Sunday, December 16, 2012

Best Dang Fudge You Ever Ate!



Several of you have asked for a recipe for good 'old fashioned' chocolate fudge.  I take it that when you ask about that, you mean the type of fudge you stand and stir and have to bring to a soft ball stage and pray that you don't end up eating it with a spoon or it doesn't turn out grainy, which is even worse.   This fudge recipe is 'old fashioned' tasting and a little more trouble than some of the quick and easy type fudges I have been posting, but it is much easier to get good results. I really do think this is the best fudge recipe I have ever tried and it always turns out perfect if you follow the recipe exactly!   Here is what you will need:

4 cups sugar
1 cup half and half
1 cup butter
12 oz. unsweetened chocolate chips
12 oz. milk chocolate chips
25 lg. marshmallows or 6 cups mini marshmallows
1 tsp. vanilla
1 cup nuts, chopped

Mix half and half, sugar, vanilla, and butter in a large heavy saucepan.  Bring mixture to a boil, stirring constantly.  Boil for 2 minutes.  Turn the heat off.  Add the marshmallows and stir until melted.  Add the chocolate one kind at a time and stir until melted.  Add the nuts.  Pour the mixture into a buttered 9"x13" pan.  If it thickens up too much to pour into the pan, turn the heat back on for a few minutes.

Let this cool completely and set up before cutting into squares.  This takes several hours.  You can put it in the fridge once it cools.

To change the flavor, you can use a 1 pkg butterscotch chips for one of the chocolate chips or if you prefer a dark chocolate fudge, use 2 packages of the semi-sweet chocolate chips or 2 packages of the milk chocolate chips if you prefer a milder chocolate flavor.   I prefer using one of each for a perfect blend.

Cut this in small pieces, because it is really rich, but absolutely delicious!
 
This recipe makes a lot of fudge, so you have plenty for gift giving if you like!






17 comments:

  1. I have a very simple recipe I'd let to share that I've had for years, for chocolate fudge. 1 box chocolate pudding mix (NOT instant) 1 1/2 cups sugar, 1/2 cup milk. Boil for 5 minutes, remove from stove. When cool, add 1 t. vanilla and beat until consistency to spoon onto waxed paper. You can also do this with butterscotch pudding except use 1 cup white sugar, 1/2 cup light brown sugar. WONDERFUL and so easy. Of course, I had pecans.

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  2. I tried this fudge and I have to agree with you - it is the best dang fudge! AND for once my fudge turned out the way it is supposed to. I prefer this type of fudge rather than the creamy kind. Thank you for the recipe! It's the first recipe I've gotten from your blog but won't be the last!!

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  3. I tried your recipe Tuesday and OMG I have to agree - it is the best dang fudge! And it turned out perfect which doesn't always happen when I do fudge. This is one that I will be glad to give as gifts.

    This is the first recipe I've gotten from your blog but definitely won't be the last! Thanks so much for posting it.

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  4. I like to use peanut butter instead of the marshmallows (I assume they are used to help thicken the mixture). Makes it uberly rich with a hint of peanut butter flavor...

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  5. any chance of using marshmallow fluff - I have that on hand ????

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  6. You could use the marshmallow cream I am sure.

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  7. How does 25 large marshmallows compare to a 10 oz. bag of mini-marshmallows? Do I use the whole bag of mini's or half?

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  8. I didn't find unsweetened choc chips. Can I use bakers unsweetened choc bars. They are 4 oz would I use 3?

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    Replies
    1. Yes you would use 3 or you could just use semisweet chips.

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  9. I had pools of butter on top of my fudge after it cooled. Is this normal?

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    1. If you used real butter, it's not normal at all. If you used margarine, it's possible, because there is water in it that will separate. Also, if you used milk instead of half and half, that could happen.

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    2. I used real butter and low fat 1/2 and 1/2

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    3. That is where it went wrong...the low fat half and half. You cannot use low fat anything to make candy. The reason you use half and half to begin with instead of just milk is for the added fat. It's essential when making homemade candy. It separated and pooled because of the water content in it.

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  10. Looks good. Here's a good recipe for Old Fashioned Butter Fudge. I sold this in a retail shop for 15 years.

    Butter Fudge

    6 cups granulated (white) sugar
    2 sticks butter (8 oz) don't substitute
    1 large can (12 oz) evaporated milk
    1 cup light corn syrup
    vanilla
    1 cup nuts

    On stove top, in a large saucepan, cook all ingredients together (except vanilla and nuts) to soft ball stage.

    Remove from heat and let cool a little; then beat until mixture starts to thicken. Add vanilla and nuts. Fudge should be creamy but firm.

    Variations
    If you want chocolate fudge, add 6 tablespoons cocoa to the sugar, or add 1/2 cup peanut butter if peanut butter fudge is desired.

    For Maple Fudge sub maple extract (real, not imitation) for vanilla.

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  11. This sounds really good. I usually make the one my mother had made for years. I too have marshmallow cream how much to use? Thanks Lisa

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  12. I have a recipe similar to this that my mother taught me to do ever since I was a little girl. I use a can of evaporated milk instead of half and half. I also use a 7 oz. Jar of marshmallow fluff in place of marshmallows. I boil the butter and sugar together and it has to come to a rolling boil and then start timing and cook for 12 min. Then remove from heat and add other omg. Everyone tells me that is the best fudge they have ever had. It makes 5 lbs. I usually make 2 batches of choc. and 1 peanut butter. Thanks for sharing your recipe with half and half

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