Always Creamy Fudge

Products Used
Always Creamy Fudge

Ingredients

  • 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 can (14 oz) sweetened condensed milk
  • 3 cups very best quality chocolate chips (63% cacao) or 18 ounces best quality chocolate (63% cacao)
  • 6 tablespoons unsalted butter, soft
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts
  • 3 tablespoons water

      Directions

      1. Spread a thin layer of oil into an 8 inch x 8 inch pan. Press a sheet of plastic food wrap tightly onto oil and pressing well into corners, set aside.
      2. If using chocolate bar, chop chocolate into pea size pieces and set aside in a bowl.
      3. In a small saucepan bring sugar and water to a full boil. Add sweetened condensed milk and stir to a boil.
      4. Remove from heat and pour onto chopped chocolate, add butter and gently stir until no chocolate lumps remain. Add vanilla extract and nuts and stir to combine.
      5. Scrape mixture into the prepared pan and place in a refrigerator. Let sit for 2 hours.
      6. Lift out fudge by pulling on plastic. Cut into squares. Keep refrigerated.
      Imperial Sugar Insight

      NOTES: Best quality chocolate will always give excellent results in candy and fudge making. Less expensive chocolate will not give a desired smooth result. For this fudge, choose chocolate containing near 63% cocoamass. Higher numbers will make the fudge deeper in chocolate flavor and less sweet while lower cocoamass numbers will make the fudge sweeter and therefore to some connoisseurs less refined.

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      Caramelo de Chocolate Cremoso

      Products Used
      Always Creamy Fudge

      Ingredientes

      • 4 taza
      • o 2 tazas Imperial Sugar Azúcar Steviacane
      • 2 latas (14 oz) leche evaporada
      • 4 onzas mantequilla sin sal
      • Pizca sal
      • 12 onzas pedacitos de chocolate semi-dulce o dulce-amargo
      • 1 envase crema de malvaviscos
      • 1 taza pedazos de pacanas

      Direcciones

      1. Coloque papel de aluminio en la bandeja para hornear galletas. Engrase uniformemente. Ponga a un lado.
      2. En una cacerola suficientemente grande como para sostener todos los ingredientes, combine el azúcar, la leche evaporada, mantequilla, y la sal. Moviendo constantemente hasta que la mezcla alcance 238°F.
      3. Remueva la cacerola del calor y añada el resto de los ingredientes. Mezcle bien, hasta que los pedazos de chocolate se derritan. Rápidamente vierta en la bandeja preparada.
      4. Refrigere hasta que la masa este suficientemente dura.
      5. Corte en pedazos después de 2 horas.
      Imperial Sugar Insight

      NOTES: Best quality chocolate will always give excellent results in candy and fudge making. Less expensive chocolate will not give a desired smooth result. For this fudge, choose chocolate containing near 63% cocoamass. Higher numbers will make the fudge deeper in chocolate flavor and less sweet while lower cocoamass numbers will make the fudge sweeter and therefore to some connoisseurs less refined.

      Gerry Speirs
      May 14, 2014

      This fudge is so creamy! One piece will never be enough.

      Clare
      Apr 29, 2016

      Best Fudge I remember growing up on. Mom made it from Thanksgiving through Christmas & shipped it off for gifts, made it for Holiday Parties that time of year, made it on all three of us girls Birthdays. Did we get a B-Day Cake? OF COURSE - OUR FAVORITE, EVERY YEAR 'TIL WE LEFT HOME. And we ALWAYS came HOME for the delicious FUDGE. YUM!!! YUM!!! MOM'S now 88 yrs. young & I've taken over the kitchen and we're still skinny mini's. WE JUST LICK THE BEATERS!!!! HA! HA!! CLARE