recipes for american style fudge???

This is probably the easiest fudge recipe I've ever used.  Very rich, very smooth.  And you can substitute peanut butter, milk chocolate or butterscotch morsels.  Or even white chocolate ones.  I never saw the larger bags of chocolate chips in Morrisons though, are they available in other supermarkets?

FOOLPROOF FUDGE
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract
 
DIRECTIONS
Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

Nope, it says fudge right on the packet!  And it's all been the same wherever I get it in Britain. I have had Scottish tablet and didn't like that much either.  The consistently of British fudge is too hard and not enough moisture. As most have said, the good stuff is moist and smooth like it could melt right in your hand.

I wonder if they have to dehydrate their fudge over here a bit to mass market it so it stands up for retail selling once it reaches the stores?

I think it depends on the type of fudge you buy and where you buy it. I can imagine that wrapped store-bought English fudge could be pretty dry and hard, but if you go to a proper fudge shop where they make the fudge there and have it in slabs behind the counter, I'd imagine that it's softer (my mouth is watering at the thought of some of the clotted cream fudge shops I've been to in Devon ).

Having said that though, we visited a fudge shop in the US a couple of weeks ago, and that fudge was gorgeous - I definitely noticed that it was more of a 'melt in your mouth' consistency than the stuff I've had in the UK recently .

Can someone explain what "tablet" is?

It's a Scottish candy - similar to fudge, but with a different, crumbly/gritty consistency (it's very sweet and sugary) .

Some links:

Tablet (Wikipedia)

Tablet

Scottish Tablet Recipe

Julian Graves had some fudge half price. but I didn't look to see what kind of fudge it was cause I probably would have bought it an I don't need that kind of temptation in the house right now.   

This is probably the easiest fudge recipe I've ever used.  Very rich, very smooth.  And you can substitute peanut butter, milk chocolate or butterscotch morsels.  Or even white chocolate ones.  I never saw the larger bags of chocolate chips in Morrisons though, are they available in other supermarkets?

FOOLPROOF FUDGE
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract
 
DIRECTIONS
Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

Got a batch of chocolate peanut butter cooling from this recipe, from what I can tell from licking the spoon, it's delicious! Thanks!!!

Chocolate peanut butter fudge.....  oh yum!!!   

well it tastes great, but it didn't really "set" but I've turned it into a cheesecake (put it between the base and the cheesiness) , so that's alright (and the cheesecake was really nice!)
Going to try again tomorrow Maybe less pnbutter

This is probably the easiest fudge recipe I've ever used.  Very rich, very smooth.  And you can substitute peanut butter, milk chocolate or butterscotch morsels.  Or even white chocolate ones.  I never saw the larger bags of chocolate chips in Morrisons though, are they available in other supermarkets?

FOOLPROOF FUDGE
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract
 
DIRECTIONS
Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

well it tastes great, but it didn't really "set" but I've turned it into a cheesecake (put it between the base and the cheesiness) , so that's alright (and the cheesecake was really nice!)
Going to try again tomorrow Maybe less pnbutter

We have just made this today but used Marshmallows as our "something other" and we used a mixture of dark and white chocolate 

We did forget the vanilla tho 

Its cooling on the side waiting to go in the fridge! yum yum yum! I will let you know if ours sets ok. 

If not....I am happy with chocolate slop! 

OOhhh it was good, but very sickly    Ours managed to set ok.  Possibly thinking about smashing up some mint pieces and putting them in next time 

It IS very rich, a bit sickly sweet.  But usually very smooth and creamy.  I've never used actual peanut butter in it but used peanut butter morsels in place of the chocolate chips, and it was delicious.  And I've never used marshmallows in it either but I'll bet it was delicious too. 
And now I'm hungry.   

It IS very rich, a bit sickly sweet.  But usually very smooth and creamy.  I've never used actual peanut butter in it but used peanut butter morsels in place of the chocolate chips, and it was delicious.  And I've never used marshmallows in it either but I'll bet it was delicious too. 
And now I'm hungry.   

Its all gone !!! 
Have to make more! 

Ok...so I played with the Fullproof Fudge recipe...and something WONDERFUL happened!  - very pleased with myself 

So this is my recipe for Chocolate Orange and Hazelnut & Raisin Fudge.  Now I am really lazy so I cheated on the ingredients 

1 can of condensed milk - medium can..roughly 14 ounces.

700 grams of Tesco own Plain chocolate with Hazelnuts and Raisins already in. ( Which is why it sounds like a lot of chocolate as you have to allow for the weight of the nuts and raisins ) so its not really that much.

1 bag of Tesco pink and white marshmallows which I put in a Pyrex jug with a few tablespoons of cold water. Put a cover on the jug as this splats! and zap in the microwave for about 1 minute - Voila! marshmallow fluff! 

4 caps of orange flavouring.

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Melt chocolate and condensed milk in a pan on a low heat.  Once melted keep on hob and stir in fluff.  It will be really thick until you add the fluff.  Once all the fluff has merged with the chocolate and condensed milk, take off the hob and add 4 capfuls of orange flavouring and keep stirring until you feel its throughly mixed.  I have no waxproof paper so i used a square tin and covered in foil.  pour mixture and spread evenly into tin and leave to cool, then whack it in the fridge for a few hours.

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This one is not as sickly as the one i made the other day ( i think it was because i used baking chocolate and this chocolate is just the normal stuff )

IT TASTES PERFECT - AND I AM REALLY PLEASED!!

Never made candy before until this thread! - going to try peppermint fudge another day..but not right now as i need to recover from these two batches I have made in the last week! 

This is probably the easiest fudge recipe I've ever used.  Very rich, very smooth.  And you can substitute peanut butter, milk chocolate or butterscotch morsels.  Or even white chocolate ones.  I never saw the larger bags of chocolate chips in Morrisons though, are they available in other supermarkets?

FOOLPROOF FUDGE
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract
 
DIRECTIONS
Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

My recipe is very similar, but includes a square or two of unsweetened baking chocolate, which helps it set up. The time I put in four it was a bit too hard! I like serious dark chocolate, though.