Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
FANTASIA FUDGES
INCLUDED HERE:

    INTRODUCTION

    SKAARUP’S CHOCOLATE FANTASIA FUDGE

    SKAARUP’S VANILLA FANTASIA FUDGE

    CRANBERRY FUDGE

    MULTIPLE FANTAISIA FUDGE VARIATIONS

    ROCKY ROAD FUDGE

    SUPERBOWL FUDGE

    “ROYAL” & “ELEGANT” FUDGES

INTRODUCTION

"Fantasy Fudge" is probably the worlds most popular fudge recipe.
The folklore (there are very few reliable historical references for
fudge) goes something like this... A candy company named “See’s
Candy” made a fortune selling a wonderfully rich and fluffy fudge. It
contained a “secret” ingredient known only by those who made it.
The secret ingredient turned out to be marshmallows. The “Million
Dollar Fudge” recipe circulated much like the Neiman Marcus
Cookie Recipe does today. The Marshmallow Fluff company had a
very similar recipe on the back of each jar of Fluff. When Kraft
Foods introduced Marshmallow Creme (not “cream,” spelled
wrong intentionally) it included an easy “Fantasy Fudge” recipe
which was a cleaned up version of the Million Dollar Fudge Recipe
and called for Kraft Marshmallow Creme.

Fudge Making was now brought to the literate Masses... with a
catch. The “Fantasy Fudge” recipe didn’t set (firm up) well due to
ambiguous directions. Sure it would set in the climate controlled
kitchens of Kraft but didn’t always set in the humid real-life kitchens
in which we cook. The Fantasy Fudge had to sit in the refrigerator.
So the Homemakers (and novice Fudgemakers) of America were
made to feel inferior. Many abandoned the making of fudge
altogether instead preferring to beg their Grandmothers and Aunts
every holiday season for another batch.

I must confess that I too used to plead with my Grandmother to
send fudge each year. And each year my Grandmother would come
through with the goods. Until the early 1980’s when she switched
recipes to Looks like fudge... smells like fudge... tastes like semi-
sweet chocolate chips. The flavor and texture of No-Fail Fudge is all
wrong. When I asked, "why the change", she told me that she was
tired of making fudge and having to throw every other batch out. I
didn’t realize that she too suffered from Fudge Failure but she was
making batch after batch until one set. Clearly.., something had to
be done.

In the Late 1980’s I started making Fantasy Fudge to fill in the gap.
Sometimes it would set.... sometimes it wouldn’t. Heaven forbid
you should substitute Milk Chocolate for Semi-Sweet! It would
NEVER set.

A few years back I started to consider the Fudge Failure problem
seriously. I made batch after batch. Failure after failure. And with
each batch I learned a little more about fudge. What works and
what’s non-sense. The end result was dozens of fudge recipes
which worked regardless of atmospheric humidity (important) or
flavor of chips (mildly important). Since my recipe was a free
variation of Fantasy Fudge I named it Skaarup’s "
Fantasia Fudge".

FANTASIA:

    Function: noun (Italian from Latin phantasia)
    Date: 1724
    defn 1: a free usually instrumental composition not in strict
    form
    defn 2a: a work (as a poem or play) in which the author’s
    fancy roves unrestricted
    defn 2b: something possessing grotesque, bizarre, or
    unreal qualities

As more and more people asked for my recipes I applied some
shortcuts (and there ARE NO shortcuts in fudge making) and
simplified the Fantasia Fudge recipe into my
Lunatic Fudge
recipes. I named them Lunatic Fudges because you’d have to been
wildly foolish to make fudge that seemingly violated all the rules of
Fudgemaking.

LUNATIC:

    Function: adjective (Middle English “lunatik from Latin “luna’;
    from: the belief that lunacy fluctuated with the phases of the
    moon
    Date: 14th century
    defn 1: affected with lunacy : insane
    defn 2: wildly foolish

These are recipes which I have refined to set every time. I
recommend that you print out these recipes and take them to the
store. Have all your ingredients already separated, chopped, and
ready to go
before you turn on a stove burner. Once you start
making fudge there’s no stopping until it’s all done.

