The only ingredients you need for this recipe are one pound of chocolate chips (both semi-sweet and dark work well), 4 Tbs. butter, and a 14 ounce (net weight) can of sweetened condensed milk (not evaporated milk). The chocolate chips can be replaced or blended with peanut butter chips for to make peanut butter fudge or chocolate-peanut fudge. (If you like peanut butter swirls, you'll need to melt the peanut butter chips separately and swirl them in later.) Note that one pound of chocolate chips is the same as three cups of chocolate chips - not two.This recipe is so easy, you can even do it in the microwave oven. Use a microwave oven safe bowl and microwave until the chocolate is glistening and begins to melt (be careful not to overheat in the microwave or the chocolate will burn). For the purposes of this article, I'll be using a bain-marie. Heating chocolate indirectly over the gentle heat of steam will make it more difficult to overheat.
Throw the butter and chocolate chips into a medium metal bowl or double boiler. Pour the sweetened condensed milk on top.Related Articles
Place the metal bowl on top of the pot to make a bain-marie. (If you have a double boiler, by all means, use it instead.) Make sure the bottom of the bowl is suspended above the water level itself (it's best to check this when you first start bringing the water to a boil since working with cool water and an empty bowl is easier than steaming water and a boil filled with two pounds of fudge ingredients.) Make sure the water is gently releasing steam - accidentally allowing too much moisture to settle on your chocolate could cause it to seize resulting in clumping. In my experience, this particular recipe is fairly forgiving, so don't worry too much.
While the ingredients are gently heating, butter an 8 in. square baking dish. I should mention a couple of tips here that may help with unmolding the fudge after it has set. Once the pan is buttered, lay two sheets of plastic wrap or parchment paper down onto the buttered surface. The sheets should be longer than the container (a little more than twelve inches should be fine) and should be laid down perpendicular to each other. The butter will help keep the plastic wrap in place while you pour the fudge and after the fudge is set, you can use the ends that overflow the container to lift out the fudge. In the following pictures, I just buttered the baking pan and had to work at it a little to unmold the fudge one section at a time.
After a few minutes over the heat, start mixing the melting chocolate together with the melting butter. Keep alternating between mixing and heating until all the ingredients are blended together (use your spatula to scape down the sides of the bowl at least once). At this point, if you want to add fancy components (like chopped walnuts, peanut butter for swirling, etc.) do so.
Pour the fudge into the baking dish. Use a spatula to scrape the bowl clean.
Level the fudge with your spatula.
I don't like putting hot items into my refrigerator, so I like to use an aluminum half sheet pan as a heat sink. Pour a little cold water into the pan and place the fudge in the middle of the pan. A few ice cubes will help keep the aluminum cool as it takes on heat from the bottom of the baking pan. After about ten minutes, slip the fudge into the refrigerator for chilling and setting.
Once the fudge has set, about two hours, cut into squares.This is a fun recipe to play with. Additional ingredients can be melted in or mixed in before pouring. Two different fudges (like chocolate and peanut butter or dark chocolate and white chocolate) can be made and poured on top of each other to produce different effects (try pouring on a top layer before the bottom layer fully sets).
Absurdly Easy Chocolate Fudge (makes 16 2-in. squares)
| 16 oz. (450 g) chocolate chips | combine | melt | mix | pour into mold | chill to set |
| 4 Tbs. (57 g) butter | |||||
| 14 oz. (396 g) can sweetened condensed milk |
Absurdly Easy Peanut Butter Fudge (makes 16 2-in. squares)
| 16 oz. (450 g) peanut butter chips | combine | melt | mix | pour into mold | chill to set |
| 4 Tbs. (57 g) butter | |||||
| 14 oz. (396 g) can sweetened condensed milk |
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Thank you so much for the recipe charts - they're really wonderful.
- Danger Stevens
My only reservation about microwaving is that you need to be careful not to burn the chocolate. As the last anonymous commenter mentioned, only heat until the chocolate is partially melted and mix until the rest is melted through residual heat. Often, this will involve 10-15 second microwave sessions and then a quick check to see if the chips have begun to glisten.
