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Nov 26, 2010 08:07 PM

REAL fudge recipes?

I'd like to try my hand at real fudge (no marshmallow) this year. Does anyone have a tried and true recipe? I've made a lot of candy in my life, but never real fudge. Should be a fun Christmas challenge.

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  1. With fudge, it's all about the "soft ball" stage. If search Google for: fudge recipe no marshmallow - you'll get many hits with most very similar in ingredients, but identical in the softball/234 requirement.

    1 Reply
    1. re: CocoaNut

      I understand the process, it seems to be the same as fondant fillings, what I need is a list of ingredients and amounts that tastes good

    2. This one has worked for me many times over the years: I use a big heavy bottomed pan--an old lidless pressure cooker.


      2/3 cup cocoa
      3 cups sugar
      1/8 teaspoon salt
      1 1/2 cups milk

      1/4 cup butter
      1 teaspoon vanilla

      Bring cocoa, sugar, salt, and milk to bubbly boil while stirring constantly. Then boil *without stirring* to 232 F. Remove from heat, add butter and vanilla, but don't stir. Cool to 110 F. Then stir until you can feel it thicken--it's now starting to set up, so quickly push/pour into pan.
      I don't know when to add nuts because I don't use them! Makes one 8 or 9 inch square pan full.

      1 Reply
      1. re: blue room

        Fine cooking from last year had a great recipe. I believe it was the December issue.

      2. great idea...I am going to do the same thing. I've made lots of candy in my life, but never real fudge.

        1. This is my favorite recipe. I have to have walnuts in my fudge:


          This is a great chocolate fudge recipe. It can be doubled. Make fudge on a non-humid day.

          1 cup heavy cream
          2 cups granulated sugar
          4 oz. unsweetened chopped chocolate
          1/2 stick unsalted butter, 4 tablespoons
          1 teaspoon pure vanilla extract
          1/2 lb. chopped walnuts, optional
          1/4 tsp salt

          Combine heavy cream, sugar, salt and chopped chocolate in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.

          Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir. Allow the fuge to cool. When the thermometer reads 110 degrees, sitr fudge with a wooden spoon until creamy and starting to set up. Add the nuts if you want and mix well.

          Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.

          Yield: 1 lb.

          This is nice and creamy due to the addtion of heavy cream and extra butter. Be sure to use unsweetened chocolate (but I have to confess I've used 60%+ bittersweet on occasion with good results.)

          3 Replies
          1. re: bushwickgirl

            bushwickgirl, 1/2 pound of walnuts is about 2 cups?
            Sometime I press walnut halves onto the top of almost-set fudge in a design, but I'm sure my SO would like it IN the candy.

            1. re: BangorDin

              Yes, about two cups. Halves on top of pieces look nice, and extra chopped mixed in are even better.

            2. re: bushwickgirl

              Oh, oh...feel a fudgemaking desire rolling in...this sounds wonderful.

              There's an interesting recipe for opera fudge in this article - sounds very appealing. Technique is very well explained as well.

              2 Replies
              1. re: buttertart

                The bhg coffee walnut brown sugar fudgey recipe looks extremely appealing...

                1. re: bushwickgirl

                  Coffee + walnuts, nice combo, a bit unusual too.