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Post by PolarGreen12 on Nov 19, 2017 17:53:56 GMT
I need your best chocolate fudge recipe! There’s so many online I didn’t know where to start! Ive got a yummy egg nog one to make so want to pair with just a classic chocolate fudge.
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Post by sabrinae on Nov 19, 2017 18:52:43 GMT
Do you want one that uses marshmallows or marshmallow cream or an old fashioned one that is milk, butter sugar and chocolate? Would you share your eggnog fudge recipe
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Post by quinlove on Nov 19, 2017 19:01:34 GMT
My very favorite is the one on the marshmallow cream jar. Now that I think of it, I may have heard that they recently changed it up. If that is so, I need to find the old one. Excellent every time and easy too. I add pecans or walnuts.
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Post by Skellinton on Nov 19, 2017 19:10:41 GMT
I make the microwave fluff fudge, but use the old, old, recipe.
This is all from memory, so not written fancy like a real recipe.
2 sticks butter, melt in microwave.
Add 2 cups sugar and 2/3 cup evaporated milk. Stir and cook for 8 minutes in microwave, stirring every two. (That part is super important, don't skip or the fudge is gritty.). (Also, this recipe is over 30 years old, microwaves are way different now, I turn mine to 70% power, full power would be too much- I cook unti it gets foamy and bubbly and expands until it looks like it is going to escape the bowl- normal people would use a candy thermometer to see if it is soft ball stage)
Add one short jar fluff, one bag of semisweet chocolate chips and some vanilla.
It is incredibly simple, but so good. The new jar recipe uses too much suga and not enough butter, I think. This is the very original recipe off the jar, I am pretty sure.
Pour into a well buttered 9x13 pan and chill.
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Post by Basket1lady on Nov 19, 2017 19:16:10 GMT
I just sent out a survey to my family, asking what kinds of cookies they want me to make this year. This fudge was first on every person's list.
Nut Goody Fudge
12 oz butterscotch chips
12 oz semi-sweet chips
18 oz creamy peanut butter (2 cups)
Melt the above together in a double boiler until all the chips are melted. (It takes a long time for the butterscotch chips to melt, but keep the temp low so that the chips don't scorch.) Pour half of the mixture into a 9x13" pan lined with parchment paper. Put in the refrigerator for 30 minutes to set.
16 oz Plantar's Dry Roasted peanuts (the brand matters to me--you want the right amount of salt)
Stir the nuts into the remaining chocolate mixture in the pot (NOT the 9x13" pan.) Set aside.
1 cup butter
1/2 cup milk
2 tablespoons boxed vanilla pudding powder (not the instant kind)
1 teaspoon vanilla
2 lbs powdered sugar
In another large pot, combine the butter, milk, and pudding mixture. Bring to a gentle boil and boil for one minute. Remove from the heat and add the vanilla and the powdered sugar. Stir to combine. (You need the pot large enough to hold all the powdered sugar.) Spread over the chocolate mixture and replace in the refrigerator to set for 30 minutes.
If the chocolate nut mixture has firmed up, gently reheat it until you can spread it. Then spread it over the other two layers in the 9x13" pan, on top of the pudding layer.
To cut, take the fudge out of the fridge for about 30 minutes. Use the parchment paper to remove the fudge from the pan and place it on a cutting board. Cut into 1" cubes. I store this in the freezer because it does get a little melty at room temp, especially if the room is warm. And it's hard to snitch it when it's frozen vs. refrigerated. But it's so worth it!
