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Chocolate Buttercream Fudge (posted on Gail's last year)

Veteran Member
1573 posts
Joined: Dec 11, 2005


Posted to Thread #92 at 2:39 pm on Dec 14, 2005

I come from a long line of candy making
women and have tried just about every candy
and fudge recipe there is at one time or
another. My mom and I thought we had found
the best of choc fudges in the 1970's and
used that recipe for 20+ years. About 9
years ago I was at someone's house who
served fudge and reluctantly tasted it. LOL
I was a fudge snob because I had never tried
anyone's fudge that was better than our
recipe. ha I couldn't believe it!!! It was
the most incredible, smooth and buttery chocolate fudge I'd ever tasted! She happily gave me the
recipe. It has a WHOLE POUND of real butter
in it! Everyone raves over this fudge. It
adapts to variations well, also.

Chocolate Buttercream Fudge

Into a large heavy pan in which sides have been buttered, combine:
4 1/2 cups sugar
1 lg (12 oz) can evaporated milk - NOT sweetened condensed! (or can use
1/2 & 1/2)
3/4 cup Karo Syrup

**Even one grain of undissolved sugar stuck on the sides of the pan can cause
fudge to be grainy, hence the buttered pan sides. I make sure I don't get sugar up on the sides
of the pan when placing ingredients in, but then what I do is after mixture begins
to boil, I use the back of a woonden spoon to bring the hot mixture up on the sides
and bring it back down into the boiling mixture until I can feel no grains on the pan sides.
Then, I use a silicone spatula and run it around the sides of the pan and into the hot
mixture to make sure there is nothing left. Ingredients are expensive and this has assured
me of great results time after time.
Using candy thermometer clipped on pan, boil above
ingredients until soft ball @ 240 degrees. Remove pan
from burner and add:

2 12 oz pkgs REAL chocolate milk chocolate
chips (not imitation chocolate)
1 12 oz bag real chocolate semi-sweet
chocolate chips
1 POUND room temperature real dairy butter
3 tbs vanilla
dash of salt

Beat at least 5 minutes. The recipe said to
beat with wooden spoon, but a friend found
that a hand mixer on medium speed works best as
if the butter isn't totally incorporated in,
it will puddle on top. When ready to pour, you will see the fudge turn into silk before your eyes!!

When well blended add 1 1/2 cups nuts if
desired and pour into greased pan. I use a 14x14" Magnalite square bake pan. It will also fit in 1 9x13, plus a 8x8" square. Or several tins, depending on sizes of the tins.

Store in fridge. Keeps very well. I make this every year and pour into buttered tins for gift
giving. This makes a very special gift.

This makes a large amount of fudge.


Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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