Recipe by Jackie Boehm
"This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!"
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1 2/3 cups
semisweet chocolate chips
The key that is missing here is in the preparation. This particular recipe has been in my own family for generations, and it has never failed - providing you follow these particular directions: any seasoned fudge maker will realise those first three ingrediants in the saucepan need to be boiled about five minutes - but no more - and no less. The preparation instructions fail to mention how long it must be boiled. Five minutes is the key.
When we allow this fudge to set in our household, we usually refridgerate it until set. Once it has set about an hour or a bit longer, I wouldn't keep it in the fridge permanantly, as it can get hard as a rock if left too long, although some members of my family have left it there and had no major trouble. If you like firmer fudge, leave in the fridge. If you like softer, allow it to set, and then take it out.
*Also, please do not forget, while it is boiling for those five minutes, do not stop stirring!
If this is your idea of no fail fudge guess again. I tried this twice and both times I followed your instructions to the letter and it FAILED! This fudge is no worth trying out. It tasts terrible, wont set and dont even resemble fudge.
I use a similar recipe with the following slight differences: 1 3/4 cups sugar, dash of salt, 2 1/4 cups of mini marshallows (melt much easier), and 1 1/2 cups of chocolate chips. Boiling for five minutes and stirring constantly is very important. I add the nuts and vanilla after the chocoate and marshmallows are melted. I've had trouble with fudge in the past, so I was thrilled to find an easier way to make it!!
I have just made this fudge for the kajillionth time & I still have never had a failure. I'm puzzled by the high failure rate. Altho I was VERY remiss in not specifying the FIVE min. boil & stir. Tx to those who caught that. Todays batch is gift worthy. Good luck to all. Sincerely, Jackie
Stir while boiling for 5 min!!!(very important)and constantly stir!!! I would use mini marshmallows, because they disslove easier(about 192 mini ones equal 16 large ones). I only used 3 large ones and they rest where mini, and it took for ever to get the 3 large ones to disslove.
I thought this recipe was easy and the fudge was delicious. I also made it using one cup of peanut butter in place of the chocolate chips and it turned out wonderfully. I do suggest you let the marshmallows melt before adding in the choc chips and vanilla for best results.
I've made this recipe about 20 times and each time you need to tweak it a little bit. It is a great base fudge recipe that you will be able to customize your ingredients depending on flavor and or additions such as nuts and/or chips etc ...The other recipes that use condensed milk are really not fudge ... if you like the taste then fine, but fudge is the melting of sugar and cream or evaporated milk and melted chocolate with a marshmallow creme or even marshmallows. The fudge makers of the candy world use Mazetta and invertase, but that is going too far for such a simple fun snack. Enjoy and be bold, experiment!
This was a pretty good fudge recipe. I will stick to using the marshmallow cream recipe though. It is much creamier. This dries out if left in the refridgerator, and I have never had that problem with fudge. But Does taste good.
* Percent Daily Values are based on a 2,000 calorie diet.
Never-Never Ever-Ever Fail Fudge
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 14
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