Help Wanted: Quick Fudge Recipe Needed!

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Discussion Overview

The thread centers around requests and shared experiences related to quick fudge recipes. Participants discuss various methods and ingredients, while also expressing concerns about product sizes affecting their recipes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about a quick fudge recipe they cannot find.
  • Another participant shares a recipe using chocolate chips and sweetened condensed milk, along with vanilla and salt.
  • Several users express frustration over manufacturers reducing product sizes, noting how it impacts their fudge-making experiences.
  • One participant mentions a two-step fudge recipe involving chocolate chips and frosting.
  • Another participant describes making a three-step fudge with white chocolate chips and chocolate fudge frosting, highlighting the need for multiple bags due to reduced sizes.
  • One participant shares a method for making KISSES using an Easy Accent Decorator and discusses different flavor combinations.
  • Another participant adds a personal touch to their KISSES by using a cookie press, although they find it produces larger pieces than preferred.

Areas of Agreement / Disagreement

Participants generally agree on the issue of product size reductions affecting recipe outcomes, but there are differing opinions on specific recipes and methods for making fudge.

Contextual Notes

Participants share personal experiences with fudge recipes and express their frustrations regarding changes in product sizes, which they believe impact their cooking results.

Who May Find This Useful

Consultants looking for quick fudge recipes or those interested in discussing the impact of product sizes on cooking may find this thread relevant.

C
ChefDebi
Messages
13
Does anyone have the recipe for the quick fudge? I can't find it anywhere.

Thanks!
 
I make one that is 1 bag of chocolate chips, and 1 (14 oz) can of sweetened condensed milk - melt those together (on stove top or in microwave) and then add 1 tsp of vanilla, and a pinch of salt.

Pour into square baker lined with parchment, and let set for 2 hours, or until firm.
 
just a hint of warning.....so many munfacturers have chosen to decrease the size of their products and this can affect the outcome of your recipe (really PO's me!....grrr!) Anyhow. If I remember correctly, chips used to come ina 12oz size bag (2 cups), now they are in a 10 ounce bag (1 2/3 cups) so beware...... I made Peanut Butter fudge the other night and it didn't come out just right, upon further inspection....Reeses has downsized their bags.....grrrrr!
 
the 2 step fudge is 1 pkg of chocolate chips (OR OTHER FLAVOR) & 1 tub of frosting
 
pamperedlinda said:
just a hint of warning.....so many munfacturers have chosen to decrease the size of their products and this can affect the outcome of your recipe (really PO's me!....grrr!) Anyhow. If I remember correctly, chips used to come ina 12oz size bag (2 cups), now they are in a 10 ounce bag (1 2/3 cups) so beware...... I made Peanut Butter fudge the other night and it didn't come out just right, upon further inspection....Reeses has downsized their bags.....grrrrr!
Click to expand...

Linda,
I have noticed that also, and to top it off we are either paying the same or more for less.
 
Jennie4PC said:
Linda,
I have noticed that also, and to top it off we are either paying the same or more for less.
Click to expand...

yep, and the real pisser is that we now have to buy 2 packages in order to get what we need - thereby increasing the sale/profit for the manufacturer and grocer....it really ticks me off!
 
I noticed that as well! A 10-oz bag has 1-1/2 cups of chocolate chips so to get 2 cups of chocolate chips, it takes 2 bags! ARGH! I made the 3-Step Fudge with 2 cups of white chocolate chips and a 16 oz can of chocolate fudge frosting earlier and it is waiting in the fridge until my grandson wakes up from his nap to use the Creative Cutters (and his new Playdough cutters) to cut out pieces! The spoon & scraper I used to stir sure tasted yummy!
 
Ladies, another quick way to make KISSES, is with our Easy Accent Decorator and the
largest tip. 12 oz. bag of whatever chips you want, and one 16 oz. can of frosting. I made close to 200 in about 45 minutes. One batch was with Peanut butter chips and the Milk chocolate frosting. Second batch was semi sweet chips, and dark chocolate frosting. I set my large rectangle bar pan in the snow on a 20 degree day for about 15 minutes (refrig will do if you have space) to chill it. Cut a piece of parchment paper or
press them into Reynolds Designer (Mini cupcake) papers. They will set up almost instantly. NOTE: you have to melt the chips in microwave about 45 seconds til they
are soupy, then whisk in the frosting, and stuff the EAD. I put a half marchino cherry in the bottom of the Designer cup before pressing the semisweet batch into place. YUM!
 
Grandmarita said:
Ladies, another quick way to make KISSES, is with our Easy Accent Decorator and the
largest tip. .....!
Click to expand...
That's what I do - I give them a litle swirly action when I'm squeezing them out too - for a special touch :) . I tried using the cookie press, but it makes them way too big IMO.
 

Frequently Asked Questions

What ingredients do I need for a quick fudge recipe?

To make a quick fudge, you typically need sweetened condensed milk, chocolate chips (or other types of chips like peanut butter or butterscotch), and butter. Optional ingredients can include vanilla extract, nuts, or marshmallows for added flavor and texture.

How long does it take to prepare quick fudge?

The preparation time for quick fudge is usually around 10-15 minutes. After mixing the ingredients, you will need to allow the fudge to set in the refrigerator for about 2 hours before cutting it into pieces.

Can I customize my quick fudge recipe?

Absolutely! You can customize your quick fudge by adding different types of chocolate, incorporating flavors like mint or almond extract, or mixing in nuts, dried fruits, or candy pieces. Experimenting with different ingredients can create unique variations of fudge.

How do I store leftover fudge?

Leftover fudge should be stored in an airtight container at room temperature for up to a week. If you want to keep it longer, you can refrigerate it for up to 2-3 weeks or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

What is the best way to cut fudge?

The best way to cut fudge is to use a sharp knife that has been warmed under hot water and then dried. This helps to create clean cuts without crumbling the fudge. You can also line the pan with parchment paper for easier removal and cutting.

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