November 1, 2011

Classic Chocolate Fudge ~ recipe cook-off

Classic Chocolate Fudge made with marshmallows ~ creamy and delicious.


Can you believe, until now, I had never made fudge before?  I love fudge.  So I don't know why I waited so long to try my hand at it!  I always thought it was hard to make - it's not.  It's easy.  Very easy.

So, you want to know what I went and did on my very first time making fudge?  I didn't make just one recipe of fudge.  No, no.  I put two fudge recipes to a head-to-head fudge cook-off battle.  See, I'm cooking my way through the family cookbook I published last year for our family.  And both my mother-in-law and my sister-in-law put a chocolate fudge recipe in the cookbook.  It just seemed like the right thing to do was to put both recipes to the test, rather than picking just one.  So, that's what I did.

The two recipes were similar in method.  The differences, you ask?  Well, my mother-in-law's recipe was made with marshmallows, had a higher ratio of evaporated milk, and a bit lower ratio of chocolate.  My sister-in-law's recipe was made with marshmallow creme (as opposed to marshmallows themselves), had a lower ratio of evaporated milk, and a higher ratio of chocolate.

So I set about to whipping up both.  And this method is so easy, I was done in no time.

First, bring some sugar, butter, and evaporated milk to a boil and cook it for a bit, stirring constantly, of course.

Boiling, boiling, boiling ...


Then stir in some chocolate until it's all melted.

Chocolate!

Finally, stir in the marshmallow until it's all melty and combined.

Stirring in the marshmallow

Pour the mixture into a pan, and let it cool to set up.  I used an aluminum foil sling in my pans to make removal from the pan (and clean up!) easier.

Here are my two finished products side-by-side ... I made one plain chocolate and the other chocolate-walnut, just for fun.  My mother-in-law's is on the left ... my sister-in-law's is on the right.  Which do you think won the cook-off battle?

And the winner is ...

Well, I preferred my mother-in-law's version! ~ the one made with the marshmallows themselves, the higher ratio of evaporated milk, and (surprisingly!) the lower ratio of chocolate.  To me, it had a smoother and creamier texture - just the way I like my fudge.  The other one was good, too, - but it had a slightly drier, more crumbly texture.  So, in  my book, marshmallows reign supreme over marshmallow creme!

Looks like I can cross fudge off my cooking & baking bucket list.  Well, chocolate fudge anyway.  Let's see, there's still peanut butter fudge ... Nutella fudge ... maple walnut fudge ...  rocky road fudge ...






Classic Chocolate Fudge
Source:  My mother-in-law
Ingredients
2 1/4 c. granulated sugar
1/2 stick (4 T.) butter
3/4 c. evaporated milk
1 c. (6 oz.) semi-sweet chocolate chips
18 large marshmallows
1 tsp. vanilla
1/2 c. chopped walnuts (optional)


Directions
1.  Combine sugar, butter, and evaporated milk in a saucepan; bring to a full rolling boil, stirring constantly.  Continue to boil, over medium heat, for 5 to 6 minutes, stirring constantly.

2.  Pour in chocolate chips; remove from heat and stir until chocolate chips are melted.  Add vanilla and marshmallows.  Stir until smooth and all marshmallow is incorporated.

3.  Stir in chopped walnuts, if using.

4.  Pour into an 11x7" pan lined with aluminum foil.  Cool.

5.  Use the edges of the aluminum foil to lift fudge from the pan; cut into small squares.




This post is linked with Savvy Homemade Monday hosted by Savvy Homemade A to Z, Cure for the Common Monday hosted by Lines Across My Face, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasy Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Tuesday Talent Show hosted by Chef in Training, Tempt My Tummy Tuesday hosted by Blessed with Grace, Wow Me Wednesday hosted by Polka Dots on Parade, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by GollumFriday Favorites hosted by Simply Sweet Home,  Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sundae Scoop hosted by I {heart} Naptime, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, A Themed Baker's Sunday hosted by Cupcake Apothecary.

14 comments:

  1. It looks so creamy! Thanks for doing the taste test - I've always used the marshmallow creme but now I'm going to try real marshmallows. It looks awesome. Thanks for sharing on Crazy Sweet Tuesday. :)

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  2. I can't wait to make this with real marshmallows. I have always used the creme. Thanks for a great looking recipe.

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  3. Love fudge and love your blog from the other side of the ocean !

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  4. Yum!!! My chocolate fudge recipe has marshmellows in it as well...it makes it so creamy!!

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  5. Your fudge looks absolutely picture perfect!

    :)
    ButterYum

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  6. It looks perfect & absolutely mouth watering!

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  7. Colleen - Thanks for stopping by! I did not grease the foil lined pan, and fudge came out of the pan just fine. But I would think it would be perfectly okay to lightly spray the foil with cooking spray.
    Tracey @ The Kitchen is My Playground

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  8. This looks delicious! I love to eat fudge around the holidays - a perfect indulgence. Thanks for sharing on Sweet Indulgences Sunday.

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  9. YAY! Finally I have found the right recipe! I have made fudge in college and it was a recipe that I had found off of the back of a can but it was not proportined right so I had to tweek it a lot! For some reason I either didn't write the new recipe down or lost is some where. I had found the original recipe but again it didn't work and I couldn't remember what to do to make it not runny. Your recipe is just right, very similar to what I remember.

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  10. Looks really yummy :-) If you'd like a recipe for peanut butter fudge, I've published one on my blog today :-)

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  11. when ever you add nuts it will be drier and crumbly!

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  12. Mmmm just got done making this. It tasted great!! I made it with the caramel vanilla marshmellow and YUM!! Anyways, I barely got half of a 9x13 pan of it and it is very thin, can this recipe be doubled and still turn out ok. I ask because I have been told cookies can be doubled but in my opinion they dont come out as fluffy that way. Thanks for the recipe..it's a keeper :)

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    1. Ok once it cooled it came out very crumbly not sure what I could have done wrong. When it was warm it was very creamy. I boiled it for about 5 minutes, my candy therm. recently broke so I just went off of your timed measurements. Maybe I boiled it for too long? Still has a good taste, just haev to suck on it lol

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