Million Dollar Fudge Recipe
Ingredients:
6 ozs of chocolate (semisweet)
12 ozs of German sweet chocolate
2 c of sugar (granulated)
1 c of Marshmallow Creme
3/4 c of milk (evaporated)
1 Tbsp of butter
1/2 tsp of vanilla
1/8 tsp of salt
1 c of nuts (chopped)
Instructions:
Put chocolates with marshmallow in bowl. Place milk (evaporated), sugar and butter on saucepan and set on low flame. Bring to a boil and maintain boiling for 6 mins.
Pour hot mixture on chocolate mix and drop vanilla and salt. Beat ’til chocolate completely melts. Add the nuts. Then spread on butter-coated 12″ x 8″ pastry pan.
Then let it stand for several hours prior to slicing into bars. Keep in tin boxes.
>> Million Dollar Fudge Recipe
Butter and Pecan Fudge Recipe
Ingredients:
1/2 c or 1 stick of butter
1/2 c of cream (heavy)
1/2 c of sugar (light brown); packed
1/8 tsp of salt
1/2 c of sugar (granulated)
1 tsp of extract of vanilla
1 c of pecan in halves; toasted
2 c of sugar (confectioners)
Instructions:
Using a pan (large), combine the first 5 ingredients of the recipe and let it boil in moderate heat. Whisk constantly and let it boil- as long as 5 mins. before removing it (pan) off the burner.
Combine pecans & extract of vanilla, also add confectioners’ sugar & blend until mixture becomes creamy and blended well. Empty the mix into a dish lined with a non-stick spray. Let mixture cool at room temp., then slice into 1 in. squares.
>> Butter and Pecan Fudge Recipe
Pinto Bean Fudge Recipe
Ingredients:
2/3 c of evaporated filled milk
1-1/2 c of pinto beans; cooked
1-2/3 c of sugar (granulated)
1/2 c of nuts
1-1/2 c of mini marshmallows
1 tsp of vanilla
1-1/2 c of choco chips (semisweet)
Instructions:
Grease a 9 inch square pan and set it aside.
Combine milk and sugar in a saucepan and let it boil; stir constantly and continue boiling for five minutes.
Add beans, nuts, marshmallows, vanilla, and chocolate chips; stir till the marshmallows have melted.
Transfer onto the pan and let it cool before cutting to squares.
>> Pinto Bean Fudge Recipe
Coco-Potato Fudge Recipe
Ingredients:
3 pcs. of potatoes (medium size); peeled
4 tbsps of butter; melted
1/2 lb. of coconut; shredded
2 lb. of sugar (confectioners’)
2 tsps of extract (vanilla)
4 (1 oz.) squares of chocolate(sweet); melted
Instructions:
Boil potatoes till soft & rub on a siever/ricer. Mix in butter (melted) and sugar, blending together thoroughly; combine the coconut & extract, and blend until frothy.
Place the mixture in a tin (flat) lined with butter. Once the mixture sets, transfer choco over, and let it cool for 2 hrs after which slice into bite-size pieces.
>> Coco-Potato Fudge Recipe
Peanut Butter Apple Fudge Recipe
Ingredients:
1 pkg of chocolate flakes (6 oz)
3-1/2 oz of marshmallow creme
1/2 c of peanut butter (creamy)
1 tsp of vanilla
2 c of sugar (granulated)
2/3 c of apple cider
Instructions:
Combine the chocolate flakes, marshmallow creme, peanut butter, and vanilla extract inside a mixing bowl.
Mix the cider and sugar in a saucepan then cook over medium heat until it reaches (240 degrees F) on sugar thermometer.
Take out from the heat then immediately add the chocolate mix. Blend well then transfer onto a greased 9 inch square pan then let it cool before cutting to bars.
>> Peanut Butter Apple Fudge Recipe
Sweet Potato Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of marshmallow creme
1/2 c of butter (or a stick); cut into pieces (no substitutes)
1/2 c of milk (whole)
8 oz of choco chips (white)
1/4 c of sweet potato (cold); mashed (or pumpkin; canned)
1/4 tsp of pie spice (pumpkin)
1/2 tsp of vanilla flavoring or extract
Instructions:
Combine the sugar, sweet potato, milk, butter and pumpkin spice inside a deep pan. Cook the mixture until it reaches the soft-ball stage (or around 236 deg F). Make sure not to overcook.
Turn off the heat then add the rest of the ingredients on the list. Stir the mixture ’til it firms up a little. Pour it into a pre-greased 8 inch baking pan.
Remember that this type of fudge firms up easily so be sure to quickly pour. Keep inside a lidded kitchenware.
>> Sweet Potato Fudge Recipe
S’Mores Fudge Recipe
Ingredients:
2 pcs of crackers (graham); crumbled
1 + 1/3 c of choco chips (semisweet)
1 + 1/3 c of marshmallows (small pcs)
2/3 c of milk; condensed, sweetened
1 tsp vanilla flavoring (or extract)
Instructions:
Lightly grease an 8 inch pan that has been pre-lined with tin foil. Place the milk and chips inside thick saucepan and set heat to ‘low’. Stir occasionally ’til chips melt and the mixture smoothens.
Turn off the heat and let it cool for two mins. Add in the vanilla and one c of marshmallows.
Slowly pour the mixture into the foil-lined pan, then stick the crackers and the rest of marshmallows in with the fudge.
Place in the refrigerator for around 2 hrs or ’til it firms up. Invert the pan into a clean board then take off the foil. After this, invert the fudge then cut it into small squares.
