Oh Fudge! Carnation's Classic Chocolate Fudge
This video recipe for chocolate fudge is the first of two I've been commissioned to do for Carnation Evaporated Milk.
They've hooked up with a select group of food bloggers to promote this classic American ingredient for the holidays.
I don't want to spoil the surprise for what the second video will be on (and I have no idea yet), but the choice for this first one was very easy. When I think of Carnation evaporated milk, I think of chocolate fudge.
There are hundreds of different recipes for chocolate fudge, most requiring a candy thermometer and a good bit of finesse to achieve that elusive rich, creamy-smooth texture. This recipe does not. As you'll see in the video, this is boil, turn off, stir, chill, and cut.
The holidays are a time of celebration, but with the festivities comes the occasional need to "bring a dish." What better way to impress your hosts than with a plate of chocolate fudge? Remember, it's not about how much effort you spent making something special for your friends and family, it's all about how much effort they think you spent. Enjoy!
A Message from the Sponsor:
It's that time of year when we’re all looking for a little more inspiration in the kitchen. You’ll find plenty of that in this Holiday Recipe Guide from Carnation Evaporated Milk, sponsor of this post.
One delicious idea is to substitute Carnation Evaporated Milk for regular milk in your go to recipes. It makes all kinds of dishes richer and creamier.
Get your Holiday Recipe Guide as a downloadable PDF or by email.
Ingredients:
2 tablespoons butter or margarine
2/3 cup evaporated milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups (4 ounces) miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup chopped pecans or walnuts, optional
36 comments:
aww you didn't show us the teeth marks it left behind... i mean how can you tell a good fudge from an ordinary one
Thank you for this easy recipe Chef John! Now i have one question, what is the difference between evaporated milk an normal milk, i mean, i know the name says it all, but as fare as cooking with it, does it effect the taste at all if i use normal milk !? i have never used evaporated milk except for my coffee!
regards from Austria
yes, it's a totally different thing. I'm running out to an event... google for details! :)
Yummm. You are right, who has time to evaporate milk.
Hi chef John :) I've just made mine, but to cut down on the sugar, i used 1/2 cup sugar and 1 cup regular size marshmellow. The mixture turned out pretty runny so i add about 1/2 cup of flour to thicken it abit. Is that ok?
No! This only works if the amounts are as written. The texture depends on it. There is no way to make this lower cal. Also, raw flour would taste very bad in a candy. Sorry!
can one use chopped cannabis buds instead of walnuts in this recipe?
milkshake, yes
This looks amazing. Do you think I could use this recipe for frosting?
BTW, I have to think Robyn was kidding around.
Jackie
Also, I'm using anonymous to send comments because for some reason, my original ID doesn't work any more and when I try to set it up again I get a message that says I'm already signed up. I'm pretty much computer illiterate. Can someone help?
Annonymous - same thing happened to me, on a different website. Apparently the marker is your computers ID so that is how the page is recognizing you - and only the original info you set up from that computer is allowed.
The page where I had this problem did not permit anonymous sign ins, so I am shut out as long as I use my same computer! If you find a work around - please post it here - I'd love to know how to fix this!
Ah, thanks for responding.
If I figure it out (or if some one does it for me) I'll certainly post it here.
Jackie
Hi Chef John! I stumbled upon your blog, and I just stoped by to say that I love it!
This recipe just look perfect.
Hey if you don't add the marshmallows will it still come out the same or are the marshmallows important for the end result?
see previous comments
I want to gift this at xmas. How long will it keep after making? how about packaging? Thx chef.
Good job Chef! This is definitely one for the recipe box. Although it was easy enough to remember. Cheers!
Cool recipe, I'll have to try it. Why does the vanilla bubble up when you add it, I've never seen that happen before...
Chef John, I love that you are making a traditional chocolate fudge, one from my childhood. Even after all these years, I think this recipe is the best!
Thanks Denise! yes, a very nostalgic recipe for many
And finally to Chef John, if I may call your highness by his first name. Love your podcasts. I found a way a long time ago to auto download your video feeds directly to my podcatcher Miro. When you post a video it goes and gets it so when I click it the video plays with no lag.
You humor is along mine. I know that you take your cookery very seriously and would never joke around about anything. I wouldn't make such a mistake taking you so seriously. The first episode I watched a long time ago blew me away. You cook all sorts of stuff and aren't afraid to let us know what you would do differently than what you did in the videos. I wouldn't dare make the mistake of even thinking that you have made any mistakes before. We all know that is just not true.
I think there should be a site dedicated to 1000 True Facts about Chef John, like that poser Chuck Norris had.