All Skaarup’s Recipes are original, tested, and copyright © 1997 T.
P. Skaarup. If quoted in any other media (electronic, print, audio,
video, etc.) the original copyright notice must be included. These
recipes may not be sold for -any- purposes whatsoever. Otherwise,
enjoy!

SKAARUP'S FANTASIA FUDGE RECIPE, click here.

SKAARUP'S VANILLA FANTASIA FUDGE RECIPE, click
here.

SKAARUP'S CRANBERRY FUDGE RECIPE, click here.
VARIATIONS

These variations are the ACTUAL recipes used to produce our
world famous fudges. Why give out these secrets? So you can
make them at home. The "Mrs. Fields" or "Neiman Marcus" cookie
recipes, now infamous on the Internet, only served to INCREASE
the amount of home made cookies. If these recipes increase the
amount of home made fudge in the world the better of the world will
be. So enjoy life… and share with others. And if you get tired of
making your own fudge, you can always buy some of ours.

Favorite Chocolate Variations.
CHIP
VARIATIONS
DIRECTIONS
RATING
Ultra Dark
Chocolate
Add 6 oz. Unsweetened Chocolate (6
squares of Bakers chocolate, cut into
small clumps) to 8 oz of semi-sweet
chocolate chips. Prepare as usual.
(This recipe is approaching chocolate
toxicity - consult a physician!)
XXX
Dark Chocolate
Add 2 oz. Unsweetened Chocolate (2
squares of Bakers chocolate) to the
full 12 oz of semi-sweet chocolate
chips. Prepare as usual.
XXX
Medium
Chocolate
Prepare as usual - this is already a
medium chocolate recipe.
XXXXX
Milk Chocolate
Divide the chocolate chips in half: 6 oz
semi-sweet chocolate and 6 oz milk
chocolate chips. Prepare as usual.
XXXXX
Ultra Milk
Chocolate
Substitute milk chocolate chips for
semi-sweet chocolate chips ounce for
ounce and reduce the butter by 2
tablespoons. This is very, very milky
and may taste a little weird.
XXXX
Flavor Variations by using different kinds of Chips & Chocolates.
CHIP
VARIATIONS
DIRECTIONS
RATING
Vanilla (White
Chips)
Substitute white chips for semi-sweet
chocolate chips ounce for ounce and
reduce the butter by 2 tablespoons.
(Note: don’t confuse White Chips with
White Chocolate!) Recommendation:
Guittard has absolutely the best white
chips on the market. Hershey’s White
Chips are also mighty good.
XXXX
Butterscotch
Chips
Substitute butterscotch flavor chips for
semi-sweet chocolate chips ounce for
ounce and reduce the butter by 2
tablespoons. Caution: You have to
really really like butterscotch in order
to like butterscotch fudge.
XXX
Peanut Butter
Chips
Substitute Peanut Butter flavor chips
for semi-sweet chocolate chips ounce
for ounce and reduce the butter by 2
tablespoons. Add one cup of coarsely
chopped peanuts (also called “party
peanuts”). Roasted nuts > Unroasted
nuts. Very popular.
XXXX
White
Chocolate
Substitute 12 oz of Baker’s Premium
White Chocolate Squares (2 boxes
and it’s expensive) for semi-sweet
chocolate chips ounce for ounce and
reduce the butter by 1 tablespoon.
Chop the White Chocolate squares
into smaller pieces. Caution: White
Chocolate Fudge is an unusual
experience and may not taste the way
you think it should. If unsure, I
recommend using White Chips
(above) instead.
XXXXX
These use something other than flavored chips for the major
flavor.
BASE
VARIATIONS
DIRECTIONS
RATING
Peanut
Butter
Substitute 16-24 oz. (2-3 cups) Chunky
Peanut Butter (I recommend Jif or
Skippy) for semi-sweet chocolate chips
and reduce the butter by 2 tablespoons.
XXXX
Maple-I
Substitute white chips for semi-sweet
chocolate chips ounce for ounce and
reduce the butter by 2 tablespoons. Add
1-2 tsp maple extract or artificial
flavoring. Add up to 1 cup chopped
walnuts.
XXXX
Maple-II
Using pure maple syrup (not pancake
syrup): add 1/2 cups maple syrup,
reduce the evaporated milk to 1/2 cup,
and increase the sugar to 3 cups.
Substitute white chips for semi-sweet
chocolate chips ounce for ounce and
reduce the butter by 2 tablespoons.
Reduce the marshmallow creme to 3 oz
(half a jar). Add up to 1 cup chopped
walnuts.
XXXX
Opera/
Bordeaux
Omit chocolate chips altogether.
Reduce the marshmallow creme to 3 oz
(half a jar). The sugar/marshmallow
slurry should set on it's own.
XXXX
The addition of wild and crazy “helpers" (additives to the fudge)
or unusual flavors can make a good fudge even gooder.
COMBINATIONS
DIRECTIONS
RATING
Whopper Fudge
"Meteor Fudge"
Substitute 12 oz. of Guittard’s or
Hershey’s Premium White Chips
for semi-sweet chocolate chips.
Measure 2.5 cups of Whoppers
(malted milk balls) and cut into
halves. Keep about 36 Whoppers
halves aside. Mix in Whoppers
immediately before casting and fold
over only 3 times. As fudge cools in
pan, place Whopper halves on
surface spread evenly. Woooh!
XXXXX
Cream Cheese
"Euphoria
Fudge"