>> S’Mores Fudge Recipe
German Chocolate Fudge Recipe
Ingredients:
12 oz of choco chips (semisweet)
4 oz of German chocolate (sweet, 3 bars); cut to pieces
7 oz of Marshmallow Creme
4-1/2 c of sugar (granulated)
2 Tbsps of butter (unsalted)
1/8 tsp of salt
13 oz of evaporated filled milk (1 can)
2 c of nuts; chopped
Instructions:
Combine the choco chips, marshmallow creme, and chocolate (German) in bowl; place aside.
Mix together butter, salt, sugar, and milk in skillet. Let it boil for six mins while constantly stirring. Pour onto the chocolate mix and stir to incorporate well. When mixture has smoothened, fold in the nuts.
Transfer the mixture on a greased (jellyroll) pan; spread evenly. Let it cool then cut to squares.
>> German Chocolate Fudge Recipe
Best Fudge Ever Recipe
Ingredients:
2 pcs. of Hershey’s bar (large)
12 oz of choco chips
1-(7 oz) jar of Marshmallow Creme
2 tsps of extract of vanilla
2 c of nuts
1 c of milk (evaporated)
1/4 c of sugar (granulated)
1/2 c of butter
Instructions:
Combine sugar and milk in a pan and simmer for approximately 6 mins. whisking the mixture regularly to avoid it from scorching.
Place the remainder of the ingredients into a bowl (mixer) & pour the simmering fudge, whisk and blend well. Empty mixture into a cookie sheet/wax sheet with butter.
>> Best Fudge Ever Recipe
Pumpkin Fudge Recipe
Ingredients:
3 c of milk
7 tsps of pumpkin pie spice
5 c of pumpkin
3 c of sugar (granulated)
1/2 c of butter (unsalted)
1/4 tsp of salt
1 c of nuts; chopped
1 c of Marshmallow Creme
8 oz of chocolate (white)
1 tsp of vanilla
Instructions:
Combine butter, pumpkin pie spice, nuts, sugar, and milk inside a saucepan; let it boil and cook till it reads (280 degrees F) on a sugar thermometer. Add in vanilla, chocolate (white), and marshmallow creme.
Blend thoroughly and continue stirring till it thickens. Transfer onto a greased pan then it settle.
>> Pumpkin Fudge Recipe
Toll House Fudge Recipe
Ingredients:
1.5 c of chocolate-flavored chips (semisweet)
1.5 c of sugar (granulated)
2 c of mini marshmallows
2/3 c of milk (evaporated)
1 c of walnuts; chopped
1 tsp of vanilla flavoring (extract)
2 Tbsps of butter
A pinch of salt
Instructions:
Boil the milk, butter, salt, and sugar inside a mid-sized saucepan that has been set to moderate heat. Slowly stir occasionally. Let it boil for around 4 – 5 mins more.
Turn off the heat. Add the morsels, marshmallows, vanilla, walnuts in then stir ’til mallows melt. Slowly pour onto an 8 inch pan that has been pre-lined with foil. For variety, sprinkle walnuts on the surface.
(Butterscotch may replace chocolate)
>> Toll House Fudge Recipe
Choco-Pecan Fudge Recipe
Ingredients:
1/2 c of butter/margarine
3/4 c of cocoa (Hershey’s)
4 c of sugar (confectioners)
1 tsp of extract (vanilla)
1/2 c of milk; evaporated
1 c of pecan pcs
Pecan halves (optional)
Instructions:
Prepare an 8-in. pan lined with a foil. Using a bowl, (of medium size & microwave safe) put butter. Setting the microwave HIGH (100 %PRCTG%), place the bowl for 1-1 1/2 mins or till such time that the butter melts.
After, mix the cocoa, and blend until it evens out. Add sugar & extract of vanilla; mix thoroughly (you’ll know it’s mixed well when it becomes dry & crumbly) and add milk while stirring it.
Again, set the microwave HIGH and place the mixture for 1 min., stir again, and the microwave for another 1 min. till mixture becomes hot.
Using a spoon (preferably wooden) beat the mixture and put in the pieces of pecan. Pour in the mixture using the foil-lined pan. Let it cool and then cover it. Refrigerate until it hardens.
Slice into squares, 1-inch in size, and embellish with pecan halves, if preferred. Cover again, and then refrigerate.
>> Choco-Pecan Fudge Recipe
Peanut Butter Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of milk
1 Tbsp of butter (unsalted)
1 tsp of vanilla
1/2 c of peanut butter
1/3 c of peanuts; chopped
Instructions:
Combine the milk and sugar in a saucepan then bring it to a boil above moderate heat while stirring continuously.
Lower down the heat and continue to cook until (236 degrees F) on the sugar thermometer. Take out from the heat and let it cool (165 degrees F).
Mix in peanut butter, butter, vanilla, and peanuts. Incorporate well then transfer onto an 8 inch greased square baking pan. Refrigerate to make it firm then cut to squares.
>> Peanut Butter Fudge Recipe
Kahlua Creamy Fudge Recipe
Ingredients:
1-1/3 c of sugar (granulated)
7 oz of Marshmallow Creme
2/3 c of evaporated filled milk
1 tsp of vanilla
1/4 c of butter (unsalted)
1/4 c of Kahlua
1/4 tsp of salt
2/3 c of nuts; chopped
2 c of choco pieces (semisweet)
1 c of milk chocolate; cut to pieces
Instructions:
Prepare an 8 inch square pan and line with aluminum foil.
Combine milk, Kahlua, sugar, salt, marshmallow creme, and butter in a saucepan. Let it boil for five mins while constantly stirring.
Take out saucepan from the heat then add the chocolates. Stir till chocolates melt then add vanilla and nuts.
Transfer onto the pan and place inside the refrigerator until it becomes firm. When chilled, cut to squares.
