Heavenly Toffee Chip Fudge Recipe

Ingredients:

1/2 c of butter (unsalted)
1 c of chocolate chips (semisweet)
1/4 c of milk
3 c of powdered sugar; sifted
1/2 c & 2 Tbsps of toffee chips
1 tsp of vanilla extract

Instructions:

Combine milk, choco chips, and butter on a saucepan; cook above gentle heat while stirring constantly till chocolate and butter have melted.

Transfer chocolate mix onto a large mixing bowl. Add vanilla and powdered sugar. Beat using electric mixer till smooth. Add in half cup of toffee chips and stir manually.

Pour mixture onto a greased 8 inch square pan and spread evenly. Sprinkle over the remaining toffee chips and press gently onto the fudge then cover with a clean cloth. Place inside the refrigerator until it becomes firm.

Cut to squares.

>> Heavenly Toffee Chip Fudge Recipe

Pecan Praline Fudge Recipe

Ingredients:

1/2 oz of praline liqueur
1 c of chopped pecans
1/4 lb of butter (unsalted)
1-1/2 c of sugar (granulated)
5 oz of evaporated filled milk
1 pkg of choco chips (Hershey’s, semisweet, 12 oz)
1 Tbsp vanilla
7 oz of Marshmallow Creme

Instructions:

Prepare a 9 inch Pyrex dish and line with foil; set it aside.

Melt the butter inside a saucepan over medium heat then add the sugar then the milk; blend thoroughly. Let it boil then reduce the heat and let it simmer. Simmer it for 5 minutes; stir constantly to avoid scorching.

Take out from the heat then add vanilla, liqueur, pecans, marshmallow creme, and chocolate chips; beat thoroughly until the mixture turns creamy. Pour onto the dish and let it cool then cut into squares.

>> Pecan Praline Fudge Recipe

Butterscotch Creme Fudge Recipe

Ingredients:

1-(10 oz) pack of marshmallows (minis)
1-(12 oz) pack of chips (butterscotch)
2 c of walnuts; chopped
4 and 1/2 c of sugar; granulated
1 can of milk (evaporated)
1 c or 2 sticks of butter/margarine
1 Tbsp of extract of vanilla

Instructions:

Mix the first 3 ingredients inside a huge bowl and inside a separate saucepan, mix granulated sugar, milk, & butter/margarine. Heat mixture until it reaches the soft ball stage (238 degrees F).

Add extract of vanilla, and empty mix into a bowl. Whisk mixture ’til marshmallows and chips melt. Place marshmallow mix inside a pan (15 1/2 by 10 1/2 in.) lined with grease. Let it cool then slice to squares.

>> Butterscotch Cream Fudge Recipe

Creamy Blonde Fudge Recipe

Ingredients:

3 c of sugar (granulated)
1 c of cream (light)
2 tbsps of butter
1/2 c of milk
1/4 c of syrup (light corn)
2 tsps of extract (vanilla)
1/4 tsp of salt
1 c of pecans; chopped coarsely

Instructions:

Mix in saucepan the first six ingredients of recipe. In low-level heat cook mixture, whisking constantly till sugar is completely dissolved.

Clipping a thermometer (candy) in the pan’s side, bring the mixture to a boil, blending it thoroughly in 238 degrees F.

Take out the mixture from the stove and let it cool, without stirring it at all. Add the extract of vanilla, and whisk until the fudge becomes creamy & the glossy effect fades.

Lastly, sprinkle the nuts and stir. Empty contents into a pan (square and 8 inches), let it cool and slice into desired sizes.

