Making Chocolate Fudge

Sugar Work By Charmed Updated 29 Dec 2009 , 5:36pm by Tammies_Cakes

Charmed Posted 23 Dec 2009 , 5:04pm
post #1 of 6

I use the below recipe for chocolate fudge:
16 oz. (450 g) chocolate chips  combine  
4 Tbs. (57 g) butter
14 oz. (396 g) can sweetened condensed milk
and the fudge is kind of soft....anyone has a tried and good recipe that I can try?

5 replies
Misdawn Posted 23 Dec 2009 , 5:15pm
post #2 of 6

12 oz melted semisweet chocolate chips
8 oz. softened cream cheese
1 lb powdered sugar
1 t vanilla or other flavoring

Mix all ingredients except sugar until thoroughly combined. Then slowly mix in sugar. Spread into LIGHTLY buttered (or nonstick sprayed) dish and refrigerate at least four hours. Cut into squares and serve.

prterrell Posted 24 Dec 2009 , 3:48am
post #3 of 6

What you are making is actually "refrigerator fudge". It is not true fudge, but a fudge-like candy that must be kept cold to stay firm. Try Alton Brown's fudge recipe (go to the food network website to search for it).

Charmed Posted 29 Dec 2009 , 4:59pm
post #5 of 6

Thanks everybody for your help

Tammies_Cakes Posted 29 Dec 2009 , 5:36pm
post #6 of 6
Quote:
Originally Posted by charmed

I use the below recipe for chocolate fudge:
16 oz. (450 g) chocolate chips  combine  
4 Tbs. (57 g) butter
14 oz. (396 g) can sweetened condensed milk
and the fudge is kind of soft....anyone has a tried and good recipe that I can try?




Fudge(This is the one I use all the time, if you want peanut butter fudge use peanut butter chips instead of chocolate)

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract


Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Makes 3 pounds.

Note:I use a candy thermoter and cook it to softball stage between 230-240

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