>> Kahlua Creamy Fudge Recipe
Milnot Fudge Recipe
Ingredients:
1 c of Milnot
3 c of sugar (granulated)
1/3 c of margarine or butter
1 jar of Marshmallow Creme (7 ozs)
1 pack chocolate chips (12 ozs)
1 c of nuts (not necessary); chopped
1 tsp of vanilla (not necessary)
Instructions:
Combine butter, sugar Milnot and Marshmallow Creme in heavy and large 3.5-quart saucepan. Then heat slowly ’til boiling and stirring often. Allow to boil vigorously (4 minutes) and stir constantly.
Take saucepan away from flame and add chocolate ’til it melts. Add vanilla and nuts. Pour on buttered 9″ square pastry pan. Allow it to be cooled (room temperature).
>> Milnot Fudge Recipe
Choco Cream Fudge Recipe
Ingredients:
6 oz of cheese (cream);melted
4 c of confectioners sugar; sifted
4 oz of chocolate (unsweetened and melted)
1/2 c of nuts (chopped)
1/4 tsp of extract of vanilla
1/8 tsp of salt
Instructions:
Whisk cheese till it becomes smooth, and add all the remainder of the ingredients, mixing it well until thoroughly combined.
Empty mixture into a pan (8 inches and square) and refrigerate for an hour. Slice into desired sizes and should approximately make 1 and 1/2 lbs.
>> Choco Cream Fudge Recipe
Cranberry Nut Fudge Recipe
Ingredients:
1 (12 oz) pack of cranberries (fresh)
1/2 c of syrup (light corn)
1/2 c of walnuts/pecans; chopped
2 c of choco chips (white)
1/2 c of sugar (confectioners)
1/4 c of milk (evaporated)
1 tsp of extract (vanilla)
Instructions:
Prepare a pan (square, 8 inches) lined with a plastic wrapper and set apart.
Using an average saucepan, let cranberries & syrup boil at high-level for 5-7 mins while stirring from time to time until fluid is approximately 3 tbsp, then remove it from the stove.
Quickly stir in the choco chips; beat until chips are melted thoroughly. Blend the sugar, milk, extract & nuts then, stir briskly until mixture becomes thick, plus glossy.
Empty it into prepared pan and cover it and refrigerate until it hardens.
>> Cranberry Nut Fudge Recipe
Carrot Fudge Recipe
Ingredients:
1 and 1/2 c of carrots (young); peeled & grated
3 and 1/2 c of sugar (granulated)
1/2 c of milk; sweetened & condensed
1/2 c of water
1/2 tsp of extract (lemon)
1/2 c of walnuts; chopped
Instructions:
Prepare a saucepan with the higher sides buttered; then, place all the ingredients in a pan excluding only the extract (lemons) & nuts. Set-up another pan and grease with butter. Fill sink with half inch tepid water.
Liquefy sugar and whisk regularly using a spoon in low-level heat ’til pan’s bottom is smooth. Intensify heat into moderate level and let the mixture boil.
Using a brush immersed in warm water rinse sugar crystals forming on the mixture’s sides. Lessen heat but still simmer mixture. There is no need to whisk it. Test mixture in cold water if it becomes thick & you could hear the bubbles.
A soft ball shaped in cold water would be able to retain shape ’til the heat coming from palm flattens the ball and mixture becomes chewy. Using a thermometer, check that temperature is appropriately 234-240 degrees Fahrenheit.
Take out pan from the burner and put in sink. Put in extract, but do not blend the mixture. Allow candy to become cool.
When the mixture becomes tepid and a thin layer appears on the pan’s top, stir mixture methodically using a mixer or your own hands. Let mixture respond to stirring. Wait till fudge thickens losing sheen and becoming light-colored.
If mixed with the hands, candy would be ready if it snaps w/ each movement or waves become different if you use a mixer,preferrably electric.
If mixture turns into candy swiftly, just take out of pan and mold it using the hands. Sprinkle nuts prior to becoming fudge. Place the candy in a tight container when it cools and refrigerate it. This should make a pound of candy.
>> Carrot Fudge Recipe
Choco-Log Rolls Recipe
Ingredients:
Salt (pinch)
1 c of sugar (light brown); packed firmly
3/4 c of sugar (granulated)
1/2 c of syrup (maple)
1 c of cream (light)
2 tbsps of butter
1.5 oz of chocolate (unsweetened); crushed into tiny portions
1 pc of egg (white); beaten lightly
1 c of pecans (crushed to small pieces)
Instructions:
Using a pan about three quart in size, mix the first seven ingredients, while mixing continuously and bringing it to a boil using heat in low level . Cover & cook it for five minutes.
After the allotted time, open pan & using a thermometer clipped to pan’s side, stir from time to time until mixture turns into a soft ball, that’s at 236-degrees F.
Take saucepan out from stove, and let mixture cool at a or till the pan’s bottom feels tepid.
To enably make mixture lose sheen and hold a shape, whisk it briskly and place it into a flat surface with grease.
Applying grease into hands, mold fudge till such time that it turns into two rolls, of about 9 inches in size.
Lather rolls w/ the whisked egg and sprinkle the crushed nuts against roll at the same time putting pressing on crushed nuts so that it sticks to roll.
Using a plastic/wax wrapper, enfold the roll inside and refrigerate until chilled. Each of these two rolls makes 18 pieces.
>> Choco-Log Rolls Recipe
Martha Washington Fudge Recipe
Ingredients:
1 c of butter; creamed
2 lbs of sugar (confectioners’)
1 can of milk (condensed & sweetened)
1 can of coconut flakes (7 ozs)
2 c of nuts; chopped
1 lbs chocolate (semisweet)
4 ozs of paraffin; melted
1 tsp of vanilla extract
Instructions:
Beat the butter ’til creamy and slowly add sugar and milk. Add nuts and coconut then let it stand in a few minutes. Create balls using the mixture.
