Well, time for bringing some recipes back to this FA once again! First up will be an assortment of fudge recipes and other things from during the holidays that I did and never posted here and slowly lead to closer to current day.

First off will be fudge... one of my holiday favorites that I really should make at other times of the year yet I don't seem to for one reason or another. This particular recipe is one that is very easy to modify to make it many different types of fudge and is very flexible and is the basis for all fudges that I make.


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Fudge is one of those dastardly candies that I’ve found some people have trouble with yet I’ve always found success with. I read a lot of different methods of making it but I’ve found a way that, for me, is simple, works well, and isn’t to difficult to do. This fudge is though pretty rich, and heavy, so a little bit of it can last for quite some time. You can optionally mix in a jar of marshmallow fluff or a couple cups of Italian meringue near the end but I’ve found them unnecessary if you stick to the right temperature and methods.

Here I am going to share my basic fudge recipe and in following recipes I’ll share some variations that are all based on this same fudge and simply changing one or two ingredients. This recipe works great to pour into a greased and parchment lined 13 X 9 pan, if you half the recipe it works well in an 8 X 8 Square pan.

Semi-sweet chocolate fudge.

What you’ll need:
3 Sticks of butter (1 ½ cups)
6 cups of sugar
1/2 cup Corn Syrup (Or Agave Syrup)
1 12oz can evaporated milk

24 oz ( 2 12oz bags) Semi-sweet chocolate chips
2 tsp vanilla extract

A candy thermometer
A heavy four quart pot
A wooden spoon
A Greased and parchment lined 13 X 9 pan
A large wire balloon whisk

Ensure you have everything ready before starting to cook as once the recipe is going you have to work very quickly and remain focused on the fudge during the recipe.

Start by melting the butter, Sugar, and Milk all in the pot on medium high heat, stirring often to ensure the bottom doesn’t scorch. Once everything is melted turn the heat down to medium, put in the candy thermometer and keep stirring constantly. You can step away for a moment or two if you need to but I wouldn’t recommend leaving for more than ten to fifteen seconds, and only if you must. Continue to stir the mixture until the candy thermometer reads 240 degrees. For a slightly softer fudge pull it at 237, for a more brittle fudge pull it around 243. I’ve found that once the mixture reaches a boil it usually takes around five minutes to reach 240 degrees, though everyone’s stove and cooking environment can be different so a thermometer is always the best way to go.

Once the mixture is up to 240 degrees, remove it from the heat and immediately mix in all the chocolate chips. Use the whisk now and beat the mixture until the chocolate is melted, add in the vanilla extract and continue to beat until the mixture is starting to thicken, probably just about a minute at most. Immediately pour into your prepared pan, give it a shake and a tap to help smooth it out and let it sit for about four hours to set and come to room temperature.

To cut place a cutting board over the pan and flip. With the parchment it should easily come out of the pan then peal away the parchment. Cut into small squares (I use a pizza cutter for this) and pack in an airtight tin with wax paper or parchment inbetween the layers. I find it lasts easily for up to two to three weeks in this environment.

Enjoy your fudge!