What's Cooking?
athlete010688
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Chocolate Fudge
Does anyone have a simple, but yet good recipe for some good ole Chocolate fudge? I have a recipe that I've made in the years past, but I don't like the consistency of it. If the fudge sits out of the fridge, it starts to get soft and really messy. I know you're not supposed to keep fudge in the fridge (well, that's what I heard).
I'm wanting to make some fudge for my sister for Christmas. She does not like any nuts in the fudge, but I can just omit those if a recipe calls for them.
TTC since June 2012
Re: Chocolate Fudge
I have a fabulous recipe, but wouldn't call it easy. I made it for my kids for YEARS, and now my adult son makes it. It's from a Holiday recipe magazine published in 1997,so that's how long I've been making it, LOL. I will say the stirring part when you remove it from the heat is the most important part. You can't wimp out on the time (or strength) it takes to really make sure this is smooth before you pour it into the pan.
"Even More Remarkable Fudge"
4 cups sugar
2 (5 oz) cans evaporated milk
1 cup butter (no substitutes)
1 (12 oz) pckg semi-sweet chocolate pieces
1 (7 oz) jar marshmallow creme
1 (7 oz) bar of dark chocolate, like Hershey's Special Dark, broken into small pieces
(if wanted: 1 cup chopped walnuts)
1 teaspoon vanilla (we use mint extract because we love mint fudge)
Line a 13x9x2 inch baking pan with foil, extending the foil over the edges of the pan. Spray with PAM, set aside
Spray sides of a heavy 3 quart saucepan with PAM. In saucepan, combine sugar, evaporated milk, and the 1 cup of butter. Cook and stir over medium high heat until mixture boils. Reduce heat to medium/medium low and continue cooking and stirring continuously for 10 minutes.(heavy duty wooden spoon works the best)
Remove pan from heat. Add, one at at time, the chocolate pieces, broken up chocolate bar, marshmallow creme, nuts and vanilla. Stir until the chocolate melts and mixture is combined (this takes a while for them all to be combined). Then beat by hand with a wooden spoon for 1 minute until smooth. Spread into prepared pan. Score with a knife into 1 inch squares while warm. When fudge is firm, use foil to lift out of pan. Cut into squares. Store in a covered container in the fridge. Makes 96 pieces, about 4 lbs of fudge
Nutrition: 84 calories per piece, 4 g fat, 6 mg cholesterol, 24 mg sodium, 13 g carbs, 1 gram protein.
We have a long history of catering and cooking in my family. This is a treasured recipe.