Using double boiler, melt paraffin and chocolate on simmering clean water until mixture is smooth. Add the vanilla and keep it warm.
Piece by piece, spear wooden stick through the balls then dip in chocolate mix. Line wax paper on cookie sheets and put balls unto it ’til coating stiffens. Keep in sealed containers.
>> Martha Washington Fudge Recipe
Foamy Coconut Fudge Recipe
Ingredients:
3 c of coconut; freshly grated
2 c of sugar (granulated)
1 c of chilled water
2 Tbsps of ghee (or light vegetable oil)
1/4 tsp of cardamom; ground
A dash of cream of tartar (if desired)
Instructions:
Fry coconut (grated) in a big saucepan in about a minute under moderate heat. Stir coconut constantly ’til it becomes flaky and dry for about 5-7 minutes. Put coconut in a small bowl after frying.
Mix water and sugar (and cream of tartar) in a saucepan and while blending, boil.
When the sugar syrup boils, continue boiling for another 7-10 minutes ’til such time that it thickens and becomes bubbly and frothy. Then, add in fried coconut, plus cardamom.
Cook mixture for another 2-5 mins. Whisk mixture thoroughly and briskly. Blend in ghee (alternatively, vegetable oil), and then, cook again ’til it starts to be foamy and will stick unto pan’s bottom (that is for another minute).
Never stop whisking the mix to avoid the sugars from crystallizing.
Quickly place mixture in a pan (greased paper will do) and even it out in a pan. Never press the candy in excess so that it won’t be dense. An ideal fudge is foamy and light.
Cool mixture for about five minutes; And then slice into desired sizes (1.5-inch squares). Keep fudge in an airtight container to preserve shelf life.
>> Foamy Coconut Fudge Recipe
Pink Peppermint Fudge Recipe
Ingredients:
15 pcs of mint flavored candies (Starlight); crushed coarsely
1 can of condensed milk (sweetened, 14 oz)
1/4 c of butter (unsalted)
16 oz of chocolate bars (white); chopped coarsely
1 tsp of peppermint extract
8 drops of food coloring (red)
Instructions:
Prepare an 8 inch square baking pan then line with foil.
Combine butter and milk (condensed) inside a saucepan; heat above medium-low heat while stirring continuously. Once simmering and the butter has melted, take out from the heat.
Mix in chopped chocolates then add food coloring and extract. Incorporate well and fold in crushed candies, reserve a tablespoon of the candies.
Transfer the mixture onto the pan then sprinkle the remaining crushed candies on top. Refrigerate for four hours until it becomes firm.
Turn the pan upside down on a wooden board; peel the foil. Place the fudge back up then cut into squares.
>> Pink Peppermint Fudge Recipe
Bailey’s Irish Cream Fudge Recipe
Ingredients:
4 1/2 c of sugar (granulated)
2/3 c of Bailey’s Irish Cream
1-(12 oz) can of milk (evaporated)
1/2 lb of butter
2-(12 oz) packs of milk-choco chips
1-(12 oz) pack of choco chips (semisweet)
2-(7 oz) jars of Marshmallow Creme
2 tsps of extract of vanilla
2 c of nuts; chopped
Instructions:
Note of advice: This fudge is for ADULTS only.
Follow the directions PRECISELY.
Place the following ingredients into bowl large enough to accommodate all the ingredients: choco chips, jars of Marshmallow Creme, extract of vanilla, Bailey’s cream, and the chopped nuts.
Empty milk into the mixture and whisk slowly mixing the ingredients. Avoid the use of mixer. Empty the mixture in the pan (13 by 9 in.) and refrigerate to chill. Slice into desired pieces when it hardens.
>> Bailey’s Irish Creamy Fudge Recipe
Foolproof Dark Chocolate Fudge Recipe
Ingredients:
A pinch of salt
18 oz of semi-sweet choco chips
1/2-1 c of nuts; chopped
14 oz of condensed milk (sweetened)
1.5 tsps of vanilla (extract)
Instructions:
Melt chocolate chips together with salt and milk using a saucepan in low-level heat. Then, take out the mixture from the heat and add the vanilla (extract) and nuts.
Place and even out the mixture in pan lined w/ wax paper; then let it chill for a couple of hours.
Flip over the fudge on chopping board, remove the paper then, slice fudge into desired sizes. Cover and then store (room temperature).
>> Foolproof Dark Chocolate Fudge Recipe
Double Decker Fudge Recipe
Ingredients:
1 c of (peanut butter) chips
1 c of semisweet choco chips
3/4 c of milk (evaporated)
1/4 c of butter (or margarine)
2 and 1/4 c of sugar (granulated)
1 jar of Marshmallow Creme (7 oz)
1 tsp of vanilla (extract)
Instructions:
Prepare two mixing bowls, place the (peanut butter) chips in the first and the (chocolate) chips in the 2nd bowl, put on one side. Line w/ butter a pan (8 inch).
Mix the third to the sixth ingredient in the recipe. Mix using a saucepan (2 and 3/4 quart). Cook mixture in moderate heat ’til it boils, whisk continually and continue the process for another five minutes.
Take the mixture from the heat then, add vanilla (extract). Add half of the mixture into the first bowl w/ the peanut butter and stir ’til the chips are melted, then place the mixture into the pan lined with butter.
After which, add the remaining half of the mixture into the choco chips, whisking constantly ’til chips are melted, then spread the chocolate mix to the topmost part of the peanut butter mix. Let it cool.
