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select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. This recipe for fudge is a classic one from my childhood. I like it because it requires no special equipment or ingredients — just sugar, cocoa powder, milk, salt, butter and vanilla. Even a candy thermometer is optional. I like this recipe for its practicality and deliciousness, but I love it because it’s my father’s recipe and every time I make it, it’s like I’m spending time with him again. Treat yourself with this cozy dessert drink. Watch the video —->I grew up making this fudge with my father, who spent a fair amount of time in the kitchen which was rare for a man of his generation. He was always welcoming, pulling up a chair to the stove and hovering close as I stirred the molten chocolate bubbling away. It’s this familiarity that allows me to be comfortable making this fudge without a candy thermometer but please feel free to use one if that feels safer to you. Here’s a great little clip on how to test for the soft ball stage: This fudge is not the creamy, smooth kind. It has a dense, textured chewiness as you bite into it and it kind of shatters and then melts in your mouth. I tend to prefer this to the super smooth versions often made with heavy cream or condensed milk. And again, I really appreciate that I can whip up a batch with simple ingredients that I always have in my pantry and refrigerator. granulated
sugar unsweetened cocoa powder salt whole milk unsalted butter, plus more for the baking dish vanilla extract Equipment
Instructions
Recipe NotesI find that a pyrex pie plate, my dad's preferred fudge pan, makes the squares too thin, so I use a smaller individual gratin dish as pictured. You can also just double the recipe, using the pie plate (or even an 8-inch square pan). Just before you pour the fudge into its cooling pan, you can stir in any number of extras. A chopped nut such as walnut, almond, or macadamia is wonderful. Chopped candy canes are good for the holidays, too Is fudge better with condensed milk or evaporated milk?Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
What is the secret to making fudge?Tips To Make Your Best Fudge Yet. Too big is better than too small. There needs to be a lot of extra space in the saucepan you choose to make your fudge in to give the ingredients room to expand. ... . Check the consistency. ... . Stop stirring. ... . Don't try to salvage all of it. ... . If you want to forego sugar crystals.. Why did my condensed milk fudge not set?Not reaching the proper temperature
If your fudge turned out super sticky, or it didn't set as it cools, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
How do you make Paula Deen fudge?directions. Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.. Add in chocolate chips; cook until melted.. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.. Pour into a 8-inch pan. Cool cut into squares.. |