My Chocolate Fudge Recipe Is Sorely Lacking.......Any 'Hounds Have A Tried And True Recipe For Melt-In-Your Mouth Fudge?
For a number of years now I have been making a *No-Fail Fudge* for Christmas goodie trays. It is okay but often comes out *grainy* and is a lighter brown than I'd like. This Thanksgiving, a relative brought a batch of his fudge to dinner that was to die for! It was a dark, rich brown, melted in my mouth and had an incredible flavor. However, he won't share his recipe......grrrrrrrrr. Does anyone have a recipe for a *show-stopping* chocolate fudge?
Thank you, everyone, for your great suggestions and recipes. I'm on a mission now to find the *perfect* fudge from those suggested. I will report back. Will try two this weekend and more later, after the holiday sugar-high ends.
In response to Scott, my relative's fudge was on the opaque, crumbly side. I had no clue about the difference between marshmallow fudge and any other kind of fudge. Thank you for the education. I will put it to use! Again, thank you again, 'Hounds......you're the best!!!
If it's not too late, my tried and true is the Bon Appetit recipe for Chocolate Mint Fudge. It is by far the best I have tried -- very dark, rich and smooth -- and is surprisingly easy. If you're not into mint, the recipe is just as good without it. YMMV, but for me it has been foolproof. I use Callebaut 55% or a similar high-quality semi- or bittersweet chocolate.
You can check it out at epicurious.com:
Pilotgirl, it sounds to me that up until now you've been making an easy, non crystallized fudge, then your relative gave you a taste of the 'real' thing and you loved it. At least, I think that's what I'm hearing.
Easy is not always better. The only crystallized fudge recipe on this page (opaque and crumbly) is the link Rainey posted. I'm not knocking anyone else's recipe. I'm sure they're all delicious. From what I'm hearing from you, though, is that you want a crystallized fudge recipe, not a marshmallow or quick recipe. All crystallized fudges are heated to a certain temp, and, without stirring, cooled to a certain temp, and then stirred vigorously.
Other than Rainey's, Martha Stewart has a crystallized fudge that's darker/more chocolaty than most:
She adds extra cocoa powder to hers.
A friend of mine gave me the world's easiest recipe for fudge this year, and I made it and it was great.
1 can sweetened condensed milk
1 12 oz. package of chocolate chips
3/4 c. chopped walnuts (or other nuts)
Melt chocolate chips and milk together until chips are melted. Pour into 9X9 pan lined with foil, waxed paper or parchment and cool.
I think the key to this was toasting my walnuts and using the Ghirardelli Bittersweet chips -- they are darker than regular chocolate chips.
Pilotgirl210, was your relative's fudge at all crumbly?
Was it opaque? On the translucent side? Chewy? Taffy-ish?
Your first step is to ascertain if it's a crystallized sugar fudge (the classic, time honored approach) or marshmallow fudge (or another type of 'quick' fudge). The two are very different.
Marshmallow fudge is chewy and kind of translucent, where crystallized fudge is opaque, a little milky and slightly crumbly. The crystallized fudge is smooth and velvety (if done right), but at the same time, it's got a little more 'tooth' than marshmallow fudge. Think about a buttercream icing- opaque, milky and slightly crumbly- that's the textural impact from the crystallized powdered sugar.
Btw, do you have another relation who might be able to get your relative to give up the goods and share his recipe? Any familial leverage? :)
Here: http://www.foodnetwork.com/food/recip... This is the real stuff and it's creamy and delicious. Make sure you have an accurate thermometer and a young guy with strong arms to beat it before it goes in the pan.
It's *totally* worth the minimum amount of effort! (And who knew that my 20 year old who has *never* had an interest in food would suddenly become a candymaker?)
Try this one it is easy and rich!
4 1/2 cups of sugar
3 packages of Hershey semi-sweet chips
1 tbs of vanilla
1/2 lb of butter = 2 sticks
1/4 tsp of cream of tarter
1 can of nestle evaporated milk
Put sugar, milk and cream of tarter in pan on stove. Cook to a bubble boil not rolling. Stir constantly. Once it starts boiling stir for exactly 6 min. Put 2 sticks of butter cut up and chocalate chips in bowl. Pour the hot mixture over the chocalate chips then add vanilla. Stir and put in buttered pan. Let it sit for at least 2-3 hours before cutting. Oh yeah always use a wooden spoon. Makes 5 lbs. Also don't make your fudge when it is raining. It won't set properly.
Probably the reason your fudge is turning out grainy is that you are adding the chocolate while the milk/sugar mixture is too hot. You need to stir it for a couple of minutes off heat to have it cool down, then add the chocolate. I've been making "no fail" fudge for 35 years and it has only failed when I added the chocolate too soon after boiling. My recipe is probably very similar if not the same. To make the fudge a bit darker, add some darker chocolate, such as substitute a quarter of what you are using with something like Ghiradelli bittersweet chips. No need to go high end ($$$) on the chocolate here. If we are using the same recipe, it is probably the best one out there, though I am interested in Euonymous's recipe below with the brown sugar, but I would use only semi- and bitter-sweet chocolate -- no offense, I just personally dislike milk chocolate.
Dark Chocolate Fudge
1/2C sweetened condensed milk
1/4C whole milk
6 oz. bittersweet chocolate, finely chopped
2 oz. unsweetened chocolate, finely chopped
2 stick (8T) butter, softened
Line 8” square pan with foil, letting foil extend at 2 sides. Spray with PAM.
In medium saucepan over medium heat, combine milks. Bring to boil, reduce heat and simmer until slightly thickened, about 3 minutes. Remove from heat, add chocolates and let stand 1 minute. Add butter and salt. Whisk until melted and smooth. Pour into pan. Let cool then chill until firm, about 4 hours or overnight.
Lift fudge from pan using foil ends. Cut into 1” squares.
I like to do the one on the marshmallow creme container but add some sexier darker type of sugar to get that carmel edge. The texture is really predictable as in "smooth". I have family who does not appreciate innovation (at least the fudge ones-same bunch I do not even give the baklava or Viennese pastries to for their lack of taste...)
I got this recipe from a good friend of mine. It may not actually be fudge, but it sure is delicious and justifiably famous with all her friends.
1 stick butter
2 2/3 cups sugar
2 1/8 cup brown sugar
1 can (14 oz?) evaporated milk
Put into heavy pan and bring to a boil that cannot be stirred down. Cover and let boil for 5 minutes. TIME IT! You can stir it if you want to.
Remove from heat and add:
32 marshmallows (get the big, puffy kind -- not those skimpy, anemic ones)
Put the lid on the pan and go play on the computer for about 10 minutes. Go back to the kitchen and stir the marshmallows in until they're all melted.
Then add, in the following order, stirring after each until melted:
14 oz. milk chocolate (2 of those huge Hershey bars)
12 oz. semi-sweet chocolate (1 package of mini chocolate chips)
2 oz. unsweetened chocolate
Throw in a cap full of vanilla
Nuts if you wanna
Pour into 9-by-13-inch buttered pan and refrigerate overnight. Does not have to be refrigerated after the first time. It's easier to cut if you let it warm up first.