>> Double Decker Fudge Recipe
Fanciful Peppermint Fudge Recipe
Ingredients:
1 c of butter
2 cans (or 1 and 1/3 c) of milk (5 oz) evaporated
1 pack (or 2 c) of semi-sweet choco pieces (12 oz)
1 jar of Marshmallow creme (7 oz)
1/2 tsp of peppermint (extract)
4 c of sugar (granulated)
1/2 c of candies (peppermint); broken coarsely
Instructions:
Prepare a pan (13 by 9 by 2) lined w/ foil, extend the foil on the pan’s edges; lather the foil w/ butter and put on one side.
In a saucepan (3 quart) w/ sides brushed w/ butter, combine the first three ingredients of recipe. Cook the mixture in a high level heat, whisking ’til it boils. Lessen the burner’s heat into moderate and let it simmer for about 10 mins at the same time stirring it.
Take out saucepan from burner and mix all the remaining ingredients except for the last one. Blend until such time that the choco pieces melt and it is mixed. Whisk it for about a minute.
Even out the mixture into pan and drizzle the fudge w/ the broken peppermints. Score the mixture into an inch per piece while it is still warm. Let it cool.
When the fudge becomes firm, pull the ends of foil removing the fudge from pan. Slice in squares and keep in an airtight container. Yields approximately 4 lbs.
>> Fanciful Peppermint Fudge Recipe
Soda Cracker Fudge Recipe
Ingredients:
24 pcs of crackers (soda variety); crushed finely
2 c of sugar (granulated)
1 c of chocolate or butterscotch morsels
6 Tbsps of peanut butter
3/4 c of milk
Instructions:
Boil the milk and sugar in a mid-sized saucepan for around 3 mins. Turn off the heat then add the morsels and peanut butter. Stir in the crumbs of crackers.
Slowly pour the mixture to a pre-greased 9 inch square pan. Refrigerate to firm then slice into small bars.
>> Soda Cracker Fudge Recipe
Vassar Fudge Recipe
Ingredients:
2 c of sugar (granulated)
2 oz of chocolate (unsweetened); chopped coarsely
1 c of whip cream
1 Tbsp of butter (unsalted)
Instructions:
Cook chocolate, whip cream, and sugar in a saucepan over medium heat; stir only when chocolate or sugar starts to melt. Continue to cook until the mixture reads (238 degrees F) on the sugar thermometer.
Take out from the heat then add the butter; let it cool for awhile. Beat thoroughly until it thickens. Transfer onto a greased platter then when fudge has almost firmed, cut to squares.
>> Vassar Fudge Recipe
Rum Butterscotch Fudge Recipe
Ingredients:
1 can milk;condensed, sweetened (14 oz)
1 pack of butterscotch chips (11 oz)
1/2 pack of chocolate chip (white, 11 oz)
1 tsp rum-flavoring (or extract)
1 tsp butter-flavoring (or extract)
Instructions:
Combine the sweetened milk and chips inside a mid-sized saucepan and place over moderate heat, stirring occasionally ’til smooth.
When the ingredients have melted, turn off the heat then add the butter plus flavoring.
Pour the mixture onto a 9×13 inch pan. Cover then place in the refrigerator for around half an hour to firm. Slice into your desired shapes.
>> Rum Butterscotch Fudge Recipe
Choco Mint Cookie Fudge Recipe
Ingredients:
1.5 c of sugar; granulated
1/3 c of powder (cocoa); unsweetened
1 can of milk (5 oz); evaporated
1/4 c of butter/margarine (half of a stick)
1 c of choco chips ((6 oz of mint-flavored and semisweet)
16 cookies (round choco sandwich)
Instructions:
Using a heavy pan 3 quart in size, blend sugar & powdered cocoa, add milk, then butter.
Using moderate heat let the mixture boil while whisking it regularly and then for five minutes, boil the mixture briskly without blending it.
When this is done, remove mixture from the heat, and add the choco chips. Blend the chips until it is melted & smooth.
Using a pan 8 inches in size lined with a greased foil, spread the mixture and sprinkle cookies on top, adding what remains of the fudge equally on top.
Place in the refrigerator for about 6 hrs. until it hardens.
When the fudge hardens, flip the pan, remove the foil, flip the fudge & slice it into an inch per square.
>> Choco Mint Cookie Fudge Recipe
Brown Sugar Fudge Recipe
Ingredients:
2 Tbsps of butter/margarine
2 c of sugar (brown); packed firmly
1/4 tsp of salt
3/4 c of cream (light)
3/4 c of coconut/pecans/walnuts
Instructions:
In a saucepan liquefy butter (or margarine), then add brown sugar, 1/4 tsp of salt & light cream, whisk till sugar dissolves. Let the mixture boil and when already simmering, put under moderate heat.
Continue boiling the mixture until it reaches the soft ball stage. Once done, remove the mixture from the burner and avoid stirring until pan’s outside is okay to touch.
Blend the mixture until it becomes creamy, then, stir in the coconut/nuts. Empty the mixture in a grease-lined pan and slice into desired size.
>> Brown Sugar Fudge Recipe
Pistachio Fudge Recipe
Ingredients:
3/4 c of evaporated filled milk
2-1/2 c of sugar (granulated)
1/2 c of butter (unsalted)
2 c of Marshmallow Creme
8 oz of candy coating (vanilla-flavored)
1 c of pistachio; chopped
1 tsp of vanilla
1 drop of food color (green)
Instructions:
Grease up a 9×13 inch Pyrex dish. Combine butter, milk, and sugar inside a saucepan; stir over moderately high heat then bring to a boil.