Also, please use a microwave safe bowl - not all glass bowls are microwave safe. Microwave safe glass bowls are manufacturered in such a way as to guarantee no air bubbles are trapped in the glass. Regular glass bowls may crack or even shatter under the right circumstances. The chances are good that most of your glassware at home is microwave safe, but it can be a nasty surprise when you accidentally microwave souvenir glassware.
Really enjoy your site, thanks for all the cooking tips and recipe charts -- so helpful!
entry for 31 march
Is a bain-marie the same as a double boiler? I always thought that a bain-marie is a water bath, meaning the container holding the ingredients has to be sitting in the water.
Is a bain-marie the same as a double boiler? I always thought that a bain-marie is a water bath, meaning the container holding the ingredients has to be sitting in the water.
For the purposes of this application, a bain marie and a double boiler perform the same action - gentle heating over water. When working with chocolate, it is important to not have the bowl touch the water since that will transmit heat faster than only steam heating. In both cases, it is still considered a bain marie (bowl in water, bowl over water).
As a side note - there are companies that make "double boilers" that can be set so you can partially submerge the top layer pot into the water in the second pot as well as using them in the traditional double boiler (elevated) configuration.
That's weird though, I never remember my mom having any trouble making fudge. I'll ask her what she does.
I just melted everything in a pot over low heat, and it did fine.
I'm so glad I got to try one of your recipes -- I love the way they're laid out, but as a vegetarian there aren't too many up here I can actually eat.
I will go have some more fudge now. Mm, fudge.
--S
Also, a dash of cayenne pepper really enhances the flavor.
Rationale: substances under the form of foam carry a lot of air. Air is 100% fat-free .Foamy foods give the sensation of satiated hunger faster and more efficiently then other non foamy foods , yet deliver less calories per serving.
So to keep a long RFC short..what about foam geeks giving us some hint on how to turn the recipe into a nice spongy mass that will satiate our hunger without exploding our liver like the unmodified recipe will do ?
Love the site, even though I'm a lawyer-in-training, not an engineer.
but... where are the porous bubbles recipe, c'mon prop'heads!
Sounds like the fudge hasn't set yet. How long did you have it in the refrigerator? Although I recommend at least two hours, sometimes it takes longer for the fudge to set (depending on the shape and material of your container).
Once set, the fudge can be cut at cold or room temperatures without a problem.
pur-loise.
If the environment isn't humid and room temperature for you isn't too much over 70°F, then the fudge should be able to keep at room temperature for a few weeks.
Where I live, in the summer, the fudge softens too much to keep out of the refrigerator.
Butter or no-stick spray the 8X8 pan as in the original recipe, using parchment paper for easiest removal.
Next, simply take one 11 or 12 oz bag of chocolate chips or any other flavor you desire, and melt in the microwave or as as in the condensed milk recipe. I generally use a one quart pyrex measuring cup and the microwave.
Next. stir in one can of ready to spread chocolate icing. (You can use a dark chocolate for the most intense flavor with dark chocolate chips, use regular chocolate or milk chocolate frosting for variation.) Don't use the "fluffy" or pourable cans or the german chocolate type with nuts and coconut.
Mix in thoroughly and then add nuts or other goodies. A teaspoon of vanilla is good, too. Never add vanilla or any liquid to the melted chips until the icing is incorporated-it will seize them up. Spread in the prepared pan and chill until set. Stores fine at room temperature after setting.
Here's the beauty of this one-use any flavor of chips and icing combination that strikes your fancy. Use white chocolate chips and vanilla icing with red and gren candied cherries for Christmas. Another good "white" combo is with coconut and macadamia nuts. Use vanilla icing with peanut butter, caramel or strawberry icing for unusual fudges. My speciality is butterscotch chips with caramel icing, toasted pecans and vanilla and a touch of cinnamon. With minimal supervision, even little kids can make flawless fudge this way.
Enjoy!
Pat
One strategy is simply use darker chocolate to give you that strong cocoa flavor. It doesn't have to be chocolate chips, any form of chocolate that you can melt in with the other two ingredients should work.
