# Quick! I need a fudge recipe **URL:** \ **Category:** Cafe Society\ **Created:** [December 23, 2004, 5:06pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345 "2004-12-23T17:06:55Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [December 23, 2004, 5:06pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/1 "2004-12-23T17:06:55Z")
I’ve suddenly gotten the urge to make fudge. I haven’t made it in years - someone give me a good recipe! ---
**Author:** ![Bambi\_Hassenpfeffer](https://avatars.discourse-cdn.com/v4/letter/b/bbe5ce/32.png) [@Bambi\_Hassenpfeffer](https://boards.straightdope.com/u/Bambi_Hassenpfeffer)\ **Post date:** [December 23, 2004, 5:38pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/2 "2004-12-23T17:38:22Z")
> [@Athena](#): > > I’ve suddenly gotten the urge to make fudge. I haven’t made it in years - someone give me a good recipe! Grab a jar of Kraft Jet Puffed marshmallow creme and use the recipe on back. > [@Kraft Foods](#): > > 3 cups sugar > > 3/4 cup (1-1/2 sticks) butter or margarine > > 1 small can (5 oz.) evaporated milk (about 2/3 cup) > > 1-1/2 pkg. (8 squares each) BAKER’S Semi-Sweet Baking Chocolate, chopped > > 1 jar (7 oz.) JET-PUFFED Marshmallow Creme > > 1 cup chopped PLANTERS Walnuts > > 1 tsp. vanilla > > PLACE sugar, butter and evaporated milk in 3-quart heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil about 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. > > ADD chocolate and marshmallow creme; stir until melted. Add walnuts and vanilla; mix well. > > POUR immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. Cool at room temperature at least 4 hours; cut into 81 (1-inch) squares. Store in airtight container at room temperature. Two things: They ain’t kidding about the constant stirring, and nor are they kidding about the rolling boil. I wait until the milk / sugar / butter mixture is making menacing bubbles before I start timing, which makes sure that the sugar is completely dissolved. Otherwise, it gets gritty. I usually leave out the nuts, and I use chocolate chips instead of Baker’s Chocolate, because you can vary the flavors more easily – White chips, peanut butter chips, butterscotch chips, Ghirardelli Double Chocolate chips, etc. Pretty much anything but milk chocolate, cause that’s too sweet. ---
**Author:** ![vivalostwages](https://avatars.discourse-cdn.com/v4/letter/v/d07c76/32.png) [@vivalostwages](https://boards.straightdope.com/u/vivalostwages)\ **Post date:** [December 23, 2004, 5:41pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/3 "2004-12-23T17:41:17Z")
Here is my mom’s recipe for creamy fudge; let me know (by email) if you want peanut butter fudge as well: Combine 1 jar marshmallow creme (7 oz or 9 oz), 1 1/2 cups sugar, 2/3 cup evaporated milk, 1/4 cup butter or margarine, 1/4 tsp. salt. Bring to a full boil. Stir constantly over moderate heat. Let boil five minutes. Remove from heat. Add two 6 oz. packages (2 cups) Nestles semisweet chocolate morsels. and stir until melted. Stir in 1/2 cup chopped nuts (optional), 1 tsp. vanilla. Pour in greased 8 oz. pan. Chill till firm. Makes about 2 1/4 lbs. ---
**Author:** ![Bambi\_Hassenpfeffer](https://avatars.discourse-cdn.com/v4/letter/b/bbe5ce/32.png) [@Bambi\_Hassenpfeffer](https://boards.straightdope.com/u/Bambi_Hassenpfeffer)\ **Post date:** [December 23, 2004, 5:42pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/4 "2004-12-23T17:42:19Z")
I forgot to add, I’ve made about 10 batches of this stuff this year, and it’s been a huge hit. We’ve used the recipe for a very long time in my family. BTW, I also forgot to mention that 1 1/2 packages of Baker’s Chocolate = 12 oz of chocolate chips = usual amount in packages thereof, which is another reason to use them. No leftovers. ---
