Make The Perfect Chocolate Fudge

Chocolate fudges are 1 of my very favorite sweet treats. But be careful, fudges are very indulgent and rich desserts so I always make it a point to limit my intake of these delectable treats. I usually just eat them during Christmas & other holidays.

For many years, I’ve tried to look for the best fudge recipe. The ideal recipe for fudge should be:

1) Easy – A Fudge recipe should be easy to prepare. They shouldn’t be giving you too much of a hard time inside your very own kitchen.

2) Great Tasting – Just because your relatives or friends swear by it, that it makes it good. Try out this really great recipe then compare notes. Practice. Until you get it right. Don’t stick to 1 recipe, try lots of them. Good fudge shouldn’t have that grainy consistency.

3) Ingredients are easily available – A great fudge recipe shouldn’t be too much trouble. All the ingredients that you need should be easily found in local grocery stores.

Ingredients

3 c sugar
3/4 c margarine/butter (or 1-1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1-1/2 pkg. (12 squares) BAKER’s semi-sweet baking chocolate, chopped
1 jar (7 oz) JET PUFFED marshmallow crème
1 c chopped walnuts
1 tsp vanilla

Heat sugar, butter & evaporated milk to full rolling. Boil in 3 quart heavy saucepan on medium heat, constantly stirring it. Boil on medium heat until your candy thermometer reaches 234 degrees F, stirring often to prevent scorching, about 4 minutes. Take away from the heat.

Add chocolate and marshmallow crème until its all melted; add vanilla & walnuts. Spread immediately in foil-lined 9 inch square pan. Cool at room temp. at least 4 hours; cut into 1 inch squares. Store in an airtight container. Makes 3 lbs. or 40 2 square servings

Be sure to advise all chocoholics to stay away from the pan until at least 4 hours have passed. And don’t let any of them get cute by tossing it into the fridge to shorten the time! Fudge is honestly best if allowed to sit and “set” at room temp.

I’m one of those chocoholics that tried the fridge thing one time….by getting a bit too anxious at the very end, it ruined all the effort and time I’d put into the fudge. I learned my lesson….now I just always have something else chocolatlicous to nibble on while waiting!

Do enjoy making the fudge. If at first try, you get a grainy fudge, you should do this great fudge recipe over again and this time be extra careful about not leaving it for long unattended. Always stir it often to get that great consistency

Discover The Homemade Delectable and Sinfully Rich Chocolate Fudge Cake

Who doesn’t love a choco fudge cake? I for one love it so much that I always try and make 1 for celebrations & parties so that I can share it with friends and family. When I bring one, it usually disappears from the table after the first cut has been made.

Here’s a very good recipe for a fudge cake. I have been making this fudge cake for a long time already and I swear it always gets good reviews from my guests and friends. Use quality ingredients when you’re making this cake.

3 Layer Choco Fudge Cake

1 c (250 mL) unsweetened cocoa, powder
1 c (250 mL) Unsalted softened butter
2 c (500 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
2 oz (60 g) semisweet chocolate, melted, and, cooled
3 c (750 mL) flour (cake-and-pastry), sifted
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 pinch salt

Chocolate Icing:

1-1/2 c (375 mL) Unsalted softened butter
1 tbsp (15 mL) vanilla
1/2 c (125 mL) whipping cream
3 c (750 mL) icing sugar
6 oz (175 g) Unsweetened chocolate, melted, and, cooled

Preheat your oven to 350°F (180°C).

Grease three 9-inch (1.5 L) round cake pans. Line bottoms with waxed paper; set aside. In bowl, whisk cocoa powder with 1-1/2 cups (375 mL) boiling water until smooth. Let cool to room temperature.

In big bowl, beat butter until fluffy; gradually add and beat in sugar ’til light & fluffy. Next, beat in eggs, an egg at a time, beating well after every addition. Beat in vanilla. On low speed, beat in chocolate (melted).

In another clean bowl, stir together flour, baking soda, baking powder & salt. Using wooden spoon, stir into chocolate mix alternately with cocoa mixture, making three additions of flour mixture and two of cocoa mixture. Divide among prepared pans.

