Monday, February 27, 2012

Fudge recipe's

Fudge Frosting

1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 squares (1 once each) semisweet chocolate
¼ cup butter, cubed.

For frosting combine cream, sugar and corn in a saucepan.
Bring to a full boil over medium heat, stirring constantly.
Remove from heat; stir in chocolate and butter until melted. Transfer to a bowl. Refrigerate until spreadable, stirring occasionally

**Fudge Frosting

2x 1 oz. squares plain chocolate
2 cups confectioners' sugar, sifted
4 tbsp. butter
3 tbsp. milk or light cream
1 tsp. vanilla extract

1. Break the chocolate into small pieces. Put the chocolate, confectioners' sugar, butter, milk and vanilla extract in a heavy-based saucepan.
2. Stir over a very low heat until the chocolate and butter melt. Remove from the heat and stir until evenly blended.
3. Beat the icing frequently as it cools until it thickens sufficiently to use for spreading or piping. Use immediately and work quickly once it has reached the right consistency.

This recipe was really yummy and so much better than store bought frosting! I give it 3 stars for being tasty, easy, and inexpensive. But it is not healthy, no matter how much I want to believe that it is! It did take some time to make because of how long you had to stir it for, but other than that, I don't really have any complaints. And it makes the cupcakes taste so much better.

Instant Fudge Frosting

6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, and then process until the frosting is smooth.


Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations with other flavourings added are possible.

The components of fudge are very similar to the traditional recipe for tablet, which is noted in The Household Book of Lady Grisell Baillie (1692-1733). The term "fudge" is often used in the United Kingdom for a softer variant of the tablet recipe.
American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe, and in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.[1]
Word of this popular confection spread to other women's colleges. For example, Wellesley and Smith have their own versions of a fudge recipe dating from the late 19th or early 20th century.[2]

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