Chow Foolproof Fudge
posted by December 19 at 22:53 PM
onEvery few years at Christmas time I make this recipe; it’s always startlingly easy and people-pleasing. (Recipe from Elizabeth Oyer at Indiana University via rec.food.recipes newsgroup, 1993.)
Fudge
Boil 4 c. sugar, 1 c. milk, 1 tsp. vanilla, and 1 c. butter for 2 minutes, stirring. Turn off heat. Add 25 large marshmallows, stir until melted. Add 13 oz. milk choc., 12 oz. semi-sweet morsels, and 2 oz. unsweetened baking choc. one piece at a time until melted. Pour into greased 9x13 pan. Refrigerate. Makes 5 lbs. (A_lot_ of fudge). :)
Variations include peanut butter swirled into the top and a layer of walnuts in the bottom of the pan. Do it.
Comments
Simply lovely, yes, but you might add just a bit of bourbon, and of course a bit for the chef.
But..I hate sweets...post something about steak.
My recipe is similar....
4.5 lbs sugar
.25 lbs butter (one stick)
1 can evaporated milk
Heat these three ingredients until mixture is at a frothy, rolling boil, then maintain that boil for six minutes, stirring constantly.
At six minutes, remove from the heat and stir in one jar of marshmallow fluff and 18 oz of chocolate (whatever type you like, I use milk, but dark has worked well for me in the past). Once the fluff and the chocolate are incorporated, pour into a greased pan and let cool until firm.
You can do it with peanut butter, nuts, and other things too. :)
Amy - as a diabetic, I hate you, sorta
You are also fussy about grammar, etc., to your great credit
There are two flavors that will works here, a tablespoon of almond and a tablespoon of rum - divide the batch at the end, and stir in the flavor, then to the butter greased pan
Voila` - two flavors and both so yummy with chocolate
Cut back the sugar, old fashioned fudge is way too sweet, the sugar kings were really selling big time to home makers back then
Joyeux Noel
Steak! STEEEAAAKK!!
As a diabetic I suggest you add as much sugar as possible. We should not be limited to a lesser standard of lovely sugariness, just eat a lesser amount essex
Oh Amy Kate this is exactly what I needed. Do you have a recipe for truffles too?
P.S. Mr Poe I will make you steak. There is nothing more delicious than dead cow.
Fudge MUST have peanut butter. Sorry peanut allergy people, but that's the truth.
true matt, true
peanut allergy people must have sad lives
Diabetes? Peanut allergies? What is this pinko bullshit, kids?!? You will eat the fudge Amy Kate makes and love it!
Thanks for the recipie!!
I'm gonna make it for the fam tommorow!
#6 - your theory of sugar control for diabetics is a path to blindness and amputation and total impotence
shame
I know all the half baked theory - there is plenty of natural sugar and not declared sugar and easily converted carbs - plenty to worry about and figure out
many of us, eat NO added sugar, in any of its forms, ever
best for the Holidays to all, Essex, the diab who still has his feet, kidneys and eyesight and hard ons
I shall make the fudge and LIKE IT.
A day without grainy fudge is a day in the betterment of mankind.
OK, OK...making fudge is only have the battle. Now you have to PACK it! Any ideas, people?
*half*
Wow. Now I know what I'm making for breakfast. Thanks!
I like the recipe on the back of the Kraft Marshmallow Creme container.
I'm not chocophobic, but fudge frightens me. Here's my favourite homemade treat: orangey-vanilla cornflake bars. They will have you sobbing with joy:
1/4 cup butter
1/3 cup brown sugar
1/2 cup corn syrup
1/2 tsp vanilla
1/2 cup dates
1/2 cup dried apricots
1/2 cup chopped almonds
1/2 tbsp grated orange peel
6 cups cornflakes
Melt everything together, adding the cornflakes last (be gentle with them), then refrigerate. If you use banana nut cornflakes it's even better.
My mom made mint fudge one year for Christmas. She put in some green food coloring to go with the mint flavor, but they turned out looking like mini cow pies. They were still delicious, though.
Why not replace the normal butter with pot butter?
(in the key of the Koolaid pitcher guy)
@21
OH YEAH!
SSSTTTEEEEEAAAAAAAKKKKKK!!
Mr. Poe:
12 oz New York or Rib Eye steak, USDA Prime, 1" thick or more, grass-fed, NOT GRAIN
bunch of coarse-ground black pepper
bunch of coarse salt
Heat grill to 800 degrees. You will need a Big Green Egg or similar to get this temperature.
Coat meat with pepper and salt on both sides, more pepper than salt.
Drop steak on grill and close lid. Temperature will drop to 600 degrees. Adjust vents to keep it there.
After three minutes, open lid and turn steak 90 degrees. Crank fire wide open at this point. Another two minutes, then flip. Another three minutes, turn 90 degrees. Another two minutes, remove from grill and plate.
Let sit for three more minutes with a flap of tinfoil over it.
Serve with tannic red wine from Cahors or Bandol.
I'm having steak and fudge for Christmas. Yummy all around.
And... german chocolate fudge. If you feel inclined make some german chocolate frosting. The coconut and pecan kind. If you do not feel inclined buy a packaged container of it. Place dollops throughout the pan as you pour. Very popular! Or slice maraschino cherries and fold in.
Thanks Fnarf, but wine is for suckers. I'll replace the wine with a bud.
I wuvz u!
People who want to drink Bud with them don't get steaks cooked by me.
Fine. Be that way. Drinkist.
It's true. I won't deny it.
This one time, this guy sniffed his wine in front of me, so I shot him in the FACE.
A most remarkable story, sir.
Fudge is not for eating. It's for packin'!! Ok I'm dirty. A dirty wannabe pegger.
I just made the fudge and it is amazing. I want to eat the whole pan of it. It's one of those nights.
Comments Closed
In order to combat spam, we are no longer accepting comments on this post (or any post more than 14 days old).