Best 4 Easy No Fail Chocolate Fudge No Thermometer Recipes
Indulge in the delectable world of chocolate fudge, a timeless classic that satisfies every sweet craving. With our easy-to-follow recipes, you can create this creamy, velvety treat in the comfort of your own kitchen, no thermometer required. From the traditional chocolate fudge, bursting with rich cocoa flavor, to the decadent peanut butter fudge, offering a delightful combination of chocolate and peanut butter, these recipes cater to every taste preference. Whether you prefer a classic fudge experience or one with a twist, like our cookies and cream fudge or mint chocolate fudge, we have something for everyone. Prepare to impress your family and friends with homemade chocolate fudge that will leave them craving more.
Here are our top 4 tried and tested recipes!
NO-FAIL FUDGE
Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.-Jeannie De Vries, Martinton, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
EASY NO-FAIL CHOCOLATE FUDGE (NO THERMOMETER)
I have made this many times it's an wonderful easy fudge to make and no a candy thermometer needed, this is rich so a small piece goes a long way, this freezes well:)
Provided by Kittencalrecipezazz
Categories Candy
Time 25m
Yield 49 serving(s)
Number Of Ingredients 8
Steps:
- Line a 8-inch square pan with foil.
- In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
- Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
- Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
- Stir in nuts.
- Pour mixture into prepared foil-lined pan.
- Refrigerate for 2 hours or until firm.
- Lift from pan (with foil) remove foil; cut in squares.
EASY NO FAIL CHOCOLATE FUDGE
This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips - use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.
Provided by MarielC
Categories Candy
Time 1h20m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13x9 inch pan, set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
- Bring to a full boil, and cook for exactly 5 minutes (don't guess - use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
- Remove pan from heat and add chocolate chips and vanilla.
- Stir until chocolate is melted and mixture is smooth.
- Stir in nuts if using.
- Pour and spread into prepared pan.
- Let stand at room temperature until firm.
- Cut into squares.
NO FAIL CHOCOLATE FUDGE
This fudge recipe is super creamy and everyone requests it during the holidays. While preparing, be sure that you don't let the mix get hotter than 238 degrees or it gets really dry but still tastes good.
Provided by Terrie
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 30
Number Of Ingredients 7
Steps:
- Grease one 8x8 inch pie pan and set aside.
- In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
- Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 14.1 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 19.7 mg, Sugar 7.2 g
Tips:
1. Use high-quality chocolate: The type of chocolate you use will have a big impact on the taste of your fudge. Look for a good-quality chocolate with a high cocoa content (at least 70%).
2. Don't skimp on the butter: Butter is another important ingredient in fudge. It helps to create a smooth and creamy texture. Don't try to substitute margarine or oil for butter, as you won't get the same results.
3. Cook the fudge to the right temperature: The key to making perfect fudge is to cook it to the right temperature. If you don't cook it long enough, it will be too soft. If you cook it too long, it will be too hard. The ideal temperature for fudge is 234-238 degrees Fahrenheit (112-114 degrees Celsius).
4. Let the fudge cool completely before cutting it: Once the fudge is cooked, let it cool completely before you cut it. This will help to prevent it from crumbling.
5. Store the fudge in an airtight container: Fudge can be stored in an airtight container at room temperature for up to 2 weeks. You can also store it in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.
Conclusion:
Making fudge is a simple process, but there are a few things you need to keep in mind to ensure success. By following the tips above, you can make delicious, no-fail chocolate fudge that everyone will love.
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