I haven't done this myself, but I've read that if you bring 1 cup (8 oz. or 235 mL) evaporated milk to a simmer and add 1-1/4 cup (125 g) sugar and stir until the sugar has fully dissolved, it is a good approximate of sweetened condensed milk.
Thanks for advice. :unsure:
Laura
If you don't have chocolate chips, then just use 450 g of chocolate that's been chopped into small chunks.
One can also use some of the flavored dipping chocolate wafers mixed with regular chocolate for some exotic flavors.
I like your site. It helps me to be more exact in my cooking and understand the processes that go into consistent results.
I have a question about your fudge recipe. I live in an area where real chocolate chips are very expensive and rare, and the compound (barely any chocolate in them) ones are common (and very yucky), and I have had to bring real ones back from the States when I visit, in suitcases, in order to have "real" chocolate chip cookies. Consequently, I do not use these chips when I don't have to. I manage and hoard them like gold. So could I substitute some of the chips in this recipe? If so, what would I use? A chocolate bar or cocoa? What components would you tweak in order to accommodate this substitution?
Thanks!
Thanks!
Just use a semi-sweet or dark chocolate bar and chop them up so they melt easily. The chips are used for convenience.
Kiny
Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate.
-instead of using regular sweetened condensed milk, try using the fat-free stuff
(if you can find reduced sugar chocolate, this will help tons as well)
;)
Try rolling this condensed milk ganache into little balls and coating them in cocoa, spices or chocolate, perhaps with a nut or a piece of candied fruit or ginger in the middle, or hollow them out and inject a liquid center...
mmm....
The fudge is really good and extra easy to make.
Instead of putting into a pan and I put it into candy cups. These are parchament paper cups and tin foil cups I had left from another food project.
Put only fudge into them or make a mixture.
I made some fudge only and some I put a little fudge on the bottom and sprinkled in other items like chopped nuts, chopped dried fruit, or spoons of peanut butter. Then I topped them with a little more fudge and put a little of the filling on top to identify them.
They set up super fast when chilled and you can peel off the wrapper cup without any problem.
This would be great in gift baskets!
Thanks for posting it!
Anything we can use instyead?
Jackie
I've made this quick fudge, and did not use double boiler because I was short on time. You learn to handle the chocolate with more practice, so keep trying.
~ FHK
if it's too soft, then next time, just use less butter. just make sure you give it plenty of time to set up (at least 4 hours for me). if it's still too soft, try using half the butter next time.
my dad actually likes his fudge really really firm, and when i make it for him, i don't put in ANY butter at all. (it turns out really solid, and almost crumbly, but still really good.)
for those of you counting calories, you can use the fat-free condensed milk, unsweetened baking chocolate, and add your personal favorite no-calorie sweetener (like splenda or equal) to make it as sweet as you like. you can also use margarine and low cholesterol spreads like smart choice or i can't believe it's not butter if you want not-super-firm fudge.
about those cinnamon chips. i think it is too much to use JUST cinnamon chips, BUT you can melt them in the microwave and drizzle over the top of regular fudge, and swirl it in with a toothpick, and it turns out nice.
~melly
l lb confectioner sugar
1/2 c. cocoa
1/4 tsp salt
1/4 c. milk
1tbs. vanilla
1/2 c. margarine
in 1 1/2 quart casserole dish stir all ingredients except butter. Once stirred put butter on top and microwave for 2 minutes. stir vigorously until smooth. Blend in nuts if desired. por into desired dish and chill 1 hr in frig--cut into squares . Put in tin and hide it!
After spreading in the pan we sprinkled it with fleur de sel. It was yummy! We gave some out as gifts and people kept asking where we bought it.
I think any additions make fudge a little more posh.
Happy Holidays!
I had this problem too :/ I used Ghirardelli semisweet chocolate chips. If that's relevant. Somehow.
I suspect that it was due to over-mixing. Instead of letting the ingredients sit and warm up for a few minutes, I just started mixing right away.
Also, I didn't really alternate between heating and mixing until nearish the end of the process. I just stirred like crazy in the beginning, reread the recipe, thought "aw man," and then started taking the bowl on and off the heat.
