This morning I was reminiscing on the olden days of the Internet and a fudge making website by T.P. Skaarup came to mind. I don't know Skaarup's real identity and never really delved into it much to be honest, but I appreciate his/her enthusiasm and enjoy reading their notes. At one point I was able to link to the web page, but it doesn't appear to be safe now. The good news is the recipes gave permission to share without edits, so you can now see the Mamie's Fudge recipe if you do a search. The author asked that the recipe be shared without changes, but I know I'll make changes, so I'll post a recipe when I come up with my own version.
Here are the old pictures I took when I first made Skaarup's Mamie Fudge. Like most of Skaarup's recipes, it calls for marshmallow creme and does not require a candy thermometer.
Notes From First Experience With Mamie's Fudge
Long story short, I followed Skaarup's directions without making changes and had good results. As of day 1, Skaarup's Fudge has a light, creamy-but-fudge-like texture and is very sweet but not cloying. I suppose on day 2 it will be even better, so I'll post an update tomorrow. I used Ghirardelli Bittersweet chips thinking they might curb the sweetness, but the fudge is still pretty sweet.
Mama Dee's Creamy Fudge
For anyone still reading, another marshmallow creme based recipe is this one from Just a Pinch called "Mama Dee's Creamy Fudge". I made it last week and didn't like it at first because it seemed too creamy and too sweet. However, on day 2 it mellowed out and tasted better. By day 4 (at which point I had put it in the freezer) it was even better! Todd took it to work where a few people said it was the best fudge they'd ever tasted, so I guess it always pays to wait a day or two before making a judgement on fudge.
Creamy Chocolate Fudge
And finally, if you want to know my all-time favorite fudge, it's still Fine Cooking's Creamy Chocolate Fudge. People who gave it less than 5 stars must have had candy thermometer issues. However, if you know how to use a candy thermometer and can follow directions, definitely try Fine Cooking's recipe. Update: They closed their website, but you can still find it with a quick search.
joan says
Thanks for that tip about making the 1/2 batch of the Fine Cooking Recipe. I'll have to try it.
Sue says
There are lots of fudge shops on Mackinac Island, MI too. We bought pieces at three different places so we could compare there were notable differences in texture and sweetness. Fun!
Anna says
Joan, not counting the one where you melt condensed milk with chocolate chips and pour it into a pan, most of the no-fail fudges seem to have a pretty decent chance of failure. The Fine Cooking one reminds me of fudge from a fudge shop, but with deeper flavor. Over the holidays I tried halving the recipe and making it in a 3 quart pot. One thing I discovered while halving it is that halve batches worked better when taken off at 234 instead of 236 or 238. When making the full batch, those higher temps worked, but the half batch (which I poured into a loaf pan) worked better at 234. Just an FYI in case you ever feel like making a half batch.
joan says
I agree that the Fine Cooking fudge recipe is the BEST! I failed @ No-Fail fudge, and at many other recipes until I tried the Fine Cooking one. The others just didn't work for me. I made a small change to the Fine Cooking recipe, though, which makes it a bit easier. After the fudge cools in the pan to 110 degrees, I put the mixture into the bowl of my stand mixer, and mix it up in there. That way you don't have to stand there holding the hand mixer for 15-20 minutes.
Anna says
We saw lots of fudge shops when visiting Alaska. Maybe I'll move there. Sue, would you care to share the Time Life recipe?
Also, this fudge is good, but sweeter than the Fine Cooking Creamy Fudge which is still my favorite.
Sue says
i think you can make fudge just because. No one ever turns it down! Think of the vacation spots where fusge is a 'thing'.
I make a candy thermometer style fudge from an old Time Life Williams Sonoma book. We all love it. It's sort of a milk chocolate fudge and is very smooth and creamy. There is a dark chocolate fudge in that book I should try but we love the first one so well I can't bring myself to make the other.
I didn't make fudge this year or the year before. Where does the time go?
Stephanie says
I had no idea fudge can get better. Thanks for the links.
Anna says
Darlene, I never thought about it much because I don't make a lot of fudge, but that's the conclusion I came to this month. Have a wonderful 2015! Thanks for all your comments, and I hope you do a lot of baking this year.
Darlene says
Looks creamy and delicious! Prior to reading your post, I assumed fudge tastes best immediately after it is made and becomes dry- and stale-tasting a day or two later.
Thanks for all your great hints. Hope you and your family have a Healthy & Happy 2015!