recipes for american style fudge???

we are looking for any recipes for rum raisin, peanut butter or vanilla fudge...really we would be greatful for any recipes.... I personally have never been able to figure out how places like the "Fudge Kitchen" make all those great flavors....

Any help, or direction to cool website would be much appreciated...

Thanks

www.fudge-recipes.net
A whole website of fudge?  Oh wow!!!   

ah thanks..that is cool.

There are two tricks to fudge that you must know.   First you really need to get it up to temperature-if you don't have a candy thermometer you can use the trick of dropping some in water and it should form a little ball. 
Second is if the recipe calls for beating it with a wooden spoon then you really have to beat the living daylights out of it-till your arm aches.
Oh, and third: this is bad weather for fudge and you may not have as good luck.
But enjoy!  Fudge is sooooooo tasty. Now I want some.

Pricey, but when you gotta have it:

http://www.sanfranciscofudge.co.uk/

How is American fudge different from British fudge? Isn't fudge fudge?

Not sure, but I've bought some fudge up here before that would pull your fillings out & that's not my idea of fudge!  Steve mentioned something about maybe that is 'Scottish fudge' (maybe tablet?) - I'm not sure, but it wasn't nice (to my expectation of fudge) & I was disappointed.

On the other hand, what QG once sent to me & what I got at the San Francisco Fudge Company in Bath - now that's fudge!  Soft, smooth, creamy & delicious! 

All this talk of fudge is making me think of the fudge place on the boardwalk in Atlantic City.  Was is Steele's Fudge?  They had an automated baker in the window endlessley stirring a huge vat.  You would buy slices from a dozen or more choices of flavors and they'd put it in a white box for you with a little plastic knife to cut off tiny pieces of it.  That is from my childhood, I don't know if it is till there.

Not sure, but I've bought some fudge up here before that would pull your fillings out & that's not my idea of fudge!  Steve mentioned something about maybe that is 'Scottish fudge' (maybe tablet?) - I'm not sure, but it wasn't nice (to my expectation of fudge) & I was disappointed.

On the other hand, what QG once sent to me & what I got at the San Francisco Fudge Company in Bath - now that's fudge!  Soft, smooth, creamy & delicious! 

I far prefer tablet to fudge, but all the actual fudge I've had in the UK tastes just like the stuff in the US to me. We seem to have fudge shops on every corner around here! Is it just a Cornwall thing? I think they're easily as good as SF Fudge Co!

We seem to have fudge shops on every corner around here! Is it just a Cornwall thing? I think they're easily as good as SF Fudge Co!

I'll have to get down there and do some investigations!

Bleuh. I'm not a fan of British fudge in terms of what you buy at supermarkets or whatever. For me, first of all, fudge has to have chocolate in it. But the places Chary mentions, which do seem pretty popular in the SW, do make it better. A lot of UK fudge seems grainy to me but these shops get the creaminess right. I just prefer the American flavors.

Anyone been to the Fudge place at the Inner Harbor in Baltimore? Now that's fudge!!

Oh, and Mindy is right. Get the temp correct. I've tried it with the soft ball test but it can still go horribly wrong. I highly recommend a candy thermometer.

For me, first of all, fudge has to have chocolate in it.

See now, I disagree with that! I've always preferred plain fudge (both in the US and the UK) to the chocolate stuff. But my favourites are things like ginger and other more exotic things!

When making fudge on the stove, you definitely need the temperature right. Making it in the microwave is a lot easier.

I have recipes that use baking chocolate, sugar, butter, stir.

A really easy way to make fudge is to take a can of sweetened condensed milk and 1 lb of chips of any flavour- (chocolate, dark, peanut butter, butterscotch, etc) and 4 tbs of butter.  Put in the microwave. Melt. Stir. Pour into a pan. Cool. You can get really creative with this- adding nuts or raisins, etc.  You can layer. Just don't burn the chocolate, blech! The key is to just microwave slowly, like 2 minutes at a time on a med-high heat. Stir. Repeat.  Comes out very rich, thick, and fudgey without any effort! 

I have other great american recipes, though may be difficult to get the ingredients here- like with marshmallow fluff.

I really like tablet too, but I don't really consider that fudge, just a sugary-sweet candy.   

Makes me think of a shop in Seaside, OR that does the most fantastic fudge, in a load of flavors.  My favorites were the rum raisin, eggnog, maple, and pumpkin (can you tell I head down there in November?  ).