How to make proper fudge?

Question

Please can you give me a tried-and-tested recipe to make nice, soft chewy fudge. we tried making it with another recipe that said just to use Golden Cane icing sugar and unsalted butter, with some vanilla extract (and nuts if wanted), but the consistency is totally wrong, it's more...crumbly, for lack of a better word, and hard-ish.

how can i make proper fudge? and what things could i add either into it or on top of it to make it more interesting?

Answer 1

Creamy vanilla fudge

1 lb granulated sugar

2oz butter

1/4 pint evaporated milk

1/4 pint fresh milk

a few drops of vanilla essence

Put all the ingredients, except the vanilla essence,into a large,heavy pan and heat gently until the sugar has dissolved.Bring to the boil and boil steadily, stirring from time to time,until a little of the dropped into cold water forms a soft ball when rolled between fingers and thumb (240f-115c on a sugar thermometer) remove from the heat and place the pan on a cool surface. stir in a few drops of the essence and beat the mixture until it becomes thick and creamy and starts to (grain) at this stage the mixture is thick but still pourable so immediately pour into a buttered shallow tin and leave to become cold. cut into squares when set...Naughty but nice enjoy  .  

Answer 2

Simple Fudge

16-oz.  light, dark or white chocolate chocolate chips



1 can Eagle Brand condensed milk

Melt candy in double boiler over hot tap water, changing water as it cools, until chocolate is melted. Put milk in microwave for a minute, heating to same temperature as chocolate. Lightly spray an 8-inch square pan with cooking spray. Dab out any puddles.

Add milk to chocolate and stir well. Work quickly using a stiff spoon because mixture thickens quickly. Pour in pan and let set at room temperature.

Variations: Follow basic directions but use these ingredients:

Rocky Road Fudge: Two pounds of light milk chocolate melts, 2 cans of Eagle Brand condensed milk, 1/2 cup of miniature marshmallows (more if you can stir it), 1/2 cup of chopped pecans (more if you can stir it).

Peppermint Fudge: 1 pound of white candy melts, 1 can of Eagle Brand condensed milk, 1/2 cup of peppermint chips crunch (more if you can stir it.)

Maple Walnut Fudge: 1 pound butterscotch melts, 1/2 to 3/4 cup of walnuts chopped fine, 1/8 tsp. of maple oil, 1 can of Eagle Brand condensed milk.

Answer 3

Lmao what Yeah! said :p

Answer 4

Chocolate Cream Candy (recipe from 1800's cookbook)

2 cups sugar

1 tablespoon butter

2/3 cup milk

2 squares unsweetened chocolate

1 teaspoon vanilla

Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon

Answer 5

go to the nestle web site, theres a good recipe on there for fudge

Answer 6

To make decent fudge that sent to a nice consistancy you will need to use a sugar thermometer.  You should be able to find a good recipe which tells you what temperature you will need to heat it to.  It will vary depending on the quantities and type of ingredients.  Sometimes adding a little glucose to the sugar stop it from crystallising.

Answer 7

If you're making fudge on a hot day and have the windows open, your fudge will be crumbly or might not even set up at all. Excessive humidity can ruin fudge and candy making attempts. Tiny microcrystals in fudge are what give it its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time.

http://www.exploratorium.edu/cooking/can...

Answer 8

I have the authentic recipe for f***y May Fudge.  True story.....My ex mother in law worked with a lady who loved Fannie May fudge.  She wrote the company and asked for the recipe and they sent it to her!!  A few weeks later, they sent her a huge bill.  She paid the bill and now gives the recipe to everyone that she knows.  

It is delicious and never fails......Enjoy!!!

FANNIE MAY FUDGE

4 CUPS SUGAR

1 CUP WHOLE MILK

1 TSP VANILLA

25 LARGE MARSHMALLOWS (CUT UP)

1 CUP BUTTER (NO MARGARINE) = 2 STICKS

18 OZ MILK CHOCOLATE (CUT UP)

12 OZ SEMI SWEET CHOCOLATE CHIPS

2 OZ UNSWEETENED CHOCOLATE (CUT UP)

1 CUP NUTS (OPTIONAL)



MIX TOGETHER MILK, SUGAR, VANILLA & BUTTER.  

BOIL FOR 2 MINUTES

TURN OFF HEAT

ADD MARSHMALLOWS & STIR UNTIL MELTED

ADD CHOCOLATE ONE KIND AT A TIME.  STIR RAPIDLY UNTIL MELTED.

ADD NUTS IF DESIRED



GREASE, WITH BUTTER, A 12x16x1 SHEET CAKE PAN OR TWO 9 x13 PANS

PUT FUDGE IN PAN

WAIT UNTIL FUDGE IS SET BEFORE CUTTING

Answer 9

Ingredients

oil, for greasing

300ml Milk

350g caster sugar

100g unsalted Butter

1 tsp vanilla extract

Method



1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.

Answer 10

This will never fail you

Milnot® Fudge

1 cup Milnot® (evaporated milk )

3 cups granulated sugar

1/3 cup butter or margarine

1 (7 ounce) jar Marshmallow Crème

1 (12 ounce) package chocolate chips(2 cups)

1 cup chopped nuts (optional)

1 teaspoon vanilla extract (optional)

Combine sugar, Milnot®, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan. Heat lowly to boiling, stirring frequently. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add nuts and vanilla extract. Pour into buttered 9-inch square pan. Cool at room temperature.

Yields almost 3 pounds.

Variations

Substitute butterscotch or peanut butter chips for chocolate chips.