Cooking For Engineers

[Desperate for fudge]

Is there any way I can use cocoa powder instead of chocolate, as I don't have any ? :/ please reply.

[Michael Chu]

[Guest]

This microwave method prevents burning the chocolate by adding it at the end: mix condensed milk, butter & sugar. Microwave 3 minutes. Take out and stir. Microwave another 3 minutes. Take out and stir again. Microwave another 3 minutes. Sitr in chocolate. The chocolate melts due to the heat, but never gets microwaved. Magic! Cadbury chocolate melts work very nicely - using whilte chocolate with brown sugar (instead of white) makes a delicious caramel flavor fudge.

[Lori Pickett]

I make fudge for Christmas gifts every year. It's not even requested anymore. It is EXPECTED! Anyway, I use 1 package of almond bark to 1 can of condensed milk, melt together. Take off the burner add flavoring, color, nuts, candy, etc. Pour into buttered dish and let sit.
For Maple I use white almond bark and mix in 1 1/2 tsp. maple flavoring. I have made white with vanilla and add chopped up candied cherries. I have made bananna fudge, raspberry, cherry, etc. Make the white fudge and add 1 1/2 tsp of whatever flavoring suits you. If you want color use food coloring gel (not liquid). They do have chocolate and butterscotch almond bark if you would rather just have those flavors.

[Liliya81]

I found this recipe years ago, and absolutely love it. Tried other ones but nothing compares to this one. Thank you so much for posting this recipe.

[Guest]

I have been making this fudge for years and it is allways good. I heat the condensed milk in a glass microwave bowl first in microwave untill it starts to boil let boil for about 3 minutes.take out and add rest of ingredients. stir untill it starts to thicken about 1 minute. our into tin foil lined dish and refrigerate about 2 or 3 hours untill firm. You can takel foil off with no trouble.

[Guest]

This came out a lot more like brownie batter than fudge for me. Not sure where I went wrong.

[Kevin]

For the past three years our Boy Scout Troop has been using this fudge recipe for their fundraisers and it has been a great success. Twice a year we direct the scouts to this recipe and we will yield about 40 lbs. of fudge. The fudge turns out great even with all the new members using the recipe for the first time.

[Guest]

I want to add mint extract to my fudge; can I melt it again, add the mint and let it set again?

[RobbyD]

I'm sure that I'm repeating many things that others have posted. However, when I can make fudge in 3-1/2 minutes or less in the microwave, I won't bother with other methods. I always use a microwave-safe batter bowl for my fudge.

My basic ingredient list is:

3 cups (any flavor) chips
1 (14 ounce) can sweetened condensed milk
1/4 cup (1/2 stick) unsalted butter
1 teaspoon pure extract (flavor depending on flavor of chips)
optional additions, such as nuts, candied fruit, etc.

My Method:

In the following order, place butter in bottom of bowl, then pour in chips, then pour in sweetened condensed milk.

Cook on high power for up to 3-1/2 minutes, stirring thoroughly after each 30 seconds.

Remove from microwave and thoroughly stir in extract, if using.

Last of all, stir in any additions you prefer, then pour into 8 x 8 inch baking pan that has been lined with parchment paper.

Refrigerate at least 2 hours. Remove from pan by lifting out by parchment. Slice into bars or squares.

One last thing... A particular favorite of mine is Maple Walnut Fudge. I use Ghirardelli Classic White Chips. For flavor I use Mapleine Maple Flavor (sometimes hard to find). At the end I add 1-1/2 cups broken walnut pieces. Broke black walnut pieces can also be used.

Thanks for reading!

[mrsdelgado1993]

I have found that the fantasy fudge does not work out right if using butterscotch chips. The top layer firms while the underside remains "goopy".

[marymcgX]

Re the message "On June 23, 2006 at 08:27 PM, Eliz (guest) said...
Subject: question about powdered unsweetened cocoa" substitutes for unsweetened of semisweet chocolate are as follows:

1 ounce of baking chocolate = 3 Tblsp. Cocoa powder + 1 Tblsp. Oil or melted butter

1 ounce of semisweet chocolate = 3 Tblsp. Cocoa powder + 1 Tblsp. Sugar + 1 Tblsp. Oil or melted butter

I've used the baking chocolate substitution in a brownie recipe; I think the semisweet version might work out okay in Mike's fudge recipe.[/b]

[sensiblewall]

wow, loving this thread!

i am a fudgee lover and this thread is indeed helpful on how to make one.

Thanks guys!