Classic Fudge Recipe
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- Опубліковано 12 лип 2024
- This week's video is a 1902 recipe for fudge. There are just six ingredients. This recipe is sure to satisfy your chocolate cravings.
Food cost based on buying name brand ingredients and averaged grocery shelf prices across the country. The cost would be much lower if ingredients were on sale or generic labels used. The point is to illustrate what this recipe will cost to make based on where real world people do their grocery shopping.
This is another master recipe. Stir ins such as walnuts or dried cherries should be slightly warmed and added just after peanut butter and poured quickly to avoid setting in the cooking pan. 2 cups is the typical stir in measure. Extracts can be varied as long as they are pure and have a known flavor profile complimentary to chocolate.
Recipe
3c Sugar
1/2c Milk
1/2c Butter
1/2c Cocoa Powder
Combine in a medium sauce pan over very low heat until sugars mostly dissolved.
Increase heat to Medium - high heat.
Bring to boil for 1:30.
Turn off heat
Then add
1t Vanilla Extract
Stir
Add 1/2c Peanut Butter
Stir until fully combined and color has changed to a richer milk chocolate color and appears to be beginning to thicken. (Mere moments of stirring after combined)
Pour into parchment paper lined pan.
Cool for several hours.
Cut, eat, enjoy.....
Now that's right up my alley! No better combination than chocolate and peanut butter. Unless it's chocolate and caramel LOL
As an individual addicted to chocolate, I have no choice but to make this wonderful looking fudge. I love that there's no candy thermometer involved, and that the ingredients are ones that occupy most people's kitchens. I'll take the alone time with it, thank you!
I'm going to probably make the chocolate cherry variety this week.
@@DavidBriggsAdventures Oh my goodness! Is there a chocolate raspberry version by chance?
@@gwynnfarrell1856 Theoretically.
@@DavidBriggsAdventures I just poured the fudge into the pan and it looks just like yours! Now I have to wait for it to cool with that luscious smell wafting around my house. Such agony.
@@gwynnfarrell1856 I believe you... I'd go nuts..
Where was the obligatory pinch of sea salt? That looked great, a little different than my recipe I use, love seeing different recipes & techniques. I actually have a pan that is a designated fudge pan, perfect size for a single batch. Haven't used it in a while, may have to remedy that soon. I did make a chocolate cream pie yesterday though, so it will be a bit. Sugar burns suck, got nailed once making a caramel, excellent blisters from that.
iThanks you reminded me to make some. f you use raw sugar and light cream instead of milk its much tastier ;)
David... I spent many of dollars on this fudge minus the peanut butter.
I made syrup, brick bats, taffy and such..
I had but one successful batch.
Ps whose fudge last a week...
The algorithm has changed the way video are showing.
I purposefully searched for you.
Hrm... I've never had a batch fail. It's always 1 1/2 to 2 minutes boiling. Turn off heat then add vanilla stir and add the PB and stir till the color changes slightly as seen then pour. Thanks for watching though.
@@DavidBriggsAdventures I was young and using a thermometer and I have not tried it since