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Please Help! Looking for fudge recipes :)

post #1 of 31
Thread Starter 

my grandma LOVES fudge! and I wanted to make her a basket of homemade fudge for Christmas. I'd love some tried, favorite recipes if you guys happen to have any. her absolute favorite is maple, but I'm open to any that you may have :)

 

thanks so much in advance :)

post #2 of 31

My favorite recipe is like "dumb easy"! haha!! I'm sure some people on here would scoff at what I do, but I have been making it for YEARS this way!!! It has a similar taste and consistency to the fudge you can get at the beach shops. YUM! It's not overly sweet like the fudges that have pounds and pounds of sugar and marshmallow cream in it. 

 

3 cups semi-sweet chocolate chips​

 

1 (14 oz.) can sweetened condensed milk

 

Dash salt

 

1 1/2 teaspoons vanilla extract

 

Microwave the chocolate chips and condensed milk at 45 second intervals until completely melted and immediately add the salt and vanilla and combine. Quickly turn out into foil or waxed paper lined 8x8 pan and press down. Refrigerate until firm. 

 

I usually double or triple the recipe, add peanut butter, use different flavor chips, throw in Andes Candies, nuts, you name it! It's is fool proof!!

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #3 of 31

I use Alton Brown's Chocolate Fudge recipe.  You can find it on the Food Network.  It is an "old fashioned" fudge - cook to 234-236, let cool undisturbed, beat once it gets down to about 120.  I use an unlined copper pot (like a sugar pot) which allows even heating and no scorching.  I cut the chocolate to 2 to 2.5 ounces instead of 4.

 

For maple, remove chocolate, add 1 c. maple syrup and reduce sugar to 2 cups.  Add the optional walnuts if you like nuts. :)

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #4 of 31

Mfeagan, Thank you for such an easy fudge recipe. Years ago, I tried making fudge and I must have threw out every batch. This looks like a fool proof way and sounds super easy and like you said is not as sweet!!! I appreciate this recipe very much!!! Thanks, I am going to make my son some fudge because he loves it too but I always had to buy it. Fantastic!!!!

post #5 of 31
Thread Starter 

wow thanks so much guys!! btw, what are andes candies??

post #6 of 31
Quote:
Originally Posted by liz at sugar View Post
 

I use Alton Brown's Chocolate Fudge recipe.  You can find it on the Food Network.  It is an "old fashioned" fudge - cook to 234-236, let cool undisturbed, beat once it gets down to about 120.  I use an unlined copper pot (like a sugar pot) which allows even heating and no scorching.  I cut the chocolate to 2 to 2.5 ounces instead of 4.

 

For maple, remove chocolate, add 1 c. maple syrup and reduce sugar to 2 cups.  Add the optional walnuts if you like nuts. :)

 

Liz

 

You're a better woman than me. I hate any recipe where I have to use a thermometer. HAHAHA!! I probably should like them though. I know I could make a whole lot more yummy stuff if I did! 

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #7 of 31
Quote:
Originally Posted by remnant3333 View Post
 

Mfeagan, Thank you for such an easy fudge recipe. Years ago, I tried making fudge and I must have threw out every batch. This looks like a fool proof way and sounds super easy and like you said is not as sweet!!! I appreciate this recipe very much!!! Thanks, I am going to make my son some fudge because he loves it too but I always had to buy it. Fantastic!!!!

 

SURE! So glad I could help! 

I think I may try Liz's suggestion at some point this season using Alton Brown's recipe too, but I always use this one. I have even put some cute Christmas sprinkles on the top. They were adorable. You just have to press anything into the top if you sprinkle it on because it sets up pretty fast. 

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #8 of 31
Quote:
Originally Posted by SweetSinsationz View Post
 

wow thanks so much guys!! btw, what are andes candies??

 

Andes Candies are chocolate mint candies. MMMMmmm...They're like a creme de menthe flavor. Very subtle. They give them to you at the Olive Garden after you eat.

 

If you're not in the US, though, I'm not sure if they exist where you are. 