Add 3-4 ounces of room
temperature Cream Cheese or
Neufchatel to the boiling sugar
slurry at [6] minutes into the boil.
Extend the boil from [8] minutes to
[9] minutes. The fudge will be a little
softer but will still set. Excellent rich
taste, especially when using white
chips as the base.
XXXXX
Coconut
Substitute white chips for
semi-sweet chocolate chips ounce
for ounce and reduce the butter by 2
tablespoons. Add 1 cup of
shredded coconut and use
almonds or macadamia nuts
instead of walnuts. Adding 1/2 tsp
of imitation coconut flavor and
reducing the vanilla to 1/2 tsp is an
optional flavor enhancement.
XXXX
Craisin Fudge
Substitute 12 oz. White Chips for
semi-sweet chocolate chips and
reduce the butter by 1 tablespoon.
Add 2/3 cups sliced almonds and
1.5 cups (6 oz.) of Ocean Spray
“Craisins.” Yum!
XXXXX
Lemon
Marshmallow
"Sgt. Bratton
Fudge"
Substitute 12 oz. White Chips for
semi-sweet chocolate chips.
Substitute vanilla with 1/2 tsp.
vanilla + 1 tsp. Lemon Extract. Add
lemon zest from 2 medium lemons.
Mix in 1.5 cups mini-marshmallows
just before casting. Light flavor,
unique but surprisingly good.
XXXX
Rum Raisin
Fudge
Substitute 12 oz. of Guittard’s or
Hershey’s Premium White Chips
for semi-sweet chocolate chips.
Substitute 1 tsp. Rum Essence
(sold next to Vanilla) 1/2 tsp.
Vanilla for the Vanilla Extract alone.
Add 1 - 1.5 cups plump raisins
immediately before casting. [If you
want to add real Rum, add 3 oz. of
Rum with the milk and sugar at the
start of the boil. Proceed as above
still adding the Rum Essence.]
XXXX
Cookies 'n
Cream
Substitute white chips for chocolate
chips. Crush Oreo Cookies until
you have about 1 1/2 to 2 cups, add
as the helper.
XXX
Tropical Rum
Fudge
Substitute 12 oz. White Chips for
semi-sweet chocolate chips. Add 1
tsp. Rum Flavoring in addition to 1
tsp. Vanilla. Add 1/2 cup raisins + 6
oz. Tropical Fruit Mix (try Del Monte
package). Extra Yum!
XXXXX
Kahlua Coffee
Add 1 tsp. Rum Flavoring and 1/3
cup General Foods International
Coffees (“Kahlua Cafe” Flavor). May
use with white chips or chocolate
chips.
XXX
Key Lime Fudge
Add 1/3 cup Key Lime juice to the
sugar slurry during the boil.
Substitute 12 oz.
White Chips for semi-sweet
chocolate chips. Add 1 tsp. Lemon
Extract and omit the Vanilla. Add 1
cup almond slices.
XXX
Kool-Aid Fudge
Substitute 12 oz. White Chips for
semi-sweet chocolate chips. Add 1
tsp. Lemon Extract and omit the
Vanilla. Add 1 tsp (about 1/2
package) of unsweetened Kool-Aid
Mix (Lemon-Lime, Grape,
Strawberry, Kiwi-Lime, Orange, etc.)
drink mix to the hot slurry at the end
of the boil. Add 1 cup almond
slices. Popular with kids because
of the fruity flavors and bright colors.
X to
XXX
Fruitcake Fudge
Substitute 12 oz. White Chips for
semi-sweet chocolate chips. Add 1
tsp. Orange Extract and 1/2 tsp
Rum Extract. Add 1 cup plump
raisins and 1 cup Candied Fruits (e.
g. “Glace Fruits” used for cakes and
other recipes).
XXX
California Fruit &
Nuts
Substitute white chips for
semi-sweet chocolate chips ounce
for ounce and reduce the butter by 2
tablespoons. Add 1/2 cup of each of
the following: dried dates, raisins,
dried apricots, nuts (pecans or
almonds). Add a few drops of
Lemon Extract.
XXXX
Layers and Textures are used to make visually appealing fudges
and apply to any of the fudges listed above.
LAYERS &
TRICKS
DIRECTIONS
RATING
Two Layer:
Plain
In a large pan (13” x 9”) pour a single
batch (e.g. chocolate) of fudge. Let cool.
Make a second batch (e.g. vanilla) and
pour over the first layer. Cut.
XXXX
Two Layer:
Textured
In a large pan (13” x 9”) pour a single
batch (e.g. chocolate) of fudge. Let cool
until it starts to maintain its shape. Use a
knife, fork, pizza cutter, or some other
utensil to make deep furrows into the
fudge. Make a second batch (e.g. vanilla)
and pour over the first layer into the
furrows. Cut across the grain to expose
the color contrasts.
XXXX
Two/Three
Layer:
Filled
Best for making two 9” x 9” pans at once.
Pour half a single batch of chocolate
fudge into two pans. Once cool enough to
mold, press into the center of the fudge
making a depression and pushing the
edges up. Fill with a second fudge or with
melted caramel. Let cool. Pour another
batch of the original flavor to seal up the
center.
XXXX
Fudge
Islands or
Oasis
Place about 4 feet of aluminum foil on a
counter top, shiny side up. Pour a single
batch of fudge in long thin lines, let cool.
(Optional - sprinkle nuts onto the lines.)
Break or cut into 2” segments - Lunatic
Fudge works especially good for this.
Make a second batch of fudge and cast
as normal. While still hot, drop the 2”
segments into the hot fudge. Cool. Cut.
Cool!
XXXX
    All Variations © 1997 T. Skaarup