Then, bake in centre of oven for 30 to 40 mins or ’til cake tester inserted into centre will come out quite clean. Let cool in pans on racks for 15 minutes. Remove from pans; let cool completely on racks. (Cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day or over-wrapped in foil and frozen in rigid airtight container for up to 1 month.)

Peel paper from one of your cake layers; place on plate. Spread top with 1 c (250 mL) of your Chocolate Icing. Repeat with second layer. Top with last layer; spread top and side with remaining icing.

Chocolate Icing:

In bowl and with electric beaters, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Then, beat in icing sugar, a cup at a time. Beat in chocolate (melted) until fluffy & smooth

Looking For Maple Fudge Recipes? The Delicious Twist to Ordinary Fudge

There is an interesting and delightful treat for all you fudge lovers out there. These would be the maple fudge. These tasty desserts will be great for parties or for intimate gatherings with friends and family. Everyone will surely love it.

Maple Nut Fudge

2 c Fancy or Grade A Medium Amber Pure Vermont Maple Syrup
1/2 c nuts; chopped
1 tbsp butter

Boil syrup to 236 degrees. Take away from heat then place into a pan of cold water. Cool to room temperature. Stir vigorously until color begins to change, then add nuts. Pour into well-buttered 8″ or 10″ square pan. Cut fudge in squares while warm.

Maple & Walnut Fudge

2 c packed brown sugar
Half of a 10 oz can milk (evaporated) – not condensed!
1/2 lb butter
2 c powdered (confectioners’) sugar
1 c walnuts
1/2 tsp vanilla
1/2 tsp maple flavoring (if desired)

Butter a 9×13-inch pan then set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. Inside a medium-sized saucepan, combine sugar, butter & milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!

Take out from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy – just a couple of minutes. Fold in walnuts then pour in prepared pan. Refrigerate until set.

Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It’s thick and decadent, just like it should be. I cut this and freeze it inside a can every Christmas without a problem. Just be sure it’s really well wrapped. Enjoy!

Maple Cream Fudge

1 c White Meadows Maple Syrup Amber Grade
2 c white sugar
1/2 c whole cream
2 tbsp non salted butter
1/4 tsp salt
1/2 tsp vanilla

Put sugar, syrup, and cream in a pan. Boil on med-high, stirring once every few minutes to be sure that they don’t stick to the bottom of your pan. Let cool.

Add vanilla, salt & butter – beat until creamy and fudge holds its shape. Put into pan lined with foil folding over the edges and slice into squares. Cool in fridge. Enjoy!

Mix 1 part maple syrup with 2 parts melted white chocolate for an optional drizzle.

Maple Creams

1 c (250ml) pure maple syrup (use syrup labeled “Dark amber”)
2 c (400g) sugar
1 c (250ml) heavy cream
2 tbsps light corn syrup
1/2 tsp vanilla extract
1 c (125g) walnut or pecan pieces, toasted

Lightly oil a 9- by 9-inch (23-by 23cm) square pan. (If you don’t have a square pan this size, you could use a well- greased cookie sheet.)

Inside a small heavy-duty saucepan (about 2 quarts) mix together maple syrup, sugar, cream, & corn syrup. Fit a candy thermometer to the side of the pan then heat just until temperature reaches 236F (114C), tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.

Remove the pan from heat then transfer mixture into the metal bowl of a standing electric mixer. Submerge the thermometer in the candy mixture until it has cooled to 110F (43C), which will take a while.

When the temperature is 110F (43C), add in the vanilla and beat mixture until it just begins to thicken and loose its gloss. Over mixing will make it grainy, so keep an eye on it. Mix in nuts then spread mixture out into the square pan, patting it in flat with your (clean) hands. Let cool completely, then take out from your pan then slice in squares.

To take it out from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half. Use a metal spatula to pry the candy looses a bit (it will be flexible). Invert the pan a shake it to coax your maple cream candy out.

