easy fudge

easy fudge- this foolproof, no-fuss, classic fudge recipe is a family favorite! this easy fudge recipe is the perfect treat for chocolate lovers! we make it every holiday season, but it is good anytime of the year. i love this fudge recipe because it is basically foolproof, it turns out perfect every single time. you do need to chill it so it can set up, but i promise it is worth the wait! it is just one of those recipes that you have to make at christmas time. but you don’t have to only make this easy fudge recipe at christmas time, it is good anytime. a piece of soft, creamy, rich fudge is always hits the spot!

store fudge in an airtight container, in the refrigerator for up to 3 weeks. i recommend storing it in the fridge and pulling it out a little before serving time so it can come to room temperature. first, wrap it in waxed paper and then, wrap it in aluminum foil to make sure it will stay fresh. to thaw frozen fudge, remove it from the freezer and leave it wrapped. you can thaw it on the counter or put it in the refrigerator to thaw slowly. we share a love of cooking, baking, and entertaining. we love sitting around the table with good food, good conversation, and good friends and family! our kitchen is always open!

i will show you exactly how to make this simple fudge recipe so that you cannot fail! fudge is simple, but it is still candy, and it’s easy to screw up if you are not particular about the small stuff. i know you feel like i’m being bossy, but i promise, you do not have time to do this stuff later! if you buy low quality chocolate, the chips will not melt all the way, and you will end up with chocolate chunks in what is supposed to be smooth, dreamy creamy fudge. you can pour it straight into the pan if you want, but it’s so much easier to cut the fudge into clean slices if you can lift it out of the pan with paper. if you cook it to a higher temperature, your fudge will turn out dry and crumbly. this step makes scooping the mallow creme out of the container like 10x faster, but you can skip it if you just love struggling with a spatula and getting marshmallow up to your elbows. the fudge needs to set for several hours before it is ready to be lifted out and sliced, otherwise it will crack when you move it. in fudge, the cornstarch dries out the fudge and makes for a not-quite-as-smooth texture. take it out when you need it and let come to room temperature on the counter in the same bag. i hope this simple fudge recipe brings you as much happiness as it has brought my family over the years! i have read all of the specifics so i can make it perfectly! now, that i’m at day ten and ready to make the creamy fudge that i grew up with, i saw your recipe. i have been making fudge for years and did not know the secret about buttering the pan and just putting in the sugar in the middle of the butter and not letting it touch the sides. so found another one and it was ok, but not the one i remembered when i was little. also, i rubbed softened butter all the way up to the edges of the pan and spooned some on as it melted and no crystals. this was my first attempt at fudge and i’m happy it was a success. i made a double batch to give away to friends and family during the holidays! my mom made this fudge for decades, my sisters and i made it with her many time. i have always made my fudge using the same recipe for years. they loved it and i’m glad i got 2 extra jars of the marshmallow fluff b/c i’ll be making a couple more batches. i added the marsh cream and it became smoother. hi amanda, i don’t think it would make a difference, as long as the bottom is heavy as described. i think i am a pretty good baker and cook but for some reason making fudge the way mom made it never worked for me. i have a note on the recipe do not make when it is foggy or raining. honestly, i think the appeal in this fudge is half the crazy deliciousness, but the other half is the pure nostalgia of my mom making it every year, then making it with her, and then learning to make it on my own. now i make it every year for my daughters to give to friends and teachers. now i’m debating making one batch now, and one batch for the family… one thing i did change is i put it in a 9×13 pan because my mom always did. it has never failed and is the best fudge ever. i read everything and followed every step to a t (including the essay of tips). i forgot to add the vanilla-oops it was a rush at the end! i just got done making it how long does it take to set up and do i put it in the refrigerator to set or let sit out on the counter  hi bob! needs to really boil, only turning down enough that it don’t splatter i found this recipe a few weeks ago and was longing for the fantasy fudge my mom used to make. i think it’s the magic of this fudge that making you lose weight.