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ellen
Pearl Clutcher
Posts: 4,719 
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Post by ellen on Nov 19, 2017 19:28:12 GMT
My very favorite is the one on the marshmallow cream jar. Now that I think of it, I may have heard that they recently changed it up. If that is so, I need to find the old one. Excellent every time and easy too. I add pecans or walnuts. That was always how my mom made it. It was excellent. SaveSave |
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ellen
Pearl Clutcher
Posts: 4,719
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Post by ellen on Nov 19, 2017 19:30:11 GMT
I just sent out a survey to my family, asking what kinds of cookies they want me to make this year. This fudge was first on every person's list. Nut Goody Fudge 12 oz butterscotch chips 12 oz semi-sweet chips 18 oz creamy peanut butter (2 cups) Melt the above together in a double boiler until all the chips are melted. (It takes a long time for the butterscotch chips to melt, but keep the temp low so that the chips don't scorch.) Pour half of the mixture into a 9x13" pan lined with parchment paper. Put in the refrigerator for 30 minutes to set. 16 oz Plantar's Dry Roasted peanuts (the brand matters to me--you want the right amount of salt) Stir the nuts into the remaining chocolate mixture in the pot (NOT the 9x13" pan.) Set aside. 1 cup butter 1/2 cup milk 2 tablespoons boxed vanilla pudding powder (not the instant kind) 1 teaspoon vanilla 2 lbs powdered sugar In another large pot, combine the butter, milk, and pudding mixture. Bring to a gentle boil and boil for one minute. Remove from the heat and add the vanilla and the powdered sugar. Stir to combine. (You need the pot large enough to hold all the powdered sugar.) Spread over the chocolate mixture and replace in the refrigerator to set for 30 minutes. If the chocolate nut mixture has firmed up, gently reheat it until you can spread it. Then spread it over the other two layers in the 9x13" pan, on top of the pudding layer. To cut, take the fudge out of the fridge for about 30 minutes. Use the parchment paper to remove the fudge from the pan and place it on a cutting board. Cut into 1" cubes. I store this in the freezer because it does get a little melty at room temp, especially if the room is warm. And it's hard to snitch it when it's frozen vs. refrigerated. But it's so worth it! I can tell you have Minnesota roots. I wonder how many people here have had a Pearson's Nut Goody. My absolute favorite is their Salted Nut Roll - by far my favorite candy bar. SaveSave |
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Post by PolarGreen12 on Nov 19, 2017 19:33:07 GMT
Do you want one that uses marshmallows or marshmallow cream or an old fashioned one that is milk, butter sugar and chocolate? Would you share your eggnog fudge recipe I’m okay with either one. I made this last year and it was really yummy. 12tomatoes.com/eggnog-fudge/ |
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Post by katlaw on Nov 19, 2017 19:34:41 GMT
This is the best fudge recipe and step by step instructions to make it. One of the Peas shared this years ago when Peas were all sharing their blogs and I have made this fudge many times following her recipe. Chocolate Fudge recipe |
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valincal
Drama Llama
Southern Alberta
Posts: 5,760
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Post by valincal on Nov 19, 2017 19:36:45 GMT
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Post by Basket1lady on Nov 19, 2017 19:43:23 GMT
I just sent out a survey to my family, asking what kinds of cookies they want me to make this year. This fudge was first on every person's list. Nut Goody Fudge 12 oz butterscotch chips 12 oz semi-sweet chips 18 oz creamy peanut butter (2 cups) Melt the above together in a double boiler until all the chips are melted. (It takes a long time for the butterscotch chips to melt, but keep the temp low so that the chips don't scorch.) Pour half of the mixture into a 9x13" pan lined with parchment paper. Put in the refrigerator for 30 minutes to set. 16 oz Plantar's Dry Roasted peanuts (the brand matters to me--you want the right amount of salt) Stir the nuts into the remaining chocolate mixture in the pot (NOT the 9x13" pan.) Set aside. 1 cup butter 1/2 cup milk 2 tablespoons boxed vanilla pudding powder (not the instant kind) 1 teaspoon vanilla 2 lbs powdered sugar In another large pot, combine the butter, milk, and pudding mixture. Bring to a gentle boil and boil for one minute. Remove from the heat and add the vanilla and the powdered sugar. Stir to combine. (You need the pot large enough to hold all the powdered sugar.) Spread over the chocolate mixture and replace in the refrigerator to set for 30 minutes. If the chocolate nut mixture has firmed up, gently reheat it until you can spread it. Then spread it over the other two layers in the 9x13" pan, on top of the pudding layer. To cut, take the fudge out of the fridge for about 30 minutes. Use the parchment paper to remove the fudge from the pan and place it on a cutting board. Cut into 1" cubes. I store this in the freezer because it does get a little melty at room temp, especially if the room is warm. And it's hard to snitch it when it's frozen vs. refrigerated. But it's so worth it! I can tell you have Minnesota roots. I wonder how many people here have had a Pearson's Nut Goody. My absolute favorite is their Salted Nut Roll - by far my favorite candy bar. SaveSaveYou guessed right! (Although I don't think the fudge tastes like a Nut Goody--there isn't a maple flavor to it.) I grew up just west of Minneapolis and lived there until I got married. |
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Nov 19, 2017 19:52:10 GMT
This is the best fudge recipe and step by step instructions to make it. One of the Peas shared this years ago when Peas were all sharing their blogs and I have made this fudge many times following her recipe. Chocolate Fudge recipeThat one is mine. I love it. If you find you don't like your eggnog fudge, I've got a recipe for that on my blog as well. |
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Post by katlaw on Nov 19, 2017 20:01:01 GMT
