In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. After 6 minutes, remove from heat and add the marshmallow cream and chocolate chips. And if I happen to be making this fudge with my mother around (who we affectionately call Grannie), this is where she gets bossy. Even though I’m a grown woman who cooks all the time and who’s cooked this particular fudge a million times, when Granny’s around I’m 12 and can’t turn on the stove. Do you do this too? Start asking your mother how to do something you clearly know how to do? It’s kind of endearing,really. Back to the fudge. You have to stir it just right and we all know that only Grannie can do it just right. Just try your best. After it’s well combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. It kinda collapses off the spoon. That’s when you know it’s ready. Otherwise, ask Grannie. She knows exactly when it’s ready.
You are now ready to pour the fudgy goodness onto the jelly roll pan and spread the mixture evenly around.
And this is my favorite part. Licking the bowl. Or the dutch oven. It’s the best ever. Warm fudge from a spoon. Hide it from the children if you can. Hoard it all for yourself. Wear your stretch pants. Now pull yourself together long enough to slice it up. But wait about 30 minutes or so and it’ll be just right for slicin’. And then once you eat this, it’s like we’re blood brothers. But more like fudge sisters. We’re for real friends now. This chocolate bond can never be broken. Your welcome. xo, edie
Award Winning Fudge aka Grannie’s Fudge aka There’s No Other Fudge For Me
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 30 minutesmins
Ingredients
2sticks of butter
6cupswhite sugar
1 12ozcan evaporated milk
1 7ozcontainer marshmallow cream
2t.good vanilla extract
18ozof semi-sweet chocolate chips
Instructions
Grease a 10x15 jelly roll pan.
Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.
Bring to a rolling boil and boil for 6 minutes.
Remove from heat and add marshmallow cream and chocolate chips.
Stir until it begins to thicken and then add the vanilla.
Stir until it no longer pours from the spoon and spead into greased pan.
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You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.
Half-and-half has less protein and more fat than evaporated milk, but you can substitute the same amount of half-and-half for evaporated milk in a recipe. You won't get the same note of caramelized flavor that you would from evaporated milk, but the creamy consistency makes this an excellent substitute.
For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Combine 400g dark chocolate, chopped, 400g can sweetened condensed milk and 75g butter, chopped in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in 1/4 cup Irish cream liqueur.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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