This is kind of an anti-blog post, in that I am actually advocating that you don’t use this fudge recipe! *cue Psycho music*
I wouldn’t normally write against a recipe, except that this one is just astoundingly bad. It is the most irritating, unreliable fudge recipe I’ve ever come across. Seriously. It has over 1,000 positive reviews on Allrecipes.com, and I have absolutely, utterly no idea why. It took me three tries to get it to come out properly, and I only got it to work on the third try because I disregarded the recipe and deliberately undercooked the fudge, then stirred like a maniac to get my chocolate to incorporate. Even then, the fudge was starting to turn into a grainy, oily, separated mess, so I abandoned my stirring and sort of slung it into the dish to set. That is actually the complaint of virtually all the negative reviewers for this recipe – that the fudge separates into oily grit once you add the chocolate. There’s absolutely no way to add extract after the chocolate has been incorporated, because even if it hasn’t started to separate yet, it will if you try blending in extract. I only managed to add my raspberry extract by putting it in along with the chocolate when it came time to blend in the chocolate. At least one reviewer suggested leaving out the marshmallow creme during the boiling phase and adding it after the sugar mixture has boiled, then adding the chocolate after the marshmallow creme has been mixed in. I think that is the only way to save this recipe, actually, though I haven’t personally tried it.
I’ll admit, that when this recipe turns out the way it is supposed to, it is undeniably creamy and flavourful. But so is the original Fantasy Fudge recipe (the foreparent of the Fantasy Fudge recipe on the back of Official Brand Name Marshmallow Creme), and it’s got literally decades under its belt of reliability and flavor. People say it tastes even better than this fudge recipe, and so I urge you to turn to the original Fantasy Fudge recipe for chocolate fudge. Apparently, that recipe is also quite versatile – people report using white chocolate chips and / or peanut butter in place of the chocolate chips the recipe calls for, as well as all manner of mix-ins and extracts.
All that being said, if you decide to put on your Indiana Jones underwear and give this particular recipe a whirl, here are my Tips & Tricks(TM).
1. Use a candy thermometer. Cook fudge to between 225˚F and 230˚F, which is still in the thread stage (soft ball stage, the stage to which fudge is generally cooked, starts at 234˚F).
2. Immediately toss in the chocolate (and any nuts, if using) and the extract (really, you should just have the chocolate [and any nuts, if using] & extract waiting in the same bowl so that you can throw both these elements into the syrup as quickly as possible), and begin folding vigorously. Don’t stir; use a folding motion (because this seems to delay the mixture’s turning grainy and separating), but do it very, very quickly.
3. If you have a few streaks remaining, to hell with it! Throw that fudge into the pan and put it in the fridge. If you keep agitating the chocolate / syrup mixture, it will turn grainy and oily and separate into a clumpy mess. Unless you’re a fudge goddess, in which case you don’t need my Tips & Tricks(TM) anyway.
Viel Glück! Buena suerte! Bonne chance! May the Fudge Deities be with you!
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Aunt Teen’s Creamy Chocolate Fudge
Yield: About 36 1″ pieces
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts, optional (I did not add nuts)
1 tsp. vanilla extract (I used raspberry extract, which made for a very nicely balanced raspberry / chocolate flavour)
7 oz. marshmallow crème
1 1/2 cups sugar
2/3 cup evaporated milk
1/2 stick (1/4 cup) butter
1/4 tsp. salt
Line an 8×8″ pan with aluminum foil and set aside.
Place chocolate and extract (and nuts, if using) in a bowl together and set aside.
Combine all remaining ingredients in a 3 or 4 quart, heavy-bottomed saucepan (to which you have a candy thermometer attached) over medium heat, stirring constantly. Bring mixture to 225˚F (but no higher than 230˚F!) and immediately remove from heat. Add chocolate & extract and, using a folding motion, incorporate quickly and then transfer mixture to prepared pan. Do not over-fold, or the chocolate will seize and the whole mixture will become oily and separate. If you notice this beginning to happen, abandon your folding / stirring (even if a few streaks are remaining) and quickly transfer mixture to prepared pan.
Cover fudge and refrigerate until firm enough to cut, at least 2 hours. Store in an airtight container at room temperature, separating layers of fudge with waxed paper so that the fudge doesn’t stick together.
Source: Heavily adapted from Allrecipes.com