SEE’S COPYCAT FUDGE
I’ve been searching for the perfect fudge recipe. Turns out, I’m somewhat of a fudge snob.
I love me some fudge. I used to be a purist. No nuts for me. But recently I’ve evolved into a nut lover.
For me the perfect fudge is sweet, creamy, but still holds it’s shape. Fudge always seems to be either too dry and crumbly, or too wet that you can hardly cut it into squares. The texture of this is perfect. It has a deeper flavor than some others that have tried with fewer ingredients.
It makes a full 9×13 pan that you can cut into really small pieces. Really I think you could fill a jelly roll pan with one batch but your pieces would be smaller. To be honest, I’m not sure how close it is to See’s fudge. I’m too busy eating their butterscotch squares. All I know is that it’s good.
It’s a whole lot of ingredients but it makes a whole lot of fudge.I’m sure this is breaking some child labor law out there but this is my 3 year-old stirring it all together. What? I can’t stir AND take pictures?I finished combining it all into this creamy result. Try not to lick your spoon.Breath. Taking.Excuse me. I’ll be in a sugar coma on the couch.
My friend used to always say that if a butterfly flaps its wings across the country, that can ruin your fudge. Humidity, overheating, undercooking…there are some ways to go wrong. Here’s how you fix it.
The most common fail is that the fudge separates with an oily layer on top. This is due to overheating. To fix, heat the fudge on low in a large saucepan or pot adding a tablespoon of hot water at a time (as many as needed), stirring until it becomes smooth and shiny. Then pour it back into your prepared pan and let it set.
If you undercook your fudge it may not set up remaining a soft liquid. Simple reheat to a boil adding a little more evaporated milk if necessary.
OTHER CHOCOLATE RECIPES:
Yield: 50 pieces
This See’s Copycat Fudge is perfect and creamy. No candy thermometer required!
(12 ounce packages)
semi-sweet chocolate chips
(7 ounce container )
marshmallow cream (see Note for substitutions)
cup (2 sticks)
pecans or walnuts, chopped
(12 ounce can )
Line a 9×13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9×13 pan of fudge so if you want shorter pieces you could use a bigger pan.
Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a boil and boil briskly over medium high gear for 7 minutes stirring continuously. Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan and refrigerate until set. See notes if it doesn’t set up or separates.
Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
If you overheat your fudge it can separate. To fix, heat the fudge on low adding a tablespoon of hot water at a time (as many as needed), stirring until it becomes smooth and shiny. Then pour it back into your prepared pan.
Marshmallow Cream Substitute: 1 (7 ounce) jar marshmallow cream can be substituted with 4 cups of mini-marshmallows or 1 (10 ounce) package regular marshmallows which has about 40 marshmallows in it.
adapted from CdKitchen
Link to the original: Original Source Link