Continue boiling for four minutes. Take out from the heat; add coating then stir. Add vanilla, food color, and pistachios; mix well. Transfer mixture to the pan then let it set
>> Pistachio Fudge Recipe
Snickers Fudge Recipe
Ingredients:
For the base
1/4 c of peanut butter (creamy)
1/4 c of butterscotch chips
A cup of choco chips (6 oz)
For the filling
1 c of sugar (granulated)
1.5 c of marshmallow creme
1.5 c of peanuts; salted, chopped
1/4 c of butter
1/4 c of milk (evaporated)
1/4 c of peanut butter
A tsp of vanilla flavoring or extract
For the caramel layer
A pack of caramels (14 oz)
1/4 c of cream for whipping
For the icing
1/4 c of peanut butter (creamy)
1/4 c of butterscotch chips
A cup of choco chips (6 oz)
Instructions:
For the base
Mix base ingredients inside a deep pan then stir on ‘low’ heat ’til the mixture is smooth and melted. Pour the mixture into a pre-greased 9×13 inch baking pan; spread evenly. Refrigerate to firm.
For the fudge filling
Melt the butter inside a large skillet and set heat to medium high. Mix the milk and sugar in, then boil for around 5 minutes.
Turn off the heat, then add marshmallow creme, vanilla and peanut butter. Stir. Add the peanuts. Gradually spread the mixture on top the base layer then refrigerate to set.
For caramel layer
Blend caramel with the cream inside a deep pan, then set heat to low. Stir ’til the mixture has a smooth consistency. Spread on top of the fudge filling. Chill to set.
For the icing
Mix the peanut butter and chips inside a deep pan, then set heat to low. Stir ’til the mixture has a smooth consistency. Spread it on top of the caramel layer then chill for an hour or so to finally set.
When ready, slice into small 1-inch bars. Refrigerate to avoid spoiling. Makes almost 100 squares.
>> Snickers Fudge Recipe
Jewel Fudge Recipe
Ingredients:
6 oz of chocolate flakes or chips (premium white, 3 packages)
14 oz of condensed milk (sweetened, 1 can)
1/8 tsp of salt
1-1/2 tsps of vanilla
1/2 c of candied cherries (green); chopped
1/2 c of candied cherries (red); chopped
Instructions:
Melt the chocolate together with the condensed milk, salt, and vanilla in a saucepan above gentle heat. Once melted, take out from the heat. Add in the cherries. Incorporate well.
Transfer mixture onto a 9 inch square baking pan lined with foil. Refrigerate for two hours until it becomes firm. Take out fudge from the pan; peel the foil. Cut to squares.
>> Jewel Fudge Recipe
Graham Cracker Fudge Recipe
Ingredients:
1-1/4 c of cracker crumbs (Graham)
1/4 c of sugar (granulated)
1/3 c of butter; melted
3 c of chocolate (semisweet); chopped
14 oz of condensed milk (sweetened, 1 can)
2 tsps of vanilla
1 c of walnuts; chopped
3 oz of softened cream cheese
Instructions:
Preheat the oven at (375 degrees F). Prepare a 9 inch square baking pan and line with aluminum foil.
Mix together Graham crumbs, butter, and sugar on a bowl. Pour onto the pan and press down firmly. Bake in the oven for eight mins.
Combine (condensed) milk, vanilla, and chocolate on a saucepan above gentle heat. Stir continuously until melted.
Take out from the heat then add cream cheese; stir till blended well. Fold in the nuts. Pour onto the baked crust. Let it chill till it becomes firm.
Take out the fudge from the pan, peel the foil then cut to squares.
>> Graham Cracker Fudge Recipe
Carnation Velvet Fudge Recipe
Ingredients:
3-(1 oz) squares of chocolate (unsweetened)
2 c of sugar (granulated)
2 Tbsps of syrup (corn)
1 c of milk (Carnation); undiluted and evaporated
3 Tbsps of butter
1 tsp of vanilla
Instructions:
In a saucepan, put 2 cups of sugar, and place the sliced chocolates over sugar adding syrup (corn) and Carnation milk.
Cook both ingredients in moderate heat until both melt. Let it boil, place a lid and simmer for 2 mins.
After the allotted time uncover the pan and simmer again while whisking from time to time ’til it becomes a soft ball.
Remove mixture from burner and mix butter without whisking. Let the fudge cool (when the pan becomes cool to the touch, it should do).
Put in extract of vanilla and whisk ’til mixture thickens and loses its gloss. Put in pan lined with butter smooth out into the container. Let it cool and then slice into squares.
>> Carnation Velvet Fudge Recipe
No Cook Cheese-Nut Fudge Recipe
Ingredients:
3 ozs of cream cheese; creamed
1/4 tsp of almond extract
2.5 c of sugar (confectioners’)
1/2 c of almonds (blanched & chopped), pecans, coconut (flaked) or walnuts
Instructions:
Butter 9″ x 5″ pan. Mix and beat sugar, cream as well as almond ’til smooth. Add coconut or nuts. Press mixture to rectangular pan and refrigerate ’til firm.
Slice into bars and keep in refrigerator ’til ready to serve.
>> No Cook Cheese-Nut Fudge Recipe
White Cherry Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of cream (sour)
2 Tbsps of butter (unsalted)
1/3 c of corn syrup (white)
1/4 tsp of salt
1 c of walnuts; chopped coarsely
2 tsps of vanilla
1/4 c of candied cherries; quartered
Instructions:
Combine sugar, sour cream, syrup, butter, and salt in a saucepan; cook over moderate heat while stirring constantly.
Bring it to gentle boil until the sugar has dissolved. Continue to cook w/o stirring ’til it reaches (236 degrees F).
