Quick and easy fudge recipe using condensed milk?

Question

can anyone help?

Answer 1

Ingredients  

397g can Carnation Condensed Milk

150ml (5fl oz) milk

450g (1lb) demerara sugar

115g (4oz) butter

Variations:

Add the following at the beating stage.

Rum and Raisin

Stir in 2tbsp of dark rum along with 115g (4oz) of chopped raisins.

Fruit and Nut

Stir in 85g (3oz) of mixed dried fruit and chopped nuts.

Chocolate

Stir in 175g (6oz) of melted plain chocolate

Method



Grease and base line an 18cm (7in) square tin with baking parchment.  

Gently heat all the ingredients in a large, nonstick saucepan, stirring until the sugar dissolves.  

Bring to the boil and simmer gently for 10-15 minutes, stirring continuously, until a temperature of 116ºC (240ºF) is reached on a sugar thermometer. Alternatively, test the fudge by dropping a little into a jug of cold water. If a soft ball is formed, the fudge is ready.  

Remove from the heat. Beat until thick and grainy (about 10 minutes). Pour into the prepared tin and leave to cool. When cold, cut into squares.

Fudge can be stored for up to 1 month in an airtight container.

Answer 2

Absurdly Easy Chocolate Fudge (makes 16 2-in. squares)

NEED

16 oz. (450 g) chocolate chips



4 Tbs. (57 g) butter

14 fl. oz. (415 mL) sweetened condensed milk

combine

melt



mix



pour into mold

chill to set

  

Extra Info:

The only ingredients you need for this recipe are one pound of chocolate chips (both semi-sweet and dark work well), 4 Tbs. butter, and a 14 fluid ounce can of sweetened condensed milk (not evaporated milk). The chocolate chips can be replaced or blended with peanut butter chips for to make peanut butter fudge or chocolate-peanut fudge. (If you like peanut butter swirls, you'll need to melt the peanut butter chips separately and swirl them in later.) Note that one pound of chocolate chips is the same as three cups of chocolate chips - not two.

This recipe is so easy, you can even do it in the microwave oven. Use a microwave oven safe bowl and microwave until the chocolate is glistening and begins to melt (be careful not to overheat in the microwave or the chocolate will burn). For the purposes of this article, I'll be using a bain-marie. Heating chocolate indirectly over the gentle heat of steam will make it more difficult to overheat.

Throw the butter and chocolate chips into a medium metal bowl or double boiler. Pour the sweetened condensed milk on top.

Fill a small pot with about an inch of water and bring it to a boil. Once it begins to boil, reduce the heat so the water is barely simmering.

Place the metal bowl on top of the pot to make a bain-marie. (If you have a double boiler, by all means, use it instead.) Make sure the bottom of the bowl is suspended above the water level itself (it's best to check this when you first start bringing the water to a boil since working with cool water and an empty bowl is easier than steaming water and a boil filled with two pounds of fudge ingredients.) Make sure the water is gently releasing steam - accidentally allowing too much moisture to settle on your chocolate could cause it to seize resulting in clumping. In my experience, this particular recipe is fairly forgiving, so don't worry too much.

While the ingredients are gently heating, butter an 8 in. square baking dish. I should mention a couple of tips here that may help with unmolding the fudge after it has set. Once the pan is buttered, lay two sheets of plastic wrap or parchment paper down onto the buttered surface. The sheets should be longer than the container (a little more than twelve inches should be fine) and should be laid down perpendicular to each other. The butter will help keep the plastic wrap in place while you pour the fudge and after the fudge is set, you can use the ends that overflow the container to lift out the fudge. In the following pictures, I just buttered the baking pan and had to work at it a little to unmold the fudge one section at a time.

After a few minutes over the heat, start mixing the melting chocolate together with the melting butter. Keep alternating between mixing and heating until all the ingredients are blended together (use your spatula to scape down the sides of the bowl at least once). At this point, if you want to add fancy components (like chopped walnuts, peanut butter for swirling, etc.) do so.

Pour the fudge into the baking dish. Use a spatula to scrape the bowl clean.

Level the fudge with your spatula.

I don't like putting hot items into my refrigerator, so I like to use an aluminum half sheet pan as a heat sink. Pour a little cold water into the pan and place the fudge in the middle of the pan. A few ice cubes will help keep the aluminum cool as it takes on heat from the bottom of the baking pan. After about ten minutes, slip the fudge into the refrigerator for chilling and setting.

Once the fudge has set, about two hours, cut into squares.

This is a fun recipe to play with. Additional ingredients can be melted in or mixed in before pouring. Two different fudges (like chocolate and peanut butter or dark chocolate and white chocolate) can be made and poured on top of each other to produce different effects (try pouring on a top layer before the bottom layer fully sets).

Answer 3

Milk Chocolate Fudge RecipeIngredients

1 package milk chocolate chips, 12 oz

3 tbsp butter

3/4 cup walnuts, chopped

2 tsp vanilla

1 cup sweetened condensed milk, like eagle brand or use r

SWEETENED CONENSED MILK

1/3 cup water

3/4 cup sugar

1 1/3 cup instant skim milk

4 tbsp butter

Directions

Place chocolate in microsafe dish or measuring cup. Microwave,

uncovered, at MEDIUM to MEDIUM HIGH power until chocolate appears

soft, approx. 3 minutes. Stir every minute. Do not overheat. (Or

chocolate can be melted in top of a double-boiler over very low

heat.) Stir until melted. Remove from heat. Stir in condensed milk,

butter and vanilla. Blend until butter is mixed with the chocolate.

Stir in nuts. Spread mixture into a lightly oiled 8-inch square pan.

Cool at room temperature. SWEETENED CONDENSED MILK: Heat water and

sugar in medium saucepan until sugar dissolves, approx. 5 minutes.

Add butter. Heat mixture until butter melts. Remove from heat. Place

instant milk in food processor or blender. Pour water/sugar mixture

into processor/blender. Process until well blended. Makes 1 cup of

sweetened condensed milk for fudge recipe. No leftovers like when you

use the canned sweetened condensed milk.

Servings: 1 servings

Answer 4

Use the marchmellow fluff- One jar, Unfortunately I can not find my recipe. This is the only recipe that I use to make fudge.

But the kraft fluff usually has it on the package. Good luck.