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NO FAIL FUDGE RECIPE THAT DOESN'T USE MARSHMALLOW AS BASE?

I have searched and searched but have yet to find a great fudge recipe that doesn't use "marshmallow fluff" as it's base. Does anyone have a GREAT recipe they wouldn't mind sharing... I'm ready to start testing recipes! Any tips are appreciated. (I live overseas so I can't count on being able to find Marshmallow Fluff)

Thanks

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  1. A very simple one we made when we were kids:

    http://www.eaglebrand.com/recipes/det...

    A slightly more complicated one that's still very simple but requires either a candy thermometer or knowing how to test sugar syrup in water:

    http://www.foodnetwork.com/recipes/al...

    8 Replies
    1. re: chowser

      I second the Eagle Brand recipe. Fast, fudgy, easy. I use bittersweet chocolate instead of semi-sweet, however.

      1. re: sandylc

        Third on the Eagle Brand recipe

        1. re: jarona

          Actually, I don't particularly like the Fluff recipe - it seems chalky somehow. The Eagle Brand recipe is rich and creamy - sort of a truffle-y fudge.

          1. re: jarona

            Hey Eagle Brand people, do you know if you can sub other types of chips (such as white chocolate) for this recipe with equally good results?

            1. re: pinehurst

              I had good results using peanut bitter chips. I like this recipe, it's super easy! I thought the fudge came out a little chewy though. When I was making it, it looked like the chocolate was seizing so I added a little butter which for some reason would lot melt and combine with the rest. It came out great anyway except for the chewiness I mentioned...

              1. re: iheartcooking

                I just made it last night, and also thought it was seizing a little as well. Brought it to work and everyone loved it. I would love to try some of the varities as well.

        2. re: chowser

          well sheesh, I'm going out and buying some EB..........thanks................ :)

          1. re: chowser

            Agree the Eagle brand recipe is good and foolproof. You can also use it to make truffles. I have made truffles using grated orange rind for orange ones, chopped cherries, various nuts... even chopped up candy canes for minty truffles.

            Great activity to do with kids.

          2. I'm a bit confused.
            In the UK fudge is basically milk, sugar and butter.
            Never heard of marshmallow fluff being used.
            Is this to keep it soft?

            2 Replies
            1. re: Paprikaboy

              I think they do it to make it so that you don't have to melt the sugar to a specific temperature on your own, which is hard enough to do "with" a candy thermometer. Too hot and it gets too firm, too cool and it doesn't firm up. By using the marshmallow fluff you just stir it in and it eliminates the chance of failing to get to the correct temperature

              1. I can't promise you no fail but if you pick a dry day, follow the directions and have someone with a strong arm around nothing makes better fudge than the original Vassar College (or one of it's collegiate variations) recipe:

                http://oldschoolpastry.blogspot.com/2...

                Actually, I read through the recipe above and I can see that it is woefully short on specifics. Still, it makes great authentic fudge. This site has lots of much more helpful info to guide you through the process.

                http://allrecipes.com/HowTo/perfect-f...

                1. http://www.food.com/recipe/bakers-fab...

                  The recipe inside the box of "Bakers" is easy, quick and gets rave reviews

                  1. Here's how I make my old fashioned fudge:

                    Old Time Fudge
                    Makes about 1 lb
                    (my take on the BH and G recipe)

                    2 cups sugar
                    3/4 cup whole milk
                    Half bar of Ghirardelli 100% cacao unsweetened chocolate
                    1 T. light corn syrup
                    2 T. butter
                    1 t. vanilla

                    Line a loaf pan with foil and butter the foil. Butter the sides of a large saucepan - it helps keep the fudge from crystallizing on the edges which makes for gritty fudge. Combine milk, sugar, chocolate and corn syrup (another trick to help prevent crystallization is adding corn syrup). Cook and stir over medium high heat to boiling. Insert the candy thermometer and cook and stir using a wooden spoon over medium low heat until it reaches 234 F - it will take about 20 minutes. Remove the saucepan from the heat, remove the wooden spoon, and add the butter and vanilla. DON'T STIR IT IN. Stirring might start crystals forming. Cool, without stirring, until the temperature is 110 F. This will take almost an hour or so.

                    Remove the thermometer and using the wooden spoon, beat the fudge until it begins to thicken. At this point, a 1/2 cup nuts could be added. I think roasted black walnuts would be heavenly. Or marshmallows, like the Wellesley girls. Continue beating until the fudge gets very thick and loses it's gloss....about 10 minutes. Spread the fudge in the foil lined pan while it is still warm. Allow to cool and eat.

                    8 Replies
                      1. re: sarahjay

                        There is only one size of Ghirardelli 100% cacao bar, and that's 4 oz. so you need 2 oz.

                        1. re: momskitchen

                          I buy a 10# bar, I don't usually buy chocolate at the grocery store. Thanks for the clarification :)

                          1. re: sarahjay

                            Good think you didn't use half of a 10# size bar. LOL! My goodness, what do you possibly make out of 10# of unsweetend chocolate???? I make tons of candy and that's more than I would ever use in a year.

                      2. re: momskitchen

                        do you happen to know the weight of the unsweetened chocolate bar? i'm sure it wouldn't be as good to use just unsweetened chocolate, but have you tried it?

                        1. re: prego_cook

                          I'm confused by your question....unsweetend chocolate is unsweetened chocolate.

                          1. re: momskitchen

                            prego might be referring to the brand.....and I say, No, use ghirardelli.

                            1. re: sandylc

                              I buy all different brands of unsweetened chocolate and I don't think it matters. Ghiardelli is usually well priced.