Fudge
About This Recipe
“My adopted recipe for fudge has reviews submitted that state the fudge did not set up well. I incorporated my recipe using sweetened condensed with this recipe and the fudge was firm and very tasty.”
Ingredients
Directions
Reviews
“*UPDATE* Taste is good, but the consistency is still really soft, and it was chilled outside for two hours and overnight in the fridge before cutting.Not sure why is isn’t more firm, but it still tastes good.Just put this together, and I agree with the reviews, patience makes a big difference.I melted the chips, removed from heat and then added the marshmallows and didn’t think it was looking right at all.Luckily I got distracted by an email cuz when I turned back to the pot the mixture folded up nice and smooth.Guess the marshmallows needed a few moments to be warmed through by the chocolate.Will add stars later when we taste . . .”
“Incredibly easy to make, it really was as easy to make as the receipe shows and taste great. Lovely chocolate fudge”
“I promised my 8 year old that we could bake today, but our oven is not working so she decided she wanted to make fudge.I let her go through the recipes and this is the one she chose.Very easy, she only needed my help with the putting it in the pan.Good fudge.”
“Mmmmmm- best fudge i’ve had in a long time – just made today for Christmas – will definitely be on my baking list again”
“WOW!! This was the easiest fudge recipe I have ever made! And it is wonderful!! The only change I made was adding walnuts, my husband likes it that way.Thank you for posting such a great and tastey recipe!”
“Wonderful fudge w/o all the fuss of boiling to a soft-ball stage.I agree it is very sweet, but it is fudge afterall.:-) This reminds me somewhat of rockyroad fudge minus the nuts.Easily adaptable to include if you so desire.Made for KK’s RecipeTag.”
“A little too sticky.I followed the recipe exactly and the fudge stuck to then wax paper like no other. but the taste was pretty good. SO other than the sticky mess, I generally liked it.”
“Delicious!I goofed up the first batch — got in too big of a hurry!!!Patience is definetly the key to this recipe!!!My second batch I used butterscotch chips -I ran out of chocolate chips.The flavor is just great!I also cut back to 1 cup marshmallows.The results were just perfect!Thanks Lori!I love this!!!”
“I was a bit scared to try this because the reviews were so varied. I just put the batch into the fridge and by the warm consistencyI’m sure the cold will set just fine. In answer to the negative reviews, “patience” the whole mixture needs to be warmed on an extremely low heat, I ended up using a double boiler so I could go a bit warmer without fear of scorching. I melted the marshmellows while using this method and later off heat added the extract. I added some slivered almonds at the end before pouring into the pan to cool, about 3/4 cup.This is a keeper – Good Luck All!”
“Very Nice!~Fast and easy too! a nice rich treat! would make again.”
“This was soooo delish!I made this one night when I got home from work, and it was so easy to put together.I melted my chips in the microwave, then added the condensed milk and margarine.After folding in the marshmallows, I put it in the fridge to find a sweet, decadent treat a short time after!It’s been a long time since I’ve made fudge.I’ll make this recipe again and again.Thank you! :)”
“I just exchanged butter for margarine, but this came out very well, my poor husband can’t keep away from it! Easy!”
“This was a very easy recipe to make.I already had all the ingredients on hand.It did take a while to get the marshmellows to melt into the candy.I also added 1/2 cup chopped pecans and 1/2 cup chopped maraschino cherries with 2 tablespoons of the cherry juice.Very creamy and delicious.”
“There’s no way around it ~ This is an OUTSTANDING fudge. I had no problems with the fudge setting up; in fact it was already stiff before I got it out of the pan! This is not the usual kind of fudge, & it doesn’t have to be cooked to a point where the non-existant sugar dissolves. I found the whole process extremely easy, & the fudge almost made itself! This is definitely a recipe to make again!”
“I made this late at night (after work) and it was set when I woke up in the morning.I didn’t stop beating the fudge when the marshmallows melted in, I waited to stop once it started to lose it’s glossy texture (almost matte) before I poured it.My arms were sooo tired, but it was incredibly creamy. I also used regular salted butter instead of margerine. It wasn’t the best fudge I’ve ever had, but it was very good!”
“Just tried this recipe as it uses the ingredients of a recipe from the 1950s that I have been searching for. It is great, the silkiest, melt-in-the-mouth fudge ever. No trouble with setting up as mentioned in other reviews. The key is to use condensed milk. I add walnuts.”
“I had the same problem but it makes a FAB topping for ice-cream!!!!”
“I had exactly the same problem. although i resollved it, i put my fudge in the fridge for a week or two and i finally started to go hard. Yes i had to wait a while, but it was well worth the wait”
“The recipe above is the exact one that I’ve been using for several years. I’ve never had trouble with setting. I use unsalted butter and I add the vanilla before the marshmallows. It’s the best fudge and I have standing orders for it every Christmas!”
“My batch of this fudge recipealso did not harden. I hadfollowed recipe exactly, butgiving the benefit of the doubt, I tried again.Thistime I let the boiling point reach 250 degrees. I was thenthe proud producer of twobatches of goo which ended upin the trash can.”