Skillet Cocoa Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1.5 c of milk
2/3 c of cocoa
4 Tbsps butter/margarine
1 tsp vanilla flavoring (or extract)
1/4 tsp cream of tartar
Instructions:
Inside a thick skillet, melt the butter, add the milk, then let boil. Add the cocoa, cream of tartar, and sugar into the milk. Stir continuously ’til it boils.
Set the heat at ‘low’ then let simmer to soft ball stage, do not stir, for around 15 mins.
Turn off the heat then set aside ’til the fudge is slightly warm. Add the vanilla. Stir/beat for around 8 mins, or ’til it’s no longer glossy and turns creamy.
Pour the mixture into an 8 inch aluminum saucepan that has been greased lightly with butter. Slice into desired shapes. Makes around 1.5 lbs of fudge.
>> Skillet Cocoa Fudge Recipe
Country Fair Fudge Recipe
Ingredients:
2 c of sugar (granulated)
3/4 c of cream (sour)
1/2 tsp of extract (vanilla) or 1/4 tsp of extract (almond ) or both
1/2 c of nut meat (broken)
10 pcs of cherries (candied); sliced
Instructions:
Stir in sugar & cream inside a pan, blend well. Put it on the heat, and continuously stir until sugar is dissolved.
Cover the pan to let it boil, and then cook for 1 min until the sugar crystals melt from pan’s side.
Once this is done, Take off the cover and continue to cook without blending the mixture at moderate heat for 12 mins until it becomes a soft ball.
Let it cool, do not stir or move so that it cools. Add the flavorings, nut meats and the candied cherries. Stir in all the ingredients so that it is well-mixed.
Continue doing so until the mixture becomes smooth and it loses sheen or do it for 8 mins. Using a pan lined with butter, pour in the candy and slice while it is warm.
This recipe yields approx. 1 lb.
>> Country Fair Fudge Recipe
Marshmallow Chocolate Cream Cheese Fudge Recipe
Ingredients:
2 c of sugar (confectioners’); sifted
2 bars of chocolate (unsweetened, 1 oz); melted
3 ozs of cream cheese
1/4 Tbsp of cream
1/16 tsp of salt
1 tsp of vanilla
1 c of mini-marshmallows
Instructions:
Soften in mixing bowl the cheese ’til smooth and soft. Add sugar gradually. Then add the chocolate and salt. Mix thoroughly.
Drop the cream and the extract; Then mix ’til well-blended. Add marshmallows while folding mixture. Allow to cool in ref ’til firm, about 15 minutes. Slice into bars.
>> Marshmallow Chocolate Cream Cheese Fudge Recipe
Quick Fudge Squares Recipe
Ingredients:
2 oz of chocolate (unsweetened)
1/3 c of butter (unsalted)
2/3 c of sugar (granulated)
1/4 c of corn syrup (light)
1/2 tsp of salt
1-1/2 tsps of vanilla
1/2 c of nuts; chopped
2 c of oats (uncooked)
Instructions:
Melt the butter and chocolate in a bain-marie then add sugar, syrup, salt, vanilla, and oats; blend well. Pour onto a greased 8 inch pan then press firmly.
Sprinkle the nuts over the mixture and bake (425 degrees F) for twelve mins. Allow to cool before cutting to squares.
>> Quick Fudge Squares Recipe
Cheese and Chocolate Fudge Recipe
Ingredients:
1/2 lb of cheese; sliced (Velveeta)
1 tsp of vanilla (pure extract)
1 c of butter
1 c of nuts; chopped (Ex.: pecans or walnuts)
2 boxes of sugar ((16 ounce), confectioners )
1/2 c of cocoa (powdered)
Instructions:
Before preparing the ingredients, squirt evenly a nine-inch saucepan using a non-stick spray.
Using another pan, liquefy the first two ingredients in average heat while beating continually until the mixture is smooth. After which, remove it; stir in vanilla & nuts.
Using a big bowl, sieve the confectioners’ sugar & powdered cocoa and then empty the sliced Velveeta into mixture. Beat till totally blended. The mixture will then be extremely firm.
By means of hands, take out the candied mix and compress equally into saucepan. Tap the upper part of candy using a napkin to eliminate the grease created by the butter.
Put the container in the refrigerator so that candy turns hard. Slice into square sizes.
>> Cheese and Chocolate Fudge Recipe
Virginia Fudge Recipe
Ingredients:
1 can of evaporated filled milk (12 oz)
1/2 c of butter (unsalted)
2 Tbsps of corn syrup (light)
2 c of sugar (brown)
1 tsp of vanilla
2 c of pecans
Instructions:
Grease up a 13×9 inch pan and set it aside.
Combine butter, syrup, sugars, and milk inside a saucepan over moderate heat; stir constantly until it boils. Continue to cook until (234 degrees F) on sugar thermometer. Pour onto pan and let it cool.
