Scottish Fudge Recipe
Ingredients:
1 lb sugar (granulated)
1/4 lb butter
1 can condensed milk (large)
4 Tbsps of milk
1 Tbsp of golden syrup (pale treacle)
Vanilla flavoring or extract
Salt
Cold water
Instructions:
Brush the inside of a round baking pan w/ butter. Rinse using cold water but leave some grease on the pan. Put aside.
Gradually melt the sugar, butter, syrup, and milk in a saucepan. Add the milk then let it boil (20 mins) while stirring occasionally.
After 20 mins, beat the mixture ’til its roughens up a bit. Add the vanilla and the salt. Mix.
Pour the mixture into the pre-greased tin and put aside to cool.
>> Scottish Fudge Recipe
Banana-Choco Fudge Recipe
Ingredients:
1 pc. of banana (medium ripe); mashed
2 oz. of chocolate (unsweetened); broken into pieces
1/2 c of sugar (brown); packed firmly
1 and 1/2 c of sugar (granulated)
3/4 c of milk
1/8 tsp of salt
2 tbsps of syrup (light corn)
3 tbsps of butter
1/2 tsp of extract of vanilla
1/2 c of walnuts; chopped (optional)
Instructions:
Combine the first 7 ingredients in pan while stirring it constantly. Boil over moderate heat’ til all sugar melt. If there are sugar crystals sticking to pan’s side, rinse it using a brush immersed in cold water.
Continue cooking, using a thermometer (candy) in the pan’s side check it until reaching 236 degrees F or it becomes a soft ball. Make sure that mixture is whisked from time to time to avoid it from sticking.
Once done, take out pan fr. stove, and blend in butter, but do not stir. Let it cool first before adding in the extract of vanilla till mixture loses gloss & thickens. Empty mixture to a buttered-line pan, sprinkling the nuts on top if preferred.
Press the nuts unto contents of pan using spoon. As fudge cools and hardens, cut into desired size. This recipe should yield 32 bite size pcs.
>> Banana-Choco Fudge Recipe
Irish Cream Fudge Recipe
Ingredients:
1 c of walnuts; chopped finely
4 c of sugar (granulated)
1 c of evaporated filled milk
1/3 c of corn syrup (light)
6 Tbsps of butter (or margarine)
2 Tbsps of honey (pure)
1/2 tsp of salt
1/2 c of liqueur (Irish Cream)
1-1/2 c of choco chips (semisweet); melted
Instructions:
Spread the nuts on the base of a buttered 8×11 inch dish evenly. Butter the insides of a stockpot (large size).
Combine the sugar, evaporated milk, corn syrup, butter, honey, and salt in a stockpot then cook above moderate heat while constantly stirring till the sugar has dissolved. Brush down the crystals sticking on the sides with a wet (pastry) brush.
Increase the heat and allow it to boil; don’t stir the mixture while still boiling. Continue to cook till it reads (234-240 degrees F) on the sugar thermometer.
Take out stockpot from the heat and place on cooled water. Add in the liqueur; don’t stir. Let it cool to (110 degrees F). Add the chocolate chips; beat thoroughly till it becomes thick an color isn’t glossy anymore.
Transfer mixture onto the nuts and let it stand until completely cooled. Cut to squares.
>> Irish Cream Fudge Recipe
World Famous Peanut Butter Fudge Recipe
Ingredients:
2 c of milk
7 oz of Marshmallow Creme
1 c of sugar (granulated)
1 c of peanut butter (creamy)
1 tsp of vanilla extract
Instructions:
Combine milk and sugar in a saucepan over moderate heat. Stir constantly until the sugar has dissolved. Continue to cook w/o stirring ’til it reads (240 degrees F) on sugar thermometer.
Remove saucepan from the heat and add the peanut butter next the marshmallow creme then vanilla. Stir quickly as the mixture quickly thickens.
When mixed completely and thick, pour onto a greased 8 inch square baking pan. Chill for half an hour; cut to squares.
>> World Famous Peanut Butter Fudge Recipe
Brazil Nut Fudge Recipe
Ingredients:
4-(1 oz) squares of chocolates
2 Tbsps of butter
1/4 tsp of salt
1/3 c of milk
1 tsp of extract of vanilla
1 lb of sugar (confectioners); sifted
1 c of nuts (Brazil); chopped
Nuts (Brazil; whole)
Instructions:
Melt butter and chocolate on top of warm water. Blend salt & extract of vanilla, while also adding sugar alternatively w/milk, at the same time.
