Fanny Farmer Fudge Recipe (Rich and Creamy Fudge) - From This Kitchen Table (2024)
Have you made this Fanny Farmer Fudge recipe before? If not, you have to give it a try because it’s hard to beat!
I know it really is impossible to go wrong with chocolate and butter. After all, all fudge is deliciously rich and decadent. Walking past the fudge shops in a mall, the aroma always gets to me!
Fudge is sold so many places: flower shops, local diners, amusem*nt parks, tourist shops, and I have even seen it at an outdoor sporting goods store.
I can’t bring myself to spend $7.99 for a 1/2 pound when it is so easy and much cheaper to use a homemade fudge recipe. Besides, too many times I’ve found myself let down by the very noticeable corn syrup taste and texture in purchased fudge.
This recipe for Fanny Farmer fudge is what my mom always used and it’s a winner!
So, if you are looking for a rich, soft, and creamy fudge recipe, this one is it!
Because this recipe doesn’t use sweetened condensed milk but instead evaporated milk, you have to boil the milk and the sugar on the stove. It’s worth the few extra minutes, though. Don’t skimp on the boiling!
Let’s talk cost for just a minute. Homemade fudge seems like a pretty expensive dessert to make, but when you look at what a serving size is the price really isn’t bad at all. Don’t forget that compared to what you’d pay for a small square of fudge at a shop, it really is a stellar price to make your own.
Also, I’m well aware fudge is in no way healthy for me. 😉 But it’s a fun, very occasional, indulgence and I can feel a tiny bit better about enjoying enjoy a homemade fudge recipe, right?!
The first step will be the most time consuming. You have to boil the sugar and milk for 6 minutes, while stirring. Make sure you bring it to a FULL boil before starting the timer. You don’t want to shorten the boiling period at all.
After boiling, you’ll remove from the heat and add the remaining ingredientsexcept for the nuts (if you are using them).
Beat well until completely combined. This requires a lot of beating if mixing by hand so my favorite way to do this is pull out my trusty old KitchenAid with the beater attachment. I pour the mixture into there and let the stand mixer do all the work. I let this beat for around 5-10 minutes! So, don’t worry if when you add the butter it looks as though it won’t combine. Just keep on beating – it will come together!If you don’t have a stand mixer, pull out your hand mixer. If you don’t have either of those, you just get to get an arm workout in as you vigorously stir for a while!
After beating, you will fold in the nuts and spread into a 9×13 pan.
Wait until the fudge is completely cooled before cutting. (Stick it in the fridge if it’s summer time and your house is warm.)
I will store leftover fudge in the freezer, well wrapped and put into a zipped freezer bag or storage container.
I beat the fudge mixture for 5-10 minutes and see how beautifully it comes together?!
I hope you enjoy this Fanny Farmer Fudge recipe is much as my family does. Homemade fudge is great for a Christmas treat, gift, or just for fun!
4.5 from 4 reviews
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Fanny Farmer Fudge Recipe - Rich and Creamy
Author:Deanna Michaels
Recipe type:Dessert
Prep time:
Total time:
Serves:117 1-in squares
This rich and creamy Fanny Farmer Fudge recipe is the best! It's rich, creamy, and decadent - all the things a fudge should be.
Ingredients
4½ cups sugar
1 (12 ounce) can evaporated milk (or homemade)
18 ounces (3 cups) semisweet chocolate chips
½ teaspoon salt
1 cup butter
3 teaspoons vanilla
1 cup chopped nuts, optional
Instructions
Boil sugar and milk for 6 minutes while stirring constantly. (Start timing when it's at a rolling boil.)
Remove from heat.
Add remaining ingredients except nuts.
Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
Fold in nuts.
Spread into a 9x13 pan.
After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares.
Leftover fudge can be stored in the freezer.
Notes
Use chocolate chips that you enjoy the flavor of on their own since they will be the star of the show!
Originally published December 13, 2013. Updated August 20, 2020.
This week continues all things Christmas at From this Kitchen Table. (Find all the postshere.) Be sure to come back next week week for a fabulous recipe for a gingerbread latte and more! You can follow us onFacebookorsubscribe by e-mailto be sure you don’t miss out!
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!
It could be that your fudge is overcooked and this causes the sugar to harden. A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F).
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.
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