>> Creamy Blonde Fudge Recipe

Caramel Cream Fudge Recipe

Ingredients:

1 pack of (14 oz) Kraft Caramels
2 tbsps of milk
1 (10 and 1/2 oz) pack of marshmallows (miniature)
1 and 1/2 c of sugar (granulated)
1/2 c of (1 stick) butter/margarine
1-(5 oz) can of milk (evaporated)
1 c of walnuts; chopped coarsely
2 packs of (8 oz/pc) chocolate (semisweet)
1/2 tsp of extract (vanilla)

Instructions:

Grease a pan (13 by 9) and line with foil,set apart. Soften caramels, added with milk using a saucepan set in low-level heat, then also set apart.Put on moderate heat the marshmallow, together with sugar, the butter, & evap milk so that it boils with constant stirring.

Boil for another 5 mins, and mix in choco & vanilla, till the former melts. Add in the walnuts, quickly stirring the choco mixture in the pan with foil. Empty the caramel paste in the choco layer, twirling it into the chocolate using a knife.

Chill for a number of hours, preferably, overnight. Slice into desired sizes and store using a tightly capped container inside the fridge. Yields approx. 4 lbs.

>> Caramel Cream Fudge Recipe

Butterscotch-Toffee Fudge Recipe

Ingredients:

1 lb of sugar (light brown)
1 and 1/2 c or 9 and 1/2 oz of Marshmallow Creme
3/4 c of light cream
1/4 c of butter/margarine
1-(6 oz) c of chips (butterscotch)
5-(1 and 1/4 oz) of Heath bars; cut into pieces (coarsely)

Instructions:

Grease the pan (square) with butter.Set aside.

Using a separate pan, mix first 4 ingredients in the recipe and let it boil (full) in moderate heat. Continue boiling for 6 mins. while whisking regularly.

Once done, remove the mixture, add chips, melt. Then, add the bars of toffee. Empty mixture into butter-lined pan & slice into desired size.

>> Butterscotch-Toffee Fudge Recipe

Tropical Fudge Recipe

Ingredients:

2 c + 1/2 c of Brazil nuts; chopped finely
1 1/4 c of sugar (granulated)
1/3 c of water (hot)
1/2 c of molasses
1 can of coconut; flaked
2 Tbsps of butter/margarine
6 oz chocolate (semisweet); cut into pieces
A pinch of salt

Instructions:

Bring together the water, salt, sugar, butter with the molasses inside a deep pan. Set heat to low and let boil until it reaches soft-ball stage (or 240 deg F).

Turn off the heat, then add the chocolate. Don’t stir. Let mixture cool until lukewarm then stir ’til the chocolate’s incorporated well. Add the coconut and the Brazil nuts.

Pour slowly into a pre-greased 8 inch baking pan then press half a cup of nuts on the surface. Set aside to cool, before you cut them into small bars.

>> Tropical Fudge Recipe

Diamond Fudge Recipe

Ingredients:

1 pack of semi-sweet choco chips (6 oz)
1 c of (creamy) peanut butter
1 c of sugar (confectioner’s); sifted
1/2 c of butter (or margarine)

Instructions:

Use a saucepan (in low-level heat), cook the choco chips, peanut butter and butter Whisk continually ’til mixture liquefies and it becomes smooth. Take out the saucepan from the heat, then, blend sugar ’til smooth.

Put mixture in a pan (square) (8 inch in size) lined w/ butter. Let it chill ’til it becomes firm; then let fudge stand for 10 mins (room temperature) before slicing it. Refrigerate.

>> Diamond Fudge Recipe

Butter Fudge Recipe

Ingredients:

2 c of sugar (granulated)
1 c of milk
1/2 c of butter
2-(1 oz) squares of chocolate (grated)
1/8 tsp of tartar (cream of)
1 tsp of extract of vanilla
1 c of meats of nut; chopped

Instructions:

Mix the following ingredients: sugar, milk, chocolate and cream of tartar. Let it boil until it reaches the soft-ball stage then, combine the butter into the mixture.

After, let it cool until it becomes lukewarm before adding the extract of vanilla. Whisk the mixture till it thickens and add nuts. Empty into a pan lined with butter.

>> Butter 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

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

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