I’ve been searching for a really good fudge recipe, and continuously fail. This Classic Fudge recipe was a clear winner and comes from my friend Michele who really does make the best fudge around.
This is Michele’s Recipe:
And then the recipe in my mom’s cookbook:
As you can see, my mom’s recipe left a lot to chance. What size of ‘packages’ does she mean?
I can cook a lot of things really, really well. I can bake and create and be successfully creative in the kitchen. But for some reason, Fudge eludes me. I do not know why. I have my mom’s recipe (which is listed below as “Fluff Fudge”) and it is similar. However, I think my problem was that I always ‘boiled’ the fudge at a fairly high temperature.
When watching Michele make this silky, creamy, smooth fudge, It was clear that the temperature she used was just barely a medium heat. I’m sure now that I was really burning the fudge and not really caramelizing the cream base.
The other recipe that is popular is the Never Fail Fudge Recipe as seen on Food.com. This one is similar to the recipe Michele has, but slightly different ratios. Then there’s the Never Fail Fudge Recipe from MarshmallowFluff.com. Again, similar but not the same ratios. I think I’ve tried the first recipe before without success, trying to figure out how it really is never fail!
Michele got this from a local newspaper about 25-30 years ago and has been making it ever since. Here’s the original article (Unfortunately the name of the newspaper, date, etc. was not on her copy so we cannot give proper credit — I’m assuming it’s SJ Mercury News).
Well, now I have an amazing fudge recipe. Let’s hope when I try it that I make it right and don’t mess up.