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Dec 21, 2008 07:38 PM

need great quality, foolproof fudge recipe!

I need to send someone some homemade fudge. I used the recipe on the back of the marshmallow creme for years, but this year I tried with some higher quality ingredients, (unsweetened chocolate, organic sugar, better butter, etc) and it flopped. I mean, it tastes good, but is not solid at room temp.

Any links? Foodproof recipies? I gotta get this out soon, and will spare no expense for quality!

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  1. "Foolproof" and "high quality" are mutually exclusive when it comes of fudge, IMHO. Making "real" fudge requires getting the sugar to crystallize just right, which means cooking it to precisely the right temperature, and then cooling it to the right temperature and beating it for the correct amount of time. This takes a bit of practice and even then things can go wrong (the humidity in your kitchen could throw it off, for example). If your fudge isn't solid, you messed up at least one of these steps -- I can't tell you which one unless I have more info on your procedure.

    Real fudge is worth learning to make, but you have to be prepared to follow the directions exactly and ruin a batch or two before you get the hang of it. The basic recipe is the same: milk, sugar, chocolate, cooked to soft ball stage, add butter, cool, add vanilla and beat. This version looks like a good variation and has detailed instructions. Plus, it's Martha:

    1 Reply
    1. re: Ruth Lafler

      I almost agree.

      It's definitely worth learning to make and to make the really rich and smooth stuff you have to use good ingredients that do NOT include things marshmallow or fluffy.

      Humidity is a problem. You've got to choose the day to make fudge, but if you do that, pay attention to the temperatures identified in the recipe, and then have a strong arm (in my family that belongs to my rock-climbing son) to beat it hard when the right temperature is achieved, there's no reason to expect any failure on even the first batch.

      Here are recipes for the earliest -- and possibly still best -- things that we currently think of as fudge. My own "Smith College Fudge" recipe is the same as "Vassar College Fudge" except that it has nuts.