Remove the pan from the heat & mix the nuts. Empty the contents of the pan into another pan (7 inch and square). Top with whole nuts divided once. Let it cool in room temp for a number of hours and slice into desired size.
>> Brazil Nut Fudge Recipe
Amaretto Fudge Recipe
Ingredients:
4 c of sugar (granulated)
2 c of half and half
2/3 c of Amaretto
Instructions:
Using a saucepan that is large enough for the ingredients, mix all the ingredients; lather pan’s side w/ butter. Cook the mixture & let it boil w/out blending.
Using a thermometer (candy) cook mixture until reaching 238 deg F. Then, take out the mixture from the heat & let it cool to 140 deg F. Using a spoon, blend the mixture till it becomes slightly thick.
Empty the contents into the saucepan & let it cool.
>> Amaretto Fudge Recipe
Old-Time Louisiana Cream Fudge Recipe
Ingredients:
3 c of sugar (granulated)
2 c of cream (for whipping)
1 c of cornstarch
1/2 c of flour
1/4 c of butter (REAL)
2 c of pecans (whole)
Instructions:
Combine cornstarch, cream as well as sugar in three-quart saucepan. Then clip thermometer (for candy) on pan’s side. Then cook ’til soft ball stage. Take away from flame and drop butter; then beat mixture for five minutes.
Let mixture blend with flour then beat ’til thick and creamy. Drop pecans. Pour on buttered 13″ x 9″ pan. Let mixture cool prior to cutting slice into serving sizes.
>> Old-Time Louisiana Cream Fudge Recipe
Almond Fudge Recipe
Ingredients:
3 oz. of whipped cream
1 and 1/2 c of sugar (granulated)
1/4 c of syrup (corn)
2 tbsps of butter and additional butter (to grease kettle)
1/2 tsp of salt
1/4 c of Marshmallow Creme (an additional 1 tbsp)
1 oz of almonds (blanched); chopped coarsely
1 and 1/2 tsps of extract of almond (pure)
1-2 oz of red,green cherries (candied) or both; quartered & pressed (syrup should be totally removed)
Instructions:
Grease kettle’s side. Let whipped cream boil, then mix in sugar & mix well to liquefy. Combine syrup, plus 2 tbsp. butter & salt.
Using a thermometer attached in kettle’s side, let the whole mixture boil in medium level heat & cook (220 degrees F) mixture stirring it constantly to avoid it to become sticky.
Using a brush (pastry) plunged in cool water, sweep around & above the cook line twice. Continue stirring the mix (at 238 degrees F).
Once done, take it out of the burner and let it cool for 5 mins. Using a spoon or spatula, combine what remains of the ingredients and keep on whisking for 5-10 mins.
When fudge becomes glossy and thickens, quickly spoon it into a pan (loaf) with 1 and 1/4 in. thickness.
When fudge sets, take it out of the pan & let it cool. Refrigerate for one whole night and then slice to desired pieces.
>> Almond Fudge Recipe
Fig Fudge Recipe
Ingredients:
1/2 lb of almonds; ground
2 oz of cocoa powder
1/2 lb of figs (dried)
1/2 lb of sugar (granulated)
1 pc of lemon rind; grated
1 tsp of cinnamon
4 oz of water
Instructions:
Chop dried figs or place through (food) processor. Mix all other ingredients (dry) using a bowl, excluding sugar (granulated).
Mix water and sugar w/ the use of a saucepan. Let it boil, blending mixture ’til sugar melts. Continue to boil w/ blending for about one to two minutes ’til it thickens and mixture is reduced slightly.
Take the mix out of heat then, blend in what’s left of recipe’s ingredients. When it becomes stiff, reheat it. Then, cook mixture carefully ’til it becomes shiny or when the fudge gets away (from pan’s side and also the bottom).
Even out mixture into a dish or pan (8 inch). Let mixture cool and slice into minute squares; then, shower w/ sugar.
>> Fig Fudge Recipe
World’s Greatest Fudge Recipe
Ingredients:
4 Tbsps of cocoa powder; sifted
1 box of powdered sugar (16 oz); sifted
4 Tbsps of peanut butter
1 c of butter (unsalted)
Instructions:
Combine sugar and cocoa powder; combine well. Melt peanut butter with butter on a bain-marie and pour mixture onto the cocoa/sugar mixture. Stir thoroughly; use wooden ladle.