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #9 of 31
Quote:
Originally Posted by mfeagan View Post
 

 

You're a better woman than me. I hate any recipe where I have to use a thermometer. HAHAHA!! I probably should like them though. I know I could make a whole lot more yummy stuff if I did! 


Oh, I know you can do it!  I use a digital thermometer instead of a candy thermometer - I have trouble reading those.  Follow the recipe steps exactly, and you will be rewarded with great fudge!  But I have also had my share of disasters - forgot to get half and half and used heavy cream instead - nope, doesn't work.  A big oily mess.  Also, be sure to use pure cane sugar - beet sugar doesn't react the same in candy recipes.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #10 of 31
Quote:
Originally Posted by liz at sugar View Post
 


Oh, I know you can do it!  I use a digital thermometer instead of a candy thermometer - I have trouble reading those.  Follow the recipe steps exactly, and you will be rewarded with great fudge!  But I have also had my share of disasters - forgot to get half and half and used heavy cream instead - nope, doesn't work.  A big oily mess.  Also, be sure to use pure cane sugar - beet sugar doesn't react the same in candy recipes.

 

Liz

THANK YOU!!! I'll be going to Amazon today to buy a digital thermometer!! I'll report back with the results when I make it! :)

 

Thanks for the tips! I really appreciate them!

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #11 of 31
Thread Starter 
Quote:
Originally Posted by mfeagan View Post
 

My favorite recipe is like "dumb easy"! haha!! I'm sure some people on here would scoff at what I do, but I have been making it for YEARS this way!!! It has a similar taste and consistency to the fudge you can get at the beach shops. YUM! It's not overly sweet like the fudges that have pounds and pounds of sugar and marshmallow cream in it. 

 

3 cups semi-sweet chocolate chips​

 

1 (14 oz.) can sweetened condensed milk

 

Dash salt

 

1 1/2 teaspoons vanilla extract

 

Microwave the chocolate chips and condensed milk at 45 second intervals until completely melted and immediately add the salt and vanilla and combine. Quickly turn out into foil or waxed paper lined 8x8 pan and press down. Refrigerate until firm. 

 

I usually double or triple the recipe, add peanut butter, use different flavor chips, throw in Andes Candies, nuts, you name it! It's is fool proof!!


sounds simple enough! if i wanted to do maple would i sub the chocolate with maple syrup 1:1?? or i even have maple spread, its like the consistency of melted chocolate lol. im surprised there isnt any icing sugar in this recipe!

post #12 of 31

This will get me remanded to the cheap seats, but what the heck. The only fudge I have ever had consistent luck with is Fantasy Fudge - the recipe on the back of marshmallow creme.  Nothing else tastes like fudge to me anymore.

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He's still got the whole world in His hands.
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post #13 of 31
Quote:
Originally Posted by SweetSinsationz View Post
 


sounds simple enough! if i wanted to do maple would i sub the chocolate with maple syrup 1:1?? or i even have maple spread, its like the consistency of melted chocolate lol. im surprised there isnt any icing sugar in this recipe!

I would do white chocolate chips and the can of sweetened condensed milk and add the maple spread to it. I think that would work. You really can't screw this recipe up! haha!

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
Reply
Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #14 of 31
Quote:
Originally Posted by kimmisue2009 View Post
 

This will get me remanded to the cheap seats, but what the heck. The only fudge I have ever had consistent luck with is Fantasy Fudge - the recipe on the back of marshmallow creme.  Nothing else tastes like fudge to me anymore.

Haha!!! I know a lot of people who make that recipe!! It's good, but a bit too sweet for me! I am more of a chocolate purist. The darker the chocolate, the better!!! :-D

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #15 of 31
Quote:
Originally Posted by mfeagan View Post
 

Haha!!! I know a lot of people who make that recipe!! It's good, but a bit too sweet for me! I am more of a chocolate purist. The darker the chocolate, the better!!! :-D

 

If you love dark chocolate, and try the Alton Brown recipe, keep the chocolate at 4 ounces.  It is pretty rich.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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