Add the vanilla then stir until the mixture has thickened then add the nuts. Continue to stir until the color of the candy turns dull.
Transfer the mixture by scraping onto a plastic wrapper then mold and shape it like a loaf. Slice then wrap them in plastics then store inside refrigerator.
>> Virginia Fudge Recipe
Popcorn Fudge Recipe
Ingredients:
2 c of sugar (granulated)
2 oz of chocolate (unsweetened)
1/4 c of condensed milk (sweetened)
3/4 c of water
1-1/2 c of chopped popcorn
1 Tbsp of butter (unsalted)
1 tsp of vanilla
1/8 tsp of salt
Instructions:
Melt the chocolate on a saucepan then add milk, butter, sugar, salt, and water. Bring to a boil at 234-238 degrees F on the sugar thermometer.
Take out from the heat then add popcorn and vanilla. Beat until it becomes creamy. Transfer onto a buttered pan; allow to cool before cutting to squares.
>> Popcorn Fudge Recipe
Chocolate-Graham Fudge Recipe
Ingredients:
2 squares of chocolate (1 oz)
1 3/4 c of crumbs (Graham crackers)
A can of milk (sweetened, condensed)
1/2 tsp of extract (vanilla)
1 c of nuts; (chopped)
Instructions:
Using a double-boiler, melt the chocolate. Include the milk (condensed) gradually and let it boil. Blend continuously until such time that the mixture becomes thick.
When done remove the mixture from the heat, and add the last three ingredients into the mixture, adding only a half cup of the nuts. The remaining one-half cup should be spread at the base of the saucepan with butter.
Place the fudge evenly on the nuts; stash with what is left. Allow it to stand for one night then, slice the fudge into matchbox-sized portions.
>> Chocolate-Graham Fudge Recipe
Joy of Almond Fudge Recipe
Ingredients:
2-(12 oz.) packs of choco chips (semisweet)
2-(14 oz.) cans of milk (sweetened and condensed)
2 tsps of extract of vanilla
2 c of (16 pcs.) Almond Joy (mini) candy bars, slice in half inch pcs.
Instructions:
Grease a pan (8 inches and square) with butter and then with wax paper sufficiently, so that an extra 2 in. will hang on each of the two sides.
In a pan, mix first 2 ingredients and cook in moderate heat, whisking regularly to melt the mixture and smoothen it at the same time.
When done, take out the mixture from the heat and blend in extract of vanilla and let it cool for a minute.
Then, mix the candy bars. Empty and spread the fudge into the pan and chill until it hardens, should be approximately 2 hrs. Pull the overhangs of the paper (wax) so as to remove the mixture from the pan.
Once done, strip the paper, slice in squares. This recipe should yield 3 dozen pcs. of almond fudge.
>> Joy of Almond Fudge Recipe
Orange Walnut Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1/2 c of orange juice (freshly squeezed)
1/2 c of water (at room temperature)
12 oz of choco chips (semisweet)
1 Tbsp of orange zest; grated
4 c of walnuts; chopped coarsely
Instructions:
Combine sugar, juice, and water inside a saucepan then cook above moderate heat while constantly stirring. Let the sugar dissolve and bring to a boil.
Once the mixture reads (234 degrees F) on the sugar thermometer, take out from the heat then add orange zests and choco chips. Stir till the chocolate has melted then fold in the walnuts.
Transfer onto a greased 13×9 inch pan; set aside to cool then cut to squares.
>> Orange Walnut Fudge Recipe
Wellesley Fudge Recipe
Ingredients:
2 c of sugar (granulated)
2 oz of chocolate (unsweetened); chopped coarsely
1 c of cream (light)
1 Tbsp butter
1/2 lb of marshmallows
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 and add the marshmallows then the butter; let it cool for a while. Beat thoroughly until it thickens. Transfer onto a greased platter then when fudge has almost firmed, cut to squares.
>> Wellesley Fudge Recipe
Skillet Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of milk
1/3 of light syrup (KaroŽ)
2 oz of chocolate (unsweetened)
1/2 tsp of salt
1 tsp of vanilla flavoring (or extract)
2 Tbsps of butter
Optional – 1 c of nuts; chopped
Instructions:
Combine the first five ingredients into a heavy saucepan or skillet. Boil until it reaches 236 deg F. Stir constantly using a heat-resistant spoon. Put aside until lukewarm.
Add the vanilla and butter, then, using a mixer, beat on ‘low’ for around 8 mins. Add the nuts for variety.
Pour the mixture into a slightly greased pan then put aside. When the fudge has cooled, shape into small squares. Yields around 1.25 lbs
>> Skillet Fudge Recipe
Pinon-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
12 oz of choco chips (semisweet)
1 c of nuts (piņon)
1 tsp of vanilla
Instructions:
Line an 8 inch square baking pan with foil.
