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HELP--I know I saw a recipe for fudge made from canned icing but can't find it here!

All I could find was strawberry fudge--I'm looking for a smooth (not heavy) real tasting fudge. Anyone familiar with Golden Corral's FUDGE CANDY? DEEEELICIOUS!

Want to make some but NOT cooked kind--never turned out quite right for me. THANK YOU!

Best and easiest fudge I've ever made is this one:

Fantasy Fudge. <~click to go to recipe.

The "CLASSIC FANTASY FUDGE" version (see end of recipe) is my family and friends' favorite. It's absolutely foolproof. It always comes out creamy and delish.

I made the strawberry fudge for Valentine's and it was surprisingly good. Someone on that post stated that that was how they always made their fudge only used chocolate chips (and I can't remember if it was milk or semi sweet) and used chocolate icing. It would work and it would be chocolaty. I've not eaten Golden Corral's fudge but I would assume that the frosting fudge would be not heavy (for the strawberry wasn't).

Hope this helps -- the strawberry was one package of white chips melted and one can of frosting -- the chocolate would be one package of chocolate chips melted and one can of chocolate frosting -- would assume you could put nuts in it if you wanted.

Martha

The discussion about a chocolate version of the strawberry was in the original thread...
2 ingredient strawberry fudge

Kpoohbare reported...

quote:

Stopping back in to say I did do the chocolate fudge from the semi-sweet morsels & the fudge icing... not as sweet, but REALLY rich lol... maybe try again using milk chocolate chips & icing... but our favorite is defo the strawberry. (Hubby LOVED it & he doesnt like many sweets)
Thinking of an idea I wanna try for a holiday or something... make three batches, first layer of choc. icing & chips, second layer of white chips & caramel icing, top layer of choc chips & icing. Make it in a 9x13 pan? What do you guys think??
Hubby also wants to try the white icing & butterscotch chips, and my daughter wants to try the peanut butter chips & white icing.. I think I may be looking at ALOT of fudge for Xmas this year!! lmao

That's as close to a chocolate "recipe" I've seen on the board for chocolate icing fudge.

i did do the chocolate fudge also, I used 1 pkg semi sweet chips & chocolate fudge icing... WAY too rich, if I make it again, I will use the milk choco chips & chocolate icing! lol
The strawberry fudge remains the winner here, we all loved it & it wasnt 'heavy'... very smooth & creamy.

Those types of fudge are just too sweet for me. I'm trying to find a recipe that duplicates my mother's cooked fudge. Funny thing - at the same time I started my search for a similar recipe - DS called asking if I had her recipe.

I use Eagle Brand sweetened condensed milk, semi-sweet chocolate chips, bit of vanilla, chopped walnuts. Milk and chips go into the microwave...everything else is stirred in. And YES! It is sweet...a little dab'l do ya!

To lessen the sweet, there is a cocoa substitute for chocolate - you can lessen or eliminate the amount of sugar called for below.

Per ounce of chocolate:
3 tablespoons cocoa
3 tablespoons sugar
1 tablespoon of butter, margarine, or shortening

In addition to the taste - there is no way to replicate cooked fudge with marshmallow stuff and sweetened condensed milk - the texture of the candy is different. Modern versions of fudge are almost like a nougat or really stiff frosting - not like real fudge.

For me the best and still winner is the cooked fudge made from the recipe on the back of the Hershey's cocoa powder box. Wonderful old fashioned fudge with the slightest grainy texture. When I think of fudge that's what I think of.

I started making it with my best friend the summer after 4th grade.. we must have made 10 batches that summer!!

Kathy, Can you post the recipe. That sounds like what my mother made. I checked my box of Hershey's cocoa powder and it doesn't have it.

Hershey's Cocoa Fudge


2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly.

Boil without stirring to 234°F (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan.

Remove from heat add butter and vanilla. Do not stir. Cool at room temperature to 110°F.

THEN

Beat with a wooden spoon until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool.

Makes 3 dozen squares.



I know it is probably not ideal but I ALWAYS cool the fudge by setting the pan in an ice water bath in the sink. I'm too impatient to wait.

Yeah, but if you can't cook fudge that fudges... We've eaten my cooked fudge with a spoon - and I have a candy thermometer. I also have trouble getting divinity to divine...yep - eat it with a spoon too.

Step-daughter likes my fudge because it is creamy and smooth and not grainy.

un-fudged fudge tastes great on toast too.
or if its REALLY soft, get a straw!!

quote:

Originally posted by KeepYouInStitches:
Yeah, but if you can't cook fudge that fudges... We've eaten my cooked fudge with a spoon - and I have a candy thermometer. I also have trouble getting divinity to divine...yep - eat it with a spoon too.

Step-daughter likes my fudge because it is creamy and smooth and not grainy.

Don't make fudge when it's raining - the humidity does bad things.

Thanks Kathy - that is exactly what I was looking for!

Believe me! It doesn't go to waste at MY house!

You know I think 'real' fudge has an unnecessarily difficult reputation. Yes humidity etc affects it, but if it doesn't turn out all you have to to is dump it back in the pan and cook more, I remember a few times as a kid playing with the same batch most of an afternoon til it finally came out fudgey.


Its just food, have fun with it..

My dad told me of a fudge recipe several years ago. It is simply one jar of vanilla cake icing and one jar of peanut butter. Put peanut butter in the microwave a few seconds at a time until very stirrable. Stir in the vanilla icing until well mixed. Pour out into a buttered pan and refrigerate. Couldn't get any easier.

quote:

one jar of vanilla cake icing and one jar of peanut butter.

Shooey... what size jar of peanut butter?