ISO of fudge recipe that doesn't make hard as a rock fudge :)

[bethie_alane]

Hi everyone. We made fudge a little while back from this highly ranked recipe on [Only registered and activated users can see links. Either login above or Register Now] I think it was called Aunt's Teeny's Fudge and everyone ranked it as awesome. But after a day or two the fudge became very very hard. We have bought fudge before from candy shops and were able to refridgate it and have it maintain its firmness but something went wrong with ours.

Do anyone of you have a tried and true recipe for fudge that can be made in an 8 x 8 glass baking dish? We are thinking of making lots of fudge for Xmas and buying cute decorative tins and giving them out for presents to some of our friends.

Thanks in advance!

[sdlee]

Last Christmas I stumbled on a great fudge website. It has recipes and step by step instructions for making perfect fudge. My fudge turned out great and I had never made it before. I tried the basic recipe, but plan to try some of the more unusual ones this year.

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Good Luck,
Sara

[ILUV2SHOP]

I know this may be cheesey but I really love the marshmallow cream fudge and it always turns out good. alot of times I use the milk chocolate chips instead of the semi sweet......OH YUM!!!
anyway....it would make 2 8inch pans full if you did one of those

[andee1]

My mom gave this recipe to me a few years back and I have gotten alot of compliments on it! I dont know how it handles in the fridge or anything, we usually just keep it in a airtight container. Ingrediants are weird but it tastes really good!

1/2 lb. margarine or butter ( I like butter better, but recipe calls for margarine.)
1/2 lb. of Velveeta Cheese
2 lbs. powdered sugar (I think that is one bag)
1/2 cup of cocoa
1 tsp. of vanilla

Melt together the margarine/butter and the cheese. When melted mix in the powdered sugar cocoa and vanilla. I do the dry stuff alittle at a time so it all get mixed in well. You can add nuts if you want. Spread in a buttered 9 x 13 pan. Good luck!

[bethie_alane]

Originally posted by andee1
My mom gave this recipe to me a few years back and I have gotten alot of compliments on it! I dont know how it handles in the fridge or anything, we usually just keep it in a airtight container. Ingrediants are weird but it tastes really good!

1/2 lb. margarine or butter ( I like butter better, but recipe calls for margarine.)
1/2 lb. of Velveeta Cheese
2 lbs. powdered sugar (I think that is one bag)
1/2 cup of cocoa
1 tsp. of vanilla

Melt together the margarine/butter and the cheese. When melted mix in the powdered sugar cocoa and vanilla. I do the dry stuff alittle at a time so it all get mixed in well. You can add nuts if you want. Spread in a buttered 9 x 13 pan. Good luck!

to andee and others-
is that what you recommend, keeping fudge in an airtight container in a cool place?????????? we just assumed it had to be refidgerated, i think the recipe said to put it in the fridge to cool when we were done.....

can someone help us out here, we new at this.....after it is all spread in the 9x13 pan do i cool fudge in fridge or cool at room temp??????

also, have recipes for 8x8 baking dish?????????

[bethie_alane]

Originally posted by sdlee
Last Christmas I stumbled on a great fudge website. It has recipes and step by step instructions for making perfect fudge. My fudge turned out great and I had never made it before. I tried the basic recipe, but plan to try some of the more unusual ones this year.

[Only registered and activated users can see links. Either login above or Register Now]

Good Luck,
Sara

thanks, what a wonderful website! so i just let the fudge cool at room temperature uncovered?!?!?!?! and then store airtight at room temp after taht?!?!!?

our recipe instructed us to put in fridge to cool and within a day or two, fudge was hard as a rock!

need help!!!!

[sdlee]

Well the people at the website are sort of fudge snobs
According to them, if you have to put the fudge in the frig to harden it, then you did something wrong!

I made the basic fantasy fudge (the recipe on the back of the marshmellow fluff jar) and let it harden at room temp. I cut it up and put it in the frig to last longer, but it didn't get hard at all.

Good luck!
Sara

[Pipanella]

Everyone raves about my fudge, in fact, they ASK me to bring it to our family Christmas and I've even been asked if I'd make it to sell for gifts. It's from a Lutheran Church cookbook I've had for years. It NEVER ever gets hard, even if you store it in the refrigerator (not required, though).

1/2 pound butter
1 13-oz. can Carnation evaporated milk
4 1/2 cups sugar

Boil the above for 5 minutes. (Time it after it begins to boil.) Stir the whole time.

Pour above into the following ingredients and beat with an electric mixer (to be sure it's creamy):

1 lb. milk chocolate (I use 2 large Hershey's chocolate bars - 7 oz size, I think. It's enough, even though it's not a full pound.)
1 12-oz. package of Nestle Semi-sweet chocolate chips
2 7-oz jars of marshmallow creme (Kraft, if you can find it, otherwise I use Kidd's)
1 lb. chopped nuts (optional)

Pour into a jelly-roll pan. Cool and cut and store in an airtight container. Makes 5 pounds of fudge.

I usually spray the jelly-roll pan with Pam before I pour the fudge into it. It makes it a bit easier to remove after cutting.
It's really important that you boil the first three ingredients the full 5 minutes, or it might end up being too soft.
Also, I have used all milk chocolate to make this, and though it's extra yummy, that seems to make it a bit too soft without keeping it in the fridge.
If you follow it exactly, you will have perfect fudge.

