Fudge Recipes

We learned four key lessons. First, add more chocolate than traditional recipes call for. Second, precision counts. The ideal temperature for the sugar syrup is 238 degrees—at 234 degrees, the fudge is soft and gooey, while at 242 degrees, it’s dry and crumbly. Third, fudge needs a quick chill; cooling the fudge right in the pot took 90 minutes. We sped the process up by dividing the chocolate, cooking half, and freezing the other half to be added with frozen butter at the end of the cooking process. We also shocked the hot pot in cool water. Finally, the process takes big muscles. While we found a process that cut the 20-minute stir the fudge originally required, our “lazy man stir” still takes some strength. Make a couple of passes around the perimeter of the pan, lift the syrup and let it fall off the spoon, and then stop for a minute so the sugar can form the small crystals that make the traditional fudge slightly grainy. After about 8 minutes, the fudge will begin to lose its shine and stiffen.

INGREDIENTS

• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups white sugar
• 1 (5 ounce) can evaporated milk
• 10 large marshmallows
• 1 cup chopped walnuts
  

  DIRECTIONS

• Butter an 8×8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

1 cup finely chopped or ground pecans1 ounce bourbon1 (16-ounce) package powdered sugar
1/2 cup (1 stick) butter, softened
1 (12-ounce) package semisweet chocolate morsels or preferred chocolate1 tablespoon vegetable shortening
Combine chopped pecans with bourbon and set aside for 15 minutes.
Cream sugar and butter. Add pecan/bourbon mixture and mix well. Roll into 1-inch balls and place on a waxed paper-lined baking sheet. Refrigerate for about 30 minutes or until well-chilled.Melt chocolate and shortening in top of a double boiler over simmering water. Using a wooden pick inserted into a ball, dip into melted chocolate, coating well. Place on the waxed paper-lined baking sheet; chill until firm. Store in an airtight container.

1 1/2 cups powdered sugar
1 1/2 cups sweetened shredded coconut
2 tablespoons heavy cream
1/2 teaspoon almond extract
1/4 cup butter, melted

1. In large bowl, combine powdered sugar, 1 cup coconut, heavy cream, almond extract and melted butter, until well blended.
2. Shape into 1-inch balls an roll in remaining 1/2 cup coconut. Let stand, loosely covered, overnight to firm. Store in tightly covered container in refrigerator.

Makes 2 dozen confections.

1 (8-ounce) package dried apricots, finely chopped

2 1/2 cups sweetened flaked coconut

3/4 cup sweetened condensed milk

2/3 cup finely chopped nuts

Powdered sugar for rolling

1. Combine apricots, coconut, sweetened condensed milk and the nuts.
2. Shape mixture into 1-inch balls and roll in powdered sugar. Let stand until firm, about 2 hours.

1. Line a 9×9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
3. Bring to a full rolling boil on medium heat; stirring constantly.
4. Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
5. Remove from heat.
6. Stir in cream cheese and white chocolate chips until melted.
7. Add vanilla extract and mix well.
8. Pour into prepared pan.
9. Cool at room temperature.
10. Cut into squares.