NEVER FAIL FUDGE
This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down. It turns out perfectly rich and creamy each and every time you make it.
Provided by Michaela Kenkel
Categories Candy
Time 2h40m
Number Of Ingredients 7
Steps:
- Line a 9x13 baking dish with buttered parchment paper. Set aside.
- In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
- Stir in marshmallow fluff and chocolate chips until smooth.
- Spread into prepared pan.
- Chill for a couple of hours in the fridge, until set.
- Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.
Nutrition Facts : Calories 83 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 19 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
NEVER-FAIL FUDGE
Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.
Provided by LEEMA
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Butter a 9x9 inch dish.
- Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g
MAMA DEE'S NEVER FAIL CREAMY FUDGE
This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don't boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for...
Provided by Dee Stillwell
Categories Chocolate
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9"x13" pan or holiday tins
- 2. In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Provided by Judith Choate
Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Quantity: Approximately 8 dozen pieces
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
NEVER FAIL FUDGE
This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.
Provided by SharleneW
Categories Candy
Time 13m
Yield 5 pounds
Number Of Ingredients 8
Steps:
- Butter one 13x9-inch pan or 2 9x9-inch pans.
- Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
- Cook over medium heat.
- Boil slowly for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
- Pour into buttered pan.
- Makes about 5 pounds.
Nutrition Facts : Calories 2056.1, Fat 79.8, SaturatedFat 40.4, Cholesterol 68.5, Sodium 771.3, Carbohydrate 350.9, Fiber 9.7, Sugar 306.4, Protein 14.7
PEANUT BUTTER FUDGE (NEVER FAIL)
Make and share this Peanut Butter Fudge (Never Fail) recipe from Food.com.
Provided by sowy1
Categories Candy
Time 12m
Yield 49 1" square pieces, 49 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
- In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
- Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
- Remove from heat, stir in peanut butter untill blended.
- Turn into greased pan & cool.
Nutrition Facts : Calories 96.5, Fat 3.8, SaturatedFat 1.3, Cholesterol 3.4, Sodium 72.9, Carbohydrate 15, Fiber 0.3, Sugar 12.7, Protein 1.6
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- Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang (see picture). Spray foil with nonstick cooking spray; set aside.
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