*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the fudge recipe that I've been using for over 20 years. I don't add the nuts, and I don't beat it like mad, I simply stir until melted and smooth, spray pan with PAM, then chill. Perfect every time.
I tried a few recipes before I found this one. This is a great base recipe for perfect fudge. This is my favorite recipe and I highly recommend this for first timers. Don't ever use granualted sugar becauase it never turns out right if you do no matter how hard you try and believe me I tried. Confectioners sugar is the secret ingrediant.
This is an excellent basic fudge recipe that can be added to any way you want and makes a delicous tasting rich fudge with a great fudge texture and color. It is also a very simple recipe. Here are a few tricks I have disocvered that help it turn out perfect every time: butter the pan then spray it with flour cooking spray to ensure it won't stick. Quickly stir in a half to three-quarters of a cup of caramel/chocolate mixed chips (otherwise they will melt) spread the mixture out evenly in the dish then immediately put it in the refrigerator uncovered for a few hours to harden.
While I have a slight prefer for fudge made the traditional way this was ready within 15 minutes or so although it needed a little longer to set up. My 9-year-old daughter was thrilled. I admit to using my immersion blender for a head start on the beating. I wouldn't use so much salt next time but a couple of pinches instead. I will probably speed things a little more by melting or softening the butter first in the microwave since that's the main hurdle to getting the mixture melted and smooth.
I actually made vanilla fudge with this by omitting the cocoa and cooking the butter first in another pan until it was amber color like in the Burnt butter frosting recipe. This gave the fudge a nice flavor.
Ok, I thought I was a pretty good cook, but this didn't turn out for me at all. i followed the recipe except I got sweetened cocoa powder instead of unsweetened, but that is beside the point. I cooked it as said on a double broiler until smooth then beated it. I put it in an 8x8 pan because I dont have a 9x9. Maybe that was the difference. But it didnt harden up at all. Not I have some good tasting pudding. I may make again to see if it does the same thing.