Messed up Mom's fudge recipe. Help????
12-04-2014, 07:45 PM
#22
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Join Date: Oct 2010
Location: east of Seattle
Posts: 430
I gave up on divinity when I moved to Washinton state. Although I have a no fail recipe using jello. I do an old family peanut butter recipe and adding marshmallow fluff.
01-08-2015, 04:31 AM
#25
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Join Date: Oct 2010
Location: Tennessee, UC area
Posts: 1,582
May I add one more hint to the above? We are warned not to stir, but when the boil climbs the pan we can't resist stirring it down. A long (long, long!) time ago, I picked up the hint to butter the sides of the pan so the fudge would not ''climb''. I try to do this after the pan is hot and the ingred are blended over heat. It certainly helps.
01-08-2015, 11:48 AM
#26
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Join Date: Aug 2009
Location: United States
Posts: 2,222
May I add one more hint to the above? We are warned not to stir, but when the boil climbs the pan we can't resist stirring it down. A long (long, long!) time ago, I picked up the hint to butter the sides of the pan so the fudge would not ''climb''. I try to do this after the pan is hot and the ingred are blended over heat. It certainly helps.
01-10-2015, 04:15 AM
#27
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Join Date: Aug 2009
Location: United States
Posts: 2,222
We always followed the same recipe silbram 17 posted but we added a couple of Tablespoons of white syrup (Karo was all we had for years) to the recipe before cooking started.
Some key things I remember. If you mix the cocoa powder with the sugar, then add the milk, your cocoa will mix up better. Add the Karo after the milk is stirred in. Try not to stir the mixture after it comes to a boil, unless you have to. Stirring while the mixture is cooking or starting to beat the fudge before it cools down enough, will make it grainy. It's all about patience. If you are adding nuts to the recipe, add them right at the last of beating. Any earlier will give your beating arm a workout.
fyi....the recipe we used was from the Hershey Cocoa box except that we only used 1/2 cup of cocoa. We all like milk chocolate better than dark chocolate. http://www.ehow.com/how_2205012_hers...ate-fudge.html
Some key things I remember. If you mix the cocoa powder with the sugar, then add the milk, your cocoa will mix up better. Add the Karo after the milk is stirred in. Try not to stir the mixture after it comes to a boil, unless you have to. Stirring while the mixture is cooking or starting to beat the fudge before it cools down enough, will make it grainy. It's all about patience. If you are adding nuts to the recipe, add them right at the last of beating. Any earlier will give your beating arm a workout.
fyi....the recipe we used was from the Hershey Cocoa box except that we only used 1/2 cup of cocoa. We all like milk chocolate better than dark chocolate. http://www.ehow.com/how_2205012_hers...ate-fudge.html
01-10-2015, 02:40 PM
#29
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Join Date: Dec 2009
Location: Somewhere in Time
Posts: 2,697
I always make the fudge recipe on the Nestle Morsel package, it uses less sugar (I don't like super sweet fudge).
1 1/2 cups sugar
1 can (5 ounces) evaporated milk (2⁄3 cup)
2 tablespoons butter or margarine
1⁄4 teaspoon salt
1 7 ounce jar Marshmallow Cream
1 1/2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts, optional
1 teaspoon vanilla extract
Additional Butter to coat bottom and sides of 8-inch square pan.
Prepare 8-inch square baking pan.
In medium, heavy-duty saucepan, combine sugar, evaporated milk, butter and salt. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Add marshmallow cream, chocolate morsels, nuts and vanilla extract. Stir vigorously for 1 minute, or until marshmallow cream and morsels are melted.
Pour into prepared baking pan and refrigerate for 2 hours, or until firm.
1 1/2 cups sugar
1 can (5 ounces) evaporated milk (2⁄3 cup)
2 tablespoons butter or margarine
1⁄4 teaspoon salt
1 7 ounce jar Marshmallow Cream
1 1/2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts, optional
1 teaspoon vanilla extract
Additional Butter to coat bottom and sides of 8-inch square pan.
Prepare 8-inch square baking pan.
In medium, heavy-duty saucepan, combine sugar, evaporated milk, butter and salt. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Add marshmallow cream, chocolate morsels, nuts and vanilla extract. Stir vigorously for 1 minute, or until marshmallow cream and morsels are melted.
Pour into prepared baking pan and refrigerate for 2 hours, or until firm.
01-10-2015, 07:03 PM
#30
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Join Date: May 2008
Location: Rocky Mountains
Posts: 1,866
I made Toffee at Christmas time and it was not good. After doing some research, I found that you have to use salted butter and not unsalted. I will have to remember that the next time I make it. Maybe it is the same with Fudge. It is worth a try.
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