|
Thread Number: 77741
/ Tag: Recipes, Cooking Accessories
Fool Proof Fudge |
[Down to Last] |  |
Post# 1017713 12/11/2018 at 18:43 (1,955 days old) by ea56  (Cotati, Calif.) |
||
I’ve been making this Fudge recipe since 1981, and have modified it over the years. The original recipe was from the Kraft Marshmallow Cream Jar, and called Fantasy Fudge. I don’t know about you, but to me marshmallow cream is a PITA to get it all out of the jar. So I’ve been substituting minature marshmallows for the last 35 years, with excellent results.
Here’s the recipe: 3 cups sugar 3/4 cup butter ( 1 and 1/2 sticks) 2/3 cup evaporated milk (NOT condensed milk!) 1 12oz. bag of chocolate chips, either semi-sweet, bittersweet, or milk chocloate 1 small bag of minature marshmallows (10 oz. bag) 1 cup chopped nuts, whatever kind you like 2 tsp. vanilla In a 4 quart pan over med high heat melt the butter with the evap. milk and sugar. Try to keep the sugar off the sides of the pan. It helps to use some of the butter to grease the inside sides of the pan first, this will keep the fudge from getting “grainy”. Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Now reduce the heat to med. and continue to boil and stir for 4 to 5 mins, or until 234 to 240 F on an instant read thermometer or candy thermometer, hint,the instant read is way easier. Immediately remove from the heat and and quickly add the chips, marshmallows and nuts. Stir together thoroughly, until all the marshmallows and chips have melted and mixed in. Add the vanilla and quickly stir in. Pour into a buttered 9”X13” pan, aluminum or steel are best,the fudge will cool quicker, glass retains heat and it will take longer before you can cut and remove the fudge from the pan. This makes 3 lbs. of very delicious and creamy fudge. To make Butterscotch Fudge subsititute dark brown sugar for the white and use butterscotch chips instead of semi-sweet. To make Vanilla Fudge use White Chocolate Chips with white sugar. You can also fold in cut up candied cherries at the end with the nuts, Not maraschino. It also is helpful to get your 9”X13” pan buttered before you begin and have the chip, marshmallows, nuts and vanilla all ready to add to the hot sugar mixture before you begin to cook the syrup. You need to work fast. And don’t answer the phone, keep focused! Eddie
View Full Size
| ||
|
|
Post# 1017715 , Reply# 1 12/11/2018 at 19:06 (1,955 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
AMKrayoFudge
Here is my fudge recipe, Easy Do, its called, on the back of a bag of sugar:
Little did I realize that the amount of marshmallow cream that it called for WAS the actual jar, whereas I was led to initially measure in a cup... -- Dave | ||
| Post# 1017754 , Reply# 2 12/12/2018 at 09:51 (1,954 days old) by 63kenmore (Burlington, North Carolina) | ||
|
Fudge Anyone remember a fudge recipe from the 1960’s that had Velveeta cheese in it (yes’, I did say Velveeta) It was awful! I think it might have been another Kraft holiday recipe. | ||
|
Post# 1017755 , Reply# 3 12/12/2018 at 09:58 (1,954 days old) by ea56 (Cotati, Calif.) |
||
|
Yes I do remember
the Velvetta Cheese fudge recipe. A customer brought some into the shop one holiday season. She asked if I could guess what was in in, after I took my first bite. I wish she’d told me before the first bite, I would have passed. It was bizarre to say the least. But its the thought that counts isn’t it? LOL
Eddie | ||
|
Post# 1017760 , Reply# 4 12/12/2018 at 10:40 (1,954 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
||
But its the thought that counts isn’t it?  | ||
|
Post# 1017761 , Reply# 5 12/12/2018 at 10:49 (1,954 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
||
|
**cringes just thinking about it**
But....
Here's the recipe if anyone if daring enough to try it (I'm not!). I was surprised to find a number of websites with this recipe.
Veletta® Fudge Prep: 20 Min Cook: 3 Hr Total 3 Hr 20 Min
Ingredients 3/4 lb. (12 oz.) Veleeta, cut into 1/2-inch cubes 1 cup butter or margarine 1-1/2 pkg. (6 oz total) unsweetened chocolate, broken into pieces 2 Tbsp. light corn syrup 2 pkg. (16 oz. each) powdered sugar (about 8 cups) 1-1/2 cups chopped Pecans 1 tsp. vanilla
Directions 1. Microwave Veleeta, butter, chocolate and corn syrup in microwaveable bowl on HIGH 3 min. or until blended, stirring after 2 min.
2. Add chocolate mixture, in batches, to sugar in large bowl, beating with mixer on medium speed until blended after each addition. Stir in nuts and vanilla.
