Oh, f—-! We wanted to share delicious holiday fudge with you. Instead, we need therapy. And a crime scene cleanup crew. Paging the Byrd Brothers! Recipe: Chocolate Fudge.
First you need a good candy thermometer. Send me an email and I can send you directions how to do a great one.
I have a good candy thermometer, I’m just incompetent. Can I call you and have you whisper to me soothingly that it’s okay not to be able to make fudge, and I can still grow up to be a successful person in my own way?
The description of pouring the hot fudge onto the back of a sheet pan still has be giggling….
Have you ever had Velveeta Fudge?
I’ve heard of it but I don’t think I’ve had it. Is it good?
[...] Fudge may be low-rent, but it is much easier than making traditional fudge, (listen to this hilarious episode of Spilled Milk, if you don’t believe me) and what it lacks in prefect [...]
I just heard the podcast today -and I just made Foolproof Fudge last week. I promise this recipe works, and if you use really dark chocolate, it isn’t too sweet. Can’t believe I am directing you to a recipe with sweetened condensed milk, but it’s no worse than marshmallow fluff…
My Aunt Connie brings Velveeta Fudge over every Christmas and insists that it is delicious. It probably is, too, but I have yet to work up the courage to try it.
I grew up making the type of fudge that Lynn discussed.
This month I made
as a gift. It’s fairly sweet but I used 72% Valhrona Araguani. So
caramelly and delicious. (And fairly easy…I had no fudge on my
slippers and no chocolate sand.)
So… why not just make ganache truffles?
I’m no fudge connoisseur (those old-timey stands in markets never appeal to me), but the five minute fudge I’ve been making for the last few years tastes pretty fine, and everyone I’ve served it to agrees. It must be the same as the one Lynn links to, but you can search “five minute fudge” too. I like it with nuts and a tart dried fruit.
I was thinking all along, “Read McGee, Read McGee.” So when you said, “Should we call Harold McGee,” I shouted, “YES, *That* is the solution!”
Anyway, I had some of the same probs when I was making truffles this Christmas and googled (at separate times) ‘grainy truffles’ and ‘broken’ truffles (I had a solid lump surrounded by greasy liquid). Both of those were things you guys experienced. Jacques Torres to the rescue…(for the graininess, it was a matter of using an immersion blender and for the separating I had to add a couple of TBS of cold cream- the liquid kind, not the kind that takes off clown makeup).
Oddly enough, rain can make your fudge grainy…so can cooling too fast or (and this is the one that KILLS ME when I’m trying to make carmel) stirring the syrup mixture- that one thing will gets me grainy every time…