By Julie Kotzbach · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy.
I could eat fudge in just about every flavor under the sun and with these 50 Fabulous Fudge Recipes now you can! These easy to make desserts are perfect for the holidays and great for gift giving!
Fudge is my go-to holiday indulgence! Don’t get me wrong, I L-O-V-E Christmas cookies, but fudge is a must make this time of year at our house! Better yet, I’ve started making fudge all year long and trying new flavors that match the season!
50 FABULOUS FUDGE RECIPES Like these recipes? Pin them to your DESSERT pinboard! Follow Real Housemoms on Pinterest
I'm the Blog Manager for Real Housemoms. I'm also a co*cktail enthusiast & food nerd that's passionate about damn good food. I'm a boy mom, basset hound snuggler, book worm, and drummer.
Comments
Roxana Glennsays
Have you tried making fudge yet from that new Ruby Chocolate I’m seeing out there?
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
For over a century a distinguished line of candy makers on Mackinac Island have worked their magic on marble slabs and created a treat so sweet and creamy that it embodies the essence of bliss. An enthusiastic fan recently posted on our facebook page: “the fudge from Mackinac Island is the Best Fudge on Earth“.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.
Turns out that the two are not quite the same, but they're still equally delicious. Denser and sometimes a bit more crumbly than its American counterpart, British fudge comes in dozens of flavors, and is frequently found in gift shops and at outdoor markets and street fairs.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
As Mackinac Island evolved from a center of fur trade into a summer resort destination, Victorian-era vacationers began to identify the island with sweets. At first, the most common candy was maple sugar harvested by Native Americans.
Mackinac Island didn't invent fudge, but it did turn it into a delightful slice of Americana. The sugar candy treat was purportedly invented in the 1880s in Baltimore, Maryland. According to culinary legend, a hapless baker discovered the treat when they “fudged” a batch of caramel.
Culinary legend has it that fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.
It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
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