Transfer the mixture onto a greased 9 inch square baking pan; press gently to even out. Slice fudge before chilling it inside the refrigerator.
Take out fudge from the refrigerator; allowing it to soften before eating.
>> World’s Greatest Fudge Recipe
Pistachio Swirl Fudge Recipe
Ingredients:
1 can condensed milk (sweetened); divided into parts
1/2 tsp vanilla
3 ozs of cream cheese
1 tbsp margarine or butter (sweet)
18 ozs choco chips (semisweet)
1/2 c of pistachio;chopped
Instructions:
Heat the cream cheese inside the microwave over high setting until it has completely softened. Place it on a mixing bowl and add vanilla and (two tablespoons) milk; beat thoroughly until it becomes smooth then set it aside.
Combine the remaining milk, butter, and chocolate flakes; heat in the microwave over medium setting for three minutes until melted; stir to mix well then fold in the pistachio.
Incorporate well. Transfer the mixture onto the pan then scoop over the cheese mix and carefully swirl above the chocolate mix.
Refrigerate till firm; cut to squares.
>> Pistachio Swirl Fudge Recipe
White Christmas Jewel Fudge Recipe
Ingredients:
6 oz of white chocolate (premium)
1 can of condensed milk (sweetened, 14 oz)
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:
Line a 9 inch square baking pan with foil then set aside.
Melt the chocolate, condensed milk, salt, and vanilla in a saucepan over gentle heat. Take out from the heat and add cherries; stir. Pour onto the pan and refrigerate for 2 hours till firm.
Flip pan upside down on a board and peel foil. Place the fudge back up; cut to squares.
>> White Christmas Jewel Fudge Recipe
Latte Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1.5 c of cream (light or half-and-half)
2 Tbsps of espresso powder (or 2 tsps of coffee instant)
3 Tbsps of corn syrup (light)
1/4 tsp of ground cinnamon
1 tsp of vanilla
2 Tbsps of butter
1 c of walnuts (toasted & chopped)
Beans of coffee (optional)
Instructions:
Line aluminum foil on 8″ square pan, including over pan’s edges. Brush butter on foil then set aside. Then butter also large three-quart saucepan’s sides.
Combine cream, sugar, corn syrup, cinnamon and coffee/espresso in saucepan then cook/stir on moderate-high fire ’til boiling. Put thermometer (for candy) to pan.
Lower fire to moderate-low and let mixture boil at steady, moderate rate. Stir mixture from time to time, ’til thermometer (234 degrees F) registers soft ball stage, about around 25-35 minutes.
Adjust heat when needed and maintain steady boiling. Remove pan from fire then add the butter as well as vanilla. Don’t stir. Let it cool (110 degrees F) within 55-60 minutes. Take thermometer off from pan.
Then beat mix vigorously using wood spoon ’til fudge starts thickening; add nuts. Beat ’till stiff as well as thick and when glossiness disappears, about ten minutes total.
Spread the fudge as soon as possible on pan then score the fudge to bars while still warm.
If you want, press one bean of coffee per piece and when the fudge firms, lift foil in order to remove it from pan. Slice into bars and keep in sealed containers. Makes 64 servings
>> Latte Fudge Recipe
Root Beer Fudge Recipe
Ingredients:
1 c of butter (unsalted)
1-1/3 c of milk
4 c of sugar (granulated)
1/8 tsp of salt
2-1/2 tsps of root beer extract
1/4 c of pecans; chopped
Instructions:
Melt the butter above gentle heat; add milk, sugar, extract, and salt. Increase heat over medium-high then cook till it boils; stir occasionally. Continue cooking till the temperature reads 234 degrees F on sugar thermometer or about twenty mins.
Take out from the heat then beat thoroughly until it becomes thick. Pour onto a buttered 9 inch square dish; sprinkle pecans. Let it cool completely then cut to squares.
>> Root Beer Fudge Recipe
Fruit-Filled Butterscotch Fudge Recipe
Ingredients:
For the Filling:
1/3 c of apricot preserves
2/3 c of dates; chopped finely
2/3 c of walnuts; chopped coarsely & divided
For the Fudge:
1 jar of Marshmallow Creme (7 ozs)
1.5 c of sugar (granulated)
2/3 c of milk (evaporated)
1/4 c of butter
1 pkg of butterscotch morsels (12 ozs)
1/2 tsp of iodized salt
Instructions:
Mix the dates, apricot preserves, and a third of the chopped walnuts in a medium-sized mixing bowl. Set it aside. Afterward, prepare a baking pan (8-inch) and line it w/ foil.
