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Scientifically speaking, when sugar syrup is dropped into cold water between 237 to 239 °F it will form a soft, flexible ball. When you remove the ball from water, it will flatten like a pancake in your fingers. Since fudge is often made by cooking ingredients to the soft-ball stage, seasoned cooks use this method.

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There are approximately 16 servings in a pound of fudge, assuming that each serving is one ounce. However, this can vary depending on the size of the fudge pieces and the recipe used. Calorie Content of a Single Fudge Serving. A single serving of fudge can contain anywhere from 100 to 200 calories, depending on the recipe and ingredients used.

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Stir the mixture continuously, until all the chocolate has melted and the mixture is very thick and shiny (about 5 minutes; please view the video to see what the mixture should look like.) Remove from the heat and stir in the vanilla extract. Transfer the fudge to the prepared pan, smoothing it into an even layer.

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Place all of the ingredients into a microwavable bowl. Place the bowl in the microwave and heat for 45 seconds on high. Stir the mixture thoroughly, being sure to scrape the bottom and sides of the bowl. Heat for 30 more seconds and stir the mixture again.

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Line a 9 x 13 inch baking dish with parchment paper or foil. Spray paper or foil with cooking spray. Place chocolate chips, marshmallow cream, all but 1 tablespoon butter in large heat proof bowl. Set aside for later. Grease large pot with 1 tablespoon remaining butter. Pour sugar and evaporated milk into the pot. Bring mixture to a boil.

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What Does a Pound of Fudge Look Like. by anything; November 1, 2023; what; Discover the allure of a pound of fudge as we delve into its captivating dimensions and delectable characteristics. From its enticing shapes and vibrant colors to its velvety texture and rich flavors, a pound of fudge embodies indulgence and satisfaction..

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Ingredients. 2 (12-ounce) packages semisweet chocolate morsels. 1 cup butter or margarine. 1 (7-ounce) jar marshmallow cream. 4 ½ cups sugar. 1 (12-ounce) can evaporated milk. Butter or margarine. 2 tablespoons vanilla extract. 1 ½ cups chopped pecans, toasted.

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Use a heavy-duty saucepan with a tight-fitting lid, and always use a candy thermometer. Cover your saucepan for a few minutes after the mixture starts to heat. This will allow the condensed steam to wash down the sides of the pan and help keep large sugar crystals from forming in your fudge. Cook the fudge syrup to 236 degrees Fahrenheit (113.

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Man did it look good, then we noticed the price. It was only $11 for a pound. That is one of the most reasonable prices we have ever seen for homemade fudge. We decided to splurge and treat ourselves. So…we walked out with 2 pounds of fudge! Fudge is usually sold in places like this by the piece which equals 1/4 pound.

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Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate. Fold in nuts. Spread into a 9x13 pan. After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares. Leftover fudge can be stored in the freezer.

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When choosing from among the many flavors, indicate at checkout if you'd like your fudge to be cold-packed, at a small additional charge.. FUDGE BUNNIES FUDGE-1 Pound Box FUDGE-Full Uncut Tray Sort By: Page of 1 : 10 - $1.00 Gift Certificate Wooden Coins Our Price: $10.00 . Chocolate Fudge Our Price: $16.00 . Chocolate Mint Fudge Our Price.

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Spray with foil and set aside. Next, add the unsweetened chocolate and semi-sweet chocolate, baking soda, and salt into a large bowl and toss until combined. Then, pour in sweetened condensed milk and vanilla and stir with a wooden spoon. Place the bowl over a 4-quart saucepan with 2 cups of simmering water.

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Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside. In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes.

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Making perfect fudge is simple, but there are a few tips to know: Use good-quality chocolate and cocoa powder. Avoid "bargain" chocolate or cocoa. Stirring regularly prevents the sugar from crystallizing or seizing up. Cook the mixture to 235-240°F (113-115°C). This "softball stage" ensures the right final texture.

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Instructions. Preheat oven to 325º F. Prepare bundt or tube pan with butter and cocoa powder and set aside. With a mixer, cream together the softened butter and cream cheese with the sugar until it is light and fluffy, about 3 minutes. Add the eggs one at a time, mixing each until it is just incorporated.

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Line your 9×13 pan with foil and grease it with butter. 3. Now it's time to add 4 1/2 cups of sugar and one twelve-ounce can of evaporated milk (NOT sweetened condensed milk) to a large saucepan on the stove. Stir that sugar and milk together until it is well-mixed. Then turn the stove on to medium-high heat.