That one is mine. I love it. If you find you don't like your eggnog fudge, I've got a recipe for that on my blog as well. Thanks for claiming it. Every time I use it I try to remember your Pea name. This is a great method for making fudge, I used to work in a store that made homemade fudge and this is the same method they use to make those giant bars of fudge that are sold in slices. |
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Post by sabrinae on Nov 19, 2017 22:46:48 GMT
Do you want one that uses marshmallows or marshmallow cream or an old fashioned one that is milk, butter sugar and chocolate? Would you share your eggnog fudge recipe I’m okay with either one. I made this last year and it was really yummy. 12tomatoes.com/eggnog-fudge/I was going to link you to perumballa’s recipe for “real” fudge. So I’m glad someone shared it. If you want the kind with fluff the recipe on the jar works well. Thanks for the link to the eggnog fudge recipe |
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Post by snugglebutter on Nov 19, 2017 23:16:16 GMT
I like the marshmallow cream jar recipe. Last year I figured out the trick to making it taste just like my grandma's and that was to use generic chocolate chips. (I usually buy Nestle)
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Post by quinlove on Nov 19, 2017 23:48:20 GMT
I make the microwave fluff fudge, but use the old, old, recipe. This is all from memory, so not written fancy like a real recipe. 2 sticks butter, melt in microwave. Add 2 cups sugar and 2/3 cup evaporated milk. Stir and cook for 8 minutes in microwave, stirring every two. (That part is super important, don't skip or the fudge is gritty.). (Also, this recipe is over 30 years old, microwaves are way different now, I turn mine to 70% power, full power would be too much- I cook unti it gets foamy and bubbly and expands until it looks like it is going to escape the bowl- normal people would use a candy thermometer to see if it is soft ball stage) Add one short jar fluff, one bag of semisweet chocolate chips and some vanilla. It is incredibly simple, but so good. The new jar recipe uses too much suga and not enough butter, I think. This is the very original recipe off the jar, I am pretty sure. Pour into a well buttered 9x13 pan and chill. Thank you !! Not sure if I microwaved mine. I think I boiled it on the stove top. Pre microwave era. |
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GiantsFan
Prolific Pea
Posts: 8,448
Site Supporter
Jun 27, 2014 14:44:56 GMT
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Post by GiantsFan on Nov 19, 2017 23:57:31 GMT
My secret recipe is the one on the back of the marshmallow fluff jar. I read an article this morning, and they said it was a good one. Here is the article from DelishMy theory is that the recipe on the back of the box, can, bottle, or bag will usually be pretty good and fool-proof. |
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Post by Skellinton on Nov 19, 2017 23:58:23 GMT
I make the microwave fluff fudge, but use the old, old, recipe. This is all from memory, so not written fancy like a real recipe. 2 sticks butter, melt in microwave. Add 2 cups sugar and 2/3 cup evaporated milk. Stir and cook for 8 minutes in microwave, stirring every two. (That part is super important, don't skip or the fudge is gritty.). (Also, this recipe is over 30 years old, microwaves are way different now, I turn mine to 70% power, full power would be too much- I cook unti it gets foamy and bubbly and expands until it looks like it is going to escape the bowl- normal people would use a candy thermometer to see if it is soft ball stage) Add one short jar fluff, one bag of semisweet chocolate chips and some vanilla. It is incredibly simple, but so good. The new jar recipe uses too much suga and not enough butter, I think. This is the very original recipe off the jar, I am pretty sure. Pour into a well buttered 9x13 pan and chill. Thank you !! Not sure if I microwaved mine. I think I boiled it on the stove top. Pre microwave era. My mother was a single and working mom, so we had a microwave very early. She had to take a class on how to use it before she could take it home. I remember making this recipe 40 years ago with my grandma. There was a stove top recipe on the container as well, same ingredients, just different instructions. I think the new recipe uses 3 cups of sugar and less butter, I haven't tried it, but less butter can't be a good thing in fudge, right? 😁 |
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Post by quinlove on Nov 20, 2017 0:23:22 GMT
Thank you for replying. I do remember the 2 sticks butter , 2 cups sugar and 2/3 cup evap milk. Very interesting story about your mother. ❤️
I will probably just boil the butter and sugar. Seriously, you can't screw this up. Thanks. Now I want some. 😊
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PLurker
Prolific Pea
Posts: 9,790
Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Nov 20, 2017 4:40:30 GMT
I make the microwave fluff fudge, but use the old, old, recipe. This is all from memory, so not written fancy like a real recipe. 2 sticks butter, melt in microwave. Add 2 cups sugar and 2/3 cup evaporated milk. Stir and cook for 8 minutes in microwave, stirring every two. (That part is super important, don't skip or the fudge is gritty.). (Also, this recipe is over 30 years old, microwaves are way different now, I turn mine to 70% power, full power would be too much- I cook unti it gets foamy and bubbly and expands until it looks like it is going to escape the bowl- normal people would use a candy thermometer to see if it is soft ball stage) Add one short jar fluff, one bag of semisweet chocolate chips and some vanilla. It is incredibly simple, but so good. The new jar recipe uses too much suga and not enough butter, I think. This is the very original recipe off the jar, I am pretty sure. Pour into a well buttered 9x13 pan and chill. Without digging out my first microwave's cookbook, I think this is very similar. For myself, I add walnuts. To share, some with, some without. I also remember trying it thinking it'd be too easy to be good. I was wrong. Near (or is) my favorite. I may get out the book and check it out tomorrow. |
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Post by PolarGreen12 on Nov 20, 2017 4:44:32 GMT
Thanks for the recipes. I may have to try the marshmallow and the old
school traditional. You know for research to compare. I’m making this as gifts to give people with the Kohl’s blankets and a mug with some and cocoa packets in it.
