I Know It's Not Cake Related But I Need Some Fudge Recipes

Baking By smc_paralegal Updated 22 Oct 2008 , 1:11am by SeriousCakes

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smc_paralegal Posted 13 Oct 2008 , 4:42pm
post #1 of 6

I have a client that has requested that I make her a batch of fudge. I really don't have a good recipe and I am hoping that one of you can supply me with a tried and true recipe. Thank you in advance.

5 replies
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bakincakin Posted 13 Oct 2008 , 5:09pm
post #2 of 6

I have one that I always use. Fudge is creamy and softer. I will post it tonight when I get home from work (damn this job icon_lol.gif )


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bakincakin Posted 14 Oct 2008 , 10:25pm
post #3 of 6

Sorry I haven't gotten back to you yet. Still looking for the stinking recipe.


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SugarFrosted Posted 14 Oct 2008 , 11:01pm
post #4 of 6

I have a recipe I'm happy to share with you. My sorority chapter used it for years to make Fudge Easter Eggs. We used the Wilton small egg (4 per pan) cake molds. The last year we made them, we made 500 eggs (5oz each) dipped in chocolate, decorated and personalized for $4 each. I've also made Valentines Hearts (also Wilton heart cake molds) in the same way. We should have charged more... a lot more :-\\

I know you just wanted a recipe, but I've added a picture to show you how pretty the hearts were.

I sent it to a friend of mine in the UK, which is why the metric measurements and some cooking explanations are included.

Annaâs Fantasy Fudge

(American and UK measurements)
Read entire recipe twice before beginning, please

  Large heavy duty pot (heavy means it will heat more evenly)
  Wooden Cooking Spoon or Heatproof plastic spoon
  9âx13â(23cmX33cm) metal baking pan or glass dish (approx. size)
  Cling plastic wrap, waxed paper, parchment or aluminum foil
  2 sticks Butter or Margarine = 240mls (vol) = 1 cup (vol) = 8oz (vol)
          Or ½ lb. (wt) =.23kg (wt)
  4 ½ cups Sugar = 14oz (wt) = 850gms (wt)
      Or 36oz( vol) = 1.06Liters (vol)
  12oz can/tin of Evaporated Milk = 350mls (vol) = 1 1/2 cups (vol)
    (This is liquid milk, but NOT sweetened condensed milk)
  1 Tablespoon Clear Corn syrup = 15mls
  2 Tablespoons Vanilla Extract = 30mls
  12 oz bag Semi-sweet Chocolate Chips = 350gms (wt) = ¾ pound (wt)
      Or about 2 cups (vol) = 500cc (vol)
  7oz jar Marshmallow cream = 200gms (wt) = 2 cups (vol) = 500cc (vol)
  **If Marshmallow cream is unavailable in your area, make this substitution:
   4 cups mini marshmallows = 1 Liter (vol)
    OR 40 regular size marshmallows

Butter inside of baking pan or line with your choice of cling wrap, waxed paper, parchment or foil. Set aside.
Have all ingredients measured and ready to add.
Turn electric burner on high to preheat. If using gas, no need to preheat.
Set timer to 15 minutes, but donât start it yet..
Into big heavy pot, add sugar, corn syrup, butter and milk. With wooden spoon or heatproof plastic spoon, stir to wet all the sugar and cut butter into smaller chunks for quicker melting.
Place pot on high heat and bring to boil, stirring constantly. Stir gently, this gets very, very hot.
It will burn or boil over with no warning if you stop stirring. No cheating! icon_smile.gif BIG Mess!
At beginning of boil, start timer for 15 minutes. Lower heat to medium so that boil continues. Watch closely.
Keep stirring for the entire 15 minutes. If bubbles disappear completely, heat is too low. Bubbles should be medium-foamy, covering entire surface of mixture, even while stirring. Large bubbles which pop rapidly means heat is too high. The creamy yellowish color of the mixture should stay about the same from start to finish. If it begins to turn darker caramel colored, the heat is too high.
All this is to help with temperature because I have no idea how your cooking burner functions. I am trying to envision possibilities for you. Keep stirring!
By now your arm will be really tired. And you will wish you never started this whole process. But be patient. The end result will be worth every bit of your effort. And it makes a great gift if you can keep from eating it all.
At the end of 15 minutes, move the pot off the heat, to a hot pad on the counter. Add the chocolate chips, marshmallow and vanilla. Stir with wooden spoon till well mixed and color of mixture is somewhat uniform.
Pour hot fudge into prepared pan. Set on rack and cool at room temperature till COMPLETELY cool and firm.
If pan is lined, flip fudge out onto platter or cutting board to cut. It pan is buttered, cut fudge in pan. Knife will cut into a metal pan, so I prefer using a buttered glass pan or a pan lined with foil.
This recipe makes about 4 pounds of fudge. A bit less than 2 kilos. Donât eat it all in one sitting. icon_smile.gif Enjoy!

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banba Posted 21 Oct 2008 , 9:19pm
post #5 of 6

Real fudge or mock/fantasy fudge?

Real fudge does not contain any form of marshmallows and tastes totally different and the texture is different too.

I have tried real fudge and while it's yummy it's been hit and miss with me to make.

Fantasy/mock fudge is easy to make but it's not really fudge IMO it's candy.

I love fantasy/mock fudge, tastes yummy and esay to make.

Usually real fudge takes a bit of practice and you need to know your heat settings pretty good or else be prepared for some seriously messed up pots.

Check out Cornation Condensed Milk recipes for mock fudge or Candymaking.net for real fudge recipes.

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SeriousCakes Posted 22 Oct 2008 , 1:11am
post #6 of 6

Ooooooo, yummy! I love fantasy fudge, I make the recipe on the marshmallow creme jar but add plenty of peanut butter, soooo good! *sigh* makes me wish I had some supplies on hand to make it!!

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