Maybe that was the problem? I think that's when it started clumping and developing little pools of oil. Was I supposed to let it rest for a bit on top of the pot before mixing some more?
I still scooped the fudge into a foil-lined pan [it wasn't really pourable at this point] and let it set. It looked fine after a few hours, only there were disconcerting patches of solid fat on the top. And when I cut it there were teeny little fat deposits dispersed throughout the chocolate. At least it tastes okay :/
I might try again, or buy a candy thermometer and make fudge the more difficult way. I like the crumbly texture of well-made fudge. This was a tad too smooth for my taste.
And so I don't sound completely ungrateful and complain-y: I really do like your site. As other people have mentioned, the pictures are really helpful to get an idea of what the food should look like. Also, the chart format is nifty :] It helps me figure out what I can measure and mix ahead of time. You do not want to know how many times I've smacked my forehead in frustration after mixing all the dry ingredients together for the crust only to realize that the sugar and flour should really go in the curd / what-have-you. Silly me.
/endrambling.
Thanks for the baking inspiration, i have never baked before and only got the urge to start from your simple recipes and pictures! Keep up the great work!
By default comments are included. You can remove the comments by clicking on the link right below the article (above where the comments start) when in printer friendly mode.
1 c Sugar
1/2 c Butter
3/4 ts Salt
7 1/2 oz Jar marshmallow creme
5 1/3 oz Can evaporated milk
12 oz Butterscotch chips
1/2 ts Vanilla
1/2 c Pecans, chopped
Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares
As an engineering student, :(
I'm terribly sorry about that! I can't believe I missed the previous comments (from 2006) about the incorrect quantity of condensed milk. It should have been just one 14 oz. can of condensed milk which is somewhere around 10.5 fluid ounces.
I've corrected the recipe. Thanks for your diligence!
I melt 3 Tablespoons of butter in a pot on the stove. Add the condensed milk and 1 teaspoon of vanilla. Stir constantly until very hot, but not quite boiling (about 2 minutes). Remove from heat and add 3 cups any flavor chocolate chips. Stir with a rubber spoon until chips are completely melted (about 1 minute). Add nuts or whatever else you like at this point. Line an 8x8" pan with plastic wrap with ends being twice as long as needed to drape over the sides. Now coat plastic wrap with a little cooking spray. Spread fudge in pan. Wrap the extra plastic wrap over the fudge and wait 2 to 3 hours to set. I let it set at room temperature. It stays softer and moister this way. When I put it in the fridge, it tends to get much harder and dried out. You will find that it sets up nicely just sitting on the counter.
My favorite chips to use are a mixture of half mint chocolate chips and half milk chocolate chips. Also try half peanutbutter chips and half butterscotch chips. No matter what flavor, this fudge will be the hit of EVERY party! I've seen it happen every time!
It was sooooo easy! Thank you. I am sure this will become a family favourite, since it was easy for kids to make too.
http://www.eaglebrand.com/recipes/details/?RecipeId=3989&category=-1
Cookies 'n Cream Fudge
Ingredients
* 3 (6 oz.) packages white chocolate baking squares
* 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
* 1/8 teaspoon salt
* 3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies
Instructions
* LINE 8-inch square pan with wax paper, extending paper over edges of pan.
* MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
* CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
Oh and I don't add any butter to my fudge and the consistency is perfect, firm and smooth. I follow Eagle Brand's fudge recipe. http://www.eaglebrand.com/recipes/details/?RecipeId=3968&category=-1
Foolproof Chocolate Fudge
* Servings: about 2 pounds
* Prep Time: 10 Minutes
* Cook Time: 5 Minutes
Ingredients
* 3 cups (18 oz.) semi-sweet chocolate chips
* 1 (14 oz.) can Eagle BrandŽ Sweetened Condensed Milk
* Dash salt
* 1/2 to 1 cups chopped nuts (optional)
* 1 1/2 teaspoons vanilla extract
Instructions
* LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
* MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
* CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
* MICROWAVE METHOD
* COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
* VARIATIONS
* CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
* MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
* CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.
