomorrow (fri) and it will be eaten Sat will it still be Good to eat.

Thanks
Shaddi

51 replies
JodieF Posted 10 Dec 2009 , 6:20pm
post #2 of

Melt a bag of chocolate chips with can of sweetened condensed milk. Let cool until spreadable. It couldn't be easier!


Jodie

Nellical Posted 14 Dec 2009 , 1:54am
post #3 of

Have you tried ganache? It is super yummy!

Two parts chocolate to one part heavy cream. E.g., 16 ounces chocolate, 8 ounces (1 cup) cream.

Heat the cream to almost boiling (you can do it in the microwave) and pour it over the chopped chocolate (or chips), stir until the chocolate is melted and smooth. Set aside to cool, you can put it in the fridge for a while, a couple of hours. It will get fudgy, then add some whipped cream to it if you want a mousse filling. Adjust the consistency with the amount of whipped cream you ask.

If you want to make a pourable glaze frosting, use the same weight of chocolate to cream. For instance, 8 ounces chocolate to 1 cup cream.

BTW, a digital scale is one of the best tools to have.

CakeMommyTX Posted 16 Dec 2009 , 4:42pm
post #4 of

For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.

noahsmummy Posted 31 Jan 2010 , 9:58am
post #5 of

i love you all.... icon_biggrin.gif

have been attempting to hunt down a great fudgy chocolate filling that doesnt need refrigeration and ISNT buttercream..


once i again. I love you. party.gif

Bella-cakes Posted 31 Jan 2010 , 5:39pm
post #6 of
Quote:
Originally Posted by CakeMommyTX

For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.




Hi! do you heat up the evap. milk and then add to choc.? like make reg. ganache.. icon_biggrin.gif

CarolAnn Posted 31 Jan 2010 , 6:04pm
post #7 of
Quote:
Originally Posted by Bella-cakes

Quote:
Originally Posted by CakeMommyTX

For fudge filling I make ganache but use evap milk instead of cream, gives it a more fudgey flavor.



Hi! do you heat up the evap. milk and then add to choc.? like make reg. ganache.. icon_biggrin.gif




Ah... I've never thought of using evaporated milk in ganache, but it sounds very good!

JodieF - Sweetened condensed? Sounds good, but like it would be awfully sweet. It doesn't have that going into shock with the first taste sweetness or I'm sure you wouldn't use it, but the added sugar sounds pretty sweet. I'll just have to try it. It sure ought to be fudgy!! Thanks!

One tip: heat milk, pour over chocolate, THEN cover for five minutes to allow choc to soften before stirring gently with whisk to combine.

I do love gananche!!!!!!!!!!!!!!!! Thanks for the suggestions ccr's!!

JodieF Posted 31 Jan 2010 , 8:55pm
post #8 of

Carol Ann....it's sweet....but you could even use bittersweet or dark chocolate chips if you wanted to. It's not spread out thickly. It gives a nice chocolate fudge texture and taste and it's easy peasy. That's two of my favorite things....easy and chocolate! icon_biggrin.gif

Jodie

prterrell Posted 31 Jan 2010 , 8:58pm
post #9 of

Jodie - is the texture like the canned fudge frosting?

The_Lil_Cakehouse Posted 31 Jan 2010 , 9:05pm

glad I stumbled upon this forum!!

Rose_N_Crantz Posted 31 Jan 2010 , 9:06pm

I'm going to try that sweetened condensed milk thing. Sounds awesome.

Just my two cents, this week I made a practice cake at home and shared it with some people. For the filling (I'de been wanting to try this for a while) I mixed in a bit of nutella with my normal chocolate buttercream. My sister in law said it reminded her of fudge.

JodieF Posted 31 Jan 2010 , 9:17pm

It really has the texture of fudge if you leave it as is, but you can always add some milk to thin it. Then I think it would be a lot like canned fudge frosting.
It was the topping for a brownie recipe I loved. One day it was just "why aren't I using it in cakes?"

Edited to add: I used this a lot in cakes and also put my caramel, or chopped Snickers, or seedless raspberry preserves along with the fudge.

Jodie

auntmamie Posted 31 Jan 2010 , 9:19pm

I definitely second the chocolate chips with a can of sweetened condensed milk idea, but when I made it, it was thick. I would change the ratio to have more milk - it was tough to cut the next day. Totally yummy though!

JodieF Posted 31 Jan 2010 , 9:23pm

That's so funny, because I've never had trouble cutting it, as long as the cake is room temperature. But, there's no harm in thinning it.

By the way, a 12 ounce bag of chips is 2 cups. I buy the big bags at Sams so I measured. icon_smile.gif The sweetened condensed milk cans are 14 ounces.

