Now you just made me crave fudge...grr...stomach's rumbling now....I've always loved chocolatey goodness.

~Zoo

Fudge frosting is good though... I know my Mom messed up fudge one year, and it was a great snack!

Mmmmmm, fundge.  My mom made (makes?) awesome fudge.  Simple, but just too darn good to believe.  I miss it.

this reminds me of my moms "stick jaw" = failed fudge!


we had fun with that stuff!

Dodyas:

First, sorry I'm late to the welcome to JU party. But welcome just the same.

Second, I have a never fail very easy fudge recipe at home. I will try to remember to post it tonight--it doesn't involve any boiling (so, I suppose it's not really fudge, but it looks like fudge and tastes like fudge).

I have heard that if you make fudge when it is raining it might not set correctly. Old wives tale? I dunno.

My mom made (makes?) awesome fudge. Simple, but just too darn good to believe. I miss it.

Doesn't she, though? It's divine. I'm gonna beg her to make some for me.

Heh heh heh.

Ok... she was right. You can re-boil it. It is a chemistry issue.

I am very familiar with pralines (most years we make a 10 or 12 dozen) but not fudge. It has to do with aligning the sugar crystals just right. Do you have a candy thermometer?

With pralines it is 225 degrees and then remove from the heat and stir like hell until they begin to set. If you are ending up with soup I would bet that it is one of the two things. Either it didn't get hot enough or you didn't stir it long enough once you removed it from the heat.

In either case the world isn't over and you need not throw away that batch. It generally doesn't come out quite as tasty if you have to reapply heat to it and never turns out as pretty but if the recipe is good it is certainly more than edible.

John is right.  I makes pounds of fudge every Christmas.

You know its done when the bubbles popping make stiff peaks, or you drop a little into a cold glass of water and it turns into a soft fuzzy looking ball.....if that fails use a thermometer and I think usually around 230 F...gets a decent consistency...between 230-240.

Good luck!

You're funny! I can't make stuff like that! Maybe I could if I tried, but I'm not into baking or pastry making! I do love to eat chewy, gooey fundge though!

Thanks for all the tips y'all, but I tell ya I am totally hopeless. Yup, I do use a thermometer. I have decided to blame it on Sweden. I mean I never had a problem with it in the U.S.. Then again, I don't remember making it in the U.S., but I am sure I did.

Shadesofgrey

First, sorry I'm late to the welcome to JU party. But welcome just the same.Second, I have a never fail very easy fudge recipe at home. I will try to remember to post it tonight--it doesn't involve any boiling (so, I suppose it's not really fudge, but it looks like fudge and tastes like fudge). I have heard that if you make fudge when it is raining it might not set correctly. Old wives tale? I dunno.

Thanks for the welcome!
! One of the fudge recipes I tried two years ago was called Never-Fail Fudge. I am the one person that can fail even with that! Never say never fail!
Hey, yeah I can blame it on the rain! It was raining the day I made it!


JustJohn

Ok... she was right. You can re-boil it. It is a chemistry issue. I am very familiar with pralines (most years we make a 10 or 12 dozen) but not fudge. It has to do with aligning the sugar crystals just right.

Reboiling didn't work! I think it was because I had already put in the marshmallow cream which comes after the boiling stage.
I was able reboil my pralines though! And they turned out great!

I think I am officially DONE trying to make fudge though until I move back to the States...back to where if I screw up I can throw it out and drive 5 minutes to the grocery store, plop down 5 bucks and get more supplies. Doesn't work quite that way in Sweden! Until then I will drown my sorrows in pralines, peanut butter balls, sweet potato bread, gingerbread cookies, and all the other things I managed to not screw up!

Until then I will drown my sorrows in pralines, peanut butter balls, sweet potato bread, gingerbread cookies, and all the other things I managed to not screw up!

Yum! I love Christmas but it doesn't love my waist.

Here's the recipe:

Bailey’s Fudge

1 1/2 cups semi-sweet chocolate chips
1/2 cup white chips
2 tablespoons butter
1 1/2cups confectioners sugar
1/2 cup Bailey’s Irish Cream

Line an 8 inch square pan with parchment or foil. If using foil, grease the foil with butter

Melt the 1 1/2 cups semisweet chocolate chips, 1/2 cup white chocolate chips and 2 tablespoons butter.

Stir the confectioner's sugar and Irish cream into the melted chocolate. Pour mixture into the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

You really can't fail at this recipe!!

I hear ya John!

Oh and shadesofgrey, that recipes looks so yummy! Too bad I am out of chips now. Darn Swedish grocery stores!

Too bad I am out of chips now

I'm sure you could subsitute another kind of chocolate as long as it was sweetened--like a couple cadbury chocolate bars and then a 1/3 that amount of Cadbury Dream (those are the white chocolate ones, right?) That should work--or whatever the equivalent is.

I could be wrong, but I think that 1 1/2 cups is around 12 oz, and 1/2 is about 4oz-- don't ask me to do metric...but I"m sure you could wing it with candy bars (and european chocolate is so much better than American!!)