Who Doesn't Love Fudge?
Fudge the rich, sweet tooth satisfying Treat
Fudge is for any time of the year. It doesn't necessarily have to be chocolate fudge. I love a variety of homemade fudge.
When I was a child, my mother used to make Penuche Fudge and have it ready for my brothers and I as a treat when we came home from school (see below). I used to make a microwave chocolate fudge, that was really good, as an after school snack for my children. What can I say, I to cook the quick, easy way and a fudge recipe is no different. I guess you can say it has become a tradition to have fudge as a treat for our children in our family.
Are you a diabetic? Think you can't have fudge? Never fear! I have found a recipe for you.
Are you Vegan? I have even come up with a recipe for you, too.
The image is a slice of penuche fudge with nuts.
Photo credit: Wikimedia.org, Creative Commons License
I was so excited when I received the email on February 12, 2011 informing me that this fudge lens had won a purple star. It is a privilege to receive one of these purple stars as it means you have done a great job on your. lens. Only 1000 of these beauties are given away so they are to be prized. Believe me I am so excited to have won this star for my Fudge recipe.
Photo Source: Squidoo trophies
Fudge Hints and Tips
You might want to look these over
1. Make sure that you have a candy thermometer handy when you make your homemade fudge. Before making your fudge recipe, make sure to check the thermometer by putting it into a pan of boiling water to make sure that it is working correctly. If it is working correctly, it should register 212 degrees F (100 degrees C).
2. To prevent your homemade fudge from being sugary, use a heavy saucepan with straight sides. Always remove the sugary crystals from the side of the pan above the boiling point by wiping it back into the pan to melt again.
3. Stir your fudge while it cooks so the fudge won't stick and burn on the pan. Nothing tastes worse than scorched fudge.
4. Make sure you pick a cool dry day to make your homemade fudge recipe. A humid day could cause your fudge not to set right.
5. Score your homemade fudge with a sharp knife before cutting it.
Photo Credit: Creative Commons Commercial Flickr, ammichaels.
Since I am a diabetic (just discovered in April 2010), I guess I should put a diabetic fudge recipe at the beginning of my lens.
Photo Source: Creative Commercial Commons, laundry
- 1 - 14 1/2 oz. can evaporated milk
- 3 T Cocoa
- 1/4 C Margarine or Butter
- Liquid Sweetener to equal to 1/2 cup of sugar
- 1/4 t Salt
- 1 t Vanilla
- 2 1/2 C Graham cracker crumbs
- 1/4 C Nuts
- Combine milk and cocoa in saucepan and beat well. Add next 3 ingredients to the milk mixture and bring to a boil. Remove from heat. Stir in the remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll these in the remaining cracker crumbs and chill. You are now ready to have your piece of fudge.
How to Make Homemade Chocolate Fudge
This video will show you how to make a batch of chocolate fudge from scratch. This batch of fudge should have a creamy texture and no graininess if done right.
Homemade Chocolate Fudge - Oh, what a way to satisfy that craving
Wouldn't you just love to have a big old plate of homemade chocolate fudge to sit down and munch on? Find yourself a wonderful homemade fudge recipe and give it a try. There are so many recipes to choose from.
Photo Credit: Creative Commons Commercial, Veganbaking.net, Flickr
July 22 is National Penuche Day in the United State
How to Make Super Quick Easy Fudge - Cool video on making the fudge
This is a quick fudge recipe with 2 ingredients that you cook in the microwave. This fudge will be rich, creamy and smooth. Play with the recipe. Add to this recipe. For instance, you can add white chips and cherry frosting or peanut butter chips and chocolate frosting. The variations are innumerable if you think about it.
I can just see the fudge in this pan and not having to cut the pieces.
Never Fail Fudge
Be sure to cut this fudge into small pieces as it is supposed to be rich.
Photo Source: Public Domain, nerissa's ring
- 1 (16-ounce) bag semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- dash salt
- 1 cup pecan halves
- 1 teaspoon vanilla
- 1. Prepare an 8 or 9 inch square baking pan. Grease and, if want, add a piece of parchment or line pan with tin foil.
- 2. Set aside.
- 3. Melt the chocolate chips with the milk over low heat.
- 4. Add salt.
- 5. When all is melted, remove from the heat.
- 6. Stir in the pecans and vanilla.
- 7. Pour in prepared pan and refrigerate until firm.
- 7. When ready cut into squares.
How to make the Ultimate Fudge - Not just for Christmas time.
Phil Vickery shows you how to create the Ultimate Fudge. This would be a great gift to give friends and family. He suggests boxing them up and giving them to them for Christmas. He also says everyone will be asking you for the recipe. I think this would be a perfect gift for anytime of the year.
Ultimate Fudge Recipe - This is the recipe from the video above.
Nutrition Information (for 2 pieces)
- 14 oz can Condensed Milk
- 1/2 C Milk
- 1 lb Demerara Sugar
- 4 oz Butter
- 5 oz Glace Cherries
- halved (optional)
- 2 oz Stem Ginger
- chopped (optional)
- 5 oz Dark Chocolate
- chopped (optional)
- 3 oz Toasted Hazlenuts (optional)
- 5 oz Raisins soaked in 3 T rum (until they have absorbed the rum) (optional)
- Anything else that you can think of (optional)
- 1. Prepare an 8 inch square baking pan by greasing it and placing baking parchment in the pan.
- 2. Heat milk, sugar and butter in pan over low heat, stirring constantly until the sugar is dissolved completely. Bring to a boil and continue to simmer over low heat for 10-15 minutes or soft ball stage (drop a little of the mixture into a cup of ice-cold water), whichever comes first, continuing to stir constantly. At this point, remove from heat.
- 3. beat the fudge for about 10 minutes or until thick and grainy.
- 4. If using optional ingredients, gently stir in these ingredients.
- 5. Pour into the square pans.
- 6. Leave to cool before cutting into squares. Remember you are cutting 60 squares out of this batch.
Don't forget if you want something small to satisfy your sweet tooth, grab just one piece of homemade fudge.
Brown Sugar Fudge - Penuche Fudge
This is the penuche fudge my mother used to make minus the nuts as they were an added expense. We could not afford them at the time as mom was divorced and supporting us three kids on whatever job she could get. You have to remember this was back in the 1950s.
Brown Sugar fudge is also called:
Cajeta - Mexico
Dulce de Leche - South America
Praline - Europe, America and Belgium
Photo credit: princesspumpernickel, Creative Commons License
- 2 C light brown sugar
- 1/2 C water
- 1 1/3 C condensed milk
- 1 T butter
- 1/2 t vanilla
- 1/2 C nuts (optional)
- 1. Put first 3 ingredients into a saucepan and bring to a boil or the soft ball stage (See Note).
- 2. Add butter and vanilla, and the nuts if you want them. Stir them into the first ingredients.
- 3. Pour into a prepared 9 inch square pan that has been greased.
- 4. Cool the fudge and then cut your pieces.
- NOTE: Softball stage as per candy.about.com:
- 1. With Candy Thermometer: 235-245 degrees
- 2. No Candy Thermometer: This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
- Photo credit: x_roro_x (Roni), Creative Commons License
What is your favorite type of fudge?
Photo Credit: Creative Commons Commercial, Garry Knight, Flickr
Homemade Fudge Poll
I love getting comments from my readers either good or bad. It shows me that someone is stopping by and reading my articles. If it is bad, then I will correct the fault.