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).
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
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.
If your fudge turned out super sticky, or it didn't set as it cooled, 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).
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.
You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
Chocolate: you may use semi-sweet chocolate or dark chocolate. If you want milk chocolate fudge, I suggest using a combination of milk and semi-sweet, so that it's not overly sweet. But this is up to you! You could also use semi-sweet chocolate chips, but I suggest sticking to high-quality chocolate if possible.
It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
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!
The first known recipe for fudge dates from the 1880s and contained just sugar, cream, chocolate and butter, and many modern recipes contain little else.
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.
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!
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
All candy is basically made from sugar syrup, whether it's fudge, nougat, toffee or peanut brittle. The main difference is the texture, which is determined by two things: the size of the sugar crystals in the candy, and the concentration of the sugar.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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