Place a saucepan with butter over medium heat. When the butter melts, pour in milk and sugar. Stir well and then add in salt and Marshmallow Creme. Bring it to a boil, and then simmer for approximately 3 minutes. Stir constantly.
Take it out from the heat, and then toss in the butter scotch morsels. Aterward, stir constantly ’til the morsels melt, as well as when the mixture becomes free from lumps. Pour half of the fudge into the baking pan.
Evenly spread the filling on top; and then cover it with what is let of the fudge mixture. Afterward, sprinkle the reserved 1/3 cup walnuts on top o the fudge. Place in the chiller.
>> Fruit-Filled Butterscotch Fudge Recipe
Cream Cheese Rum Fudge Recipe
Ingredients:
6 oz of cheese (cream); melted
2 tbsps of milk
4 c of sugar (confectioners ); sifted
1 and 1/2 c of walnuts/pecans; chopped
3 oz of chocolate (unsweetened); cooled and melted
1 tsp of extract (vanilla)
1/2-1 tsp of flavoring (rum)
Instructions:
Line and butter a pan (8 inch and square). Set aside.
Using a bowl for mixing, put together cheese (softened cream ) & milk, steadily mix the sugar (confectioners), blending until it is smooth.
Sprinkle nuts, plus vanilla & rum flavor and add chocolates (melted). Immediately empty mix into a pan and push the contents evenly, and sprinkle what’s left of nuts, then press it also.
Cover mixture and refrigerate for an hour then slicing it into square-shaped pieces. Yields 3 dozen pieces. To add variety to the candy mix you can use almond/peppermint/orange extract.
>> Cream Cheese Rum Fudge Recipe
Oreo White Chocolate Fudge Recipe
Ingredients:
7 oz of Marshmallow Creme
1-1/2 c of sugar (granulated)
2/3 c of evaporated filled milk
1/4 c of butter (unsalted)
1/4 tsp of salt
2 c of chocolate milk chips (white)
1 c of choco chips (white, semisweet)
1/2 c of crushed Oreo cookies
1 tsp of almond extract
Instructions:
Grease an 8-inch square pan and line with foil; place it on the side.
Combine sugar, butter, milk, salt, and marshmallow creme inside a saucepan above moderate heat; stir constantly. Bring it to a boil and continue cooking for another five minutes.
Take out from the heat then add the white chocolates; stir until the chocolates melt and the mixture becomes smooth. Add extract and Oreo; blend well.
Transfer onto the pan and chill for at least two hours. Once chilled and firm, take out from the pan and peel the foil then cut to squares.
>> Oreo White Chocolate Fudge Recipe
Christmas Fudge with Cherry Recipe
Ingredients:
1 box of gelatin (small cherry)
3 and 1/2 c of sugar (granulated)
1/4 tsp of soda (baking)
1/2 c of walnuts; chopped
1 and 1/2 c of milk
1/4 c of butter
1/2 c of cherries; chopped and candied
Instructions:
Cook first four ingredients of recipe until such time that sugar entirely melts. Using a thermometer (for candy) clipped to pan’s side, heat mixture for a time until reaching (236 degrees F). Then, remove mixture from the heat, mix butter.
Using a platter that is large enough, pour in mixture. Let it cool w/out blending and wait until mixture becomes tepid. Then, whisk it until sheen disappears, then add in the cherries & walnuts.
Place mixture in a pan (square and preferably 8-in.).
>> Christmas Fudge with Cherry Recipe
Old Fashioned Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1 pack of gelatine (unflavored)
2 c of corn syrup (light)
1 c of milk
3 bars of chocolate (1 oz)
2 tsps of vanilla
1 c of nuts
1/2 c of butter
Instructions:
In two-quart saucepan, combine sugar and gelatine. Then add chocolate, milk and corn syrup. Cook on moderate heat, frequently stirring, to reach soft-ball stage (238 degrees F).
Take mixture away from the heat and pour on large bowl. Add butter and vanilla. Allow to cool for 25 mins. Beat mixture ’til thick and stir nuts in it.
Spread mixture on buttered 8″ pan. Allow to cool before cutting into bars.
