Mamie Eisenhower Fudge

This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower Fudge. It's simple to make, sets up very nicely without refrigeration, and has an excellent taste and texture. Don't be surprised if your friends tell you this is the best fudge they've ever had in their life.

[Note: this makes A LOT of fudge, use a very large saucepan for boiling.]

1/4 cup Butter (1/2 stick, chilled)
4 3/4 cup Sugar
12 oz Evaporated Milk (one large can)

12 oz Semi-Sweet Chocolate Chips (one bag)
11.5 oz Milk Chocolate Chips (one bag)
13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars)(may substitute 4 cups of mini-marshmallows)
2 cup Nuts (walnuts, pecans, almonds, chopped -or- 8 oz. bag)
1 tsp Vanilla Extract
1 tsp Butter Flavor

Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside. Place chips, vanilla & butter flavor, about half the marshmallow creme, and nuts into a LARGE saucepan or Pyrex glass dish and set aside.

Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer. Add half the marshmallow creme (or 2 cups of mini-marshmallows) - fold in - the boil will stop. Bring back to a rolling boil and continue to boil for [8] full minutes by the clock (start timing once the marshmallows have melted and the boil has resumed). The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.

Remove from heat, mix in the butter, and pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.

NOTES:

THE STUFF GROWS: After adding the marshmallow creme to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching. Remember, this recipe calls for two [2] sauce pans... one to boil and one to mix.

SPLIT THE MARSHMALLOW: Add half the marshmallow creme to the hot mixture (one of the two 7 oz. jars). Splitting the amount helps keep the texture creamy. Add the second 7 oz. at the end of the boil. [However, if you want to add all the marshmallow creme to the hot mixture it will still work fine.]

YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate Chips then you may use 24 oz. of semi-sweet chocolate chips - though it has a stronger chocolate taste. You can also use 22-24 oz. of White Chips for an excellent Vanilla Fudge. I usually substitute 2 large Hershey's Chocolate bars (7 oz each) for the Milk Chocolate Chips. Don't be shy about substituting mini-marshmallows for the marshmallow creme.

MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil time must be reduced to [5] full minutes by the clock. I would also recommend a 9" x 9" pan. You can also substitute 5 oz. of evaporated milk (one small can) for 6 oz. (half a large can).

PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway. Keep going. I've nearly given up several times only to have it set extremely well once cast.

DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236°F found in other fudge recipes. It will attain something around 220-224°F. Don't panic! This is a whole different way of making fudge. The mixture will set once cast.

* STORAGE: Fudge will keep for up to two weeks at room temperature. You'll need to store it wrapped in waxed paper (cut it up into reasonable segments) and in an airtight container. Fudge will keep frozen for up to six months. When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight containter. I use double freezer Baggies. Thaw fudge at room temperature in its air-tight container... it will take most of one day.

* SOFTNESS: This produces a medium-hard fudge. If you prefer a softer fudge (or if the weather is especially dry on the day you make the fudge... like snowing or you live in the desert) then boil for only [7] minutes instead of the recommended [8] minutes. Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.

NOTES:

SEE'S CANDY VARIATION: * SPLIT THE MARSHMALLOW CREME* Add half the marshmallow creme to the hot mixture (one of the two 7 oz. jars) when called for. Splitting the amount helps keep the texture creamy and give it a more "fluffy" texture. When the boil is complete add the butter, chocolate chips, butter flavor, nuts, and vanilla directly to the hot slurry and mix until mostly melted (but no more than 30 seconds). Now dispense the remaining marshmallow creme onto the surface and fold in several times - but not completely mixed. Let sit for about 3 minutes undisturbed. Now stir like crazy to dissolve any unmelted chips and marshmallow creme. Turn out into waiting pan.

 

Old-Fashioned Chocolate-Walnut Fudge

2 cups granulated sugar
1 cup heavy cream
1/2 cup butter or margarine (not a spread)
2 ounces unsweetened chocolate, chopped
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup walnuts, chopped

Line a 9 x 5-inch loaf pan with aluminum foil; grease foil.

Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3-quart saucepan over medium heat until butter and chocolate melt and sugar dissolves.

Increase heat and bring to a boil. Without stirring, boil vigorously 5 minutes or until candy thermometer registers 234 degrees F to 240 degrees F (soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.

Remove from heat and, without stirring, add vanilla extract. Cool until 110 degrees F or pan is lukewarm and skin forms on mixture.

Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.

Stir in nuts. Spread evenly in lined pan.

Chill 6 hours or until firm.

Invert pan, peel off foil, invert fudge and cut in 1-inch squares.

Chocolate Snowswirl Fudge
Servings: Makes about 2 lbs.

3 cups semi-sweet chocolate chips
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated
milk)
4 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
dash salt
1 cup chopped nuts
2 cups miniature marshmallows

Melt chips with Eagle Brand, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8- or 9-inch square pan. Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Tip:
Serve this decorative fudge in individual gold and silver paper candy cups or give as a gift in a small silver tin decorated with white ribbons as a pretty birthday or "just because" gift.

Fanny Farmer Fudge Candy

Put together in a large bowl: 1/2 lb. butter or margarine
3 (6 oz.) pkgs. chocolate chips
1 pt. marshmallow fluff
1 (8 oz.) bar German sweet chocolate
1 tsp. vanilla

Combine in pan 4 1/2 cups granulated sugar and 1 large can of Carnation milk and bring to a boil for 9 minutes. No longer. Add to top ingredients and beat well. Then add 2 cups chopped nuts if desired. Use a wooden spoon to mix. Pour into a greased 9x13 inch pan.

Million Dollar Fudge

4 4 ounce bars of Hershey chocolate
12 ounce package of chocolate chips (either semisweet or milk chocolate)
1 7 ounce jar of marshmallow creme
1 tablespoon butter
1 teaspoon vanilla
4 & 1/2 cups sugar
1 big can evaporated milk
1 pound of chopped nuts (optional)

In a very large saucepan or mixing bowl, break up the Hershey bars into small pieces. Next, add the chocolate chips, vanilla, marshmallow creme, butter, and combine well. Then, in a heavy saucepan, combine the milk and the sugar. Bring to a boil and cook for 6 minutes (carefully). Pour the hot milk mixture over the chocolate mixture. Blend until smooth and creamy. Finally, stir in the nuts. Drop by teaspoons onto wax paper (or a greased cookie sheet). May be frozen after they set up.

Velvet Fudge With Cocoa 

3 cups sugar 
1/4 tsp. cream of tartar
1 cup milk
2 tbsps. corn syrup
Pinch of salt
6 tbsps. cocoa
1 tsp. vanilla
2 tbsps. butter
1 cup nutmeats

Combine all ingredients, except vanilla, butter and nuts. Bring ingredients to soft ball stage, 233°. Do not stir after it boils. Remove from heat. Add vanilla and butter. Cool until lukewarm. Beat well. Just before it hardens, add nuts and pour into buttered pan.

Never-Fail Dark Chocolate Fudge Recipe

3 cups semi-sweet chocolate chips
14+1/2 ounces (or 435ml) sweetened condensed milk
1 cup walnuts, chopped
1+1/2 teaspoons vanilla essence
dash salt

In a heavy saucepan over a very low heat, melt the chocolate chips with sweetened condensed milk and salt.
Remove mixture from heat.
Stir in vanilla essence and chopped nuts.
Spread mixture evenly into an aluminium foil-lined square pan (approx 8in/ 18cm).
Refrigerate to chill (approximately 2 hours).
Turn fudge out onto a cutting board and remove the aluminium foil.
Cut your yummy fudge into squares, and either eat the lot, or store (covered) at room temperature.

Grandma's Old-Fashioned Chocolate Fudge Recipe

1+1/2 cups milk
4 ounces (or 120g) unsweetened chocolate
4 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon salt
3 tablespoons butter or margarine
1+1/2 teaspoons vanilla essence

In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.
Add in the sugar, corn syrup and salt.
Stir continuously until mixture is boiling.
Reduce heat and continue to cook - without stirring - until mixture reaches 230 degrees Fahrenheit (or 110 degrees Celsius) on a candy thermometer.
(If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.)
Remove from heat as soon as mixture has reached desired temperature.
Add in the vanilla essence and the butter, but do not stir.
Allow mixture to cool in saucepan until it reaches 110 degrees F (or 43 degrees C) on your candy thermometer.
(If you don't have a candy thermometer, cool mixture until it is lukewarm.)
Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).
Pour into a greased square pan (approximately 8in/ 18cm).
Allow mixture to stand until cool and hard.
Turn fudge out of the pan and onto a cutting board.
Cut your tasty old-fashioned fudge into squares and start eating!