REAL fudge recipes?
- sarahjay Nov 26, 2010 08:07 PM
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.
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.
great idea...I am going to do the same thing. I've made lots of candy in my life, but never real fudge.
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.)
I know I'm coming in after the thread seems done, but here is my family's recipe (just for the fun of it), complete with family-style notations:
Makes: about 1 pound
Start to finish: 30 minutes
1 cup white sugar
1 cup brown sugar
1/2 cup whole milk
1/4 cup corn syrup
1/4 cup butter
1/4 cup cocoa unsweetened
1. Combine everything but the cocoa in a large iron skillet. Simmer over medium-high heat.
2. When the butter melts, and the bubbles become small, homogenous and grouped in rather largish humps (you’ll know it when you see it!), quickly add the cocoa.
3. Turn the heat down to medium. Watching, but not stirring too much, let boil to the softball stage.
4. Remove from heat, and beat with a wooden spoon until the surface takes on a glassy, glossy appearance. This means approximately eleven minutes of beating, so be patient! Pour quickly into a greased, 8-inch square pan. Score, and put in fridge to cool.
5. To remove from pan, cover with a plate, and flip quickly. If necessary, tap gently on the bottom of the pan. Break the fudge along score lines.
My grandmother taught us to make fudge when we were kids. She would make us a "fudge apron" for the occasion. She bought a set of measuring cups and spoons and wrote the appropriate ingredient name on each cup/spoon. The apron had little pockets for the cups/spoons or the cups were attached to the apron.
1 cup sugar
1/2 cup milk
1/4 cup cocoa
Combine and boil to soft ball.
Add 1 TBS butter and 1 tsp vanill.
Add nuts if desired. She used black walnuts.
Let cool and then beat until dull and spoon on waxed paper.
Bushwickgirl has the true real fudge recipe similar to mine.
I'm still hunting down the original predecessor 1600's version which used clotted cream (originated Europe not U.S.). Heavy cream & solid unsweetened chocolate dates 1700's. The cocoa powder recipe evolved 1800's due durability & versatile adapted every home did fudge became a american classic hence many think fudge invented U.S.
Versions evaporated or condensed and corn syrup became standard 1920-30's sometimes called depression era fudge the marshmallow version adaption 1940's on as ration fudge .....as sugar was rationed WWII alternative use condensed milk or plain with corn syrup and marshmallow or adding gelatin because lack sugar for caramelizing adding fudges texture.
Here is a cheaper version called either (poverty, refugee, reservation or as disaster relief fudge) often that commercial prepared store bought fudge as it use powdered instant milk, & powdered cocoa rations. It serves best as a long distance backpacking/camping or tailgating treat due light weight, and portable even sent it to in care packages to our U.S. Service personnel chocolaty goodness where ever and whenever which renamed-pending use
Trail Fudge, Tailgate Fudge or SOS Fudge
2 cups granulated sugar
1 pkg Vanilla pudding mix
2 tbsp butter sprinkles (butter buds)
2 tbsp cocoa powder
4 tbsp powdered milk
1 cup water
Pre-mix dry ingredients place in zip bags. line 6" x 6" or small shallow pan with foil as this fudge never sticks. Get water to rolling boil in pot on heat source, immediately add dry mix stir continuous no longer 5 minutes on heat. Continue stir off heat till boiling stops.
Using spatula stir resting pot on cold wet towel, cold water or in winter cold rock. Before too thick transfer to the pan to set stir if needed even. Once set it pulls out easy and clean up via foil. Tip: change towel or bottom cooling surface speeds fudge set-up if you don't make in cold weather.
I use this recipe on the grill tailgating in autumn - winter it sets fast off heat in the cold so stir quick usually ready 10-15 minutes tops. I was told a win as desert environments get cold temperature plunges at night this is do in Iraq along other SOS comfort recipes that c-rations haven't covered yet. The dry mix stores 2-6 mths in food savers bags up to a year.