>> Old Fashioned Fudge Recipe
Old-Fashioned Chocolate-Walnut Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of margarine or butter (not spread)
1 c of cream (heavy)
1 Tbsp of corn syrup (light)
1 tsp of vanilla
2 ozs of chocolate (unsweetened); cut into smaller pieces
1/2 c of chopped walnuts
Instructions:
Line greased-foil on 9″ x 5″ pan. Stir syrup, chocolate, butter, cream as well as sugar in heavy three-quart saucepan on moderate flame ’til chocolate/butter is melted, sugar is dissolved.
Increase flame and let boil, do not stir, vigorously for five mins or ’til thermometer (for candy) registers 234-240 degrees Fahrenheit.
Take away from the heat then slowly add in vanilla. Do not stir. Cool (110 degrees F) ’til thin film forms at top and pan’s lukewarm. Stir the fudge using wooden ladle 5-10 mins ’til thick then holds shape.
Add the nuts and spread in pan. Allow to chill for six hours ’til firm. Remove fudge from pan and foil then slice into 1″ squares
>> Old-Fashioned Chocolate-Walnut Fudge Recipe
Seashore Fudge Recipe
Ingredients:
4 c of sugar (granulated)
1 c of evaporated milk (unsweetened)
1/3 c of corn syrup (light)
2 Tbsps of honey
6 Tbsps of margarine/butter
1/2 tsp of salt
Any flavoring
Instructions:
Lightly brush the inside of a large saucepan with butter then combine all the ingredients, minus the flavoring. Separately, butter then line a number of baking pans then put aside. If desired, line just 1 12×8 inch tin pan.
Dissolve the sugar in saucepan, setting heat at ‘low.’ Stir occasionally using a heat-resistant spatula ’til the butter is melted. Then, shift heat into ‘moderate’ and let the mixture boil.
If there are crystals sticking at the sides, lightly dip a small brush on warm water and brush the crystals off. Reduce the heat then let it simmer.
After a couple of minutes, turn off the heat. Should you intend to prepare two sets of different flavoured fudges, this is the time to divide the mixture into separate heatproof bowls. Add the respective flavourings into each batch then set aside until lukewarm.
When the mixture has turned lukewarm, stir the fudge well, pausing frequently just to let the fudge react.
You will know the fudge is ready when it has thickened, lost its glossy sheen, and stiffened slightly. Add your optional ingredients to create variety before the mixture hardens totally.
Transfer to another container and cut into desired shapes. Refrigerate or store under room temp
Suggested Add-ons/Combinations (optional)
a. 1 oz brandy + 1 oz creme de cacao
b. 1 oz brandy + 1 oz creme de cacao + 2 squares chocolate (melted, unsweetened)
c. 2 tsps vanilla + 1 oz chocolate (unsweetened)
d. 2 tsps vanilla + 1 oz chocolate (unsweetened) + 1.5 c walnuts; chopped
e. 1 oz Drambuie
f. 1 oz creme de cacao (white) + 1 oz creme de menthe
g. 3/4 c cocoa (unsweetened) + 1/4 c Kahlua
h. 1/4 c Kahlua
i. 1 tsp vanilla + 1/2 c peanut butter (1.5 c PB chips)
j. 2 tsps pistachio flavouring + 1/2 c pistachios; chopped
k. 1 oz scotch
>> Seashore Fudge Recipe
Chocolate “Philly” Fudge Recipe
Ingredients:
A pinch of salt
4 c of confectioners sugar; sifted
8 oz of Philadelphia cream cheese (softened)
4 squares of chocolate (1 oz); unsweetened and liquefied
1 tsp of extract (vanilla)
1/2 c of nuts; chopped
Instructions:
Steadily mix sugar into cheese, blending thoroughly after every mixing. Mix in what remains of the ingredients and blend well.
Place mixture into a pan (square) lathered with butter and chill for a number of hours, preferably overnight; once it hardens slice in squares.
For variations, you can also use peppermint, coconut, or cherry Philly fudge.
>> Chocolate “Philly” Fudge Recipe
Walnut Truffle Fudge Recipe
Ingredients:
3 c of chopped chocolate (semisweet)
1 can of condensed milk (sweetened. 14 oz)
1/16 tsp of salt (kosher)
1 Tbsp of brandy or kirsch
1/4 c of butter (sweet)
1 c of walnuts; toasted then chopped
Instructions:
Line a 9×13 inch baking pan with foil and set aside.
