Thread: Oh Fudge!

On 09/11/2011 11:50, RogerN wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came out
> good. I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses evaporated
> milk, marshmallows, chocolate chips. It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age instead of
> being eaten.
>
> Any good recipes or secrets?

My mum's recipe is essentially the carnation one, but it also adds
butter and sugar (you didn't mention those, but I don't want to make any
assumptions, since I've never seen the kit). Hers never ended up dry,
but was slightly soft and creamy. Are you maybe cooking it too long?
Mum's directions say to boil the mixture for 5 minutes in a heavy
bottomed saucepan. She never ever used a candy thermometer and I've
found the five minute rule to be just about perfect, too.

Is that any use?

-Jen

On Nov 9, 5:50*am, "RogerN" <re...@midwest.net> wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came out
> good. *I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses evaporated
> milk, marshmallows, chocolate chips. *It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age insteadof
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

In my Christmas Candy making, I gave up on fudge when I discovered
ganache. A ganache is basically chocolate and cream. Much richer than
fudge, which in candymaking is not necessarily a bad thing.

I'd not trust any Carnation fudge kits. Stick with the real thing, and
hope you find a good working recipe.

John Kuthe...

On 9/11/2011 10:54 PM, John Kuthe wrote:
> On Nov 9, 5:50 am, "RogerN"<re...@midwest.net> wrote:
>> I've tried making fudge and only once, about 35 years ago, a batch came out
>> good. I like most fudge from fudge shops or the fair but can't get any
>> homemade to come out right.
>>
>> My last attempt was the carnation fudge kit from the store, uses evaporated
>> milk, marshmallows, chocolate chips. It came out soft and smooth but very
>> dry and boring tasting, it will most likely be thrown out for age instead of
>> being eaten.
>>
>> Any good recipes or secrets?
>>
>> RogerN
>
> In my Christmas Candy making, I gave up on fudge when I discovered
> ganache. A ganache is basically chocolate and cream. Much richer than
> fudge, which in candymaking is not necessarily a bad thing.
>
> I'd not trust any Carnation fudge kits. Stick with the real thing, and
> hope you find a good working recipe.
>
> John Kuthe...

Take
1 400g can sweetened condensed milk
100g butter, cubed
250g (1 1/4 cups, firmly packed) brown sugar
1 tbs golden syrup
125g good-quality dark chocolate, finely chopped



Brush a 20cm square pan with the melted butter to grease, then line
with non-stick baking paper.

Place the condensed milk, butter, brown sugar and golden syrup in a
3 litre (12-cup) heat-resistant glass bowl.

Cook, uncovered for 10-12 minutes over boiling water , stirring
every 1>2 minutes, until bubbles appear over the whole surface of the
mixture.

Add the chocolate and stir until smooth and well combined. Pour
immediately into the prepared pan. Place in the fridge for 1 hour or
until firm. Cut the fudge into 4cm x l0cm bars and then mark each into 2
portions using a sharp knife. Wrap in greaseproof paper and tie ends
with string.
I prefer 75% dark , you might not and some like to add a drop of vanilla

It's very rich but very morish



X-No-Archive: Yes

On Wed, 9 Nov 2011 05:50:52 -0600, RogerN wrote:

> I've tried making fudge and only once, about 35 years ago, a batch came out
> good. I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses evaporated
> milk, marshmallows, chocolate chips. It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age instead of
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

Like you, it's been a long time since I made fudge, but when I did,
gravitated to "Million Dollar Fudge". Fairly easy, consistent results
and "good enough".
<http://www.oldetimecooking.com/Recipes/mamie_fudge.htm>
<http://busycooks.about.com/od/candyandsnackmixes/r/millionfudge.htm>


--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Nov 9, 5:50*am, "RogerN" <re...@midwest.net> wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came out
> good. *I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses evaporated
> milk, marshmallows, chocolate chips. *It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age insteadof
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

I always get out my trusty candy thermometer and use the Better Homes
& Gardens Old Fashion Fudge recipe. I don't have it here, but I'm
sure you can find it somewhere. I'm not fond of the fudge that uses
marshmallow....

N.

"RogerN" <[email protected]> wrote in message
news:[email protected] m...
>
> I've tried making fudge and only once, about 35 years ago, a batch came
> out good. I like most fudge from fudge shops or the fair but can't get
> any homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses
> evaporated milk, marshmallows, chocolate chips. It came out soft and
> smooth but very dry and boring tasting, it will most likely be thrown out
> for age instead of being eaten.
>
> Any good recipes or secrets?
>
> RogerN


Go here for all kinds of fudge recipes:

http://www.northpole.com/Kitchen/Cookbook/cat0005.asp

RogerN wrote:

>I've tried making fudge and only once,
> about 35 years ago, a batch came out
> good. I like most fudge from fudge
> shops or the fair but can't get any
> homemade to come out right.