Make the Best Fudge Ever

Who doesn’t love fudge? Everybody loves it. It’s a kind of comfort food and it’s not really hard to prepare. There are different kinds of fudge that you can try and experiment making. If you don’t already know of a great fudge recipe, you might like to try the net and search it for the really good ones. For sure, there will be lots of them all over the net.

When you’re searching online, do check out lots of sites before deciding on the recipe that you’re going to be making. Or if you don’t really like to go online, then try and ask your family or friends if they know of any really good fudge recipes

Before preparing fudge for a party, you might like to test out several different kinds of recipes before deciding on which one to serve at your party. You could also make different kinds of fudge then decide so that you’d be able to compare the flavors.

Lots of people want nuts inside their fudge but others don’t so take this into consideration also when making fudge for parties. Don’t be afraid to prepare lots of batches of fudge because for sure you’ll always find lots of people willing to eat them up.

So do go out and experiment with different kinds of fudge as well as experimenting different variations of the basic choco fudge. Be creative and don’t limit yourself. Below I’d like to share 1 of the very best recipes I have in my files for great fudge.

Ingredients

675g Caster Sugar
500ml Double Cream
50g Butter
1 Handful of White Chocolate
1 tsp of Glucose (This IS NOT essential but does add a more complex structure and texture to the fudge! If you can get it…GET IT!)
1 Vanilla Pod – also optional but gives the fudge a beautiful smell and wonderful speckled appearance from the Vanilla seeds!

Put all ingredients except the White Chocolate into a heavy saucepan! For the Vanilla pod, lay it flat on chopping board, and run a sharp knife down the center of the pod, split the pod in two and scrape out the hundreds of moist dense seeds from each half, add to the mixture!

Grease and Line a baking tin ready to pour fudge in once cooled!). Place saucepan on a VERY VERY low heat for the beginning stage! (You need to dissolve all the sugar crystals before it comes to the boil! Look for a smooth liquid texture without any Graininess at all!)

Once sugar is dissolved, and you get beautiful buttery, creamy golden sugar syrup, Increase the heat until it comes to Rapid Boil! (Don’t be afraid! but DONT you DARE take your eyes and attention of it NOW! Keep stirring constantly or that cream will burn at the bottom of your pan and ruin your beautiful Fudge!

Continue to boil and stir for 15-18 minutes!

Now many of you will NOT know what a ‘Soft Ball stage’ is, so we are going to call this the ‘Beautiful Golden Thick Honey Stage! It will be approximately between 112-115°C, the ‘Soft Ball stage’ if you’ve followed my advice, just check if it’s all reduced, A Deep Golden color, Thick yet smooth like Set Honey.

Remove Fudge from heat once you feel you got the Beautiful Golden Thick Honey Syrup and put to one side! Have a rest..You’ve earned it!

You’ll need a Cake/Pastry Mixer or you could do this by hand with whisk and bowl! Pour fudge into mixer or bowl and begin to beat! (People forget this! Usually they just simply pour the fudge into tray and cool once cooked! This is WRONG! You need to cool the fudge slowly all the while beating it to give it that wonderful Smooth yet Crystalline texture!)

Cooling/Beating should take at least 10-15 min, all the while you’ll see your fudge come into life as it begins to cool! About 5 minutes into the Cooling process, add the handful of White Chocolate while the fudge is hot enough to incorporate but not TOO hot to burn the Chocolate! (White Chocolate is very delicate and subtle!).

Now it should be getting quite cool by now before it starts completely setting, spoon/spatula the fudge mixture into your pre grease proofed tin and smooth out so the mix lies flat (or you could try and experiment with bread tins etc for different shapes.

Relax! Sit back and enjoy! Leave to cool out of the sunlight for at least 4-6 hours, (its best 36hrs after and lasts in perfection for 5-7 days after making!) Enjoy your fudge

2 Scrumptious & Easy To Make Fudge Pie

Fudge is a very versatile dessert and you could have it in so many variations and ways. One of them would be the fudge pies. The pies are a mixture of really creamy fudge and a brownie. So if you’re a lover of both, then you’d appreciate this dessert.