And, I bet ya can't eat just one piece!

[miriama59]

The easiest and best fudge that I have ever made is microwave fudge. It never hardens and I can't believe how easy it is. Everyone loves it.

3 cups semisweet chips
14 oz can of sweetened condensed milk
1 1/2 t vanilla
1 cup nuts if you want


In large glass bowl mix chips and c.milk. Cook on high for three minutes or until melted. I stir about half way thru to check on it. Stir in the vanilla. Pour into a square pan, aluminum lined. I put it in the fridge about 1 hour and then cut up and store in a container at room temp.

[bethie_alane]

Originally posted by sdlee
Well the people at the website are sort of fudge snobs
According to them, if you have to put the fudge in the frig to harden it, then you did something wrong!

I made the basic fantasy fudge (the recipe on the back of the marshmellow fluff jar) and let it harden at room temp. I cut it up and put it in the frig to last longer, but it didn't get hard at all.

Good luck!
Sara

sorry for asking so many questions, but i just want to get the fudge right when we attempt to make it again cuz we really want to make fudge for our friends and family for xmas and put the choc in really cute tins

sooo......i make the fudge and let it harden at room temp.... do i cover the fudge with plastic wrap or just leave it exposed????

does it take about 24 hours to set and harden at room temp? or less time????????

[andee1]

I just leave it sit there uncovered.....it doesnt really take long for it to "set up" Maybe putting it in the fridge is what caused it too get too hard (?) Also, maybe by cutting a recipe in half, you could get a 8x8 pan size (?) I dont know, some recipes can't be reduced. We are all little piggy's here and can eat a big pan!

[sdlee]

When I made it, I lined a glass pan with aluminum foil, poured the fudge in, and let it cool uncovered. I made it in the evening and cut it up the next morning. I think it was cool within a couple of hours though. I read that a glass pan was best because it makes the fudge cool more slowly. Quick cooling can make the fudge coarse & grainy.
After I cut the fudge, I layered it in a tupperware container, separating the layers with wax paper.

The website I mentioned in an earlier post has a section on cooling & storing fudge. If you click on the "Turning/Casting" link on the main page you should be able to get the info.

Sara

[maryrob]

I've tried many of those you all have posted here & they are all good. I think the one with Velvetta cheese is the best!

Anyway~here's one I've tried & gotten compliments on & you can use in your 8 x 8 pan & can store in the fridge too.Did I mention: its EASY TO MAKE!


Easy To Make Foolproof Milk Chocolate Fudge
Prep time:10 min. Chill time:2 hours Makes 2 pounds

3 c. (18 oz) semi-sweet choc. chips
1 can (14 oz)Eagle Brans Sweetened Condensed milk
Dash of salt
1/2 to 1 c. chopped nuts,optional
1-1/2 tsp vanilla extract

1) Line a 8 or 9 inch pan with foil. Butter foil. Set aside.
2) In heavy saucepan,melt chips with Eagle Brand milk and salt.Remove from heat.
3) Stir in vanilla & nuts (nuts are optional). Spread evenly in pan.
4) Chill 2 hours, or until firm. Turn fudge onto cutting board;peel off foil & cut in squares. Store covered in fridge.

[jmanullang]

When a recipe calls for chocolate chips, try substituting 1/3 to 1/2 of them with peanut butter chips. It keeps the fudge a little softer (makes it easier to cut!) and gives it a yummy flavor.

[liquidcarebear]

Originally posted by Pipanella
Everyone raves about my fudge, in fact, they ASK me to bring it to our family Christmas and I've even been asked if I'd make it to sell for gifts. It's from a Lutheran Church cookbook I've had for years. It NEVER ever gets hard, even if you store it in the refrigerator (not required, though).

1/2 pound butter
1 13-oz. can Carnation evaporated milk
4 1/2 cups sugar

Boil the above for 5 minutes. (Time it after it begins to boil.) Stir the whole time.

Pour above into the following ingredients and beat with an electric mixer (to be sure it's creamy):

1 lb. milk chocolate (I use 2 large Hershey's chocolate bars - 7 oz size, I think. It's enough, even though it's not a full pound.)
1 12-oz. package of Nestle Semi-sweet chocolate chips
2 7-oz jars of marshmallow creme (Kraft, if you can find it, otherwise I use Kidd's)
1 lb. chopped nuts (optional)

Pour into a jelly-roll pan. Cool and cut and store in an airtight container. Makes 5 pounds of fudge.

I usually spray the jelly-roll pan with Pam before I pour the fudge into it. It makes it a bit easier to remove after cutting.
It's really important that you boil the first three ingredients the full 5 minutes, or it might end up being too soft.
Also, I have used all milk chocolate to make this, and though it's extra yummy, that seems to make it a bit too soft without keeping it in the fridge.
If you follow it exactly, you will have perfect fudge.

And, I bet ya can't eat just one piece!

OMG Pipanella, your recipes sounds ABSOLUTELY delicious, i've never made fudge before but I'm definately going to try this one out!!!!!! Thankyou!

Lin