Can you guys please direct me to what you think is the best fudge recipe out there? I prepared some from the one in the Jet-Puffed Marshmallow creme jar and while it was pretty good, my boyfriend thinks that it's not the best he's ever tried.
So I'm willing to give it another go. However, I'll need some help from those who know the kitchen better than I do. Posted by Sergeant (Member # 8749) on :
We often use that same recipie but substitute peanut butter chips for half of the chocolate chips which makes some yummy fudge. And you may already use one but a good candy thermometer makes sure you get the right consistency all of the time.
Sergeant
Posted by breyerchic04 (Member # 6423) on :
The one on the eaglebrand condensed milk can is the best.
Posted by JonHecht (Member # 9712) on :
I just looked up fudge online, and there are so many delicious looking fudge of the month clubs. My birthday is coming up in about a year, if anyone on here for some reason likes me enough to get a gift (or likes me at all, though I can't imagine why).
Anyhoo, maybe you should try one of those online fudges.
Posted by Eruve Nandiriel (Member # 5677) on :
I have a thing for fudge...I love making it, and I love eating it even more! A few years ago, I tried a whole bunch of different recipes to find one that I really liked. It was hard to find one that was in between the "easy" recipes that uses marshmallow fluff, and the "hard" recipes that were really from scratch. I found this one on the internet somewhere, and it's been my favorite since the first time I made it.
Double-Decker Fudge: 1 C peanut butter chips 1 C semi-sweet chocolate chips 2 1/4 C sugar 1 (7 oz) jar marshmallow cream 3/4 C evaporated milk 1/4 C butter 1 tsp vanilla extract
Line an 8-inch square pan with foil, extending foil over the edges. Measure peanut butter chips into a medium bowl, and chocolate chips into a second bowl. Combine sugar, marshmallow cream, evaporated milk, and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir for 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 of hot mixture (about 1 1/2 cups) into peanut butter chips, until chips are completely melted. Quickly pour into prepared pan. Stir remaining half of mixture into chocolate chips until chips are completely melted; spread over top of peanut butter layer. Cool in refrigerator. Store tightly covered. Cut into squares before serving.
I usually add a little more chips because it really makes more hot mixture than it says. You can also use more chocolate instead of the peanut butter, or use vanilla chips, or whatever.
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