How To Make Perfect Holiday Fudge
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A Note On Fudge Making
My wife's secret fudge recipe is actually no secret at all. It can be found on the back of any Kraft Jet-Puffed marshmallow creme jar. But here's the thing... many people try this recipe and, for various reasons, many fail. The thing you have to keep in mind when making fudge, or any candy really, is that there is a certain amount of science involved. Perfect fudge depends upon the formation of sugar crystals at the right time, and at the proper temperature.The secret is to always use a candy thermometer.There are so many things that can go wrong with fudge, and a good thermometer makes disaster far less likely.
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What You Will Need
- A Large Pot
- A Good Sturdy Spoon for Stirring
- Buttered 9 x 13 (23cm x 32cm) pan
- 1 1/2 sticks of margarine
- 3 cups of sugar
- 2/3 cup evaporated milk
- 12 ounces chocolate chips
- 7 ounce jar marshmallow creme
- 1 teaspoon of vanilla
- 1 cup walnuts (optional)
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Pyrex Bakeware 3-Piece Baking Dish Set, Clear
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Pyrex Bakeware 19-Piece Baking Dish Set, Clear
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Quick And Easy Prep
Melt margarine and sugar in pot, with evaporated milk. Heat to 234° F (112° C) stirring constantly, to avoid scorching, then remove from heat. If you remove it too soon or too late, your fudge will quickly become something other than fudge. So keep a close eye on things.
Stir in chocolate chips until they are melted; then stir in the vanilla. When mixed thoroughly, add the marshmallow creme (It will get progressively more difficult to mix as the marshmallow creme melts). Continue to stir, until fully combined. You should not see white streaks of marshmallow. Pour into buttered 9x13 (23cm x32cm) pan. Cool to room temperature, and cut into pieces. Refrigerate so fudge can continue to "set". If you like, you can put the fudge into the fridge to help the setting process first, before cutting; however you will need to let it warm up a little or it will be difficult to cut through, and will begin to break apart on the top.
What You Won't Find On The Back Of The Jar
For the ingredients, you can use the brands of your choice. But over the course of many years, and hundreds of batches of fudge, we have found that different brands produce varying results. The best flavor and texture have come with Imperial margarine, and PET brand evaporated milk.
Have Fun With It
There are some other things you can experiment with. This recipe should also work with butterscotch chips, or even peanut butter chips. At the last moment, you could stir in some mini marshmallows, for a rocky-road fudge. You could also try mixing in some bits of fruit, such as maraschino cherry pieces. Make sure they're dry, though. Just use your imagination to make this recipe your own!
Enjoy!!
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Comments
Thanks ajcor. I hope you enjoy it.
YUM! :) Thank you for sharing this recipe! It's too late for me to try it now, but I'll give it a whirl when we run out of what I've already made. Merry Christmas!
Now this is the one that I remembered making a long time ago! Sonme others used peanut butter to make the fudge and I don't want peanut butter in mine unless I am making peanut butter fudge. I am experiemting and am ging to be making Peppermint fudge, and walnut fudge and peanut butter fudge and the rocky road too for Christmas presents!
I have a question though--I want to use Splenda because there ar a few in the family who are diabetic--will that work and is the amount the same as the regular white sugar that is used in the above recipe? I need this asap because I am making these today!!
rmr! Thanks for sharing this one! There are two thing I really like and I can't make well that is brownies and Fudge. My absolute fave is maple walnut fudge but the rest of my gang will like yours. I guess I will try one more time.
Seasons Greetings to you and your family with kindest regards Zsuzsy
Ok, I found out that the measurements ar the same. Do they melt the same and have the same consistency and is Splenda suitable for fudge making?
Pam, it's too late? It's never too late for fudge! I hope you enjoy it when you get around to making it.
Lady Guinevere, Sorry it took so long to get back to you. I was at work, today. The truth is that I'm diabetic too, but we've never tried Splenda. I just bite the bullet at Christmas, and eat the high octane stuff. Sorry I couldn't be of more help.
