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

p
prego_cook Nov 15, 2011 12:46 PM

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

  1. chowser Nov 15, 2011 12:56 PM

    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...

    8 Replies
    1. re: chowser
      s
      sandylc Nov 15, 2011 04:59 PM

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

      1. re: sandylc
        j
        jarona Nov 16, 2011 08:07 AM

        Third on the Eagle Brand recipe

        1. re: jarona
          s
          sandylc Nov 16, 2011 09:45 AM

          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
            pinehurst Nov 16, 2011 09:46 AM

            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
              iheartcooking Nov 18, 2011 09:50 AM

              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
                geminigirl Nov 18, 2011 11:50 AM

                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
          iL Divo Nov 16, 2011 10:39 AM

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

          1. re: chowser
            TrishUntrapped Nov 18, 2011 10:21 AM

            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. Paprikaboy Nov 15, 2011 12:57 PM

            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
              ROCKLES Nov 15, 2011 01:53 PM

              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. re: Paprikaboy
                k
                KJ85nine Dec 1, 2013 01:05 PM

                it is to make it hold together.

              2. r
                rainey Nov 15, 2011 01:03 PM

                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...

                1. ROCKLES Nov 15, 2011 01:49 PM

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

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

                  1. momskitchen Nov 15, 2011 03:20 PM

                    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: momskitchen
                      sarahjay Nov 15, 2011 08:46 PM

                      1/2 of what size bar?

                      1. re: sarahjay
                        momskitchen Nov 16, 2011 07:51 AM

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

                        1. re: momskitchen
                          sarahjay Nov 16, 2011 05:30 PM

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

                          1. re: sarahjay
                            momskitchen Nov 17, 2011 10:43 AM

                            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
                        p
                        prego_cook Nov 15, 2011 10:37 PM

                        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
                          momskitchen Nov 16, 2011 07:55 AM

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

                          1. re: momskitchen
                            s
                            sandylc Nov 16, 2011 10:25 AM

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

                            1. re: sandylc
                              momskitchen Nov 17, 2011 10:42 AM

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

                      3. Hank Hanover Nov 15, 2011 03:39 PM

                        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)

                        5 Replies
                        1. re: Hank Hanover
                          chowser Nov 15, 2011 05:04 PM

                          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.

                          1. re: Hank Hanover
                            r
                            rainey Nov 15, 2011 05:41 PM

                            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?

                            1. re: rainey
                              s
                              sandylc Nov 15, 2011 06:46 PM

                              Well put.

                            2. re: Hank Hanover
                              momskitchen Nov 16, 2011 07:52 AM

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

                              1. re: momskitchen
                                r
                                rainey Nov 16, 2011 08:04 AM

                                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.

                            3. KarenDW Nov 15, 2011 04:01 PM

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

                              2 Replies
                              1. re: KarenDW
                                ROCKLES Nov 16, 2011 10:29 AM

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

                                1. re: ROCKLES
                                  g
                                  guilty Nov 23, 2011 03:16 PM

                                  Those sound like reasonable directions to me . . .

                              2. v
                                vafarmwife Nov 23, 2011 10:50 AM

                                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.

                                1. v
                                  vafarmwife Nov 23, 2011 10:54 AM

                                  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.

                                  2 Replies
                                  1. re: vafarmwife
                                    k
                                    KJ85nine Dec 1, 2013 01:10 PM

                                    THAT WAS INCREDABLE FUDGE!!! But I was using a dutch oven pot and it was in lowest setting and it boiled over, and it was good but i had a big mess. anything i did that could have caused that? i had not started to time it yet, it started bubbling i went to set timer next thing i kwen my hand was wet and burt. BUT IT TASTED REALLY GOOD!!!

                                    1. re: vafarmwife
                                      c
                                      CanadianDollar Jan 1, 2014 10:48 AM

                                      This is definitely chocolatey and delicious, but not the sort of thing I was looking for. I wanted a recipe for proper fudge but this didn't really set up at all, even though I followed the directions to the letter, even using a candy thermometer (which I always do with fudge). This would be FANTASTIC as icing for brownies!

