- chocchipcookie Dec 8, 2007 04:37 AM
I have searched earlier boards and I would like up to date answers. I would just like a good old fashioned fudge recipe that works. I have made the marshmellow fluff kind for years but now I really want to make it the candy shoppe way. Can anyone kindly share their favorite recipe? I've looked in all my cookbooks and I get so many different recipes!! I plan on making this for christmas gifts. Thanks! Randi
This will probably gross some of you out but it's amazing. my daughter has been making it for the past 4 years and no one ever guesses.
1/2 lb. Velvetta cheese
1/2 lb. margarine
Melt cheese and margarine in Micro Wave ( not the highest setting). Make sure it is melted...
2 lbs. powered sugar
1/2 Cup Cocoa powder
Pour the cheese/margarine over the sifted ingredients and stir, stir, stir
1 Tbs. Vanilla
1 Cup walnuts...I add more nuts
POUR: onto greased cookie sheet and cool. Cut into squares and freeze!
Keeps for months -- um um good
This is my chocolate fudge recipe. I have made it many times and it does work.
1 cup light cream
4 ounces semisweet chocolate -- chopped
2 cups sugar
1/2 tsp. salt
2 TBS unsalted butter
1 tsp. vanilla
8 ounces walnuts or pecans, chopped. Nuts are optional but I love them, and I usually toast them first.
1. Combine the cream, chocolate and sugar in a heavy saucepan over low heat. Cook, stirring constantly, until the chocolate melts and the mixture is smooth.
2. Add the salt and let the mixture come to a boil.
3. Turn down the heat to very low and cook without stirring until the mixture reaches the soft- ball stage, 236ºF on a candy thermometer.
4. Remove the pan from the heat. Add the butter and vanilla, but DO NOT STIR.
5. Let the mixture cool until lukewarm (110 degrees). Then beat the fudge with a wooden spoon until creamy. Add the nuts and mix well.
6. Transfer the fudge to a buttered 8" square baking pan. Cover and chill. When firm, cut into squares.
I went through a candy-making period in my checkered cooking attempts, fudge being high on the list. I found that there are a lot of recipes out there, most seem to work well, but that it's success or failure lies in simple things, such as the weather....too humid, and it just won't work. Cooking it to the proper temperature is essential. Get yourself that good candy thermometer. Don't try to rush it, and make sure it's properly beaten before turning into the pan. And BOY, is it ever EASY to burn chocolate! It's not really that fiddly, once you get used to making it. I know there were a few pans of fudge that I made, that ended up adapted to make frosting for a cake, and others that were crumbled up and used as ice cream toppings, or added into cookies.