This fudge is easy to make and very delicious. As soon as the fudge reachesÂ 113Â°CÂ then take it off the heat. I always add 1/4 cup of butter to the pot in the beginning and a TBSP of corn syrup once it reaches a boil. Reduce heat and simmer. Firm, but not rock hard, and not sugary either. This is the same as the old world french fudge recipe that's been in my family for generations. But still worth the effort. When do you start the timer? Ingredients: 400g tin condensed milk 450g brown sugar 150ml milk 115g butter . The second time it wasn't done, but I'm SO glad I didn't give up and throw it out! The first time it didn't take too long to beat the sheen off of it. With just 5 ingredients, it turns out rich, creamy and a complete crowd pleaser! Pour chocolate mixture evenly into lined pan. This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to understand more about sugar crystalization. Amount is based on available nutrient data. The longer and more plentiful they are, the finer the grain of your fudge. Best fudge ever…hands down. And he did just that, but my dad worked on his own time frame and didn’t get the rewritten recipe to me until January. I am filled with joy over this because I can just see my dad right now. 1/4 Cup Butter (1/2 stick) No gift befits the food-obsessed people in your life like a cookbook. Thanks for all of your helpful tips. Congrats! It took forever to set. If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Such a great question! Lastly, this recipe claims to make 60 pieces...um, nope, more like 18 to 24. 1 1/2 Cups milk Pour the hot mixture over the chocolate and butter. It always turns out perfectly. Fudge can be frustrating to make. Made from scratch with rich chocolate and marshmallows, you’ll love this creamy chocolate fudge recipe made with condensed milk. Fudge with Evaporated Milk and Cocoa Recipes 111,378 Recipes. It always turns out perfectly. Get a good candy thermometer, and if you are new to this, cook it to 240 F.. You'll have to stir it for quite a while after removing it from the heat. Read More…. I wouldn't recommend doubling the recipe in the same pan, as it's hard to beat as it is. Walnuts are optional but so delicious in this fudge. Fudge requires three essential ingredients—sugar, butter and milk—but most recipes also include chocolate or some kind of flavoring. Would love your thoughts, please comment. Enjoy the buttery caramel flavor topped off with just a dash of sea salt in this stovetop fudge recipe. My easy fudge recipe is made with sweetened condensed milk, brown sugar & butter. Absolutely! Old Fashioned Hershey’s Cocoa Fudge. This homemade fudge recipe tastes wonderful with or without nuts. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang (see picture). Add comma separated list of ingredients to include in recipe. With a large sharp knife carefully cut into small pieces. Traditionally the old-fashioned fudge is made by stirring in milk, sometimes evaporated milk , chocolate / cocoa , sugar flavoring in a sauce pan. Cooking it on a low flame . Stir until the chocolate has melted and the mixture is smooth. Lightly grease a 8 x 10 baking pan and line with parchment paper making sure parchment overlaps sides for easy removal later. Easy Chocolate Fudge VickyChin90692. Stir in the nuts, if using. Too soon. It took forever to set. I've never bothered to let it cool after reaching the desired temp, just remove it from the heat and plop in the butter and vanilla and start stirring. I joke often that I am a walking oxymoron because I love nutrition and I love to eat. The first time it didn't take too long to beat the sheen off of it. Mixture should come to a rapid boil for a full 2 mins. 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