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Dec 8, 2007 05:18 PM


I'm looking for an easy fudge recipe that will set up well and be firm at room temp (vs. the ones that have to stay refrigerated or get gooey). I have semi-sweet, milk, and dark chocolates, evaporated milk, marshmallow fluff, sugar, etc. on hand, but I don't have a candy thermometer. Any tried and true recipes? Thanks.

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  1. Put fudge in the search bar, you'll find lots of ideas. I posted the Velveeta recipe. It's simple, keeps well, and doesn't require a thermometer.

    1. Well, here's mine. I made 80 lb of this last year in various flavors.

      Line a 9 by 13 pan with parchment and butter it well. In a large heatproof bowl mix 1 jar marshmallow fluff, 18 oz chocolate chips, 1 tbsp vanilla, and if you want, 1 cup nuts. In a large sauce pan, cook 1/2 lb butter, 1 can evaporated milk, a dash of salt and 4 1/2 cups sugar . When the sugar mixture reaches a rolling boil, set a timer for 8 minutes. Cook, stirring constantly for the 8 minutes, then dump over the fluff and chocolate and mix well. Turn out into the pan, smooth and let set. I let it set up overnight before trying to cut it.

      I add various combinations of nuts and fruit, and have used white chocolate also.

      This is my mother's version of the 1950s classic fudge recipe, also known as Mamie Eisenhower's Fudge or Million Dollar Fudge. It is especially good with walnuts or pecans; I like it best with pecans and dried cherries.

      Some other versions I like:

      pecans, cherries, and just a touch of cayenne, with a little finely chopped jalapeno stirred in for color and some heat. I call this Chocolate Cherry Chile.

      white chocolate with pistachios, or with pistachios and dried cranberries.

      white chocolate with maple syrup substituted for part of the sugar, maple flavoring instead of vanilla, and black walnuts.

      dark chocolate with candied orange peel, cherries, and pecans - this is called Fruitcake Fudge.

      13 Replies
      1. re: sheiladeedee

        If I like more of a semisweet chocolate flavor and add less sugar, will it affect the way the fudge sets up? Thanks.

        1. re: Candice

          I think it will. You can use semisweet or even bitter chocolate if you want to reduce the sweetness, but the butter-sugar cooked to the right consistency is the key.

        2. re: sheiladeedee

          Hi Sheila,
          I decided to try your fudge b/c I had a jar of fluff anf I also heard of Mamie Eisenhowers fudge recipe. I also had a recipe of Baker's One Bowl Million Dollar fudge. The recipes were quite similar except yours had 1/2 lb butter (2 sticks) and theirs used 1 stick. Bakers used 36 oz of chocolate and yours 18 oz. I decided to use the larger amt of chocolate and 2 sticks of butter. ( I always seem to go to the extreme). My problem, the fudge seems very greasy. I just put it in the fridge. It tastes good and I guess the grease will solidify. What are your thoughts? nDoes yours seem greasy too? I also added a t. of instant espresso powder. I'll let you know tomorrow how it sets up.

          1. re: chocchipcookie

            The most chocolate I have ever used with the two sticks of butter is about 20 ounces; the fat from the additional chocolate could be shining on the surface. 36 ounces is way over anything in my experience, and combined with the extra butter that may account for the greasiness. I hope it works out; I'm not familiar with the Bakers recipe. Is the additional fat separated out, or is there just a gloss on the surface? That's what mine looks like when I turn it into the pan - glossy, but without any separated fat. Let me know how it works out? I have thought about adding more chocolate so I would love to know what effect that would have.

            1. re: sheiladeedee

              I just tasted it. Yumm! It was only in the fridge for 2 hours. The fat was separated out a little when I turned it into the pan. Now that it has hardened you can see in some spots where it was. But it doesn't look bad. It is still good. Maybe next time I'll split the difference with the chocolate and use 1 1/2 sticks of butter. It just drives me crazy there are so many different recipes!!
              IMHO, I think the chocolate flavor is great especially with the addition of espresso powder. Now, do you leave it in the fridge or just leave it out once it has hardened? It was 80 degrees here today (very unusual this time of the year in SC). We don't have the air on. I don't want it to dry out...Thanks for the input. This of course is one of my latest food quests!

