![]() Not completely – I mean, we did eat it….īut it was yet another condensed milk recipe. The fudge I made that day, however, was a bit of a failure. I was enchanted by the pictures of Fairy Bread that I found on the internet (it’s an Australian treat – not something we see over here in the U.S.), but I decided to go one step further and add another “F” to make it better fit my alphabet theme. ![]() Well, when I was doing Letter F Day with my girls, I wanted to make a snack that started with the letter F. What I’m posting today was not only a success but a hit.Īnd I’ll be sharing more fudge recipes soon, but today, let’s just start with this Vanilla Fairy Fudge. I tried some different combinations of ingredients and some different methods of cooking. Recently I decided to tackle this particular dessert again. And each and every one of those recipes left me with a fudge that was mushy and half-melted at room temperature. This was mostly because every recipe that I tried called for condensed milk. I got tired of trying out recipe after recipe and never having an end result that resembled what you’d find in candy stores or ice cream shops. Makes about 4 dozen very small pieces, depending on how you cut it.Ĭlick below for the free printable PDF version of this recipe: Chocolate FudgeĪnd if you like this, be sure to check out my Vanilla Fairy Fudge:īut I stopped making fudge for a long time. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior. Again, this may only take a few minutes.Ĭut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. Carefully invert it on a flat plate or platter and allow the bottom to dry. Then carefully remove the fudge from the dish by pulling out the foil. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Place baking dish on a wire rack and allow to completely set. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth. Stir the fudge for a few minutes until it is very thick. Let it sit for a minute and then stir in the vanilla extract.įill a large bowl with ice and place the saucepan into the bowl on top of the ice. It will be noticeably thicker at this point, but still slightly runny. Do NOT stop simmering until it reaches this temperature, or it will not set. Once it reaches 235☏ or soft ball stage, remove from heat. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Reduce the heat and simmer it without stirring. Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray. If you want really thick giant chunks, you’ll have to either double (triple?) the recipe, or just pour it into a smaller pan to set.īut just take a look at that gorgeous pile of deliciousness…… you’ll be wanting to try this. The pieces of fudge you will get from this recipe are pretty small, by design. I will usually leave them out overnight or for at least a few hours, just to make extra sure they’ve hit the texture I’m looking for before I pack them away. Let those pieces sit out for a while to fully set all around. Then you can (carefully) flip it over again and cut it into pieces. ![]() The dish pictured here is actually 1.5 quarts or approximately 6 by 10 inches.Īfter a short time, you’ll be able to pick the fudge up out of the pan with the foil and turn it over to allow the bottom to set. I usually use an 8 by 8 inch baking dish for this, but just happened to grab this little guy when I was photographing this batch. I like coconut oil spray.īUT – I need to stress that the pan pictured here is NOT a big 9 by 13 inch baking pan! I didn’t realize that it would look like that in the photos. I recommend lining your pan with tin foil and then greasing it with a very light layer of butter or a nonstick cooking spray. Stir in the vanilla and then put the whole pot on top of a bunch of ice cubes in a big bowl.Īfter a couple of minutes, it will be much thicker. You gotta wait until it gets to 235 (soft ball stage) before you take it off the stove. Then simmer until it hits 235 degrees Fahrenheit. Then whisk it to make sure it’s all mixed. Then mix all of it (except the vanilla) in a sauce pot. Just supremely smooth and decadent and perfectly chocolatey!īasic fudge stuff, plus a cocoa powder that you like. So I’ve been experimenting with fudge recipes lately (ones withOUT condensed milk), and today I wanted to share my Chocolate Fudge. As I recently mentioned in my post about Vanilla Fairy Fudge, I really, really, really don’t like fudge that’s made with condensed milk.
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