Jodie

CakesByLJ Posted 31 Jan 2010 , 9:37pm
Quote:
Originally Posted by JodieF

I used this a lot icon_cry.gif in cakes and also put my caramel, or chopped Snickers, or seedless raspberry preserves along with the fudge.

Jodie




Jodie.. you're killing me here... icon_biggrin.gif like your caramel isn't enough to die for..... now fudge... ok, do you use milk chocolate chips, or semi-sweet? I guess either would work, eh?

JodieF Posted 31 Jan 2010 , 11:16pm

icon_lol.gificon_lol.gif I know...sounds amazing doesn't it?? For the "Dummies" book in my photos that I made for the reception after my sons' senior voice recital, I used WVSC cake, filled with fudge, caramel and Snickers and then iced in brown sugar SMBC. I was a VERY popular person! All his friends begged me to me THEIR "after the recital cakes"....*lol I loved that....that's what they all called them.....the "after the recital cakes". All the music performance majors are required to have junior and senior recitals, and there's always a little reception after.
I think I won the "after the recital cake" blue ribbons with my trombone case cake, then the chocolate wrap 3 tier and then the "Dummies" book.
Now he's in Grad School, and has a recital coming up in a few months. I'd better get my thinking cap on!

Jodie

auntmamie Posted 31 Jan 2010 , 11:32pm
Quote:
Originally Posted by JodieF

That's so funny, because I've never had trouble cutting it, as long as the cake is room temperature. But, there's no harm in thinning it.

By the way, a 12 ounce bag of chips is 2 cups. I buy the big bags at Sams so I measured. icon_smile.gif The sweetened condensed milk cans are 14 ounces.

Jodie




I think I might have used a 16oz bag of chocolate chips icon_redface.gif Also, the cake was in my car until an hour before serving, and the conference room at work is always freezing, and it was a December cake. All of that might have been the answer!

JodieF Posted 31 Jan 2010 , 11:36pm

More chocolate would make it more solid, so it would be harder to cut. Hopefully it tasted good anyway!

And OH...CakesbyLJ, I usually use semi sweet, but that just because that's what I have on hand most of the time. I don't know why you couldn't use whatever chips you wanted!

Jodie

CakesByLJ Posted 1 Feb 2010 , 12:04am

Thanks Jodie... another great recipe to add to my box~!

MACakes Posted 1 Feb 2010 , 12:24am

Thanks Jodie. I will try this on my niece's birthday cake this weekend.

JodieF Posted 1 Feb 2010 , 12:31am

And it's the best kind of recipe....you don't even have to write it down! Try it on top of your favorite brownie recipe sometime.....spread it on warm when you just take the brownies out of the oven.

Brownies with fudge topping....yum!

Jodie

mcdonald Posted 3 Feb 2010 , 3:25am

these sound wonderful!!!

TexasSugar Posted 3 Feb 2010 , 10:01pm
Quote:
Originally Posted by JodieF

Melt a bag of chocolate chips with can of sweetened condensed milk. Let cool until spreadable. It couldn't be easier!


Jodie




I'm wondering if you could use the can of Dulce de Leche that Nestle's sells to do the same thing. Hmmmm!

JodieF Posted 3 Feb 2010 , 10:06pm

OOHHHHH TexasSugar.....that sounds so good! I wish I had a cake to do so I could give that a try!
Someone needs to do the experiment!

Jodie

sugarMomma Posted 3 Feb 2010 , 10:15pm

I also use ganache, and it needs no refridgeration. It's basically like a chocolate truffle.

TexasSugar Posted 3 Feb 2010 , 10:28pm

Hmmmm, now if only I had a reason to bake a cake...

CarolAnn Posted 4 Feb 2010 , 3:59pm

[/quote]

Jodie.. you're killing me here... icon_biggrin.gif like your caramel isn't enough to die for..... now fudge... ok, do you use milk chocolate chips, or semi-sweet? I guess either would work, eh?[/quote]

Jodie? Caramel?? What caramel??

raquel1 Posted 4 Feb 2010 , 7:18pm

Holy Cow, I have to start going to the gym just to be able to read this posts without guilt! icon_cry.gificon_biggrin.gif

JodieF Posted 4 Feb 2010 , 8:31pm

Carol Ann....here ya go, girl! Come join us on the dark side! icon_biggrin.gif

http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

Jodie

pieceacake830 Posted 4 Feb 2010 , 9:11pm

When this fudge filling cools, will it be spreadable?

I think Im going to make a batch... sounds really good. I dont care if I dont have a cake to put it in, I'll probably just eat it straight from the bowl! LOL

Thanks for the tip!

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