Trash Now?

Yes. Throw it out now. It's not worth the food poisoning if anyone eats it now. When trying out new recipes, when possible cut ingredients in half to make a test batch to see if you like it first. There's less waste that way if you must toss out a failed cooking experiment. There are great recipes for fudge that use sweetened condensed milk at:
www.eaglebrand.com
allrecipes.com
Has some good recipes, too, but I pay close attention to user comments and ratings of the recipes I find there. Some of these are better than others.

Yes.

I shared this with my mom, who is 70 years old, who grew up making fudge and other candy (having learned from her mom, who learned from her mom), and taught me to make fudge and candy, and we have NEVER seen a fudge recipe that has called for eggs. My mom was involved in 4-H, and went on to state fairs and entered cooking competitions, and was a home economics major in college and taught high school home ec and has been involved in home economics at the state level for years so has seen LOTS of recipes for stuff like this. She was very baffled when she saw your recipe and wondered where you got it. She thought it sounded more like a recipe for mousse than fudge, frankly.

It wasn't clear if you brought it to a boil before or after you added the eggs...if it was after, then the eggs aren't raw, as cooking it to 200 degrees took care of any bacteria in the eggs. Also, if you just heated the chocolate (without any other ingredients added) to 200 degrees, that ruined the chocolate and may have been part of the problem.

Also, prior to the mid-1970's, many candy/fosting recipes didn't always cook the eggs in them because bacteria wasn't much of a concern, especially here on the west coast. Salmonella has been much more of a concern on the east coast were laws about keeping facilities clean have been much more lax than here on the west coast. However, as there has been more emphasis on healthier eathing in recent years, the use of raw eggs has declined.

I'd be curious where you got this recipe. If this is an old family recipe, one that has been around for generations, that would explain why there aren't any directions. I have my great-grandmothers recipe box, and on many of the recipe cards you will find the name of the dish, the list of ingredients and nothing else. It is assumed you knew what to do. For example, for a devils food cake, it will list the ingredients, and it might say bake in 350 degree oven, but that's about it. It was just assumed that women grew up learning how to cooking because families had many children and girls learned how to cook from a young age, and directions for stews, cookies, cakes and such generally weren't written down,

This is probably more history than your really wanted. Sorry about that! I wish you the best in your future fudge endeavors.

M.

If it tastes good, pour it over ice cream or just eat it with a spoon. No need to let good chocolate go to waste! :)

If you refrigerated the 'fudge' after adding the eggs and then heated the mixture above 200 degrees, it is still safe to eat. As one mom suggested you can try to heat it up to a soft-ball stage which should then set up. If it won't and the mixture is still smooth (sometimes chocolate will separate from the rest of the mixture) then you could simply call it hot fudge sauce and get out the ice cream or drizzle it over some angle food cake (or other flavor). If it has separated, you could try mixing it with some butter, flour and baking soda to make choco-chocolate cookies. Sometimes the best recipes have come from 'accidents'. Good luck and have fun with it.

I'm sure by now you've figured out something to do with your chocolate(and I hope you were able to fix it rather than trashing pricey chocolate--that would have hurt me too!), but for the future, here's a SUPER DUPER easy fudge recipe that doesn't take long AT ALL, and doesn't involve ANY raw ingredients. Enjoy! :)

1 & 1/2 pkg milk chocolate chips.
1/2 package white chocolate chips
1 can sweetened condensed milk
4 tbsp. butter
1 tsp. vanilla
2 C walnuts

Melt chips in double boiler until melted. Add butter, sweet milk, and walnuts. Pour into wax paper lined 13x9x2 in. pan(or 2 8 in. pans). Cool in fridge until set. Invert onto cutting board, and cut into squares. Makes ALOT(lol).

I like Guittard's chips. Smooth, rich, yummy chocolate without the hefty price tag. :)

Enjoy! :)

The easiest way to do fudge (and it is super tasty) is to get the Kraft Marshmallow Creme and follow the recipe on the back.

I haven't seen a fudge recipe that called for eggs before.

Sorry!!

My mother just made some fudge this year with eggs in it. You're not crazy. Her recipe was just like yours except that it also had butter in it. Hers set up fine.

She suggests that you put it in your kitchenaid and beat in a block of cream cheese and let it set up. She thought that the lack of butter might have something to do with it, and that perhaps your eggs were too large.

Good luck!

If that doesn't work (or appeal to you) you could always try (with a little at first) making ganache and then tuffles. It's quite easy. Just start with a small batch to see how you like it. Basically, get some heavy cream and heat up your chocolate stuff. Get a basic ganache recipe and pretend that your chocolate is "just chocolate". I use the recipes that are just heavy cream and chocolate for my ganache. It's a LOT more work than fudge, though, since you have to roll out individual balls. Make ganache, let it cool & firm in the fridge, then scoop and make balls to set back in the fridge.

Well... I don't know much about fudge-making, however, I do know of a hot fudge recipe using eggs. So, I don't see why a regular fudge recipe couldn't have eggs in it. I don't know how to fix it, but at least there might be hope! :)

Liz-
I'm no chef, but I'm sorry to be the first to tell you that it is most likely trash. I have made fudge for years and have never seen a recipe with eggs in it. I hope another mama can give you better news.
S.

Here is a web site with a recipe nearly the same as yours.

http://www.grassfedrecipes.com/fudge-recipes.html It's called Fudgy Chocolate Fudge Recipe. It has the added ingredient of butter.

The web site is for Grassfed Recipes and appears to be written by someone who uses ingredients raised by themselves or someone they know. At least I've not seen eggs and butter advertised as coming from grassfed cows and chickens.

I would try adding butter to your "fudge" and boil it to a soft ball stage. You may need to go up to 240%. This may take some time. My brother makes fudge every Christmas and sometimes it boils for an hour or more. To test for soft ball drop a small amount in cold water and try to push it into a ball. When it forms a soft ball you've reached the right temperature. Take it off the heat and quickly pour it into a greased pan.

This may or may not make fudge of the desired quality that you'd prefer but it should be edible.

Since you have heated the ingredients you do not need to be concerned about salmonella poisoning. Heat destroys salmonella.

This is also the first that I've heard of eggs in fudge.

Toss it, get another recipe if you want fudge.

Unfortunately, I agree with those who say you need to throw it out. Raw eggs out of the shell can only last in the fridge two days. You mentioned you did boil it, but was it long enough to actually cook the eggs? When in doubt....Sorry.

No idea how to salvage your mix, but for next time, here's a super easy fudge recipe:

1 tub cake frosting (16oz or so, I like the betty crocker triple chocolate fudge chip)
1 jar peanut butter (16 oz, try for no sugar added)

heat PB in microwave, 30 seconds at a time until warm and "melty"
stir in frosting and then heat again if it's still a little lumpy

put wax paper in 8" square cake pan to cover bottom and sides
pour choc/PB mix into wax paper
refridge for at least an hour until "set"
pull wax paper out of pan and then cut with pizza cutter

It makes super easy fudge that's really tasty and doesn't dry out.

If it is not good throw it out! I also made an amaretto fudge and it was expensive too. The flavor was great, but the texture was like crystalized sugar.. YUCK...

I've never seen a fudge recipe with eggs either. Looks more like something you'd bake, rather than refrigerate. Heating to 200 degress is not quite boiling, and for candy making you'd need to heat up to 240. Here's another link with helpful how-to info: http://allrecipes.com/HowTo/Perfect-Fudge/Detail.aspx

I'd say it's probably trash. I'd be weary of serving anything with eggs that had been out of their shell for too long, and the chocolate is likely ruined.

Lesson learned. Experiment with small batches and inexpensive ingredients!