Take out from the heat then let it rest for fifteen mins. Add vanilla and beat thoroughly until its color becomes dull. Fold in walnuts and cherries then pour immediately onto a buttered pan.
Make sure it is completely cooled before cutting to squares.
>> White Cherry Fudge Recipe
Fabulous Fudge Recipe
Ingredients:
1/3 c of corn syrup (light)
3/4 c of nuts; chopped
2 and 1/2 c of sugar (granulated)
2 c of semisweet chocolate (butterscotch) chips
2 Tbsps of butter
3/4 c of milk (evaporated)
1 tsp of vanilla (extract)
Instructions:
Mix first two ingredients in a saucepan. In moderate heat, cook mixture while whisking it continuously ’til it starts to boil.
Once it boils, lower the heat, at the same time still letting it boil. Continue to cook for about 10 mins.
Take out the mixture from the heat and then, add all the remaining ingredients except for the nuts. Stir the mixture ’til such time that chips melt and mixture becomes smooth.
Then, quickly pour in the nuts; place the mixture into a pan (square) (9 inch) lined w/ butter. Let the mixture cool and slice into squares.
>> Fabulous Fudge Recipe
Hawaiian Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of cream
1/2 c of pineapple (chunks)
1 Tbsp of butter (unsalted)
1/2 c of pecans
Instructions:
Cook cream and sugar in a saucepan above moderate heat till it reads (235 degrees F) on the sugar thermometer. Add pineapple chunks and butter; beat thoroughly until creamy and thick. Fold in pecans. Pour onto a greased plate.
>> Hawaiian Fudge Recipe
Milk-Free Cocoa Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1/8 tsp of salt
1/4 c of margarine
2/3 c of cocoa
1.5 c of coffee creamer (nondairy) or mocha mix
1 c of nuts (not necessary)
1 tsp of vanilla
Instructions:
Combine 3 c of sugar (granulated), 2/3 c of cocoa, 1/8 tsp of salt and 1.5 c of mocha mix or nondairy coffee creamer.
Let boil on medium flame ’til it reaches soft ball stage (234 degrees F). Then remove mixture from flame.
Add vanilla and margarine to mixture and don’t stir. Set aside (110 degrees F). Sprinkle mixture with nuts and beat ’til it thickens. Spread on buttered rectangular pans and keep in room temperature.
>> Milk-Free Cocoa Fudge Recipe
Peanut Butter Marshmallow Cream Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of milk
1 tsp of corn syrup (light)
1 c peanut butter
1 c of Marshmallow Creme
Instructions:
Grease a 9 inch square baking sheet; set aside.
Boil milk, sugar, and syrup until (240 degrees F) on sugar thermometer. Take out from heat then add peanut butter and marshmallow creme.
Beat until well incorporated. Transfer onto the sheet and let it cool.
>> Peanut Butter Marshmallow Cream Fudge Recipe
Spiced Pumpkin Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1 c of almonds; chopped, toasted
3/4 c of margarine/butter
2/3 c of pumpkin (canned)
1 pack of butterscotch chips (12 oz)
1 jar or marshmallow cremes (7 oz)
1 tsp spice for pumpkin pie
1 tsp vanilla flavoring or extract
Instructions:
Mix the pumpkin, milk, sugar, spice, and butter inside a big saucepan. Let boil while stirring occasionally, with the heat set to medium.
Boil for around 10 mins or ’til mixture hits 234 deg F (use a clip-on thermometer).
Turn off the heat and add the butterscotch. Mix in the marshmallow creme, vanilla, and nuts. When blended, pour the mixture into a pre-greased 9×13 inch pan. Spread evenly.
Let it cool then slice into small bars. Refrigerate.
>> Spiced Pumpkin Fudge Recipe
Peanut Butter Cream Fudge Recipe
Ingredients:
3 c of sugar; granulated
3/4 c of butter/margarine
2/3 c of milk (evaporated)
1-(10 oz) pack of chips (peanut butter)
1-(7 oz) jar of Marshmallow Creme
1 tsp of vanilla
Instructions:
Mix sugar, butter, and milk in saucepan (large and heavy), and let it boil in moderate heat, beating the mixture thoroughly.
Cover the saucepan & cook for 3 mins, do not stir. After the allotted time, remove the cover, & boil again for another 5 mins, again do not stir.
Remove the pan after, add the chips (peanut butter) and stir till morsels liquefy. Blend the Marshmallow creme & extract of vanilla.
Empty the contents into pan (13 by 9 inch). Put mixture in the freezer a good 10 mins and let the mixture cool in room temp. to yield 3 lbs.
>> Peanut Butter Cream Fudge Recipe
Four Chips Fudge Recipe
Ingredients:
11 pcs of milk choco chips (1/2 oz)
10 oz of (peanut butter) chips
A can of condensed milk (sweetened)
12 oz of semi-sweet choco chips
3 Tbsps of milk
1/2-1 tsp of almond extract
1.5 tsps of vanilla (extract)
1 c of chips (butterscotch)
3/4 c of butter (or margarine)
1 jar of Marshmallow Creme (7 oz)
1 lb of walnuts; chopped coarsely
Instructions:
Using a Dutch oven, liquefy the butter over low-level heat then, add milk (sweetened), plus the ordinary milk. Blend all four chips into the mixture and whisk continuously ’til it becomes smooth.
Take the mixture out of the heat and add the flavorings plus the marshmallow creme. Lastly, add the walnuts. Put the mixture into jelly roll pan (15 by 10 inch) and even out. Let it chill then, slice in squares. Refrigerate. Makes exactly 5 lbs.