Combine chocolate, condensed milk, salt, brandy, and butter in a bain-marie; melt them over moderate heat while whisking constantly until mixture is smooth.
Add the nuts then stir; pour onto the pan then chill for 2-3 hours ’til it is firm. Take out the fudge from the pan then cut to squares.
>> Walnut Truffle Fudge Recipe
Black & White Fudge Recipe
Ingredients:
For the black layer:
3 c of sugar (granulated)
4 Tbsps of cocoa
1 and 1/2 Tbsps of syrup (white corn)
1 Tbsp of extract of vanilla
2 Tbsps of butter/margarine
1 and 1/2 c of cream
For the white layer:
3 c of sugar (granulated)
1 and 1/2 Tbsps of syrup (white corn)
1 and 1/2 c of cream
1 Tbsp of extract of vanilla
2 Tbsps of butter/margarine
Instructions:
For the black layer, mix the following ingredients: sugar, white corn syrup, 4 Tbsps of cocoa, & the cream. Using a thermometer (candy) let it boil into a soft-ball stage (234-238 degrees F).
After which, let it cool, should be room temp. Mix together the butter & extract of vanilla, and whisk until frothy. Empty into a pan lathered with butter.
For the white layer, add the first 3 ingredients (white layer ingredients). Again, boil into a soft-ball stage (same process as in the black layer) and let cool (room temp). Mix in the butter & extract of vanilla, and blend till creamy.
Empty the white layer mixture into the black layer mixture’s pan. Let it cool and then slice into preferred shape.
>> Black & White Fudge Recipe
Honey Macadamia Nut Fudge Recipe
Ingredients:
1-1/2 c of sugar (granulated)
1 c of sugar (brown)
1/3 c of Half and Half
1/3 c of milk
2 Tbsps of honey
2 Tbsps of butter (or margarine)
1 tsp of vanilla
1/2 c of nuts (macadamia, pecans, or hazelnuts); toasted then chopped coarsely
36 pcs of choco-dipped nuts
Instructions:
Prepare an 8 inch square pan and line with aluminum foil, let it extend over its edges. Butter the foil then set it aside.
Grease the insides of medium-sized saucepan using a butter. Combine sugars, milk, honey, and half-and-half. Cook above moderate heat; stir constantly until it boils and sugars dissolve.
Continue to cook while constantly stirring until it reaches 235-238 degrees F on a sugar thermometer or about 15-20 mins. Takeout from the heat and add vanilla and butter; don’t stir. Let it cool until lukewarm 110 degrees F or about fifty mins.
Beat thoroughly until almost thick. Fold in nuts and continue to beat until mixture is thick & color turns to dull.
Transfer immediately onto the baking pan and score into (1-1/4 inch) squares. Press nut (chocolate-dipped) inside each squares. Let it cool.
Once candy has cooled and firm, take out from the square pan by pulling the foil. Peel off foil then cut to squares.
>> Honey Macadamia Nut Fudge Recipe
Caramel Fudge Recipe
Ingredients:
5 c of sugar (granulated and divided)
2 c of half and half
1/4 c of butter
2 c of marshmallows (mini)
1 tsp of extract of vanilla
1/2 c of milk
1 c of pecans; chopped
Instructions:
Mix first 3 ingredients of the recipe, including only 4 c of sugar inside Dutch oven. Heat in low level and beat slowly ’til sugar is dissolved. Place cover over the mixture and simmer in moderate heat for 2-3 mins.
Using a huge skillet dust a cup of sugar & cook in moderate heat whisking it gently to melt sugar ’til it caramelizes. Place sugar (caramelized) & milk in the mixture. Cook it in low-level heat and whisk regularly ’til sugar is dissolved completely.
Continue to cook the mixture, this time without whisking ’til it reaches the soft-ball stage. Let it cool.
Mix mini marshmallows & extract of vanilla whisking it using a spoon ’til the marshmallows are melted and fudge thickens. Add the pecans and empty the mixture in pan, smoothing it out using spatula. Let the fudge cool and slice into bite sizes (preferably square).
>> Caramel Fudge Recipe
Rum Hazelnut Fudge Recipe
Ingredients:
1.5 lbs white chocolate (to coat)
1.5 c of hazelnut; roasted, chopped
1 can of milk; condensed, sweetened (14 oz)
1/4 tsp butter-rum flavoring (oil base)
1 tsp vinegar
Instructions:
Using a double-boiler, melt the chocolate over boiling water. As soon as it melts, add the milk and stir slowly. Then, add the flavoring, vinegar, and the nuts, stirring slowly once again to mix.