Combine sugar, butter, salt, milk, marshmallow creme into the saucepan; let it boil above medium heat while stirring continuously. Continue boiling for another five minutes.
Take out from the heat then add choco chips; stir till the chips melt and mixture is smooth. Add vanilla and nuts; incorporate well.
Transfer the mixture onto the pan and chill till firm.
>> Pinon-Chocolate Fudge Recipe
Strawberry Fudge Balls Recipe
Ingredients:
8 oz of softened cream cheese
1 c of chocolate-flavored morsels (semisweet); melted
1/2 c of walnuts or pecans; toasted, chopped
3/4 c of vanilla-flavored wafers; crumbled
1/4 c of preserved strawberries
Sugar; powdered
Instructions:
Set the speed of your automatic mixer to medium and beat the cheese ’til fluffy. Blend in the chocolate (melted) ’til it reaches a smooth consistency.
Add the preserves and wafers, cover, then place in the refrigerator for an hr.
Make small balls from the mixture and coat with the sugar or the nuts. Keep inside a lidded container and refrigerate/freeze. Makes two dozen. Lasts as long as two months.
>> Strawberry Fudge Balls Recipe
Rum Butter Fudge Recipe
Ingredients:
1 pkg of butterscotch chips (11 oz)
1/2 pkg of chocolate chips (white, 11 oz)
1 tsp of butter-flavored extract or flavoring
1 tsp of rum-flavored extract or flavoring
Instructions:
Combine the two chips inside a saucepan over moderate heat. Stir continuously until smooth and melted. Take out from the heat then add extracts and butter. Incorporate well.
Pour onto greased 13×9 inch baking dish and cover with clean cloth. Refrigerate till firm then cut to squares.
>> Rum Butter Fudge Recipe
Rocky Road Fudge Recipe
Ingredients:
5 oz of evaporated filled milk
1-2/3 c of sugar (granulated)
1/2 tsp of salt
2-1/2 c of mini marshmallows
1-1/2 c of choco chips (semisweet)
1 c of peanuts
1 tsp of vanilla
Instructions:
Spray an 8 inch square dish (Pyrex) with a cooking vegetable spray.
Combine sugar, salt, and milk above gentle heat; let it boil. Continue boiling for five mins while stirring occasionally. Take out from the heat.
Add two cups of marshmallows, vanilla, choco chips, and quarter cup of peanuts. Keep stirring till the choco chips and marshmallows have melted.
Transfer the mixture onto the dish then sprinkle the left peanuts with the marshmallows. Let it cool and cut to squares
>> Rocky Road Fudge Recipe
Butterscotch-Choco Fudge Recipe
Ingredient:
1 c of sugar (granulated)
1 can of milk (sweetened, condensed)
1/2 c of water
6 oz of chocolate pieces (semisweet)
6 oz of butterscotch-flavored pieces
1/4 c of butter/margarine (regular)
1 tsp of vanilla (extract)
1 c of walnut; chopped
Instructions:
Using a pan, mix the first five ingredients. To achieve soft-ball stage, cook the mixture at 234 degrees F (medium heat) with constant stirring.
Meanwhile, pour the butter & extract of vanilla to a bowl large enough to mix the ingredients and add the previously mixed ingredients.
Using a mixer(electric), beat the mixture (at a fast speed) until it starts thickening and mix the walnuts. Place the mixture in 9-inch pan with grease.
Let it cool. To make 3 dozen bars cut it in 1 1/2-inch square sizes.
>> Butterscotch-Choco Fudge Recipe
Raspberry Coffee Fudge Recipe
Ingredients:
1/4 lb of butter (unsalted)
12 oz of milk (evaporated)
3-1/2 c of sugar (granulated)
1 Tbsp of coffee granules (instant)
1 pkg of raspberry choco chips (Hershey’s, 10 oz)
2 oz of chocolate (bittersweet)
7 oz of Marshmallow Creme
1 tsp of vanilla
Instructions:
Melt butter inside a saucepan then add sugar, coffee, and milk; let it boil while stirring continuously until temperature rises to (235 degrees F).
Take out from the heat then add chocolate (bittersweet) and choco chips.
Stir thoroughly until ingredients have melted. Fold in marshmallow creme and vanilla. Incorporate well then pour onto 9×13 inch pan. Let it cool before cutting to squares.
>> Raspberry Coffee Fudge Recipe
Magic Chocolate French Fudge Recipe
Ingredients:
18 ozs choco chips (semisweet)
1 can of milk (condensed & sweetened)
1/8 tsp of salt
1/2 c of nuts (not required); chopped finely
1.5 tsps of vanilla
Instructions:
Melt the chocolate on low fire while constantly stirring. Take away from the fire. Pour in the rest of the ingredients then stir mixture ’til smooth.
