Fake Fudge: A pictorial for Midnightbanshee

[skydark]

Ok, midnightbanshee, this is what you do:




This is the stuff you'll need.


First you put 3 cups of sugar, one 5oz can of evaporated milk and a stick and a half of real butter into a large sauce pan. (I'm using my dutch oven)


You bring it to a boil, I use a candy thermometer and get it to about 234 degrees F


Then you put in 1 and a half cups of marshmallow creme and 12 squares of semi-sweet baking chocolate (I use Baker's chocolate, it comes in individual squares)


You combine melt the chocolate until it is smooth, then add one teaspoon of vanilla extract (you can put walnuts in as well, but I'm allergic and don't use nuts)


You then pour it into a 9 inch square pan lined with aluminum foil or parchment paper.

It has to set at room temperature for about 4 hours. It makes about 4lbs of fudge. It's very rich! If you cut it into little squares you can get a good 40 or 50 pieces out of it.

Enjoy! <3

Comments

[su-dama.livejournal.com]

that's a lot of fudge! O___O *eats it anyway*

[shuki-ai.livejournal.com]

Mmmm~ Looks so good. *___*

[nekokatechan.livejournal.com]

Fudge

[ahwanos.livejournal.com]

oh yum! I'll have to try that sometime.

[peace-piper.livejournal.com]

It looks tasty, but why is it called "fake fudge" ?

[sky-dark.livejournal.com]

I dunno, that's what I've heard it called ever since I started making it XD

[cuylerjade.livejournal.com]

It's called fake fudge because you get to skip a whole bunch of steps. *grins* The recipe I usually use from my great-grandmother takes a whole lot more time and effort (plus, it's really easy to screw it up). This one is much easier, more fool-proof and tastes just as yummy!

Thanks, Sky! I've been looking for this recipe (or a similar one) ever since I moved and managed to lose some of my recipes.

[orion117.livejournal.com]

With "real" fudge, you have to keep beating the fudge A LOT after you take it off the heat, so that it doesn't get grainy as it cools (because the sugar crystallizes out of it). "A LOT" as in "your arm will drop off". I think the marshmallow creme helps keep the sugar from crystallizing, so you don't have to beat it. This recipe tastes just as good (if not better) and it doesn't kill your arm.

Thus endeth today's kitchen science lesson...

[yume-no-kage.livejournal.com]

I wonder if that can be made in peanutbutter...

[tir-synni.livejournal.com]

Mmmm . . . fudge . . .

[tearsies.livejournal.com]

So making that.

[azysapphy.livejournal.com]

oh yum. that looks like something I could do....

[thatonefangirl.livejournal.com]

We have the same candy themometer! :D

This does look really good... I think I'll make it before work today, then go to work for four hours, AND COME HOME TO FUDGE.

It is a fool-proof plan.

[midnightbanshee.livejournal.com]

OKAY SO SOMEHOW? I MISSED THIS POST LAST YEAR BECAUSE I SUCK AND OMG FUDGE FUDGE FUDGE IT'S SO YUMMY AND SWEET AND I WON'T BRUSH MY TEE:F!!!!!!!!!!!!!

[sky-dark.livejournal.com]

....XD OMG YOU ARE SO FUNNY XD ILU!