Fudge Recipes
Students and their families are being asked to make fudge. The students are credited for each batch of fudge made and these credits are put towards their “account” which is used to offset their costs for the annual band trips. All band students are encouraged to use this fudge sale as an opportunity to increase their travel account credits.
Important Information:
1. One batch of fudge equals 24 to 25 pieces cut into 1½ inch squares.
The following recipes are for double batches using a 9 x 13-inch pans, which should yield 48 pieces (8 rows of 6 pieces each).
2. For the best results bring the ingredients to a full rolling boil before timing. Fudge may be too soft or hard if you do not follow this rule and cannot be sold.
3. Chocolate is the most requested fudge at the craft fair.
4. DO NOT USE NUTS OR NUT PRODUCTS of any kind or Skor bits in your fudge.
5. Fudge is to be cut into 1½ inch squares, packed in a DISPOSABLE container, and labeled with the student’s name and grade so they can receive proper credit. The Fudge Committee CANNOT be responsible for returning dishes.
6. The fudge is to be delivered to the band room on Thursday, Nov. 21st between 7:45 am and 9:00 am.
7. Clearly mark the student's name and grade on the Fudge Container so they will receive credit - this means money in their travel account. If the student's name isn't marked, they WILL not receive credit.
8. DO NOT submit fudge that requires refrigeration!
9. When preparing fudge for the craft fair, please follow food safety guidelines as outlined in the attached links on the PEI Department of Health and Wellness, Environmental Health website:
Safe food pamphlet: http://www.gov.pe.ca/photos/original/doh_foodsafety.pdf
Handle With Care: http://www.gov.pe.ca/health/index.php3?number=1021519&lang=E
10. Tips for Cutting:
For 48 pieces in a 9×13 pan, you'll want to create a 6×8 grid. Each piece will be approximately 1.5 inches × 1.625 inches. Here's how to approach it:
1. Lengthwise (13-inch side):
- Mark every 1.625 inches (13 ÷ 8 = 1.625)
- You'll make 7 cuts to create 8 columns
2. Width-wise (9-inch side):
- Mark every 1.5 inches (9 ÷ 6 = 1.5)
- You'll make 5 cuts to create 6 rows
Tips for such small pieces:
- Use a very sharp knife, not serrated
- Consider using a ruler as a guide
- Clean the knife frequently between cuts
- Consider lightly marking all your cuts before starting
- Cutting chocolate fudge may benefit from heating the knife between cuts in a glass of hot water and drying with a clean cloth
Brown Sugar Fudge
1 cup butter
3 cups firmly packed brown sugar
1 cup evaporated milk
1-2 tsp. vanilla
Pinch of salt
1 kg. Icing sugar
Butter a 9”x 13” pan. Bring all ingredients except icing sugar to a full rolling boil. Boil hard for 2-3 minutes (at least 2 full minutes). Remove from heat and gradually add icing sugar until smooth and thick. Electric beaters work best for this. Pour into greased pan. Cool slightly and cut into 1½" squares.
Chocolate Fudge
1 & 1/3 cup evaporated milk
3 & 1/3 cup white sugar
1 tsp. salt
4 tbsp. butter
3 cups miniature marshmallows
3 cups chocolate chips
2 tsp. vanilla
Butter a 9”x13” pan. Mix milk, sugar, salt & butter over medium heat. Bring to a rolling boil and then boil for 5 minutes. Remove from heat. Add remaining ingredients, stirring vigorously until melted and blended. Pour into a greased pan. Cut before hardened into 1½" inch squares.
For those who would like to try something different…
Orange Creamsicle Fudge
3 cups white sugar
¾ cup butter
2/3 cup cream
Combine in saucepan over medium heat in a heavy bottomed pot. Bring to a rolling boil and then boil for 5 minutes. Remove from heat.
Add:
7 oz Fluff (213-gram jar)
1 package white chocolate chips
Mix well until blended. (Electric beaters work well here.)
Remove 1 cup of mixture and set aside.
To pot add:
3 teaspoons orange food flavoring
12 drops of yellow food coloring
9 drops of red food coloring
Stir well. Pour into greased 9” x 13” pan. (Lining pan with parchment paper makes for easy removal and cutting) Pour the rest of white mixture on top and swirl. Cool and cut into 1½" squares. Cutting works best with a large sharp knife as it tends to crumble.
Candy Cane Fudge
Use same base as above (sugar, butter, cream, Fluff, white chocolate chips). NO orange flavoring or food coloring. Crush 7-10 candy canes and add to mixture. Add 1 teaspoon of peppermint flavoring as well. Hint: Set aside some of the candy cane pieces to decorate the top. (9” x 13” pan as above)
Oreo Cookie Fudge
Same base once again. Add 10 – 12 crushed Oreo cookies to mixture. As above, use some to decorate the top. (9” x 13” pan as above)