**Author:** ![flamingbananas](https://avatars.discourse-cdn.com/v4/letter/f/f4b2a3/32.png) [@flamingbananas](https://boards.straightdope.com/u/flamingbananas)\ **Post date:** [December 23, 2004, 7:20pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/5 "2004-12-23T19:20:05Z")
> [@Bambi Hassenpfeffer](#): > > Grab a jar of Kraft Jet Puffed marshmallow creme and use the recipe on back. > > Two things: They ain’t kidding about the constant stirring, and nor are they kidding about the rolling boil. I wait until the milk / sugar / butter mixture is making menacing bubbles before I start timing, which makes sure that the sugar is completely dissolved. Otherwise, it gets gritty. > > I usually leave out the nuts, and I use chocolate chips instead of Baker’s Chocolate, because you can vary the flavors more easily – White chips, peanut butter chips, butterscotch chips, Ghirardelli Double Chocolate chips, etc. Pretty much anything but milk chocolate, cause that’s too sweet. I was JUST about to mention this. It’s an awesome recipe, I just made some fudge on Monday. Mmmm… fudge… ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [December 23, 2004, 7:36pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/6 "2004-12-23T19:36:17Z")
My grandam called that cheater fudge. Actual fudge, to her at least, does not contain marshmallows, marshmallow cream, premaded chocolate, and the worst cheater of all sweetened and condensed milk. Of course it is cheating, it is reliable, fairly easier, and tastes good. My favorate fudge 2 cups maple syrup, grade A dark amber 3/4 cup 10% cream 2 Tbs butter Butter the sides of a deep sided heavy pan. Combine all ingredients and heat while stirring gently to the soft ball stage. Let cool to 110 F and beat until it loses its gloss and turn out into a buttered pan. You may add walnuts before beating if you like. ---
**Author:** ![KellyM](https://avatars.discourse-cdn.com/v4/letter/k/57b2e6/32.png) [@KellyM](https://boards.straightdope.com/u/KellyM)\ **Post date:** [December 23, 2004, 7:40pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/7 "2004-12-23T19:40:08Z")
4 Tbls. butter 6 cloves garlic, slit in half 2 cups sugar 1 cup evaporated milk a pinch of salt Cook all ingredients together until sugar dissolves. Remove garlic and bring to a rolling boil until soft ball stage. Remove from heat. Stand 5 minutes. Beat until stiff and pour onto greased cookie sheet. Cut into squares. Store in air tight container. ---
**Author:** ![Mona\_Lott](https://avatars.discourse-cdn.com/v4/letter/m/ee7513/32.png) [@Mona\_Lott](https://boards.straightdope.com/u/Mona_Lott)\ **Post date:** [December 23, 2004, 7:42pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/8 "2004-12-23T19:42:25Z")
I’ve had great results with \*\*\*\*Bambi’s recipe. Instead of cooking it on the stove top I nuke it. I melt the butter, then add the evaporated milk and sugar. Nuke for ten minutes, then add chocolate chips and marshmallow cream, beat with a wooden spoon until all is well blended. I don’t like nuts in fudge. I substitute cocoanut. I use a 10 oz. bag of cocoanut per batch of fudge. ---
**Author:** ![Gr8Kat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gr8kat/32/18668_2.png) [@Gr8Kat](https://boards.straightdope.com/u/Gr8Kat)\ **Post date:** [December 23, 2004, 10:07pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/9 "2004-12-23T22:07:38Z")
I used to have a good cheater fudge recipe, but I lost it. The only ingredients I remember are semi-sweet chocolate chips and sweetened condensed milk. No marshmallows, AFAICR. Does anyone have a recipe like this? I’d sure like to have it again. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [December 23, 2004, 11:37pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/10 "2004-12-23T23:37:16Z")