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Post by crazy4scraps on Nov 20, 2017 5:08:04 GMT
Thank you for replying. I do remember the 2 sticks butter , 2 cups sugar and 2/3 cup evap milk. Very interesting story about your mother. ❤️ I will probably just boil the butter and sugar. Seriously, you can't screw this up. Thanks. Now I want some. 😊 Yes, yes, I can. I screw up fudge every single time I try it (even the allegedly ‘no fail’ recipes). I’ve made way fussier recipes than this with lots of success so I don’t know what is wrong with me. I’ve tried washing down the sides of the saucepan, tried not scraping the pan, tried every tip I’ve ever seen and it always comes out grainy or some other wrong texture and the whole mess goes straight in the trash. I don’t really even like fudge but DH does, so every few years I try it again and it’s always an epic fail.  |
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styxgirl
Pearl Clutcher
Posts: 3,923
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Nov 20, 2017 13:04:02 GMT
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Peamac
Pearl Clutcher
Refupea # 418
Posts: 4,229
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Post by Peamac on Nov 20, 2017 15:27:19 GMT
Thank you for replying. I do remember the 2 sticks butter , 2 cups sugar and 2/3 cup evap milk. Very interesting story about your mother. ❤️ I will probably just boil the butter and sugar. Seriously, you can't screw this up. Thanks. Now I want some. 😊 Yes, yes, I can. I screw up fudge every single time I try it (even the allegedly ‘no fail’ recipes). I’ve made way fussier recipes than this with lots of success so I don’t know what is wrong with me. I’ve tried washing down the sides of the saucepan, tried not scraping the pan, tried every tip I’ve ever seen and it always comes out grainy or some other wrong texture and the whole mess goes straight in the trash. I don’t really even like fudge but DH does, so every few years I try it again and it’s always an epic fail. When it fails, can you at least use it as chocolate sauce over ice cream , or as frosting or something? I had a fudge recipe fail once, so I rolled it into balls, covered them in cocoa, and now the "truffles" are a favorite every Christmas! |
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Post by mrssmith on Nov 20, 2017 16:44:02 GMT
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Post by farmdpea on Nov 20, 2017 17:21:12 GMT
Yes, yes, I can. I screw up fudge every single time I try it (even the allegedly ‘no fail’ recipes). I’ve made way fussier recipes than this with lots of success so I don’t know what is wrong with me. I’ve tried washing down the sides of the saucepan, tried not scraping the pan, tried every tip I’ve ever seen and it always comes out grainy or some other wrong texture and the whole mess goes straight in the trash. I don’t really even like fudge but DH does, so every few years I try it again and it’s always an epic fail.  When it fails, can you at least use it as chocolate sauce over ice cream , or as frosting or something? I had a fudge recipe fail once, so I rolled it into balls, covered them in cocoa, and now the "truffles" are a favorite every Christmas! My grandmother will also use it to frost a cake. Bake the cake in a 9x13, pour fudge/frosting over top...amazing! |
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Post by crazy4scraps on Nov 20, 2017 17:40:51 GMT
Yes, yes, I can. I screw up fudge every single time I try it (even the allegedly ‘no fail’ recipes). I’ve made way fussier recipes than this with lots of success so I don’t know what is wrong with me. I’ve tried washing down the sides of the saucepan, tried not scraping the pan, tried every tip I’ve ever seen and it always comes out grainy or some other wrong texture and the whole mess goes straight in the trash. I don’t really even like fudge but DH does, so every few years I try it again and it’s always an epic fail. When it fails, can you at least use it as chocolate sauce over ice cream , or as frosting or something? I had a fudge recipe fail once, so I rolled it into balls, covered them in cocoa, and now the "truffles" are a favorite every Christmas! I think the last time I tried making it (maybe ten years ago?), it got as hard as a rock. I followed the directions exactly so I’m not sure what went wrong but I was so disgusted I chucked the whole lot in the garbage! There was no reclaiming it for anything else.  |
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