I need a *really* good fudge recipe.

snowflakemom

I have tested two different fudge recipes so far for my holiday baking and cannot find one that is really smooth and not granulated. Does anyone have a super smooth fudge recipe to share?

triplea1819

If it is not smooth, then you might not be cooking it long enough.  You should cook fudge to around 162 degrees for at least 1 min, and that will make it smooth.  Here is my recipe.  It was handed down 3 generations, and is smooth and creamy if you cook it to 162, which is soft ball candy stage.

over medium heat combine 2 cups sugar, 2 heaping table spoons cocoa powder.  3/4 cup milk.  cook till softball 162.  stirring occasionally. 

 while cooking put cold water in your sink about 4-5 inches. 

 once cooked, add in 2 tablespoons butter, 1 teas vanilla and 2 tablespoons light corn syrup.

 Put the pan in the sink and WHIP it hard.  put lots of air into it..  your arm should really hurt after your done!!! 

 then pour onto a plate that has been either sprayed with pam or smeared with butter.  let cool. 

If you cook too long, it is hard.  not long enough grainy/sugary. 

 

AnnapolisLari

I've made this one on several occasions and it's been good:

https://www.hotcouponworld.com/forums/cookies-candies/13365-recipie-carnation-famous-fudge.html

KoriBrett

grainy is more a temperature/cooling issue than the recipe itself.  My mom makes the fudge, I can't do it without it being crunchy LOL

Are you cooling it too fast?  Don't put it in the fridge - have to let it cool down slowly, that can help.

snowflakemom

Thanks for the recipes/tips, ladies. I am using a candy thermometer and boiling it until soft ball stage. I let it cool at room temperature. Maybe I'm just not a candy-maker

It's not that it is real grainy, but it's definitely not as smooth as I'd like it to be. I will give these recipes a try.

triplea1819

try and taste it before pulling it off the burner.  to do this take a coffee cup fill it with water.  and put a little bit of the fudge into the cup.  as it sinks to the bottom it should come together as a ball, or lines.  pour the water out and taste the fudge.  if it tastes ok and not grainy, then it is done.  it may be to 163 or so. 

snowflakemom

Ok - I have not been tasting it until the whole batch has cooled, so I will try the taste test prior to removing it from the stove. Thanks!

debbiej

 This is the creamiest fudge EVER!  I make it every year and get rave reviews.  The trick is the cream cheese! (oh, and I don't put in the nuts b/c DH can't have them.)

Chocolate Euphoria Fudge

(Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.)


1/4 cup (1/2 stick) butter or margarine
2 1/2 cups granulated sugar
2/3 cup evaporated milk (or small 5 ounce can)
10-12 ounces milk chocolate chips
2-3 ounces neufchatel cheese or cream cheese
5 ounces Marshmallow Creme (more than half but not all the jar)
1 cup pecans or almonds (chopped)
1 teaspoon vanilla extract
1 teaspoon butter flavor (imitation)

Line a 9-inch square pan with aluminum foil and set aside. Let the cream cheese come to room temperature.

Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium-high) while stirring constantly with a wooden spoon. Add the Marshmallow Creme and butter. Bring back to a rolling boil for 5 minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.

If you get brown flakes in the mixture, then turn down the heat a little.

Remove from heat and add vanilla chips and nuts. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares. Stand back.

Neufchatel Cheese (sold by Philadelphia Brand as "1/3 Less Fat") contains less fat than cream cheese but doesn't lack any of the flavor. It can be substituted 1-for-1 cream cheese.

 

kelly&paul

I don't have a special recipe, just the one on the marshmallow jar! these ones sound good though.