How to Make Fudge Without Carnation Evaporated Milk

If there was a stand selling fudge — I was in line. It didn’t matter where it was: the state fair, Bass Pro Shop, Cabela’s; if there was fudge for sale, I was eating it.

I don’t eat fudge from any of those places anymore.

My fudge is better.

It is just as creamy. It is just as delicious. My fudge does not have any artificial ingredients or yucky stuff (unless you consider store bought marshmallows yucky, but that’s for another post).

I used to make the Carnation Fudge Recipe. Don’t get me wrong, the Carnation Fudge is some awesome stuff.  I’m not knocking the flavor or texture.  The main problem with the Carnation Fudge is the ingredients in the evaporated milk.

I don’t want to eat dipotassium phosphate, or carrageenan. Another problem with Carnation Evaporated Milk is that it may not be in the pantry. I found a way to make fudge without evaporated milk and with real ingredients

If you want fudge but don’t want the additives.

You’ve come to the right place!

If you want fudge and don’t have any evaporated milk.

You’ve come to the right place!

I have been making fudge with raw cream from my cow instead of evaporated milk for a long time. We think it’s better.

Here’s the ingredients: raw butter, raw whole cream, cane-juice crystals, chocolate chips, marshmallows (yes, you can buy these organic), vanilla, and real salt.

You can use regular butter, whipping cream, sugar, and salt. The end product will still be fantastic, just not as healthy. I have a cow and 50 pounds of cane-juice crystals in my basement. The cane-juice crystals are in the basement, not the cow. The cow is in the front yard. A-hem.

Since I have the cow and the crystals — I’m going the healthier route.

It will only take you 5 minutes to make this.

My youngest daughter makes it all the time. She loves fudge. She’s like her mommy.

She also likes to take selfies.

Here’s how you do it.

Put the butter, cream, salt, cane juice crystals in a medium sauce pan and bring to a simmer. Stir constantly. Pay close, close, close attention to your pot. When you begin to see a boil – even if it’s just 2 bubbles – set a timer for 4 minutes.

This is where all fudge recipes either get knocked out of the park — or become chicken feed.

Do not over cook the cream/sugar mixture. If you over-boil it you will end up with a hershey-bar consistency and the stirring process will not go well.

If you boil it 4 minutes on medium heat and not a second longer, you will have creamy, wonderful, perfect fudge that everyone will swoon over.

Do not over cook. Once you see the first bubbles, set the timer for 4 minutes, turn the heat down to medium and stir constantly.

After the 4 minute timer goes off, take the cream mixture off the stove. Let the boiling subside (about 15 seconds).

Next, add the chocolate chips, grab a wooden spoon and stir like a crazy person.

If it gets creamy and wonderful, congratulations! You did it.

If it gets impossible to stir and turns hard — you over cooked it. Sorry.

While the chocolate chips are still melting dump in the marshmallows and vanilla. Continue maniac stirring.

Just keep swimming, I mean stirring.

In a few minutes you will have this. Oh baby! At this particular juncture I usually inhale spoon-fulls of liquid fudge. Feel free to do the same.

Don’t stress if every last marshmallow is not dissolving. If a few marshmallows don’t completely melt they will be a happy treasure to fudge eating enthusiasts.

Pour the fudge into a foil lined pan.

I added pecans to my side of the fudge, because everything is better with nuts. I also left the other side nut-free because my baby “no like nuts.”

Transfer to refrigerator to cool then slice and serve to very happy people!

Perfect Homemade Fudge (without Evaporated Milk)

4 tablespoons butter (I use raw)
2/3 cup whole cream (this would be heavy whipping cream if you don’t have a cow)
1-1/2 cups cane-juice crystals (sugar)
1/2 teaspoon real salt
2 cups chocolate chips
2 cups mini marshmallows
1 teaspoon vanilla
nuts (optional)

Place butter, cream, salt, and sugar in sauce pan over medium-high heat. Whisk continuously. Once this begins to simmer turn the heat down to medium and set timer for 4 minutes. You want the sauce to “simmer” not turn into a “full rolling boil.” Cook over medium heat for 4 minutes. Do not over cook.

After 4 minutes, remove from heat. Allow to stop bubbling (about 15 seconds) stir in chocolate chips with a wooden spoon. Next, stir in marshmallows and vanilla. Continue stirring until combined. Add nuts if desired. Transfer into foil lined pan & put in refrigerator to cool.

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  • Published on Dec 29, 2015
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