>My last attempt was the carnation fudge
> kit from the store, uses evaporated milk,
> marshmallows, chocolate chips. It came
> out soft and smooth but very dry and
> boring tasting, it will most likely be
> thrown out for age instead of being
> eaten.

>Any good recipes or secrets?

I love making candy of all kinds, and must say, I've always been real
pleased with the results. My favorite fudge in the world was the
"old-fashioned" cooked fudge like mom use to make, and I do have her
recipe, but anymore I look for short-cut recipes. I find the marshmallow
cream/chocolate chip fudge is just way too sweet, and I have another I
found that is much better, plus I don't think there is any way to "mess"
it up. However, if I'm in a real hurry, I make microwave fudge in 10
minutes and the family loves it. It's just sugar, evaporated milk,
vanilla, butter, marshmallow cream and chocolate chips, and tastes very
similar to my mom's fudge, as I remember it.

Try this one, and let me know what you think:

No-Fail Fudge

2/3 cup evaporated milk
1-2/3 cups sugar
1/2 tsp. salt
1-1/2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1 tsp. vanilla
coarsely chopped nuts, if desired, but recipe doesn't call for them,
though I usually like walnuts added to them.

Combine milk, sugar and salt in 2 qt. heavy saucepan. Cook over medium
heat, stirring until sugar dissolves. Bring to boil and boil steadily
for 5 minutes, stirring constantly. Remove from heat.
Add marshmallows, chocolate chips and vanilla at once. Stir vigorously
for 1 minute, or until marshmallows melt. Pour into foil-lined 8 inch
sq. pan; cool and cut into about 36 squares. Makes 1-3/4 lbs. of candy.
This stores very well in the refrigerator, wrapped well.
NOTE: You can easily double this candy without worry of a failure. Also
to dress it up for the holidays, you can sprinkle it with crushed red
and white peppermint candy on the top, after pouring it in the pan.

Judy

On Nov 9, 5:50*am, "RogerN" <re...@midwest.net> wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came out
> good. *I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses evaporated
> milk, marshmallows, chocolate chips. *It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age insteadof
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

Paula Deens cheese fudge is always a hit.

On Nov 9, 6:50*am, "RogerN" <re...@midwest.net> wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came out
> good. *I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses evaporated
> milk, marshmallows, chocolate chips. *It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age insteadof
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

No joke, this is actually one of the best tasting and creamiest fudge
recipes I've tried. You'd never guess there was Velveeta cheese in
it.

Velveeta cheese fudge
1/2 pound Velveeta cheese
1 cup butter
1 teaspoon vanilla extract
1 cup chopped nuts (pecans, walnuts, or hickory nuts)
2 pounds powdered sugar
1/2 cup cocoa

Lightly spray the bottom of a 9" square cake pan. Melt cheese and
butter together until smooth. Stir in the vanilla and nuts. In a
separate bowl, sift together the cocoa and powdered sugar. Pour in
the cheese mixture and mix. Press into the prepared pan and
refrigerate. Cut when completely cooled. May be kept at room
temperature for a few days. For longer storage, keep in the
refrigerator.

<[email protected]> wrote in message
news:[email protected]..
On Nov 9, 6:50 am, "RogerN" <re...@midwest.net> wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came
> out
> good. I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses
> evaporated
> milk, marshmallows, chocolate chips. It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age instead
> of
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

No joke, this is actually one of the best tasting and creamiest fudge
recipes I've tried. You'd never guess there was Velveeta cheese in
it.

Velveeta cheese fudge
1/2 pound Velveeta cheese
1 cup butter
1 teaspoon vanilla extract
1 cup chopped nuts (pecans, walnuts, or hickory nuts)
2 pounds powdered sugar
1/2 cup cocoa

Lightly spray the bottom of a 9" square cake pan. Melt cheese and
butter together until smooth. Stir in the vanilla and nuts. In a
separate bowl, sift together the cocoa and powdered sugar. Pour in
the cheese mixture and mix. Press into the prepared pan and
refrigerate. Cut when completely cooled. May be kept at room
temperature for a few days. For longer storage, keep in the
refrigerator.