i followed the recipe and notes precisely, and used high-quality ingredients and an all-clad pot that works beautifully for candy making, but unfortunately my result was a gritty, greasy mess. something i did to remove the step of the microwave for the marshmallow creme was spray my rubber spatula with cooking spray (on both sides) and laid it on a paper plate until i was ready for it. 😉 i have always loved this recipe but this last time i made it the sugar mixture started to burn before it even got to boiling and i was stirring. i followed the notes to a t and the fudge is perfect. i long for those days again, not only because it is a great memory, but because i could all the fudge i wanted and didn’t gain weight! i want to try this for christmas but is it fluff or creme? i had to transfer the mixture to a different bowl and use my beaters. this is the way i have made fudge for 40 years, but i use some brown sugar too. the only time it’s failed is when i chose to try it with lower quality choc chips and i couldn’t get them to melt all the way (sad tear!). if the boil isn’t constant or starts to die a bit, you turned it too low and need to turn it back up. i prefer the kraft jet-puffed marshmallow creme, but that’s more for ease of opening than how it affects the fudge, i’ve used generic brand with good results. i really do hope it helps though, because this fudge is the bomb.com. i lost my original recipe and found this one which is identical to kraft marshmallow fluff on jar ! i just finished making this recipe and all the butter came to the surface and it is very dry and grainy. when i googled the recipe it said to cool sugar, butter, salt and evaporated milk to soft ball. just to let you guys know  i altered the recipe using 1 cup sugar and packets of stevia that equaled 1 1/2 cups stevia and stevia semi chocolate chips. i made this fudge and it looks and smells wonderful, however it did not “set up” and has remained too soft to slice. it was fast and simple and so wonderful, i am doing a presentation on it for my class and bringing in the results to share with everyone! but, you have to cook it that long or the fudge is grainy. easy to make….. thank you for sharing i haven’t made fudge for years because i remember it taking a long time and it didn’t even set up properly. do i need to put it in the fridge? i used it for fudge for my family members who hate the flavor of the evaporated milk. i gave the rest away and now that i’m home visiting family, i’m making it tomorrow for christmas eve. just made this for the first time and i will be saving this recipe! she has been on my mind lately and i just wanted some fudge, to make it like grandma did, bonus for the night! i just made this recipe and as it is setting i noticed it seems shiny, almost greasy. i turned the fudge over onto a piece of parchment paper and cut it up for the treat bags. i have made fudge at christmas time for my family for many many years using the recipe on the back of the marshmallow cream jar, but this year i decided to use a recipe from the internet. added the chocolate and it immediately crumbled 🙁 i have enough ingredients so i will try again on medium instead of high! this is the same recipe that i have used for many years. it came out perfect and i followed the recipe as is. it will be the weekend before i try a small piece … but i’m sure they’ll be a hit with some friends. i have done it with my kitchenaid mixer for the past 2 years and it is much easier than stirring it by hand. i just tasted it and it came out great. my grandmother found it on the side of the marshmallow creme “jar” years ago (i’m 57….and i grew up on this stuff).

ingredients ; 3 cups (525 grams) semi-sweet chocolate chips ; 1 (14-ounce) can sweetened condensed milk ; 2 tablespoons (30 grams) butter ; 1 cup ( in a medium saucepan stir together chocolate chips, sweetened condensed milk and salt. cook over low heat, stirring constantly until chocolate this easy fudge recipe is the easiest way to make chocolate fudge. you only need three ingredients; it turns out so smooth and delicious., 3 ingredient fudge, 3 ingredient fudge, easy vanilla fudge recipe, 5 minute fudge with sweetened condensed milk, traditional fudge recipe.

this easy chocolate fudge recipe made with sweetened condensed milk is perfect for the holidays. ingredients. 1x 2x 3x ; 3 cups semi-sweet chocolate chips, i use guittard ; 2 tablespoons unsalted butter ; 14 oz can sweetened condensed milk ; 1/2 fudge is simple, but it is still candy, and it’s easy to screw up if you are not particular about the small stuff. you might think i’m being nit, best fudge recipe, chocolate fudge recipe, old fashioned fudge recipe condensed milk, carnation fudge recipe.

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