Fudge Recipe Recomendations

2,244 Views | 10 Replies | Last: 3 yr ago by jonesy14
Farmer1906
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10:59a, 12/19/22
AG
My family has a funny history on fudge. My old man told my mom years ago that she couldn't make it as good as his mom (RIP Nana) and now she won't make it for him after years (decades?) of trying. My MIL and wife make fudge off the marshmallow fluff can. It's consistently very good. But this year, I want to top them and attempt to "make it like Mom did".

I have read dozens of different recipes online, but I figure TA knows best. What ya got? Any tips to go along with recipes would be appreciated too.

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FIDO*98*
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11:26a, 12/19/22
AG
Here's a solid recipe

Couple of additional tips:

- Use Scheraffen Berger or Ghiradelli cocoa powder. Hersheys is ass my dude
- Use a European style butter. It has a higher fat content and will make creamier fudge
- Disregard shortcut recipes that don't involve using thermometers. Sure, you can make decent tasting candy the easy way, but if you're looking for the real deal be ready to work a little harder
- If you like nuts in your fudge, I prefer to toast them first
-Brush your cooking pot with a light oil such as avocado to keep sugar crystals from forming

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HTownAg98
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1:37p, 12/19/22
The marshmallow fluff recipe is pretty much foolproof, and you can make it better my using the best chocolate you can get your hands on and roasting the nuts.
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Col. Steve Austin
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In reply to Farmer1906 • 8:07p, 12/19/22
AG
Farmer1906 said:
My family has a funny history on fudge. My old man told my mom years ago that she couldn't make it as good as his mom (RIP Nana) and now she won't make it for him after years (decades?) of trying.

Reminds me a little bit of a story from my Mom's family. When Mom was growing up on the farm, my grandmother had bad arthritis in her hands and she really had trouble with them in the morning. They had a deal where the oldest child was responsible to make breakfast until moving away from home. Mom was the middle child of five. After her older brother and sister had moved out, breakfast duties fell to her. One of the daily food items was making biscuits from scratch. The first day she made breakfast, the biscuits were so bad that grandpa went to town and bought canned biscuits for the week. Mom never made scratch biscuits again.
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Farmer1906
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In reply to Col. Steve Austin • 8:14p, 12/19/22
Hwy30East
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10:42a, 12/20/22
Someone brought this into work for a luncheon one time, and no one would try it after she told us it was made with Velveeta cheese, nor did anyone believe her that there was such a thing. This was long ago before the internet.

https://www.thespruceeats.com/easy-velveeta-cheese-fudge-3056986

No, I still have not tried it. But it could definitely be different.
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WreckedEm
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9:57a, 12/21/22
I can confirm that the Velveeta fudge is excellent, and it's impossible to tell there's cheese in it. The recipe I've used several times makes a LOT of fudge, and I like to store it in tins in the fridge (up to a year, like I said--it makes a lot), cut in cubes and parked on parchment paper. It's fun to share it with people and surprise them with what's in it, after they've invariably said they like it.
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schmendeler
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In reply to Hwy30East • 10:52a, 12/21/22
AG
Hwy30East said:
Someone brought this into work for a luncheon one time, and no one would try it after she told us it was made with Velveeta cheese, nor did anyone believe her that there was such a thing. This was long ago before the internet.

https://www.thespruceeats.com/easy-velveeta-cheese-fudge-3056986

No, I still have not tried it. But it could definitely be different.


Seems like the amount of salt alone would be off putting
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Beckdiesel03
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2:46p, 12/21/22
AG
Mine is just 18 ozs of good chocolate, can of condensed milk and a teaspoon of salt and tbs of vanilla. Melt and add pecans or walnuts at end and let set in the fridge.
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ConstructionAg01
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In reply to Hwy30East • 2:48p, 12/21/22
AG
This only works because Velveeta is so diseparate from real cheese.
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jonesy14
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In reply to Beckdiesel03 • 1:18p, 12/26/22
AG
Beckdiesel03 said:
Mine is just 18 ozs of good chocolate, can of condensed milk and a teaspoon of salt and tbs of vanilla. Melt and add pecans or walnuts at end and let set in the fridge.

This is correct
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