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Post Info TOPIC: WW Fudge and Issues
jestillman


Kenneth Cole

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Posts: 449
Date:
WW Fudge and Issues
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Ok, so I made this fudge last night as a test to bring to my in-laws  for Thanksgiving.


I'm glad I tested it. It's good. I used splenda instead of sugar. BUT, the fudge fudges up (congeals?) but when i cut it this morning (after making it last night) it just smooshed together when the knife went thru it. I cld try freezing it, but....


Any suggestions?


I plan to try again, possibly w/milk choc and peanut butter chips (1/2 and 1/2 then mix them in the pan in a swirl). It was very easy to make, but also the bottom of the fudge was kinda slimy/slippery from the PAM spray I used.


So, my questions: any way to aviod the smooshing when i cut it and other options besides PAM spray to aviod the slightly icky bottoms?


Here's the recipe:


Recipes
Chocolate Marshmallow Fudge









POINTS® Value |  2
Servings | 36
Preparation Time | 10 min
Cooking Time | 5 min
Level of Difficulty | Easy

desserts | This chocolate treat is quick and easy to make. And the best part is that it doesn't require fancy candy-making equipment!









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Ingredients



1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)






Instructions




  1. Coat an 8- x 8-inch pan with cooking spray.
  2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
  3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
  4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)



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Elle


Hermes

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Posts: 7139
Date:
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I have a tried and true fudge recipe that I'm assuming would be the same or fewer points than your original recipe:


1 can sweetened condensed milk (I use fat free)
1.5 C semi-sweet chocolate chips
1.5 C milk chocolate chips
1 teaspoon vanilla


Pour condensed milk and chocolate chips into saucepan and heat over low until chips melt, stirring frequently.  When chips are melted, stir in vanilla until combined, and then turn off heat.  Pour into 8x8 baking dish lined with tin foil and refridgerate - it should be set enough to cut at about 4 hours, and will cut more smoothly than if you allow it to cool overnight before cutting.  When you're ready to cut, pull the fudge and tinfoil out of the pan and invert it on a cutting board.  Peel the foil off the fudge, flip the block of fudge right side up, and cut.


You can stir in nuts or sprinkle nuts on top, add a tablespoon of instant coffee to make it espresso fudge, stir in mini marshmallows at the end for rocky road fudge, stir in peanut butter chips at the end, etc ...



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