Pour the mixture into a 9 inch baking pan lined with parchment paper. Smoothen the surface and place in the chiller for around two hrs to firm.
Turn the firmed fudge onto a cutting or chopping board. Remove the parchment paper slowly and slice the fudge into your desired shapes. Store inside a lidded container and refrigerate.
>> Rum Hazelnut Fudge Recipe
Fiesta Fudge Recipe
Ingredients:
2 and 1/2 c of sugar (granulated)
1/2 tsp of salt
2/3 c of milk (evaporated)
1.5 c of (creamy) peanut butter
3/4 c of butter (or margarine)
1.5 c of M & M’s plain (or peanut) candies
1 jar of Marshmallow Creme (7 oz)
1 tsp of vanilla
Instructions:
Mix the following ingredients of the recipe using a saucepan: butter, sugar, salt, milk; let it boil in high-level heat while beating continuously.
Continue to boil but this time in moderate-level heat; do this for another five minutes and blend continuously.
Take out the mixture from the heat and blend in the peanut butter ’til it melts. Add the last 2 ingredients of the recipe and blend well.
Fold the fudge in. Spread the mixture into a pan (13 by 9) w/ grease and let it cool (room temperature). Slice fudge into desired sizes.
>> Fiesta Fudge Recipe
Cream Cheese Fudge Recipe
Ingredients:
8 oz of cheese (cream)
4 (1 oz) squares of chocolate (unsweetened)
4 c of sugar (confectioners)
1 tsp of extract (vanilla)
1/2-2 c of pecans/walnuts
Instructions:
Using a microwave, liquefy the chocolate, after which let it cool (room temp). Make sure that the cheese (cream) is also at a room temp., then blend it with the chocolate and add the sugar, plus vanilla.
Place evenly into a pan (9 inch) and chill for 2 hours, then slice. Should you prefer to have peanut butter-flavored candy, stir in a half cup of butter (peanut) and raise sugar approximately five cups.
>> Cream Cheese Fudge Recipe
Kahlua Cream Baked Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of flour (all purpose)
3/4 c of cocoa powder
5 pcs of eggs; beaten
1 c & 2 Tbsps of melted butter
2 tsps of vanilla
1/2 c of pecans; chopped
To make Kahlua Cream:
1/2 c of powdered sugar; sifted
1 c of whip cream
3 Tbsps of Kahlua liqueur
Instructions:
Combine together flour, cocoa, and sugar in a mixing bowl. Add the eggs and beat thoroughly. Add vanilla and butter; beat well. Fold in pecans.
Transfer onto eight custard cups. Place them on a 13×9x2 inch baking pan then add a little water on the pan. Bake inside the oven (300 degrees F) for 40-45 mins.
For the cream or frosting, whip the cream till it becomes thick then gradually add powdered sugar while whipping continuously.
Add liqueur then beat thoroughly till the mixture is enough for spreading. Spread over the warm baked fudge.
>> Kahlua Cream Baked Fudge Recipe
Cinnamon Choco Fudge Recipe
Ingredients:
4 squares of chocolate (1 oz. & unsweetened)
3 c of sugar (granulated)
2 tsps of cinnamon
4 tbsps o butter/margarine
2 tbsps of corn syrup (light)
1 tsps of extract (vanilla)
2 c of pecans/walnuts (broken)
1 1/4 c of milk
Instructions:
In a saucepan (3 quart), liquefy chocolate on a very low heat. Mix the following ingredients: sugar, cinnamon, syrup, milk.
Using a thermometer (candy) clipped onto the saucepan’s side, raise the heat of burner, (medium), cook, and stir the mixture till the sugar melts. Remove crystals in the pan’s side. To achieve a soft ball, cook mixture in 238 degree F.
When this is done, remove the mixture from the heat, combine sugar w/out blending, until it becomes lukewarm. Combine extract (vanilla) and blend into the mixture until it thickens.
Put in (pecan or walnut) nuts & continuously beat the mixture so that candy will be able to hold shape; drop the mixture fr. spoon into a paper wax with butter or into a pan (greased).
Let it cool, and slice into bit sizes. This recipe yields roughly 3 lbs.
>> Cinnamon Choco 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
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
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
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
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
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