Soapsmith's Homemade Fudge
Published On: 11-12-2011 07:55pm
Comments: 0 - Hits: 131
Category: Recipes
Hello friends,
To continue with my homemade Christmas cookies posts, today - instructions and recipes for homemade fudge.
I always include homemade fudge with my cookie deliveries. I make the classic Chocolate Walnut Fudge, my own formulated Peanut Butter Fudge and Peanutbutter Meltaway Fudge.
To make fudge from scratch, there are techniques that I use for that perfect creamy delicious fudge. These procedures can be used with any fudge recipe you want to use. The results will always yield success.
Tips for perfect fudge:
-Always use a candy thermometer. You cook the fudge to soft ball stage, which is 234 degrees.
-Use a heavy bottom pot, stir often. If you do not have a heavy bottom pot, you will have to stir constantly to avoid scorching. Make sure you have plenty of room in the pot for boiling.
-Start with your milk/cream and sugars. The chocolate, peanutbutter, butter, nuts etc will be added at the end.
-Bring to a full rolling boil over medium heat.
-Use a pastry brush to wash down the sides of the pot with water to avoid the crystalized sugar that forms during the first stages of cooking.
-Once the mixture comes to a full boil, it will rise up in the pot, be sure you use a large enough vessel to handle the expansion.
-Continue to stir until the mixture reaches 234 degrees. The fudge will be reduced in volume, thick and rich. You can drop some into a bowl of cold water to check for soft ball stage. You should be able to pick up the drop without it dissolving. Once you can do that, it is ready.
-Now, this is very important to avoid grainy sugary texture in your finished fudge. Remove the pot from the heat - do not stir! Add your butters, peanut butter, marshmallow, vanilla etc. Do not stir. Allow the pot to sit undisturbed until the thermometer reads 110 degrees. This takes a long time but it will result in a creamy dreamy fudge without the grainy sugar crystals forming.
-Once the thermometer reads 110 degrees, it is time to start stirring. Use your muscles and stir until the fudge is well blended, perfectly smooth, thick and glossy. Pour into a buttered pan and allow to cool.
It takes some effort to make fudge but it is so worth it.
My recipes:
Bonnie Bartley's Peanutbutter Fudge
5 cups of granulated sugar
1 12 oz canned milk
1/2 cup white corn syrup
combine in heavy pot, stir and cook to 234 degrees-soft ball stage
remove from heat-do not stir-add:
1 stick of butter
1 cup of peanutbutter (you can add more or less to your preference)
1 7 oz jar of marshmallow creme
2 teaspoons of pure vanilla extract
allow the pot to sit untouched until the thermometer reads 110 degrees
Then stir well until the fudge is thick, smooth and glossy. Pour into a buttered dish, cool and cut. I use a glass pan that measures 8 X 11.
Chocolate Walnut Fudge
4 1/2 cups white sugar
1/4 teaspoon salt
1/4 cup butter
1 12 oz canned milk
Combine in heavy bottom pan and bring to full rolling boil, cook for 5 more minutes
Remove from heat and add:
12 oz bag of semi sweet chocolate
12 oz of milk chocolate or german sweet chocolate
2 cups of marshmallow cream
2 cups of chopped walnuts
Stir until well combined and smooth. Pour into a buttered 9 X 12 pan, chill until firm. Cut into squares and store in air tight container.
And finally, a fudge recipe that anyone can make. No fail as it is just melt and pour into a pan. This isn't a made from scratch homemade fudge but it is yummy!
Peanutbutter Meltaway Fudge
One pound of milk chocolate
One pound of white chocolate or peanut butter flavored chips/discs
One 18 oz. jar of Jif peanutbutter
Melt the chocolates in the microwave, stirring after every 30 seconds.
Once completely melted, stir in the peanutbutter.
Pour into a buttered pan and cool in the refrigerator until firm.
Couldn't be any easier!
I hope you try homemade fudge.
Watch my blog for more posts and recipes for Christmas cookies, Polish nut rolls and more.