I have 2 recipes below that I’ve already tested out and tried with my family and friends and they’ve always been a hit. So I’m sharing them with you now and hope that you’ll like them to.

Walnut Fudge Pie

1 9-inch honey graham pie crust
1 egg white, slightly beaten
1/4 cup margarine, melted
1 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 cup walnut pieces
1/4 cup heavy cream
3 1-ounce squares semisweet chocolate
Additional walnuts and whipped cream (for garnishing)

Brush pie crust with some egg white. Bake in your oven at 375 degrees F for 5 minutes; set aside to cool. Reduce oven temperature to 350 deg. F. In medium bowl, with electric mixer at low speed, beat margarine and brown sugar until blended. Blend in flour, baking powder, egg and vanilla; stir in walnuts. Spread in prepared crust.

Bake inside your oven at 350 deg. F for 30 to 35 minutes until lightly browned and set. Cool completely on wire rack. In saucepan, over low heat, heat heavy cream & chocolate until chocolate melts and mixture is smooth. Remove from heat; cool until mixture thickens. Spread chocolate mixture over cooled pie; chill until set. To serve, garnish with walnuts and whipped cream.

Choco-Amaretto Fudge Pie
(Fudge pie w/ an Italian Twist)

4 ozs unsweetened chocolate
1 3/4 sticks (14 tbsp.) unsalted butter
1.5 c plus 2 tbsp. sugar
30 amaretti (Italian almond macaroons, available at specialty foods shops & some supermarkets), crushed
4 lg eggs, room temp.
1/4 tsp salt
3 tbsp light corn syrup
1/4 c heavy cream
1/4 tsp almond extract
3/4 tsp vanilla
2 tbsp Amaretto
Whipped cream as an accompaniment

In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool.

In a 9 x 3 inch spring form pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well. Press the crumb mixture onto the bottom and 1/3 of the way up the side of the pan and chill the crust.

In the top of a double boiler melt together the remaining 3 ounces of chocolate and the remaining 8 tablespoons butter and let the mixture cool. In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time and beat the mixture until it is thick and pale.

Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture. Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 minutes and let it cool on your rack. Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie together with the whipped cream.

Discover The Delicious Chocolate Fudge Birthday Cake

A cake is an important part of lots of celebrations. More so with birthdays. A birthday would not be complete without the birthday cake. We do have the traditional cakes like chocolate and chiffon and etc., but how about a fudge cake?

Impossible? Of course not! We could also make a chocolate fudge cake and you can even make it as a present for your friend’s birthday or for 1 of your family member’s birthday. Below is a recipe for a yummy choco fudge cake that will surely leave you and your guests wanting for more. Enjoy!

Cake:

1.5 c sugar
1 1/4 c all-purpose flour
3/4 c unsweetened cocoa powder
2.5 tsps baking powder
1.5 tsps baking soda
1/8 tsp salt
1 c buttermilk
3 large eggs
2.5 tsps pure vanilla extract
6 tbsps unsalted butter, softened
1 c hot coffee

Frosting:

1 1/4 lbs bittersweet chocolate, finely chopped
1 c heavy cream
2 tbsps light corn syrup
5 tbsps unsalted butter, softened
1 tbsp sugar
1 tbsp water

MAKE THE CAKE: Preheat the oven up to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray. Into a large bowl, whisk the sugar with flour, cocoa powder, baking powder, baking soda & salt. Inside a small bowl, whisk the buttermilk with eggs & vanilla. In another small bowl, melt butter in the hot coffee.

Using an electric mixer beat half of the buttermilk mixture into your dry ingredients at low speed. Beat in half of the coffee mixture, and then scrape down the bowl. Beat in the remaining buttermilk & coffee mixtures.

Pour the batter evenly between the prepared pans and bake them for 25 to 30 minutes, rotating the pans halfway through baking, until cakes become springy to your touch. Let cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel off the parchment paper.

