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Dec 9, 2006 12:22 AM

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?

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  1. 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.

    1. 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...)

      1. 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
        1/8t salt

        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.

        1. 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.

          1. Great Fudge
            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.