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 creme
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 crme 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
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 creme
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 crme 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
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