Fudge
"This has to be about the easiest fudge recipe I've ever seen. It came from a friend, and I've made it countless times through the years -- usually to give as gifts. HOWEVER, it appears that no one on the zaar who has tried this recipe has been pleased - therefore, Jenny Ann strongly discourages anyone else from using it. She has found it to be perfect hundreds of times, but would prefer everyone to find another recipe to try and review. She apologizes to all who have tried it and been disappointed."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
36-40
ingredients
- 4 1⁄2 cups sugar
- 12 ounces evaporated milk
- 18 ounces chocolate
- 1⁄2 lb butter
- 3 tablespoons vanilla extract
- 1 pinch salt
- nuts, of your choice
directions
- Bring to a boil the sugar and milk, and let it boil exactly six minutes, stirring constantly. (If you can do this over a double-boiler it will help you, but it isn't required.).
- In another pan or bowl, have the chocolate, butter, vanilla extract and salt ready. You can use chocolate chips or good quality bar chococate. The better the quality of chocolate, the better the fudge.
- Pour hot mixture of sugar and milk over the other ingredients, and blend together until all the chocolate has melted.
- Add nuts -- whatever type you prefer, and in the size you prefer in fudge.
- Pour into pan and set for six hours in the fridge until the fudge has set.
Questions & Replies
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Reviews
-
I boiled the mixture for exactly six minutes, but when it set it was both mushy and grainy. Perhaps using temperatures would be more helpful. -
pretty good, typical chocolate fudge, did not use an entire 1/2 lb butter though, just 4 tbs was fine. -
ZANNAH: After seeing you are in the UK, Jenny Ann wonders if the difference in your sugar contributed to the problem. American sugar is very fine grained, and if yours is not, you might want to use less sugar. Jenny Ann has never used a double boiler so that shouldn't be an issue. Just cook it exactly 6 minutes after it comes to a boil, stirring constantly to keep it from sticking. This has been a tried and true recipe in our family for years, in the states, in France, in West Africa, and now in Thailand. Being that weather can affect candy recipes, Jenny Ann encourages you to try it again on a different kind of weather day and hopes it turns out more to your liking next time. (Recipe can be halved, if you don't want to have a lot of it, in the event it doesn't work out again.) Good luck! -
This recipe made something very tasty, but it did not 'set' at all! I am not sure what I did wrong, I followed it to the letter (I didn't use a double boiler though, and I cut down the amount of vanilla). The end consistency was something like the filling of chocolate truffles, like those Lindt balls that you get at christmas. Any advice gratefully received! -Zannah-
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Great recipe -- the end product has the texture that I like, dense, not dry but not too moist, and not grainy/sugary. One thing, though, I tried the double boiler method and never got the sugar/milk mix to come to a boil. Finally in desperation I dumped it into another pan where I got it to boil quickly with direct heat. The recipe takes longer than you might think from reading it, because whatever method you use, you do want to heat the milk/sugar carefully to avoid scorching. I think this is the recipe I will use for my Christmas packages, with Trader Joe's 71% chocolate if I can get it! Oh, yeah, I used TJ's Semisweet Belgian chocolate. EDIT: I've made about a gazillion batches now, all with direct heat, and it works fine -- just keep the heat gentle so it doesn't scorch. Make sure you cut the butter and break the chocolate into small pieces before adding the milk-sugar mix. Also, I'd cut the amount of vanilla waaaay down -- this makes a BIG batch, but still with three tablespoons the flavor will be very strong. A tablespoon or even less is plenty.
RECIPE SUBMITTED BY
For work related purposes my husband and I travel most of the year, and live out of a suitcase. I miss cooking on a regular basis but try to make up for it during the times we are "home" trying several new recipes a week.