              1. re: chocchipcookie

                I had a trial run and had the same thing happen with some of the butter separating to the top when it was about to go into the fridge. I blotted it a few times with paper towels and then sprinkled some sea salt on half of it. I think it was too much butter still but very tasty. I used the bittersweet recipe off epicurious and really had to beat it to get it to come together. I halved the recipe and am wondering if the proportions might be better if I made the whole thing.

                Oh yeah, and I broke down and bought myself a candy thermometer, so now I'm not limited by guessing at the temp.

                1. re: Candice

                  You were spot on with the 8 minutes b/c I used my thermometer and set the timer and it was exactly right! The jar of fluff said 234 degrees so that is what I went by. I guess I could have beat mine a little longer-my hand was killing me by the time I was done stirring on the stove. I just mixed until the chocolate was melted then dumped. I think next batch I will use 24 oz of chocolate-maybe a mixture of semi/bitter and one stick of butter. I think Bakers just wants to sell as much of their chocolate as possible. It gets expensive!! I should just buy that huge bar of Guittard at Williams sonoma for $29 since I plan on maiking this for gifts this year. Now I have to go to the store for some containers.

                  1. re: Candice

                    Candice, was it my recipe or the epicurious recipe that you had butter separating, and that you were beating hard? Mine doesn't require beating; you stir the sugar mixture so it doesn't burn, then you stir the hot sugar mixture into the chips and fluff until combined.

                    I like the idea of sea salt sprinkled on top and will try that.

                  2. re: chocchipcookie

                    I don't put it in the fridge, even in very warm or humid weather, and I have never had separated fat spots or dried out fudge. I just made my base recipe again, and as always it set up beautifully. Why don't you try it with the proportions in the original recipe and see how it comes out? I always find it best to start out following a recipe for candy or baked goods exactly as written first, then tinker with it.

                    1. re: sheiladeedee

                      Thanks Sheila-
                      I took mine out of the fridge after a couple hours. I have a serious problem with tinkering. My problem is I find 2 recipes that are similar and then I can't decide so I end up combining them. Not always a good idea. Anyway, the batch I made turned out beautifully-it only had one spot that was greasy in the corner. I can't stop eating it-so addictive!!

                      1. re: chocchipcookie

                        I do that too! I'm going to have to try your recipe Sheila -- it sounds fabulous!

                1. re: Chocolatechipkt

                  I'm glad you liked it. Given the number of recipes I've received, it felt good to give one out.

              2. Here is a recipe for super easy Rocky Road Fudge, which kids like to make:

                Short Cut Rocky Road Fudge

                2 cups semisweet chocolate chips
                1 (14 ounce) can sweetened condensed milk
                2 cups walnuts, chopped
                2 cups miniature marshamallows

                1. In a large skillet combine chips and milk and melt over low heat.

                2. Remove from heat. Stir in nuts and marshmallows and pour into buttered 9 inch pan.

                3. Refrigerate just until firm, about 2 hours, Cut into squares, store at room temp. Makes two pounds.

                2 Replies
                1. re: TrishUntrapped

                  Isn't this rocky road with the sweetend condensed milk added? There's no butter!

                2. My grandmother used to make the easiest fudge recipe in the world - melt one bag chocolate chips, one bag butterscotch chips, and a can of sweetened condensed milk on the stovetop. Mix in nuts if you desire (my grandmother always used walnuts, although I prefer pecans), press into a pan, chill and enjoy. Couldn't be much easier!

                  1 Reply
                  1. re: Suzy Q

                    Rachel Ray made this exact version on Oprah's show I think last week.... (I was channel surfing!!) She made one with semisweet morsels and walnuts and one with white chocolate chips, pistachios and dried cranberries. She made it in a round pan so it looked like a wreath - she wrapped the empty can from the sweetened condensed milk in plastic wrap and put it in the middle of the pan, then spooned the mixture around it without smoothing the top then decorated it with candied cherries and I think citron for the holly... It actually looked really cool to me!

                  2. I have a pretty rocking fudge recipe (pb and chocolate layered), but I don't have it with me now. If you are still looking for some I can post it when I get home.

                    I'm not sure there is such a thing as an easy fudge recipe that still tastes good. Mine is average on the difficulty scale, mostly because you have to sit there and stir the mixture forever (well not forever, but it seems that way). And also because you have to mix your chips into the fudge before it sets. Oh but it is so worth it :).