Butterscotch Fudge recipe condensed milk
Tina from Mom’s Crazy Kitchen hosts this challenge every month and the reveal date for the fourth month of the Crazy Cooking Challenge has finally arrived. Now, I have to be honest first – I actually am not a fan of fudge. You should have heard the grumbling and tantrum I threw when I made my first batch and hated it because – I hate fudge. I tried three recipes and when I landed on this one, and I actually liked it, I decided it was the easiest (key word here, because some fudge is REALLY hard to make), yummiest (because I actually liked it!) fudge recipe ever.
The first month’s Cooking Challenge was a quest to find the Ultimate Chocolate Chip Cookie Recipe and the month before, we found the Ultimate Macaroni and Cheese Recipe and last month’s was my World’s Creamiest Mashed Potato Recipe.
I found this recipe over on What’s Gaby Cooking and it was the easiest recipe I could find. It was an easy choice, because I was done with fudge by that point. It was not only easy and quick but it melted beautifully in my mouth, tasted rich with flavor and was amazing.
- 3 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/4 tsp sea salt
- 2 teaspoon pure vanilla extract
Line a square 8” baking pan with wax paper or parchment paper.
In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.
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Once all is well blended, remove from the heat and add the vanilla. Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.
Refrigerate for 3-4 hours until firm.
Now, the beautiful part of this fudge, is that all you have to do is change up the flavor of the chips and/or the extract and the combinations for fudge flavors is endless. We made Butterscotch Fudge, Chocolate Peanut Butter Fudge and Mint Chocolate Fudge. Yum! And yes, I liked them.
- ¼ tsp sea salt
- Line a square 8” baking pan with wax paper or parchment paper.
- In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.
- Once all is well blended, remove from the heat and add the vanilla. Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.
Carnation Evaporated Milk-12 oz, 12 ct
Does any one have a recipe for peanut butter fudge that does not use evaporated or condensed milk? | Yahoo Answers
Yes you can, the only difference is that the canned milk has a richer taste and quality to it. It gives it a creamier texture. You could use cream too if you have it.
Makes about 96
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 tablespoons butter
1/2 cup milk(or cream would be better)
pinch of salt
1 cup marshmallows
1/4 pound peanut butter
1 teaspoon vanilla
Cook sugar, butter, milk and salt to soft ball stage (235° F–240° F on a candy thermometer). Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature…
Fudge recipe without powdered sugar condensed milk or evaporated milk? | Yahoo Answers
4 1/2 cups sugar
1 can Carnation milk
3 6 oz. bags of semi-sweet chocolate chips
1/2 lb. butter
1 jar marshmallow cream
1 1/2 teaspoon vanilla
Dash of salt
1 - 2 cups of walnuts (optional)
1. Boil sugar and milk for 10 minutes, stirring constantly.
2. Remove from heat and add the remaining ingredients.
3. Mix well and spread on a large cookie sheet.
This fudge freezes well. Thaw out shortly before serving. Makes 5 lbs. of fudge.