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

[prego_cook]

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

[chowser]

A very simple one we made when we were kids:

http://www.eaglebrand.com/recipes/details/?RecipeId=3968

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...

[sandylc]

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

[jarona]

Third on the Eagle Brand recipe

[sandylc]

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.

[pinehurst]

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?

[iheartcooking]

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...

[geminigirl]

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.

[iL Divo]

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

[TrishUntrapped]

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.

[Paprikaboy]

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?

[ROCKLES]

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

[rainey]

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/2011/03/college-fudge-vassar-smith-college.html

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...

[ROCKLES]

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

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

[momskitchen]

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.

[sarahjay]

1/2 of what size bar?

[momskitchen]

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

[sarahjay]

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

[momskitchen]

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.

[prego_cook]

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?

[momskitchen]

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

[sandylc]

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

[momskitchen]

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

[Hank Hanover]

I have made and eaten lousy fudge before. Sometimes it's grainy... sometimes not. When people eat it or receive it, they think..." how quaint, my Auntie Wilma used to make fudge".

I highly recommend making chocolate truffles. They are easier to make, practically foolproof (now you know why I make them), Very well received. A lot of people have never had one but have heard of them. The people that have eaten one before are looking forward to another.

Make a ganache, roll it or cut it into pieces and then roll or dip them in cocoa powder, chopped nuts or coconut.

Here is a simple recipe for a dark chocolate genache.

Ingredients

16 oz dark chocolate (I use Callebaut 815 semisweet chocolate.)
7 ounces heavy cream
3 tablespoons butter
4 tablespoons liqueur (Raspberry, Orange, Almond Whatever flavor you like.
1 tablespoon of light corn syrup
4 drops of Loran flavor oil ( same flavor as the liqueur) (optional)

Link to where you can buy flavor oil. http://www.amazon.com/LorAnn-Flavorin...

1. Melt chocolate in microwave with 30 second bursts on level 8.
2. Heat cream in pot to about 180.
3. Combine cream, corn syrup, and chocolate and stir together until blended.
4. Add liqueur and flavor drops. Stir.
5. Let set until about 80 degrees.
6. Add butter 1 pat at a time
7. Whip
8. allow to set up in refrigerator at least 2 hours.

If you would like a different recipe, I could give you several including the following:
Black Forest (Dark Chocolate with cherries
)Almond joy (white chocolate with chopped almonds and coconut)
White chocolate with ameretto
Milk chocolate with various flavorings
Pina Colada (white chocolate with pineapple and coconut)

[chowser]

I have to agree. I rarely eat fudge and it's one sweet i can easily pass on. A chocolate truffle made w/ ganache ball rolled in cocoa is far more tempting and much easier to make.

[rainey]

Agreed that truffles are easier and also decadently delicious. But the dense creamy flavor and texture of good fudge is something else altogether. Like bagels and baguettes, why would anyone forego one or the other?

[sandylc]

Well put.

[momskitchen]

If it's grainy, you've heated it past 234 F. Use of a candy thermometer is critical.

[rainey]

And calibrate your thermometer any time you're working with sugar or chocolate.

Put it in boiling water and it should register 212˚. If it's above or below, factor that into your decisions by adding or subtracting.

[KarenDW]

super easy fudge
1 part sweetened condensed milk
2 parts chocolate (semi-sweet, dark, bittersweet)

[ROCKLES]

take a bite and take a swig??? : )

[guilty]

Those sound like reasonable directions to me . . .

[vafarmwife]

Old Fashioned Chocolate Fudge

2 cups white sugar
1/4 cup cocoa
1/4 tsp salt
3/4 cup cream
2 tablespns white corn syrup
2 tablespns butter
1 tsp vanilla

Combine sugar, cocoa, salt, cream, and corn syrup in a 2-qt heavy saucepan. Cook over medium heat stirring until sugar is dissolved. Cook, stirring occasionally to soft ball stage on candy thermometer- 234 F or until small amount of mixture dropped into cold water forms a soft ball. Remove from heat, add butter and vanilla. Beat vigorously until thick and holds its shape. If nuts are desired, stir in at this time. Pour into buttered 8" or 9" square pan. When firm enough, cut into squares.

[vafarmwife]

Chocolate Fudge Supreme

2 cups sugar
2/3 cup evaporated milk
1 stick butter
pinch of salt
1 6 oz package chocolate chips
1 tsp vanilla

Boil sugar and milk together for 6 minutes stirring constantly. Remove from heat; add butter, salt, and chocolate pieces. Stir until chocolate is melted. Add vanilla and nuts if desired. Beat until mixture begins to thicken. Pour into buttered 8: square pan. When firm enough, cut into squares. Takes a while for this fudge to set up.

[Thanks4Food]

My "secret" easy fudge recipe uses Karo corn syrup. I love this fudge, and I'm not really a fudge eater as I usually find others' fudge grainy and too sweet. I went through a few years of giving this fudge as a Christmas present to everyone I knew, with variations of dark/milk/white choc. and all different kinds of nuts. I'm sure if you search on Karo syrup, you'll find the recipe as I got it from one of their recipe books.