MEANWHILE, MAKE THE FILLING AND FROSTING: Put chocolate into a large bowl. Into a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over your chocolate and let stand inside a warm place for 5 minutes.

Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes. In a microwave-safe bowl, combine the sugar with the water then heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup.

Spread about 3/4 cup of the frosting onto your cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. (I skipped this step completely. I didn’t want to spread sugar water on pieces of cake; I just didn’t see the point.)

Spread the remaining frosting around the sides of your cake. Let cake stand at room temperature for at least 1 hour before slicing. And then, because I’m a genius, I decided to cover the top of my cake using fresh raspberries. Obviously you would wash them in cool water, pat dry, and put the open end facing down on the frosting.

Since you are working with ganache, you have to be somewhat fast since it sets into hardened chocolate really fast

Learn About The Yummy Versatility of Peanut Butter Fudge

We have all heard of peanut butter being added in to our fudge. Yes, it is possible and this yummy treat is actually one of my personal favorites. My mom makes it all the time for me and I’ve grown very fond of it.

Here I will share 5 really great peanut butter fudge recipes that will make the mouth water and will make your kids happier. Even adults love it. Good luck

My Favorite Peanut Buttery Fudge

2 c sugar (half brown sugar if desired)
1/2 c milk (evaporated)
2 tbsps light corn syrup
1/4 tsp salt
1 tsp vanilla
1/2 c peanut butter
1/2 to 1 c chopped pecans or walnuts, optional

Mix sugar, salt, syrup and milk in pan. Bring it to a gentle boil.

Cook until a little amount forms soft ball in cold water, about 235° on your candy thermometer. Take away from the heat, add peanut butter & vanilla. Do not stir.

Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Add in nuts if used. Pour inside a buttered loaf pan or 8- x 8-inch pan and cool. Slice in small rectangular shapes or any shape that you’d like.

To Test If It has reached Soft Ball Stage

A tiny bit of cooked syrup dropped into chilled water forms a ball, but is soft enough to flatten slightly when picked up with fingers (234° to 240°).

Choco-Peanut Butter Fudge

2.5 c of sugar
2 tsps of vanilla extract
1 c of chopped pecans
1/2 c of butter, divided
1 c of milk
1/4 c of cocoa
1 tbsp of light corn syrup
1/2 c of peanut butter

Inside a big saucepan, mix sugar, milk, cocoa and corn syrup. Cook on medium heat, stirring often, until sugar has dissolved. Add 2 tablespoons of butter, then stir until melted; then cover and boil the mixture for 3 mins.. Take off the cover then continue to cook, without stirring, until the mixture will reach its soft ball consistency.

Take away from the heat, then add remaining butter, peanut butter, pecans, & vanilla extract. Allow the mixture to cool for about 10. Beat it until butter, peanut butter & pecans are thoroughly blended into the chocolate mixture. Immediately pour on your buttered nine-inch square pan. Cool and cut fudge in square-shaped pieces.

Cream Cheese Peanut Butter Fudge

4 square pieces unsweetened chocolate
8 ozs cream cheese (room temperature)
1/2 c peanut butter
5 c sugar (powdered)
1/2 c chopped nuts (pecans or walnuts are good)
1 tsp vanilla

Melt chocolate in microwave and allow cooling to room temperature. Mix cream cheese with chocolate and peanut butter. Add in sugar & vanilla. Spread into an eight or nine inch pan. Refrigerate 2 hours before cutting.

Hope you will take some time out to try the fudge recipes that I just shared with you. Enjoy!

Discover The Great Tasting Simple Fudge

When you’re searching the World Wide Web for good fudge recipes, there will be more than a thousand choices for you out there. To choose the best among these recipes would be very hard work

To recognize a good recipe, just take a look at the ingredients and they should be a very versatile recipe where you can make modifications to suit your preferences. Then you can experiment with it; have fun making these really yummy fudge treats.

Ingredients:

4 c Sugar
1 1/4 c Milk
1/4 tsp Salt
1 c Cocoa
1 1/2 tsp Vanilla
1/2 Stick butter (butter is preferable over margarine!)