Thank you for your delicious food porn podcast. I can't wait to see what you will cook up next. I should send you a recipe for my Texan family Cowboy muffins. Kind of like a mix somewhere between biscuits and dinner rolls, with a little sour dough thing going on. They are wonderful.
Jackie,
What were you using to login? Google Account, OpenID, or which method did you use? If it was google, you can go to gmail.com and type in forgot password and answer your security question it asked you to put in when you started the account.
Open ID allows you to log in with multiple different accounts types including AIM or WordPress. You would have to go to their main site to do the same as with the google. If you had AIM then go to America Onlines mail portal and click forgot password.
If you still are having problems, let me know. I will help you people out. I went to school for computer networking infrastructures. I will try to explain better. If you need to you can email me. Let me know, I clicked follow up on posts.
The vanilla bubbled up because I am sure the temperature exceeded the boiling point of the alcohol in the vanilla extract. I have seen that happened before. Ethenol alcohol has a boiling point of 173.1 F (or 78.4 °C for peeps outside the US :) )
Vanilla extract is produced by soaking the vanilla "beans" in water and alcohol to extract the full range of esters and flavors out. If they didn't add some amount of ethanol alcohol, you wouldn't get much flavor at all. Since it contains the alcohol and water, the small percentage of the alcohol in the mixture became higher than the alcohol's boiling point thus making it instantly boil off.
Hey chef, I was planning on forming a little wine tasting party. Are you a wine drinker? If so what's you're favorite kind. By the way, I'm totally going to make this fudge, I used to make peanut butter fudge in a similar fashion. Love it.
thanks everyone! (i like all wines! no fav)
Thanks, Matits!
I think i'm good to go.
Jackie
Hello! I just got in contact with you're blog, it is absolutely awesome! I really like you're recipes and videos.! We call this Fudge: Blackie (I am Romanian, in my native language, it is called "negresa"; My grandma does this delicious "cake" (that's how i call it, even if it isn't a real cake).
I am very happy that I found you're blog. I am a big fan of cooking. I have a few recipes myself. Caramelized Oranges with beef steak :) I am 15 years old:D
this is way to sweet! next time ill make this with 1/2 cup sugar. since there is already semi sweet chocolate. X.X its killing my throat!
Hello chef john this fudge was absolutely delicious and I was planning to mail some to a friend but if the fudge is not cool it becomes very soft and gripping soft fudge isn't one of the best things to try to pick up. So is there a way to compensate that so when the receiver gets the fudge so its nice and firm and easy to eat with out cooling it?
Hey Chef John, et al,
I've made a lot of your recipes quite successfully, but this one failed dismally. I followed your instructions to the letter (with the only exception being the brand of evaporated milk).
The end result was a chocolate mixture that wouldn't harden. I left it in the fridge for a day and it still came out soft and runny.
Any suggestions on where I may have gone wrong? Could the brand of evaporated milk be the cause?
Thanks for this and the rest of your great recipes (I'm now making your version of the no-knead bread on a daily basis. Love it!)
Hello chef! i have been religiously following and trying ur recipes for about a month now...i recently gave the Tres Leches a try and it was a hit! would u believe i made a cake as big as what u have done on the video and as soon as it was ready to eat (i soaked it overnight)and my family got the chance to taste it...it was ALL gone! It was beyond being a hit! hehehe! Thanks again! i love it! :)
I do have a question for this Chocolate fudge recipe....It seems that even if i have stored it overnight and even tried storing it at the freezer..it doesnt seem to hold up its structure...it because runny and turns like frosting and not as candy bars! why is that? How can i make it like candy bars so that it can be held and eaten properly without dropping or being runny? I am planning to make some for my friends as giveaways so i would really like to know any tips on how to make it more "hand held friendly" much like a candy at is suppose to be? hehehe!
Thanks! i love ur blog! keep it up more power and Godbless!
thanks! sorry, ive never had one turn runny. no idea, makes no logical sense
Hey,
I made this last night and I had the same problem as Simone. I left it over night in the freezer, and this morning the fudge was all stuck to the plastic wrap and it was really mushy. It still taste amazing, but we have to eat it with a spoon instead of cutting it into bars. The only change I made to your recipe was that I doubled it, but that really shouldn't have made a difference. This is the easiest fudge recipe I've ever seen, so I'd love to know why it turned out like this.
I have no idea! I swear I used no trick photography! ;-) It is a very soft fudge, but you saw how firm it was when I cut it.
Would it turn out just as good if I were to use milk chocolate chips?
works, but semi is much better! milk's too sweet
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