LOOKING For Good Fudge Recipe - Page 2 - Fiberglass RV


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Old 12-16-2005, 08:38 PM   #15
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Marie and I have printed all the fudge recipes and will try them out.Thanks all.
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Old 12-16-2005, 09:36 PM   #16
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Its 835PM and we are making FUDGE
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Old 12-18-2005, 12:26 PM   #17
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Very easy, very creamy. Takes about 10 minutes to fix.

3 C (18 oz) semi-sweet chocolate chips

1 14oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated)

dash salt (I don't use)

1 1/2 tsp vanilla.

Combine chips, milk and salt in heavy saucepan. Melt over low heat. Stir in vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan.

Chill 2 hours or until firm.

NOTE: This can be made with fat free Eagle Brand milk

This was taken from the label on Eagle Brand Milk.

PS - sorry I'm so late with it.
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Old 12-18-2005, 08:11 PM   #18
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More for Marie to make
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Old 01-17-2006, 05:42 PM   #19
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So, Chester. Which of these recipes won your contest?
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Old 01-17-2006, 09:40 PM   #20
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So, Chester. Which of these recipes won your contest?
I have a great idea---since we are chocoholics, send us large samples of all the fudege you have made, and we will "help" you with the winner.

Diane
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Old 01-19-2006, 10:21 PM   #21
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So Marie,
Did Ches eat it all yet?
How on earth did I miss this thread at the start?
Which recipe won?

Shannon
How big is a stick of butter? 4 to the pound?
Glad no one threw in a British recipe, They do everything by weight both pounds and grams, and use castor(?) sugar.
jean
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Old 01-19-2006, 10:36 PM   #22
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Fudge was great.Have made one of the receipts 3 time. Ches ate all of it.There was no real contest and to says whos Ches liked the best would not be fair.They were all great.
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Old 01-21-2006, 06:40 PM   #23
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Don't try this at home:

1 Hot Summer Evening
1 8 year old girl
1 Teenage babysitter
1/2 pound butter
1 cup brown sugar

As child watches, bring butter and sugar to rolling boil, knock over pot, drop mixture on your own bare foot. Clean up mess before girl's parents return, watch foot blister before your very eyes. Avoid all future fudge recipes unless wearing proper footwear.

Oops, sorry, I see now you were looking for a GOOD fudge recipe.
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Old 11-28-2013, 07:43 PM   #24
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great fudge

[
1 can of Carnation evaporated milk

Don't know why i never asked this before. What size of can? We used to get a can that was 2/3 of a cup. Now all i found today was a large can. Haven't made this in a while. Its a winner. Wish i had written a note on what size though. Merry Christmas . jean
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Old 11-28-2013, 08:28 PM   #25
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butterscotch fudge from Des

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Originally Posted by norman and jean mulloy View Post
[
1 can of Carnation evaporated milk

Don't know why i never asked this before. What size of can? We used to get a can that was 2/3 of a cup. Now all i found today was a large can. Haven't made this in a while. Its a winner. Wish i had written a note on what size though. Merry Christmas . jean
well didn't take long to find out that answer :
Full size can of carnation 370 ml or approx = 12 oz is needed.

now to stay out of it. jean
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Old 11-29-2013, 11:24 AM   #26
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So far folks have referred to granulated sugar, icing sugar, caster (castor) sugar, etc. I was curious as to the various forms of sugar and found the following link. Perhaps you'll be interested too. Types of Sugar, Confectioners Sugar, Icing Sugar, Granulated Sugar, Confectioners Sugar vs. Powdered Sugar vs. Icing Sugar, How To Substitute Confectioner's Sugar, What is Icing Sugar, What is Confectioners' Sugar, What is 10X Sugar, What is Powdered

Because you asked, here's a recipe for fudge from the BBC Food website done in liters/grams and includes caster sugar.

Fudge (From the BBC Food Website)
Ingredients:
  • 300ml milk
  • 350g caster sugar
  • 100g unsalted butter
  • 1tsp vanilla extract


Method:
    1. Grease an 18cm square tin
    2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and butter has melted.
    3. Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat for 1 minute, stirring all the time until the mixture goes back down
    4. When the mixture reaches the soft-ball stage (115 degrees on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
    5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
    6. Once set, cut the fudge into small pieces and store in a sealed container.
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