• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fudge <how To Make Good Fudge>

  • Recipe Submitted by on

Category: Candy, Desserts

 Ingredients List

  • 1 x General Instructions follow
  • Do not stir fudge once the boiling starts, unless the recipe specifically
  • requires it; unnecessary stirring may cause graining.
  • Beating fudge is very important. While fudge is cooling, it is necessary
  • to make the fudge creamy and smooth. Beating must be started while fudge is
  • comfortably warm and continued until it is almost firm. For fudges that
  • require cooling and beating, beat hot fudge in pan or pour the hot fudge on
  • a marble slab or formica; cool to lukewarm, then paddle with spatula, until
  • of the right consistency to spread.
  • Marshmallow creme may be mixed into many of the following fudge recipes
  • just before the fudge sets up to make a softer, lighter fudge. If fudge is
  • overcooked, marshmallow creme will help it from becoming hard and dry.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Fudge a la Louise
Categories: Candies, Chocolate
Yield: 6 Servings

4 c Sugar
3 Squares dark baking
1 1/3 c Milk
2 tb Butter, plus extra for
-greasing platters
1 c Chopped nuts
1 1/3 ts Vanilla

In a heavy saucepan mix together the sugar, chocolate, and milk. Place the
pan over high heat and stir constantly until the choclate is melted and the
sugar is dissolved. Bring to a full boil, and lower the heat so the candy
continues to boil gently, not vigorously. Stir no more. Put a candy
thermometer into the center of the mixture and cook until the temperature
reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and
a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it
into the readied platter - do not scrape the pan, but let it drip out. Dot
with 2 tablespoons butter and let the mixture cool until the platter feels
cool underneath. Add vanilla. Take a large slotted spoon and start to stir
the liquidy mixture - it will take about 15 or 20 minutes. You will see a
steady change from dark to light color, from glossy to dull, from liquid to
solid. When the fudge begins to get dull, add the nuts and mix in
thoroughly. Put fudge into the large buttered pan and press into shape with
the flat of your palms. Cut into squares; store in airtight container if
there's any left.

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