Best Jos Fabulous Fudge Recipes
FABULOUS FUDGE
Provided by Anne Thornton, Host of Dessert First
Time 3h20m
Yield about 64 squares
Number Of Ingredients 6
Steps:
- Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
- Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
- Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
- Pop out of the pan and cut into little pieces.
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
FABULOUS FUDGE
From Jo Seagar. If you like a smooth creamy luxurious fudge, not at all sugary or hard, and one that is easy to cut into portions without crumbling, then this is the one. Definitely not part of a daily diet. Make for special occasions only.
Provided by christie
Categories Candy
Time 11m
Yield 60 pieces
Number Of Ingredients 7
Steps:
- Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.
- Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.
- Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade - about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer.
- Stir often to prevent it catching on the bottom - I find a silicon spatula the best gadget to stir with.
- Remove from heat and stand until the bubbles subside.
- Stir in the chocolate and vanilla until melted and smooth.
- Pour into the prepared tin and smooth the surface.
- Cool to room temperature (about 3 hours) then refrigerate until firm.
- Cut into squares.
- Store in an airtight container in the fridge for up to 6 weeks - if you're lucky.
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