Fudge recipe sister like to have

SharkE · ‎08-19-2010

some old recipe from yrs ago that she said called for whipped creme or whipping creme she's not home right now, but, I'll try to get more ingredients that she can remember said best ever.

She said whipping creme and Karo syrup and it was really smooth.

Kachina624 · ‎03-10-2010

@SharkE I bet she's thinking of the old Mamie Eisenhower fudge recipe that called for marshmallows or marshmallow creme. Everyone was wild about it in the '50s. It's my favorite too. You can find the recipe online.

New Mexico☀️Land Of Enchantment

AuntG · ‎03-09-2010

My guess is marshmallow creme and not whipping cream.

Sooner · ‎03-10-2010

A little trivia; Remember when discussing Mamie's fudge recipe, her hubby was instrumental in getting the Interstate Highway system built. It was a project for transportation and national defense, and part of the project was to have sections wide enough and flat enough for a plane to land.

Where on earth would we be without it? I can't even imagine! To me it is one of the most significant things of the 20th century.

Happy2BHere · ‎10-22-2019

I found one that uses both heavy (whipping) cream and corn syrup - maybe something like this? Does she remember having to use a mixer at the end (first time I've seen that)?

Yield: Yields twenty-five 1-1/2-inch pieces.

Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.

Ingredients

3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

SharkE · ‎08-19-2010

yeah, that's the one I'm gonna mail to her. Let her make it ! Too much trouble for moi' LOL

I'll make Mamie's lot easier.

Thanks !

ECBG · ‎01-08-2011

@Kachina624 Is she looking for Fantasy Fudge on

Kraft marshmallow cream?

They have it on the back of the jar.

Kachina624 · ‎03-10-2010

@ECBG All those fudge recipes using the marshmallow creme are similar, using chocolate chips and evaporated milk. I think Mamie's calls for fancier chocolate but it's very good. Haven't made it for years.

New Mexico☀️Land Of Enchantment