I hope this helps.
Anna
I just wanted to let ev1 know whom have had probs with this recipe .. that I have NEVER EVER used Butter in my recipe and have Never Ever had a problem with it.. even tho I was guessing at amounts lol.
I use a very very heavy pan, turn on high heat to warm up pan, remove pan from burner, turn burner down to low heat, add the milk choc chips & condensed sweeten cream, and stir ALOT, then put back on burner and stir consistently, add in any extras that you would like..... after choc mixture is smooth, remove from burner & add in the 2 tsp of PURE Vanilla Extract and stir till beautifully shiny & smooth.... then pour into 9X13 pan, (already prepared with Wax Paper that I have laid 2 strips acoss the sides and use packaging tape to tape the ends to the bottom of the pan, after I have put creases into paper along the pans edges) Chill a couple of hours, freeze remainder that you don't use now to use @ a later time, I believe a part of my success with this recipe is adding the vanilla after mixture is smooth AND off the burner. Enjoy :)
http://www.recipezaar.com/no-sugar-added-sweetened-condensed-milk-395627
To synopsize, in a small bowl mix 1/3 cup boiling water + 2 tbls
4 tablespoons butter
3/4 cup Splenda
1 Cup NONFAT dry milk powder (see website for some cautions as some are "thicker" than others)
1/2 teaspoon vanilla extract.
I use this total recipe in place of the 14 oz can of sweetened condensed milk.
thinking of a "brownie"?
This will be what i give for Christmas to my co-workers this year in little bags. I think a light dusting with confectioners sugar should make it perfect
Kudos to the step by step presentation and pictures.
BTW, I'm sitting her eating both kinds of fudge - the one in the recipe and the traditional kind. Chevy to Cadillac.
Peace
I melted three tbsp butter on low heat, added the condensed milk and stirred well. Added the tablespoon of vanilla and a pinch of salt. Continued stirring until well blended. Removed from medium low heat and added semi-sweet chocolate chips (three cups). Stirred until well blended. Added walnuts (you don't have to...) about a cup or so, and folded these into the fudge. I sprayed a rubbermaid square plastic container, poured in the fudge and let sit on a countertop, covered with plastic wrap, for a couple of hours until it was cool and transferred it to the fridge. The spoon was lick-a-licious ! Thanks! This was the first time I had ever made fudge! Great recipe !!! [/b]
To all you people crying about not having chocolate chips:
Chocolate chips are chips made of chocolate! Nothing special, just convenient to use is cooking because of their small chip size. You can use regular chocolate, just chop it up! No problemo! And as a bonus you can use whichever brand and flavor of chocolate you want and usually munch on. A big part of the final taste of the fudge is up to the chocolate you use. If you can't find good quality chocolate chips, don't think using cheap compound chocolate chips will make it taste better than using real chocolate which you have to chop up.
Thank you very much for this amazing recipe!!
My sis makes this fudge but she's up to early and I can't wake her. So I got on line and Michael bless your heart I can now have my fudge.. :D
Thank you for being so kind.
Vanilajude in Eastern Washington[/u][/b]
What could have happened???????? :(
What could have happened???????? :(
uhmm, you'd prolly have to post the recipe and what you did for any kind of intelligent guess.
What could have happened???????? :(
uhmm, you'd prolly have to post the recipe and what you did for any kind of intelligent guess.
Dobes probably used the recipe from this site since it was published in the New York Times a week or so ago.
Dobes, we'll need to know what the can of condensed milk said (label information - brand, and ingredients), what kind of chocolate, and whether or not you used butter.
I make this fudge every Christmas for years, I also make a second version with white chocolate such as Ghiradelli's. My question to the forum is, does this fudge need to be refrigerated, will it spoil if left out at room temperature.'
If the environment isn't humid and room temperature for you isn't too much over 70°F, then the fudge should be able to keep at room temperature for a few weeks.