Fudge recipes will be affected by humidity. (This from a person who
routinely expects 99.99% humidity). You'll do better when it's a bright
sunny day. What do you hope for when you take a bite of fudge? If it's
'just like Moma' made as a very special treat, you'll want to go all the way
back to the recipe printed on the old Hershey's cocoa tins. Lots of
variations may be good but there's just nothing as good as like Moma's.
Polly

On Nov 9, 10:26*pm, "Polly Esther" <Polly...@cableone.net> wrote:
....
> No joke, this is actually one of the best tasting and creamiest fudge
> recipes I've tried. *You'd never guess there was Velveeta cheese in
> it.
>
> Velveeta cheese fudge
> 1/2 pound Velveeta cheese
....

Gross! But I guess grease is grease. I'd rather have butter myself!
Especially for fudge.

John Kuthe...

On Nov 10, 7:57*am, John Kuthe <johnkuth...@gmail.com> wrote:
> On Nov 9, 10:26*pm, "Polly Esther" <Polly...@cableone.net> wrote:
> ...> No joke, this is actually one of the best tasting and creamiest fudge
> > recipes I've tried. *You'd never guess there was Velveeta cheese in
> > it.
>
> > Velveeta cheese fudge
> > 1/2 pound Velveeta cheese
>
> ...
>
> Gross! But I guess grease is grease. I'd rather have butter myself!
> Especially for fudge.
>
> John Kuthe...

It's actually good. I made it just to see what it was like and
everyone who ate it raved about it.

On Nov 10, 11:15*am, "djs0...@aol.com" <djs0...@aol.com> wrote:
> On Nov 10, 7:57*am, John Kuthe <johnkuth...@gmail.com> wrote:
>
> > On Nov 9, 10:26*pm, "Polly Esther" <Polly...@cableone.net> wrote:
> > ...> No joke, this is actually one of the best tasting and creamiest fudge
> > > recipes I've tried. *You'd never guess there was Velveeta cheese in
> > > it.
>
> > > Velveeta cheese fudge
> > > 1/2 pound Velveeta cheese
>
> > ...
>
> > Gross! But I guess grease is grease. I'd rather have butter myself!
> > Especially for fudge.
>
> > John Kuthe...
>
> It's actually good. *I made it just to see what it was like and
> everyone who ate it raved about it.

I can imagine. All the chocolate and other good ingredients probably
make up for the fact that Velveeta is crap. But like I said, I'd
rather have butter. I don't have nearly the powerful revulsion towards
Velveeta that Bryan has, but it;'s still pretty low quality "cheese",
and IMHO cheese has no place in fudge to begin with.

John Kuthe...

[email protected] wrote:

>It's actually good. I made it just to see
> what it was like and everyone who ate it
> raved about it.

Yes, it is! I must say when I first heard about it, I was reluctant to
try it, but had heard it was good and surprisingly it is...very smooth
and would never know it had cheese spread in it, unless someone told
you!

Judy

John Kuthe wrote:

>All the chocolate and other good
> ingredients probably make up for the
> fact that Velveeta is crap. But like I said,
> I'd rather have butter. I don't have nearly
> the powerful revulsion towards Velveeta
> that Bryan has, but it;'s still pretty low
> quality "cheese", and IMHO cheese has
> no place in fudge to begin with.

Course that can be said for a lot of combinations...such as root beer in
a barbecue sauce for ribs, grape jelly in stew, lima beans in a lemon
cake, etc., but somehow it works.

I don't care for Velveeta either, and never buy it to cook with, but in
this candy, it's delicious....strange, but true.

Judy

Thanks all for the suggestions and recipes.

I cooked the fudge for the correct amount of time but I have a larger sauce
pan than what was suggested, perhaps the additional surface area caused more
evaporation. Also, the kit came with what looked to be lower quality
marshmallows than what I would normally buy at the store. IIRC the recipe
called for 2 tablespoons of unsalted butter. The fudge wasn't bad, but it
just isn't near as good as I was hoping for, I think it's lasted 2 or 3
weeks now, had it been better it wouldn't have lasted 2-3 days.

Thanks again for the recipes and suggestions, I plan to try some of them out
in the future when I make fudge.

My favorite fudge growing up came from the State Fair from Sam the candy man
that had a slab of marble that the fudge was made on. The recorded sales
pitch said he used real cream and real butter. Sure made good fudge, I
tried Alton Brown's recipe with cream and butter but it came out grainy,
maybe I accidently got crystals started too soon somehow.

RogerN