LOL! I, too, came in here to recommend the recipe on the [Marshmallow Fluff](http://www.marshmallowfluff.com/) jar. Here is their [Never Fail Fudge](http://www.marshmallowfluff.com/htm/recipe_frame.shtml) recipe (which my mom used to use every year) and some other [recipes](http://www.marshmallowfluff.com/htm/recipe_frame.shtml). The [Harvard Squares](http://www.marshmallowfluff.com/htm/recipe_frame.shtml) look pretty good. **Gr8Kat** : [Here](http://www.eaglebrand.com/detail.asp?rid=57) is the basic fudge recipe from the Eagle Sweetened Condensed Milk label. Does it look like what you need? ---
**Author:** ![Indygrrl](https://avatars.discourse-cdn.com/v4/letter/i/58f4c7/32.png) [@Indygrrl](https://boards.straightdope.com/u/Indygrrl)\ **Post date:** [December 24, 2004, 1:14am UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/11 "2004-12-24T01:14:54Z")
Just made some today, very easy and good. It’s probably cheater’s fudge, though, but no one has to know that. 3 cups semi-sweet chocolate chips 1 14 oz. can sweetened condensed milk On low heat, melt chips and milk until thoroughly melted, no need to boil. At this point add 1 1/2 tsp. of vanilla and if you like, 1 cup of chopped nuts. Mix together and spread in a pan lined with wax paper. That be it. ---
**Author:** ![FaerieBeth](https://avatars.discourse-cdn.com/v4/letter/f/e95f7d/32.png) [@FaerieBeth](https://boards.straightdope.com/u/FaerieBeth)\ **Post date:** [December 24, 2004, 4:13am UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/12 "2004-12-24T04:13:33Z")
I’m vaguely familiar with the chocolate chip, condensed milk, marshmallow fluff recipes, and these recipes make some great fudge. I’ve never called it cheater fudge, though. We always called it “quick” fudge in my family. I just made my sixth batch of fudge tonight, and the recipe I use is my grandmother’s. She claims she got it off the back of a can of Hershey’s cocoa powder back in the 60s, and it’s been a family standard at any holiday gathering since before I was born. I don’t have a candy thermometer, so I use the old “cold water” technique. Peanut Butter Fudge 3 cups of granulated sugar 2/3 cup of cocoa powder 1 1/2 cups whole milk 1/8 tsp salt – Whisk the sugar, cocoa, and salt together until you have a nice uniform brown throughout. Add milk gradually while beating so your mixture is smooth. Place over medium high heat. Stir occasionally, but once it comes to a roiling boil, leave it alone! While it’s boiling, it will foam up quite a bit, then sink back down to the level at which it began. This is your cue to start testing with the cold water. Boil at full roll until a few drops into cold water yield a soft ball that can be mashed flat without falling apart or being slimy. Remove from heat, immediately than add: 1/2 stick of butter cut up into chunks 1 tsp vanilla Don’t stir it! Let it rest until butter is melted and it no longer radiates heat like lava. (Usually about 7 to 10 minutes in my experience) Then plop in: 1/2 cup of creamy peanut butter. Commence to beating the living tar out of it. Keep beating it. Yes, your arm is tired, so rest a minute and then keep beating it! It will lose its gloss and take a matte finish and will thicken. When it’s thick enough that it won’t flatten out and run (I can’t think of any way to describe this other than maybe a little more runny than cookie dough), turn it out onto a sheet of parchment or waxed paper. Let cool to almost room temperature and then cut into chunks. Eat it! God, it’s good. I frog my sides at least once a season on this stuff. FB ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [December 24, 2004, 1:27pm UTC](https://boards.straightdope.com/t/quick-i-need-a-fudge-recipe/281345/13 "2004-12-24T13:27:51Z")
Yummm! Thanks to everyone! I ended up making the Betty Crocker variety, but I’m definitely going to try some of these others. The BC one was OK, but not great.