3. Pour into 13x9-inch pan sprayed with cooking spray. Smooth top with spatula. Refrigerate several hours or until firm before cutting into 1-inch squares. | ||
| Post# 1017763 , Reply# 6 12/12/2018 at 11:07 (1,954 days old) by vacerator (Macomb, Michigan) | ||
|
Yumm! the recipes here, as well as the mac and cheese are making it difficult for me to stick to my Liv-it diet guys! I've finally dropped 40 LBS., and it must stay off! I will indulge for the holidays of course. I only gained a pound from Thanksgiving, it's already gone, but it takes constant work at the gym. | ||
| Post# 1017785 , Reply# 8 12/12/2018 at 15:56 (1,954 days old) by LordKenmore (The Laundry Room) | ||
I've finally dropped 40 LBS | ||
|
Post# 1017809 , Reply# 9 12/12/2018 at 18:33 (1,954 days old) by CircleW (NE Cincinnati OH area) |
||
|
I've not made fudge for a while, but when I do, I use the Hershey's Cocoa recipe. I like the dark chocolate flavor it has. My mom's friend Virginia used to always give us some of the fudge she made with marshmallow creme, and I didn't like it much. | ||
|
Post# 1017943 , Reply# 10 12/13/2018 at 23:58 (1,953 days old) by askolover (South of Nash Vegas, TN) |
||
 | ||
|
Post# 1018266 , Reply# 12 12/17/2018 at 11:14 (1,949 days old) by ea56 (Cotati, Calif.) |
||
|
Mike,
I’m so glad that you gave it a try. It’s the minature marshmallows, rather than the marshmallow cream that makes the difference. First of all its so much easier to make this way, and secondly, it makes a very creamy fudge that stays that way, particulally if you are careful to keep the sugar off the sides if the pan while cooking it. This is the first year that I used the whole bag of the mini marshmallows. In the past I’ve used 4 cups, but this year I thought, what the hell its only about another 2 cups, why not give it a try,and this was the best fudge I’ve ever produced with this recipe. To me it tastes just like See’s Candies Fudge.
I know a lot of purests think the only way to make good fudge is the old fashioned way, where if you don’t get the temp just right it will either never get firm enough, or it gets sugary. And you have to beat it until your arm almost falls off. I never had success with that method consistantly, thats why I call this Fool Proof Fudge. Its never let me down in 37 years making it, and I’ve tweeked it along the way. This year to me was the best ever. I’m so glad that you enjoyed it, and thanks for your post! Happy Holidays! Eddie This post was last edited 12/17/2018 at 14:10 | ||
|
Post# 1018556 , Reply# 14 12/19/2018 at 20:53 (1,947 days old) by ea56 (Cotati, Calif.) |
||
|
Mike,
thanks so much for the positive feedback! You know, after I came upon the idea for using the marshamllows 35 years ago, I later found online old recipes for both the See’s Candies Fudge recipe and Mamie Eisenhowers Fudge recipe that used marshmallows, instead of that dreadful cream. I believe that this kind of fudge was originally meant to be made using marshmallows, rather than marshmallow cream. I think that Kraft came upon the idea for using their Marshmallow cream as a way to sell that stuff.
To me, as I wrote the the original post, getting that marshmallow cream out of the jar is a major PITA, and I’m tight as a tick, and the idea of leaving any of it in the jar goes against my grain. Hence, the mini marshmallows. And this year is the first time I used the whole 10 oz.bag in each batch, and I think it makes it better than ever. And since this recipe never fails, you don’t have to waste expensive ingredients for a failed batch of fudge, like I have done many times in my younger days, before I discovered this recipe And best of all, this fudge stays nice and creamy soft, it you keep it in a tightly sealed tin or other container. We limit ourselves to to two pieces a night, and thats plenty. I will have to try your suggestion of making a fudge frosting with the extra evap milk, I know it must taste really great. I so pleased that you like this recipe. Eddie | ||
| Post# 1018571 , Reply# 15 12/19/2018 at 23:29 (1,947 days old) by LordKenmore (The Laundry Room) | ||
|
| ||
|
Post# 1018573 , Reply# 16 12/19/2018 at 23:32 (1,947 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
|
Here is still what’s still left of ours:
Whoa how do you do that?
I’m surprised that we even have any left! — Dave
View Full Size
| ||
| Post# 1018584 , Reply# 17 12/20/2018 at 03:01 (1,947 days old) by norgeway (mocksville n c ) | ||
|
I make old fashioned Fudge 2 cups sugar, half stick butter, 1/4 cup cocoa, 1 small can Pet milk with enough water to make a cup, bring to a boil stirring constantly, turn down to simmer and let cook to soft ball, only stirring once or twice, add vanilla and beat. | ||
|
Post# 1018588 , Reply# 18 12/20/2018 at 06:41 (1,946 days old) by Gyrafoam (Wytheville, VA) |
||
|
A few tablespoons of corn syrup should be enough to eliminate the crystallizing issue. | ||
| Post# 1018622 , Reply# 19 12/20/2018 at 14:51 (1,946 days old) by norgeway (mocksville n c ) | ||
|
I never had Mine get grainy, My Aunt Georgie said hers was like a block of sandpaper..lol | ||
|
Post# 1020042 , Reply# 20 1/3/2019 at 22:39 (1,932 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
|
I made this maple fudge just like Post #1018584, Reply #17, but I think I put in too much salt,fearing it would be too sweet, and it didn't even harden, so I don't know what I did wrong or what I can do over again with it...
-- Dave | ||
|
Post# 1020533 , Reply# 21 1/8/2019 at 09:46 (1,927 days old) by DaveAMKrayoGuy (Oak Park, MI) |
||
|
"Fool proof", except for THIS FOOL!
Well, here is my attempt at actually making what I thought couldn't overcome the excessively salty taste become a bit more tolerable:
(Just add marshmallows, or maybe I could ante up more sugar!) Amidst the boiling over, (me not wanting to waste anything ran my spoon around the burner once I turned it off, not being afraid to ingest the other crud around it) and the inability for the marshmallows to melt right into it, just resigned myself to making an ice cream topping... -- Dave CLICK HERE TO GO TO DaveAMKrayoGuy's LINK | ||
| Forum Index: |
| Other Forums: |
|
|
|
|
|
Comes to the Rescue!
;){kind=link}
;){kind=link}
;){kind=link}
;){kind=link}
;){kind=link}
;){kind=link}