Directions:

Combine sugar, milk, cocoa, & salt to a large sauce pan. Stir just until all sugar granules have been dissolved. Boil over medium heat, stirring constantly until mixture comes to a boil. Once boiling, stir only occasionally. Once mixture has reached soft ball stage (approx. 234 degrees F.), take mixture off stove and let it sit.

Add butter, and let mixture sit until it has cooled down to the point where you can touch the pan with your hand and it is just warm. Add vanilla then stir mixture until it loses its sheen. Pour into your buttered pan and refrigerate for 1/2 hour. My mother used to beat/stir the hot mixture as soon as she took it off the stove…it always had a grainy texture because of this.

The mixture needs to cool a bit before you start stirring it. I tried this and find that the grainy texture is gone and fudge comes out smooth, rich, and just melts in your mouth! YUM!

P.S. During the step where you start to stir your fudge when you’re cooling it, this is where the fun part comes in and where you can experiment with lots of really cool and tasty options to make your fudge stand out. You could add in some nuts that you like to add and you could also add in peanut butter for a peanut butter flavored fudge.

Some would add in crushed candy bars (butter finger, etc.), Oreos (crushed) and they also sometimes top them with some caramel-flavored ice cream. One of the most interesting additions to fudge that I’ve seen would be those of gummy bears that 1 of my friends added to her fudge.

A couple of tips when you’re adding other ingredients:

1) Don’t add in lots of wet ingredients because it might be the cause for your fudge not to set properly.

2) Don’t stir the fudge overly much. It’ll get airy then it would not make your fudge set properly.

3) If you want frosting rather than fudge then just stir in lots of heavy whipped cream then continue stirring until you get a consistency where it’s easy for you to spread the mixture easily onto your cake.

For sure with all these tips, you’re going to stumble upon a really great fudge recipes which are truly your own. Have fun!

Discover The Rich And Delicious Old Fashioned Fudge Recipes

Yes, we have lots of new fudge recipes around but still, there is a certain level of distinction to good ole fashioned fudge. Below are some really great and reliable traditional fudge recipes that are always a hit with everyone

Chocolate Fudge

550g caster sugar
550ml double cream
75g liquid, glucose (available from chemists and cook shops)
150g melted milk chocolate

Put 550g caster sugar, 550ml double cream and 75g liquid glucose (available from chemists and cook shops) inside a pan. Slowly heat together, stirring continually, until sugar melts then fast boils until your thermometer reaches 118C.

Turn off the heat & add 150g melted milk chocolate, mix really well then pour into a 22cm square non-stick tin. Leave fudge overnight to set then turn out and slice in squares.

Traditional Nut Fudge

2 c sugar
1 c water
1 c milk (sweetened, condensed)
3 ozs unsweetened chocolate, finely chopped or grated
1 c chopped toasted nuts

Prepare a 9×9 by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Inside a big saucepan, mix sugar and water over medium-high heat. Bring the mixture to a boil, constantly stirring until sugar is dissolved. Allow the mixture to boil for one minute, then mix in condensed milk. Insert a candy thermometer and cook the mixture to 235 degrees, stirring frequently and washing down the sides of the pan occasionally using a wet pastry brush to prevent crystallization.

Once candy reaches 235, remove the pan from the heat then set it aside to cool for 15 minutes. Don’t stir it during this time, or you will form sugar crystals and fudge will be grainy!

After 15 minutes, add the grated chocolate then stir to melt chocolate. Using a clean wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. (Alternately, you can use an electric mixer fitted with the paddle attachment to beat the fudge. If you use a mixer, watch it carefully as it is easy to overbeat and turn the fudge hard and grainy.)

Once the fudge begins to thicken and set up, quickly fold in your nuts then pour the fudge into a prepared pan. Allow it to set at room temperature until firm, about 3 hours or overnight.