Zsuzsy! Nice to hear from you! With all of your fantastic recipes, I just can't believe that you don't make incredible fudge. This one is pretty easy, as long as you use a thermometer, and keep an eye on things. Good luck!
Merry Christmas to all, and thanks for visiting!
I am going to try one batch tonight and I will let you know how it turns out.
Happy and joyous holidays to all.
wow nice recipe
I doesn't work right. It doesn't have enough volumn as regular sugar and burns very quick!
Now we know!!
rmr! Wooohoo I made my first edible batch of fudge. Thanks, this is an easy recipe. Not only does it tast good it also looks fabulous on the cookie platters that I'm going to be delivering on Christmas eve.
Thank you this was the perfect finishing touch. (I can't make brownies either they're always too fluffy and not chewy the way they're supposed to be, can't win them all I guess.)
Adain I wish you and your gang the very best holidays ever. regards Zsuzsy
LG, I looked around a bit, and turned this up. I've never tried it, so I can't tell you what to expect. http://www.buzzle.com/articles/sugar-free-fudge-re
Lgali, thanks for the comment!
Zsuzsy, I'm thrilled it worked for you! But be careful. If your family knows you can make it, they'll be expecting it!
Thanks, I will take a look at it.
Well the second recipe they say it is fudge but it is Brownies instead. The first recipe uses cream cheese as the main ingredient and you add the sugar last. I may try this if i can get the cream cheese tomorrow. I am cutting it close though as we leave Wednesday afternoon for a 4 hour trip!
Best of luck to you, LG!
wow you managed to get it from the wife-ie...thanks and no thanks LOL now I will have to make it just to test it...and am sure it will be good then I will eat too much of it...No self control you know...and Love fudge even when it turns out not so good.....one of my favs ever is fudge....Thank the wife and you too for giving us the low down on this recipe.....G-Ma :o) Hugs and HO HO HO
Ho Ho Ho to you Merle! Don't eat it all in one sitting!
rmr, I've been making Marshmallow Creme fudge for as long as I can remember and *never* used a candy thermometer. Had one, but never used it for this recipe and it always turned out *perfect*. Nice and creamy but firm, as fudge should be. The trick (I could been wrong) was to *never* stop stirring and make sure the stirrer - I used a wooden spoon - gets to all areas of the bottom of the pan. I by no means have any great cooking skills - the reason I LOVED this recipe! - so maybe I was just lucky???
Wow! A colleague gave me some delicious fudge last week! It was the best fudge and I don't usually eat fudge. I hadn't eaten fudge in years. But what a treat! Thanks for the recipe.
Dee blogging it up!
Jama, maybe you just have the touch. I've known a lot of people who repeatedly failed with this recipe, until they started to use a thermometer. Happy baking!
denisewrtr37, Thanks for the comment. If you try this recipe, let me know how it turns out.
Thanks rmr. There is nothing like an easy to make homemade fudge. Printing this out to try. :)
Great, I usually make brownies every year so now I decided to change to fudge thanks for the new idea.
Fudge is always a yummy favorite. I did not make it this Christmas, but maybe I will make it again soon.
I hope you enjoy it Dottie. Be sure to come back, and let me know.
Research Analyst, thanks for stopping by! Glad you like the recipe.
SweetiePie, if you normally make fudge, it can be dangerous to skip a year. People start to suffer from withdrawal. Then they show up at your door looking for it. It's not pretty, trust me. You should make some as soon as possible! Thanks for coming by!
mmmmmmm I am drooling I want some right now at this very minute. I wish I had a magic wand sigh.
So you have found the real B.T. Evilpants, eh BP? Well there's plenty of fudge to go around. Help yourself!
I knew this info as all was revealed to me some time ago haha. I may have to borrow you to come show me what to do. Everytime I cook the smoke alarm goes off. I definetely will try this and report back to you, and I won't set the alarm off, I will take the blasted batteries out before I cook hahahah.
thnaks for this nice recipe
ajcor says:
12 months ago
Thank you rmr - sounds good - we actually don't get Kraft Jet-Puffed marshmallow creme here so I am glad for this! thanks to you and your wife for sharing .....cheers