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Fudge Wars: Post your best recipes here

Sarah's picture

Post your recipes here. I stole this one from DKos poster McMom:
Put in a cast iron pan:
two cups of sugar,
1/4 cup of cocoa,
2/3 cup whole milk,
2 tbsp. white corn syrup,
a pinch of salt.

Heat slowly, stirring until sugar is dissolved. Then cook without stirring to the soft ball stage. Take pan off heat, add butter and vanilla, but DO NOT STIR. After the mixture has cooled to lukewarm, beat by hand until creamy and the mixture loses its shine. Pour onto a buttered plate and cut into squares.
p.s. You can cook it on a stainless steel skillet, as well, but it doesn't turn out the same if cooked in a saucepan. Must be something about the distribution of heat.

Okay, everybody, your turn!

And just to get you started, here is my recipe for "bacon fudge"

1 large pkg semi-sweet chocolate chips
1 large pkg milk chocolate, or peanut butter, chips
2 cans sweetened condensed milk
1 tbsp vanilla extract, divided

Either in a big microwave bowl or a saucepan, combine half the vanilla and one can of milk and heat until bubbles form at the edge (do not bring to a boil). Stir in one package of chips and continue stirring until chips are melted and mixture is well-blended.

Repeat with second flavor of chips.

Pour by layers into a 9x13 pan lined with parchment paper.
Smooth layers between pourings (you can leave them a little irregular for the "bacon" effect). Cool 2 hours or up to overnight, uncovered. Slice into half, longways, and then slice into 1/2'' thick slices, crossways. Serve arranged on a platter.

If you make this with white chocolate chips as one layer and peanut butter or butterscotch chips as the 2nd layer, it really does look like bacon. Hence the name.

If you use white and e.g. a mint-flavored 2nd layer with a drop of red or green food coloring, you can create a very festive appearance. Don't try to mix red and green layers, though. It comes out ... unappetizing.

Okay. Who's got a fudge recipe to share? Divinity? Almond?

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Submitted by [Please enter a... (not verified) on

We've been making this every Christmas for about 25 years:

1/2 c. butter or margarine
1 can evaporated milk
4 1/2 c. sugar
4 c. marshmallows
2 oz. unsweetened chocolate
12 oz. semi-sweet chocolate chips
12 oz. sweet chocolate
1 T. vanilla
2 c. chopped pecans or walnuts

Combine butter, milk and sugar in large, heavy saucepan or dutch oven. Stir over medium heat till sugar dissolves. Bring to a boil, cover, let boil for 5 minutes, then turn off heat. Add marshmallows and stir till melted. Add the 3 types of cholcolate, one at a time, stirring till melted. Add vanilla and nuts, blending well.

Pour fudge into greased cookie sheet. Let stand for 10-15 minutes, till firm. Cut into 1-inch squares. You can press pecan halves into the tops if you wish.

Submitted by lambert on


5. After the marshmallows catch fire, go to store.

6. Purchase five pounds of fudge.

7. Distress fudge so that it looks home-made

8. Wrap. Send.

We. Are. Going. To. Die. We must restore hope in the world. We must bring forth a new way of living that can sustain the world. Or else it is not just us who will die but everyone. What have we got to lose? Go forth and Fight!—Xan

Submitted by [Please enter a... (not verified) on

Sara, I noticed in your fudge recipe you say to beat in the vanilla and butter, but do not list either in the ingredients list.

Sarah's picture
Submitted by Sarah on

marshmallows. Would you like a recipe for penuche or pralines instead? There are some good ones involving bourbon and pecans. Last year, I did this with fruitcake. This year, I'm trying fudge. Eventually we'll be able, I hope, to put together a year-round, fundamental cookbook including some treats.

Submitted by lambert on

Even one recipe a month could serve as a framework....

We. Are. Going. To. Die. We must restore hope in the world. We must bring forth a new way of living that can sustain the world. Or else it is not just us who will die but everyone. What have we got to lose? Go forth and Fight!—Xan

Submitted by [Please enter a... (not verified) on

Friend of mine back in Allentown used to make a half chocolate/half peanutbutter fudge every year which was terrific. Lost track of her after the move and lost the recipe, one of those I foolishly thought i had made enough times that i could do it from memory so didn't write down.

The choco one was, iirc, the basic recipe off the Hershey Cocoa package, but the PB one has me baffled. Anybody have one they like, be so kind as to post it.

bringiton's picture
Submitted by bringiton on

Lots of ways to screw up a batch of fudge, from scorching to never hardening to grainy and crumbly. One time or another I’d done them all. A Canadian friend passed this technique along and it hasn’t ever failed me. The secret is powdered sugar.

1. Butter a large, heavy oven-safe dinner plate and set aside.

2. In a quart or larger saucepan, melt one stick (1/2 cup, 1/4 pound, 113 grams) unsalted butter over medium heat.

3. Add 1/2 cup unsweetened cocoa, 1 teaspoon vanilla extract, 1 teaspoon instant coffee and blend thoroughly.

4. Add 2 tablespoons powdered sugar, blend and continue stirring for 30 seconds.

5. Remove the pan from heat and immediately add 2 cups powdered sugar. Stir until dissolved.

6. Add more powdered sugar and stir in until no more will dissolve. (This could be another 2 cups or more, so have plenty on hand.) Stir the mixture another minute or so until the undissolved sugar disappears.

7. Turn the fudge out onto the dinner plate and spread it around to your preferred thickness. Let cool, cutting as desired into pieces after it becomes firm but before it sets completely.

Other flavorings can be added at Step 3, such as 1/2 cup peanut butter. A tablespoon of almond extract or maple syrup can be used instead of or in addition to the vanilla. A cup of nuts or dried fruit such as currents, cranberries or raisins can be added during Step 5, after the initial 2 cups of sugar but before the rest.