After the fudge has set, cut it into small 1-inch squares to serve. Store remaining fudge in an airtight container at room temperature, for up to one week, or inside the refrigerator for up to two weeks. Bring fudge to room temperature before serving.

Here is 1 recipe for a really great hot fudge sauce that you might like to keep to drizzle on your ice cream if the urge hits you.

Hot Fudge Sauce

2/3 c heavy cream
1/2 c light corn syrup
1/3 c packed dark brown sugar
1/4 c unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 tsp vanilla
2 tbsps unsalted butter

Bring cream, corn syrup, salt, cocoa, sugar, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, constantly stirring, until chocolate has melted. Lower heat then cook at a low boil, stirring occasionally, 5 minutes, then take it away from the heat. Next, add butter, vanilla, & remaining chocolate then stir until smooth. Cool sauce to warm before serving

3 Yummy Fudge Recipes

My mother makes really good fudge. Whenever I used to watch her making fudge in our kitchen, she then would pass on the bowl to me after she finished making the fudge so I could lick it clean. I loved this. I’ve tried lots of fudge recipes in my lifetime but I am biased. My mom’s fudge is still the very best fudge for me. It’s both good and made by my mother so I guess that equals to a really great fudge recipe.

Mom used to prepare for us 3 different kinds of fudge for me and my siblings and we all loved them. Here they are.

Mom’s Choco Fudge

1 2/3 c light cream
4.5 c sugar
2 tsps vanilla
2 (12 ounce) packages semisweet choco chips
1/2 c butter (NOT margarine), sliced into pieces
1 (11 ounce) package milk choco chips
2 c chopped walnuts, if desired

Grease a 9×13″ pan with butter and set aside. Inside a large, heavy saucepan, combine cream, and sugar. Bring to a boil on medium heat, stir it CONSTANTLY!! When it comes to a boil, lower the heat to medium low and continue to cook and stir as mixture boils. Boil for 5 mins.

Then remove pan from the heat and immediately mix in butter and all of your chocolate. Stir constantly until chocolate melts into the cream mixture and fudge becomes satiny. Fold in vanilla & nuts, if using. Immediately spoon and spread into the prepared pan. Let stand at room temperature until cool. Cut into squares. Make about 4 pounds of fudge.

Choco-Mint Fudge

1 c white confectioners’ coating
2 c semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 tsps vanilla extract
1 tbsp peppermint extract
1 drop green food coloring (optional)

Line an 8 or 9 inch square pan with waxed paper. In heavy saucepan on low heat, melt chocolate chips with 1 c sweetened condensed milk & vanilla. Spread half of mixture in your prepared pan; chill 10 minutes, or ’til set. Reserve remaining chocolate mixture at room temperature.

Into another heavy saucepan on low heat, melt white confectioners’ coating with remaining sweetened condensed milk (mixture will be thick.) Mix in peppermint extract and food coloring. Spread this mixture onto chilled chocolate layer; chill 10 minutes, or just until firm.

Spread reserved chocolate mixture over mint layer; chill 2 hours, or until firm.

Rocky Road Fudge

3 c chocolate chips (semi-sweet)
1 14-oz can condensed milk
1/4 c (4 tbsp) butter
1/4 tsp salt
1 tsp vanilla extract
1 1/4 c toasted nuts, coarsely chopped
1.5 c mini marshmallows

Prepare an 8×8 or 9×9 pan by lining it using aluminum foil and spraying the foil with nonstick cooking spray. Inside a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave it in one-minute increments until melted, about 2-3 minutes.

Stir to ensure all the chocolate is melted, then add in vanilla & salt. Stir until the candy turns smooth and well-mixed. Add 1 c of marshmallows and 1 c of nuts and stir until well-combined.

Pour fudge into the prepared pan and smooth it into a very even layer. Sprinkle the remaining 1/2 c marshmallows and 1/4 cup nuts on top of your fudge and press gently so that they’re embedded in the surface. Place the fudge inside refrigerator to set for at least 2 hours. Once set, slice into 1-inch squares and serve at room temperature. Store excess fudge inside an airtight container in the refrigerator.