Does anyone know how to make soft fudge???

Question

i can never get this recipie down.

Answer 1

I always use the Fantasy Fudge recipe on the Kraft marshamllow creme jar. Follow the directions and be sure to use a candy thermometer. If you cook it too long it will be hard. Good luck!

Answer 2

These recipes never fail, they come out soft and delicious and I make them all the time to give as gifts.  I think the reason that they come out great is that I cook for exactly 5 minutes and the combination of marshmallow cream and evaporated milk.

This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter

3 cups sugar

2/3 cup evaporated milk

1 7-ounce jar Kraft marshmallow crème

12 ounce bag semi-sweet chocolate chips

1 bottle (airline size or nip) or 1 shot Irish Crème

2 cups walnuts or pecans - optional

2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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Fantasy Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow crème

1 cup chopped nuts

1 tablespoon vanilla

Traditional method:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Sometimes I will substitute 2 cups of peanut butter for the chocolate chips and omit the nuts making a peanut butter fudge - creamy or chuncky peanut butter may be used. Or another variation that I will do is to make the fudge like in the recipe, pour half of the mixture into the pan, spread a cup of peanut butter over the fudge and then top with the remainder of the fudge - It comes out like a Reese's peanut butter cup.

WA

Answer 3

google it

Answer 4

2cans condensed milk

2lbs sugar

1tlbsp essence

4cups coconut milk powder

a pinch of salt

2 tbsp or 1oz. margarine

METHOD

Combine coconut milk,condensed milk, salt and sugar, cook to soft ball stage

Remove from heat and beat in margarine until candy loses its gloss (Electric beater could be used)

Pour in greased pan

Cool and cut into Squrees

CHOCOLATE FUDGE

(makes 36 squres)

2 lbs. granulated sugar

2 cans condensed milk (14 oz. each)

2 heaped tbsp. coco powder

1 tsp. vanilla

pinch of salt

1/4 cup water

2 tbsp. or 1 oz. margarine

1/2 cup chopped nuts ( optional)

METHOD

Combine sugar, milk, cocoa, vanilla , salt and water

Cook over low heat stirring comtinuously until soft ball stage

Add margarine and cool

Beat until fudge loses its glos

Stir in nuts and pour in greased dish

Cool and cut in squres

Answer 5

ALWAYS SOFT FUDGE

2 sticks butter

1/2 lb. Velveeta cheese

1/2 c. cocoa

2 lbs. powdered sugar

1 tsp. vanilla

Nuts

Melt cheese and butter over low heat. Add 1/2 cup cocoa. Beat in powdered sugar until smooth and add 2 cups at a time. Add 1 teaspoon vanilla and nuts. Stir and put in buttered pan.

Answer 6

hold on i know you can try out this website!http://www.baking911.com/candy/fudge.htm

Answer 7

This is a great recipe I've made it several times and always comes out good,I use "I cant believe its not butter", or butter flavored margarin instead of butteras it has a higher smoke point than butter and makes for a more smoother creamier end result, I also use a hand mixer to stir the fudge with on the stove top this keeps it from burning and also incorporates a lot of air into the mix keeping it nice and fluffy.another trick is to keep a pastry brush with a cup of water to brush down the sides of the pan to keep the sugar from cristalizing on the sides and getting into the candy, also use a good non-stick thick bottom pan helps,i usually make a double batch and split it up at the very end when you add the nuts and add a about a shot of different liquers, peppermint, rum ,gran marinia,rasberry etc..and seperate into different glass cake pans lined with butter or margarin......

Fantasy Fudge

Prep Time: 10 min

Total Time: 25 min

Makes: 3 lb. or 40 servings, about two squares each

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

KRAFT KITCHENS TIPS

Size-Wise

A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Source(s):

Answer 8

buy a can of eagle brand condensed milk. there is a recipe on the side that is AWESOME and easy.

Answer 9

EASY FUDGE

1 bag (12 oz.) Nestles chocolate chips

1 can sweetened condensed milk (Borden's)

1 tsp. vanilla

Using a double boiler, melt chocolate chips thoroughly. Add milk, stir until well dissolved. Add 1 teaspoon vanilla, mix well. Pour into wax paper lined 8x8 inch pan. Refrigerate overnight.

BLACK FOREST FUDGE:

Substitute 1/4 teaspoon almond extract for vanilla. Stir 2/3 cup chopped red candied cherries, 1/2 cup chopped almonds and 1/2 cup miniature marshmallows into melted chocolate mixture. Continue as above.

ROCKY ROAD FUDGE:

Stir 1 cup miniature marshmallows and 1/2 cup chopped nuts into melted chocolate mixture and continue as above.

MILLION DOLLAR FUDGE

Makes 6 pounds of fudge.

1/2 c. butter

4 1/2 c. sugar

1 (12 fl. oz.) can evaporated milk

3 (12 oz.) pkgs. Baker's real semi-sweet chocolate chips

1 (7 oz.) jar Kraft marshmallow creme

3 c. chopped nuts

1 tsp. salt

1 tsp. vanilla

Bring butter, sugar and milk to a full rolling boil in heavy 4 quart saucepan, stirring constantly.

Boil 5 minutes over medium heat, stirring constantly to prevent scorching.

Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well blended. Pour into greased 13x9 inch pan. Cool, cut into squares.

hope these help.            good luck and enjoy.

Answer 10

dint know if this is what you were looking for...

I use a bag of choco chips

1 can sweetened condensed milk

1 tsp vanilla

put it all in a pot on medium heat and stir until the choco is melted and its well blended.. pour in to a 8x8 cake pan.. let cool

it makes a "softer" fudge not the firm solid crumbly stuff that you normally see.