                                    2. Thanks4Food Nov 23, 2011 03:31 PM

                                      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.

                                      1. Becca Porter Dec 1, 2013 05:43 PM

                                        Make your own fluff. There are great recipes for both in Baked Elements.

                                        1. k
                                          Karenmoongoddess Dec 21, 2013 10:35 AM

                                          My mom's recipe uses no marshmallow fluff & it is one of our favorite treats for Christmas. I use different types of chocolate chips -- butterscotch, peanut butter, mint, too -- to make different flavors.

                                          Here it is:

                                          4 cups sugar
                                          1 can of condensed milk -- her recipe calls for a tall can
                                          18 ounces of chocolate chips
                                          2 cubes of butter
                                          1 tablespoon vanilla
                                          1/2 cups nuts (optional)

                                          Mix sugar and milk in a heavy saucepan. Stir and heat to boiling, stirring constantly. Boil for six minutes (an important step). Add 18 ounces of chocolate chips and butter, Stir until melted. Add vanilla and optional nuts. Pour into 9 by 13 inch pan. Cool. Cut into 1 inch squares.

                                          8 Replies
                                          1. re: Karenmoongoddess
                                            s
                                            suechowhound Dec 26, 2013 10:36 PM

                                            Tried this because I wanted to make a recipe without marshmallow creme. I don't know what a tall can of condensed milk is. I've only ever seen it in the 14 oz can. Is that a tall can??? Anyway, it failed. :( Knowing the temperature the mixture should be would be a better way for me to gauge how long to leave it on the heat. The mixture was so thick that I probably had it at "boil" before I thought it was. I was waiting for a real boil, not just a bubble here and there, but it lost its liquid texture and returned to grainy and dry. I'm assuming that was too hot?? Maybe this is part of the reason recipes using marshmallow creme were developed, they're easier. Luckily my kids will eat sugar in most any form, so I won't throw it out.

                                            1. re: suechowhound
                                              Wtg2Retire Dec 27, 2013 11:43 AM

                                              I believe that milk should have been evaporated milk, not condensed milk - the clue being the "tall can."

                                            2. re: Karenmoongoddess
                                              s
                                              sandylc Dec 27, 2013 08:37 AM

                                              Karen, that recipe looks exceptionally sweet....?

                                              1. re: sandylc
                                                TrishUntrapped Dec 27, 2013 10:47 AM

                                                I agree, 4 cups of sugar seems intensely sweet. Most fudge recipes using sweetened condensed milk are like the one in the first response, from Chowser: Just condensed milk, chocolate, and/or nuts. I agree, 4 cups of sugar seems intensely sweet.

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

                                                1. re: sandylc
                                                  p
                                                  pine time Jan 1, 2014 10:54 AM

                                                  The "tall can" and the amount of sugar & chocolate + "condensed" milk is why I think it's meant to be evaporated milk; otherwise, isn't it ungodly sweet? The amount of sugar makes more sense if it's evaporated milk.

                                                  How much is a cube of butter--like a Tablespoon?

                                                  1. re: pine time
                                                    s
                                                    sandylc Jan 1, 2014 11:00 AM

                                                    The SCM recipe is basically sweetened condensed milk and chocolate, with a dash of salt and vanilla. No sugar AT ALL.

                                                    A cube is one stick or 4 oz/quarter pound.

                                                    1. re: sandylc
                                                      p
                                                      pine time Jan 1, 2014 12:52 PM

                                                      Very interesting--have never in my nearly 60 years heard of a stick of butter called a cube. To me, cube=square, hence my guess of a tablespoon size.

                                                      Is the "SCM" from my comment?--not sure what you mean. I was referencing Karen's recipe with condensed milk, chocolate, and lots of sugar.