Where I live, in the summer, the fudge softens too much to keep out of the refrigerator."
didn't read any further when i saw that response but i wanted to give y'all a little tip because i was a fudge maker for a while at a store.
fudge should either be left out on the counter (assuming it isn't too hot/humid as mentioned above) but should NOT be stored in the fridge!! storing it this way will dry out your fudge since the air inside is so dry, we always recommended people store it in the freezer in an air tight bag (obviously!). it stays fresh much longer (i think we told people it could be stored safely for upwards of a year if it lasted that long without being dessimated) and thaws out very quickly!
On this site:
Tbs = Tablespoons
tsp = teaspoons
I'm going to try for bailey's flavour next, with white choc, rum and vanilla. YUM!
Toffee is an unexpected result! Can you tell us what you did? I suspect it might be the ingredients you chose since following this recipe should result in only $6-$10 worth of ingredients.
Next, to avoid unnecessary messing around, save time and use fewer dishes just melt the butter in the micro + stir in the choc then the milk. this saves time waiting for cooling.
Preperation, cooking and cooling time 2mins. Job done.
If there is not enough butter to melt the choc then just add some of the cond. milk to the butter before heating.
( im guessing you dont mean LEVEL spoons of butter, clearly that would not be sufficient quantity to melt 1lb of chocolate, but where do you draw the line in terms of how much to heap on the spoon? you could probably balance a full 250g block on a spoon whether it be a teaspoon, dessertspoon or tablespoon.... See what I mean about spoon measures for butter being RIDICULOUS ??) .....Ok, I am aware that a tablespoon measure is a 25ml cup levelled, but why waste time and make a mess by pressing the butter into said receptacle, levveling it and then scooping it out ??? If the recipe stated "100g" then you could simply take a 250g block, cut around 2/5 off and chuck it in the bowl. Obviously, if absolute accuracy is required you would weigh it, my point is that spoon measures are neither convenient nor accurate.
Next point: This stuff is maybe tasty but it is not fudge. Fudge is a specific confection made by a process which utilises the inversion and crystallisation properties of sugar.
It would be more accurate to term this recipe a 'ganache'.
There are 1000's of these recipes on the www , the reason I comment on this one is that the site is called cooking for ENGINEERS and as such, I would expect to find accurate scientific information on the technical aspects of cookery. At best. this is nothing more than a simple housewives recipe .
I believe my 20 years experience as a confectioner is ample qualification to pass these comments, sorry for any offence caused but as previously stated I feel this is entirely justified given the name of the website.
as for teaspoon/tablespoon, I agree it's a arcane measure - started in England as I dimly recall, but in the USA, being an advanced civilization, they put little marks on the paper wrappers of the butter sticks.
I'm forced to presume you're not in USA as you have not seen a clever invention such as an index mark.
>>I believe my 20 years experience as a confectioner is ample qualification to pass these comments,
nope. the problem in dealing with engineers is they actually think, engineers can actual decipher what a teaspoon or tablespoon measure means in context as opposed to a 20 year professional who opts to balance a kilo of butter on a spoon and call it a "tablespoon"
Darker chocolate?
Why? chips are soo much more expensive per ounce, and why use something that is more processed?
It does not make sense to me to use chips as a substitute.
Its not granular like other fudge cos there is no sugar in it, its more like a soft fondant/nougaty kind of chocolate but is still scum diddly umptious!!!!!!
So quick and easy to make - all I have to do now is experiment with it!!
As long as you follow the correct temperatures, you should be able to make fudge using cream instead of milk using the traditional method without a problem.
2 tblsp of butter
pinch of salt
TSP Vanilla?
BUT I use Salt Sense same salt but 1/2 the bite not important,right?
BUT I have 8 ounces {8 Squares}{ I will chop us to melt..}BUT
How much Condensed Milk do I add to 8 ounces from a 14 ounce can of Condensed Milk so she uses both the same amounts of each..using 12 ounces of chocolate to 24 ounces of "Sweetened Condensed Milk" BUT I only have 8 OUNCES OF CHOCOLATE so
How MUCH MILK DO I ADD?