Master this recipe (and it’s variations) and you’re sure to be invited
to any Holiday party you want as long as you promise to bring
Fudge! Another example of how Fudge brings the world a little bit
closer.

SKAARUP'S ROCKY ROAD FUDGE RECIPE, click here.

SKAARUP'S SUPERBOWL FUDGE RECIPE, click here.

SKAARUP'S FUDGE ROYALS & ELEGANTS

Any of the above variations can be turned into a “Royal” or “Elegant”
variation by the addition of imitation Butter Flavor or Orange Extract.

Royals
    Add 1 to 1 1/2 tsp of imitation Butter Flavor. The additional
    butter flavor creates a fuller, more rich flavor. Definitely
    noticeable.

Elegants
    Add 1/2 tsp of Orange Extract. The orange flavor adds a
    smooth taste. Most women pick up on the taste
    immediately, most men don’t. Both seem to really like it.

Imitation Butter Flavor is sold next to the Vanilla Extract and adds a
very buttery flavor without having to add an excessive amount of
butter. It costs about $0.35 per batch and worth every penny.

Once you add the Butter Flavor, you have to add “Royal” before the
name. For example, Vanilla Fudge becomes “Royal Vanilla Fudge.”
Rocky Road becomes “Royal Rocky Road.” The addition of Orange
extract requires the prefix “Elegant.” For example, “Elegant Vanilla
Fudge” or “Elegant Rocky Road.”
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    All Variations © 1997 T. Skaarup
    All Variations © 1997 T. Skaarup
    All Variations © 1997 T. Skaarup
    All Variations © 1997 T. Skaarup