                                                      1. re: pine time
                                                        s
                                                        sandylc Jan 1, 2014 01:32 PM

                                                        Sorry for the lack of clarity! Just trying to say that the sugar should not be in a recipe that has sweetened condensed milk...you're right, not really appropriate to address that to you!

                                                        I think the "cube" of butter thing is from the UK....?

                                              2. v
                                                vagaday Dec 23, 2013 10:16 AM

                                                i found an absolutely amazing recipe for no fail fudge that comes out perfect and creamy and oh so delicious. it tastes like little drop of heaven and its so simple to make.
                                                -1 jar of chocolate flavored hazelnut spread (i use jiff but nutella works well too)
                                                -1 jar of chocolate fudge frosting
                                                scoop both jars into a microwave safe bowl, do not mix, and heat for one minute. mix until smooth and creamy. pour into wax paper covered cake pan. let cool in fridge for a few hours. remove fudge from pan and cut.
                                                the chocolate spread can be substituted for peanut butter for an amazing peanut butter fudge. you can also use different frosting flavors

                                                7 Replies
                                                1. re: vagaday
                                                  iL Divo Jan 3, 2014 08:33 PM

                                                  oh now this could be a problem vagaday- a good problem however :)

                                                  1. re: iL Divo
                                                    v
                                                    vagaday Jan 3, 2014 09:12 PM

                                                    A very good problem. I've made 3 different batches and eveyone who's tried it fell in love, my dog loved the peanut butter fudge so much he broke into the fridge to steal it, lol. Only problem I've encountered is with the chocolate peanut butter fudge the peanut butter over powers the chocolate so I'm trying to find a solution for it. And the best part is that the fudge stays soft even after being refrigerated and you dont get that grainy texture ever.

                                                  2. re: vagaday
                                                    Wtg2Retire Jan 4, 2014 08:34 AM

                                                    There are various jar sizes of Nutella. I don't know what size jars contain chocolate fudge frosting. Would you mind indicating what size jars you are speaking of, please.

                                                    1. re: Wtg2Retire
                                                      v
                                                      vagaday Jan 4, 2014 11:01 AM

                                                      You need a 13 oz jar of nutella and a jar of frosting/icing sorry about that.

                                                      1. re: vagaday
                                                        Wtg2Retire Jan 5, 2014 11:05 AM

                                                        Thank you so much.

                                                      2. re: Wtg2Retire
                                                        v
                                                        vagaday Jan 4, 2014 11:03 AM

                                                        I think it was duncan hines frosting but any kind of chocolate frosting will work

                                                        1. re: vagaday
                                                          iL Divo Jan 4, 2014 04:26 PM

                                                          I think so too and although I'd never admit to buying the stuff myself (yes I have) I'd bet it's between 12-14-16 oz but closer to 12. just my hunch. AND...I have the Jiff brand chocolate peanut butter stuff already 2 jars! WOOOOT!

                                                    2. d
                                                      Dirtywextraolives Jan 4, 2014 04:43 PM

                                                      It's on the can of eagle brand sweetened condensed milk.

                                                      1. p
                                                        prego_cook Jan 5, 2014 10:25 AM

                                                        i intend to try each and every one of these recipes suggested and then i will report back my findings! THANKS TO ALL OF YOU! i love this site for all the collaboration and tips from seasoned cooks.

                                                        1. j
                                                          jomar1945 Apr 18, 2014 05:30 PM

                                                          I got this recipe years ago from a friend and I have made it a number of times....it's quite good.
                                                          4 1/2 cups sugar
                                                          1 large can carnation milk (or whatever brand you like)
                                                          Using a large saucepan mix the sugar and milk together
                                                          Have heat high...boil 6 minutes and stir constantly. Remove from heat when sugar is dissolved.
                                                          Now add 1/2 pound of butter, 3 tsp vanilla and 12 oz chocolate chips. Mix all ingredients until chocolate is dissolved. Pour the mixture into a greased pan. Refrigerate. The mixture will thicken. Cut into pieces. When done correctly this recipe is good. Have fun.

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