>> Four Chips Fudge Recipe
Choco-Molasses Fudge Recipe
Ingredients:
2 c of sugar (granulated)
2 tbsps of molasses (Grandma’s brand)
1 c of milk
2 squares of chocolate (1 oz)
1 tbsp of butter
1 tsp of vanilla
Instructions:
Using a kettle that is deep enough for mixing, blend all the ingredients except for the extract.
Continue stirring till such time that sugar’s completely melted & continue cooking so that the candy turns into ball soft when tested in cool water.
Take out the mixture from the stove, pour in the vanilla & whisk until mixture is smooth. Using a saucepan lined with butter, pour in the mixture, let it cool and slice
>> Choco-Molasses Fudge Recipe
Almond Roca Milk Choco Fudge Recipe
Ingredients:
3/4 c of milk; evaporated
1/4 c of butter
2 and 1/2 c of sugar (granulated)
1 c of (Almond Roca) crushed Buttercrunch
2 c of milk-choco chips
1 tsp of extract of vanilla
1 and 3/4 c of Marshmallow creme (7-oz jar)
Instructions:
Mix the first 4 ingredients of the recipe using a pan (3 quart in size) and cook in moderate heat, while whisking regularly until the mixture boils.
Keep on cooking for about 5 mins. after which take it out from the heat. Upon removing it, quickly add chips & extract of vanilla.
Again whisk until the mixture is smooth, then blend in the Buttercrunch. Empty into another pan & let it cool totally before slicing it.
>> Almond Roca Milk Choco Fudge Recipe
Microwave Chocolate Fudge Recipe
Ingredients:
3 c of chocolate chips (semisweet)
1 can of milk (condensed & sweetened, 14 oz)
1 c of walnuts; chopped
1/4 c of margarine or butter; diced
Instructions:
Using two-quart bowl made of glass, mix 3 c of choco chips, 1 can milk and 1/4 c margarine/butter then microwave (medium, 50%PRCTG% power) 4-5 minutes. Stir with intervals of 1.5 mins.
Add walnuts then pour the mixture on butter-coated 8″ rectangular dish. Let chill for more than 2 hrs. Slice into bars.
This creates 2 lbs.
>> Microwave Chocolate Fudge Recipe
Almond Cream Fudge Recipe
Ingredients:
3 c of almond (blanched & peeled)
3/4 c of sugar (granulated)
2 sheets of leaf (edible silver); optional
2 c of half-and-half
2 tbsps of ghee
Instructions:
Crush the almonds to refined powder using blender/food processor. Set almond apart, until it’s to be used.
Let the cream boil inside pan, using high-level heat, without lid for about 10 mins, whisking regularly to avoid burning.
After the allotted time, reduce heat level to moderate, then add sugar, boil again for another 2 mins, until sugar melts.
Mix the crushed almonds & ghee, stirring briskly and continually until the mix begins forming into a lump would attach to spoon. Keep cooking fudge for another 3 mins.
Empty mixture using pan (8 inches and square) while flattening and spreading it evenly into container.
While mixture’s still lukewarm, immediately slice into diamond shapes (1 by 2 in.) using knife immersed in cool water. The candy should last for approx. 3 weeks if sealed and stored properly in room temp.
>> Almond Cream Fudge Recipe
Butter and Rum Fudge Recipe
Ingredients:
1-(11 oz) pack of chips (butterscotch)
1-(16 oz) can of frosting (vanilla)
3/4 c of pecans; chopped
1/2 tsp of extract of rum
1/4 tsp of nutmeg
Instructions:
Get a pan and line it w/ foil and spray a non-stick cook spray. Soften chips (butterscotch) in a saucepan on low-level heat while whisking it constantly.
After which, remove the mixture from the heat and combine the what remains of the ingredients.
Mix thoroughly, then empty fudge into a pan lined w/ foil, and even out. Let it chill for an hour. Pull the ends of the foil; haul the candy from the pan and the remove the foil. Slice candy into 1 in. squares.
>> Butter and Rum Fudge Recipe
Black Forest Fudge Recipe
Ingredients:
6 oz of chocolate (bittersweet/semisweet); chopped
1/2 c of Marshmallow Creme
1/3 c of whipped cream
1 oz of chocolate (unsweetened); chopped
1 tsp of extract (vanilla)
1 and 1/4 c of sugar (granulated)
2/3 c of tart cherries (3 oz); dried
1/2 c of milk (sweetened and condensed)
1/2 c of preserves (cherry)
1/4 c of choco chips (semisweet)
1/3 c of water
1/4 c or 1/2 stick of butter; unsalted
Instructions:
Prepare a pan (9 by 5 by 3 inches) and line w/ foil. Mix bittersweet/semisweet chocolate, Marshmallow creme, unsweetened chocolate, and vanilla extract in a mixing bowl.
In a separate saucepan, blend milk, preserves (cherry), cream, 1/3 c of water & a half stick of butter; cook over moderate-low level heat ’til butter softens & sugar dissipates then, place in dried tart cherries.
Bring heat up to a moderate-high level and let the mixture boil (230 degrees Fahrenheit using a thermometer clipped to pan’s side) whisking it regularly but gradually and tipping the pan to immerse thermometer’s bulb for approximately 17 mins.
Quickly place the fudge over the mixture of chocolate in a big bowl, and with the use of a spoon (wooden), whisk the mixture briskly ’til chocolate liquefies and mixture becomes sticky, but glossy.
Do this for 3 mins., then, move the mixture to the foil-lined pan and even out the surface. Dust with choco chips and refrigerate ’til it becomes firm (that is exactly 3 hrs.).
Remove the mixture from the pan holding the foil’s edges. Clip the ends of the fudge and slice it into 2 dozens of square fudge. Let it stand for a good half hour prior to serving it.
>> Black Forest Fudge Recipe