Thanks for visiting,
Bonnie
To continue with my homemade Christmas cookies posts, today - instructions and recipes for homemade fudge.
I always include homemade fudge with my cookie deliveries. I make the classic Chocolate Walnut Fudge, my own formulated Peanut Butter Fudge and Peanutbutter Meltaway Fudge.
To make fudge from scratch, there are techniques that I use for that perfect creamy delicious fudge. These procedures can be used with any fudge recipe you want to use. The results will always yield success.
Tips for perfect fudge:
-Always use a candy thermometer. You cook the fudge to soft ball stage, which is 234 degrees.
-Use a heavy bottom pot, stir often. If you do not have a heavy bottom pot, you will have to stir constantly to avoid scorching. Make sure you have plenty of room in the pot for boiling.
-Start with your milk/cream and sugars. The chocolate, peanutbutter, butter, nuts etc will be added at the end.
-Bring to a full rolling boil over medium heat.
-Use a pastry brush to wash down the sides of the pot with water to avoid the crystalized sugar that forms during the first stages of cooking.
-Once the mixture comes to a full boil, it will rise up in the pot, be sure you use a large enough vessel to handle the expansion.
-Continue to stir until the mixture reaches 234 degrees. The fudge will be reduced in volume, thick and rich. You can drop some into a bowl of cold water to check for soft ball stage. You should be able to pick up the drop without it dissolving. Once you can do that, it is ready.
-Now, this is very important to avoid grainy sugary texture in your finished fudge. Remove the pot from the heat - do not stir! Add your butters, peanut butter, marshmallow, vanilla etc. Do not stir. Allow the pot to sit undisturbed until the thermometer reads 110 degrees. This takes a long time but it will result in a creamy dreamy fudge without the grainy sugar crystals forming.
-Once the thermometer reads 110 degrees, it is time to start stirring. Use your muscles and stir until the fudge is well blended, perfectly smooth, thick and glossy. Pour into a buttered pan and allow to cool.
It takes some effort to make fudge but it is so worth it.
My recipes:
Bonnie Bartley's Peanutbutter Fudge
5 cups of granulated sugar
1 12 oz canned milk
1/2 cup white corn syrup
combine in heavy pot, stir and cook to 234 degrees-soft ball stage
remove from heat-do not stir-add:
1 stick of butter
1 cup of peanutbutter (you can add more or less to your preference)
1 7 oz jar of marshmallow creme
2 teaspoons of pure vanilla extract
allow the pot to sit untouched until the thermometer reads 110 degrees
Then stir well until the fudge is thick, smooth and glossy. Pour into a buttered dish, cool and cut. I use a glass pan that measures 8 X 11.
Chocolate Walnut Fudge
4 1/2 cups white sugar
1/4 teaspoon salt
1/4 cup butter
1 12 oz canned milk
Combine in heavy bottom pan and bring to full rolling boil, cook for 5 more minutes
Remove from heat and add:
12 oz bag of semi sweet chocolate
12 oz of milk chocolate or german sweet chocolate
2 cups of marshmallow cream
2 cups of chopped walnuts
Stir until well combined and smooth. Pour into a buttered 9 X 12 pan, chill until firm. Cut into squares and store in air tight container.
And finally, a fudge recipe that anyone can make. No fail as it is just melt and pour into a pan. This isn't a made from scratch homemade fudge but it is yummy!
Peanutbutter Meltaway Fudge
One pound of milk chocolate
One pound of white chocolate or peanut butter flavored chips/discs
One 18 oz. jar of Jif peanutbutter
Melt the chocolates in the microwave, stirring after every 30 seconds.
Once completely melted, stir in the peanutbutter.
Pour into a buttered pan and cool in the refrigerator until firm.
Couldn't be any easier!
I hope you try homemade fudge.
Watch my blog for more posts and recipes for Christmas cookies, Polish nut rolls and more.
Thanks for visiting,
Bonnie
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