AND DO I ADD VANILLA
Can I add coconut AFTER OR BEFORe IT COOLa
Having such a problem because how does one know how much milk to add to 8 ounces of Squares melted Please help! :(
As long as you follow the correct temperatures, you should be able to make fudge using cream instead of milk using the traditional method without a problem.
Can you please answer cjenn@ptd.net re sweetened Condensed Milk 14 ounces BUT I Only have 8 ounces of chocolate {bakers Chocolate} squares[will chop of course] BUT if 12 ounces of squares to 24 ounces of milk[Condensed] then what do I add to my 8 ounces of squares and my 14 ounces of Condensed Milk when making Fudge?
Do I take away the am't of milk or add "ALL the 14 ounces of condensed" milk?Please Help Nigella Lawson the cookingchennel makes 12 ounces {squares]to 24 condensed milk
How does one "cut or add this kind of uneven measuring Oh God please don't let it come out watery..how much MILK?? Please! Guest.
just use 2/3 of the ingredients called for
example two-thirds of 24 ounces of condensed milk = 16 oz
which is problematic, since you only have 14 ounces of that anyway.
you could add 2 ounces of something else - cream perhaps, or whole milk, but you have to realize you are running a risk as most candy recipes are pretty well 'fixed' in their proportions.
3 oz of cream cheese
2 packages of chocolate chips
1 can (small can of sweetened condensed milk)
melt ingredents together like other fudge recepies, pour into a disposable 9x9 aluminum pan with wax paper covering the bottom before pouring in. let cool, and chill before cutting.
Variations -
I like to use the darkest sweetened chocolate I can get, and add about 4 tablespoons of expresso roast beans that have been turkish ground into a very fine powder.
also adding things like toffee bits or nuts to the origional receipe are good. also consider rasberry chocolate chips, dried cranberry or dried cherry's are good too...
Not really. Cocoa powder isn't the same as chocolate (not even 100% cacao chocolate). It's only one part of the ingredients (the other part being the cocoa butter which has been removed to make cocoa powder). You might be able to get it to work by adding other ingredients, but I wouldn't know where to start without a lot of experimenting... easier to just buy chocolate.
For Maple I use white almond bark and mix in 1 1/2 tsp. maple flavoring. I have made white with vanilla and add chopped up candied cherries. I have made bananna fudge, raspberry, cherry, etc. Make the white fudge and add 1 1/2 tsp of whatever flavoring suits you. If you want color use food coloring gel (not liquid). They do have chocolate and butterscotch almond bark if you would rather just have those flavors.
My basic ingredient list is:
3 cups (any flavor) chips
1 (14 ounce) can sweetened condensed milk
1/4 cup (1/2 stick) unsalted butter
1 teaspoon pure extract (flavor depending on flavor of chips)
optional additions, such as nuts, candied fruit, etc.
My Method:
In the following order, place butter in bottom of bowl, then pour in chips, then pour in sweetened condensed milk.
Cook on high power for up to 3-1/2 minutes, stirring thoroughly after each 30 seconds.
Remove from microwave and thoroughly stir in extract, if using.
Last of all, stir in any additions you prefer, then pour into 8 x 8 inch baking pan that has been lined with parchment paper.
Refrigerate at least 2 hours. Remove from pan by lifting out by parchment. Slice into bars or squares.
One last thing... A particular favorite of mine is Maple Walnut Fudge. I use Ghirardelli Classic White Chips. For flavor I use Mapleine Maple Flavor (sometimes hard to find). At the end I add 1-1/2 cups broken walnut pieces. Broke black walnut pieces can also be used.
Thanks for reading!
Subject: question about powdered unsweetened cocoa" substitutes for unsweetened of semisweet chocolate are as follows:
1 ounce of baking chocolate = 3 Tblsp. Cocoa powder + 1 Tblsp. Oil or melted butter
1 ounce of semisweet chocolate = 3 Tblsp. Cocoa powder + 1 Tblsp. Sugar + 1 Tblsp. Oil or melted butter
I've used the baking chocolate substitution in a brownie recipe; I think the semisweet version might work out okay in Mike's fudge recipe.[/b]
i am a fudgee lover and this thread is indeed helpful on how to make one.
Thanks guys!