Super Simple No Candy Thermometer Fudge Recipes
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Provided by Kittencalrecipezazz
Categories Candy
Time 18m
Yield 1 9x9 inch pan
Number Of Ingredients 8
Steps:
- Line a 9x9-inch pan with aluminum foil; set aside.
- In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
- Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
- Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
- The mixture will start to turn a brown colour, which is normal.
- After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
- Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
- Pour the mixture into the prepared foil-lined pan.
- Cool at room temperature.
- Remove from pan lifting up sides of foil.
- Remove the foil from the fudge; cut in small squares.
Nutrition Facts : Calories 4657.1, Fat 169.7, SaturatedFat 64.5, Cholesterol 234.7, Sodium 981.8, Carbohydrate 773.6, Fiber 17, Sugar 721.3, Protein 51.8
SUPER SIMPLE NO CANDY THERMOMETER FUDGE
This recipe comes from my DH's grandmother. Over Christmas she gave me two recipes one for old fashion fudge and then this super simple recipe. I made both and the super simple recipe was voted most delicious by the entire family. Thanks for the recipe Grammie!
Provided by atxfoodies
Categories Candy
Time 1h15m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Butter 8x8 inch pan or line with parchment paper slightly overlapping pan edges for easy removal after cooling.
- Mix first 5 ingredients in a sauce pan stirring constantly.
- Heat to boiling and boil for about 5 minutes.
- Remove from heat.
- Add chocolate and stir until melted.
- Add vanilla and walnuts and stir until incorporated.
- Spread into buttered pan.
- Cool until firm (If you are impatient you can place covered in the refrigerator to speed up the process).
- Cut into 1 or 2 inch pieces.
Nutrition Facts : Calories 141.1, Fat 7, SaturatedFat 3.2, Cholesterol 5.1, Sodium 32.9, Carbohydrate 18.8, Fiber 1.1, Sugar 15.7, Protein 1.4
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4.9/5 (20)Calories 113 per servingCategory Candy, Dessert
- Combine chocolate chips, condensed milk, sea salt, and butter in a medium-sized saucepan over low heat. Keep the heat low (or at most, medium low) and stir continuously because if the chocolate gets too hot it will seize and your fudge will not turn out.
- Stir constantly until chocolate chips are completely melted and smooth and all ingredients are well combined.
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- Heat sugar and evaporated milk an extra large, heavy bottom saucepan, over medium heat and bring to a rolling boil. Continue to boil 7 minutes, stirring continuously.
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5/5 (6)Calories 162 per servingServings 36
- In a large pot over medium low heat melt together the margarine, sweetened condensed milk, and chocolate chips. Stir frequently.
- Remove chocolate mixture from heat and add marshmallows and vanilla. Mix until marshmallows are combined with chocolate and pour into a 8 or 9 inch pan lined with wax paper. Spread evenly with a spoon or off set spatula. Refrigerate for 2 hours or until firm.
- Turn pan over on cutting board and remove wax paper from bottom of fudge. Cut into pieces to serve and store remaining fudge in covered container in refrigerator.
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From livewellbakeoften.com
4.9/5 (30)Estimated Reading Time 5 minsCategory DessertTotal Time 3 hrs 15 mins
- Line an 8-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
- Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth.
- Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.
- Refrigerate for at least 3 hours or until fully chilled and the fudge is firm. Remove from the pan using the overhang from the parchment paper or foil, slice the fudge into pieces, and enjoy.
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- Spray an 8x8 inch square pan with cooking spray, then lay a double layer of cling film into the pan. Spray that with cooking spray too, then leave to one side. Alternatively, if you find foil or grease proof paper works for you, use that instead. I just find it always sticks, no matter what I do!
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- Place over a low heat and stir frequently, until all the chocolate is melted and the mixture is smooth. Remove from the heat and add the butter, vanilla extract and salt then mix until the butter is melted.
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From thekitchencommunity.org
Ratings 126Published 2021-12-12
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