Pour on 8″ rectangular pan lined with wax paper. Refrigerate (2 hours). Bring out candy on board and peel candy off then slice to small several squares. Keep in sealed containers.
>> Magic Chocolate French Fudge Recipe
Mint ‘N’ Chocolate Fudge Recipe
Ingredients:
1/2 c of margarine or butter
3/4 c of cocoa (Hershey’s)
4 c of sugar (confectioners’)
1/2 c of milk (evaporated)
1 tsp of vanilla
For Pastel Mint Topping:
1/8 to 1/4 tsp of mint extract
3 Tbsps of margarine or butter; softened
1 Tbsp of water
1.5 c of sugar (confectioners’)
2 drops of food coloring (green or red)
Instructions:
Line foil on 8″ rectangular pan. In medium bowl, microwave butter in HIGH, 100%PRCTG% setting, in 1-1.5 minutes, when it completely melts. Drop cocoa in it and stir ’til smooth. Add vanilla and confectioners’ then blend them well.
Add milk to mixture and stir then microwave with HIGH setting, ’til it’s hot, about 1-2 minutes. Then beat using whisk ’til smooth. Pour immediately to pan and cover it. Chill ’til firm.
Create mint topping by beating mint, water as well as margarine/butter ’til blended then slowly pour food coloring and confectioners. Beat ’til smooth.
Spread topping equally on fudge then chill ’til firm. Slice into 1″ squares. Keep inside refrigerator.
>> Mint ‘N’ Chocolate Fudge Recipe
Mexican Chocolate Fudge Recipe
Ingredients:
1/2 tsp of salt
2 c of sugar (granulated)
1 c of milk (evaporated)
1 tsp of cinnamon
1.5 c of choco chips (semisweet)
1/2 c of mini-marshmallows
2/3 c of pecans; chopped
1 tsp of vanilla
3 Tbsps of butter
Instructions:
Using a skillet (280 degrees F), combine milk, salt, cinnamon, butter and sugar then let boil. Stir constantly about five minutes. The turn off heat and add the rest of ingredients.
Continue stirring ’til melted and smooth. Spread on 8″ buttered baking pan. Let it cool then slice into bars.
This recipe makes approximately 2 lbs.
>> Mexican Chocolate Fudge Recipe
Choco-Chip Cookie Fudge Recipe
Ingredients:
1/3 c of butter (melted )
1/3 c of sugar (brown); packed
3/4 c of flour (all-purpose)
1/2 tsp of salt; divided
1 1/3 c of choco chips (mini, semi-sweet); divided
1 pack of sugar (1 lb); powdered
8 oz of cheese (cream); softened
1 tsp of vanilla
Instructions:
Cover an eight- to nine-in. pan using a foil, giving an allowance of one inch on the sides. Spray with non-stick spray or evenly apply butter.
Mix first two ingredients in a small bowl, add flour & 1/4 tsp of salt. Add 1/3 c of choco chips. Using a mixer, beat the mixture at a low level speed so that it is mixed well.
Scrape the contents of bowl & whisk at a medium pace until soft. Melt the remaining one cup of choco chips using a small pan in low level heat, while stirring it constantly.
Put in softened chocolate into the cheese blend; beat until well blended. Add in frozen cookie dough and make sure to evenly spread it into the saucepan.
Refrigerate it until it hardens. Lift foil to remove the fudge, cut in square sizes to make 36 to 48 pieces of candy, and store the fudge in a sealed container in the cooler or ref.
>> Choco-Chip Cookie Fudge Recipe
Frosted Coffee Fudge Recipe
Ingredients:
3 c of sugar (granulated)
2 Tbsps of coffee (instant)
1/8 tsp of salt
1/2 c of cream (light)
3/4 c of milk
1 Tbsp of (light corn) syrup
2 Tbsps of butter (or margarine)
1 tsp of vanilla (extract)
1/4 c of walnuts; chopped
1 pack of semi-sweet choco chips (6 oz)
Instructions:
Prepare a pan (square) (8 inch) lined w/ butter. Combine the following ingredients: coffee, sugar, salt, milk, cream and corn syrup in saucepan (3 quart), let mixture come to a boil while blending thoroughly.
Then, cook in low-level heat w/o blending ’til mixture reaches soft-ball stage at 236 degrees F.
Take the mixture out of the heat and mix vanilla (extract) and butter, w/o stirring it. Let the mixture cool until such time that the pan’s side is lukewarm. Whisk fudge ’til it thickens and place it in the pan.
Using a boiler (double) w/ hot water, liquefy the choco chips. Spread melted chocolate on topmost part of the cooling fudge. Lastly, shower the nuts.
This recipe yields 36 candy pcs.
>> Frosted Coffee Fudge Recipe
Mamie Eisenhower’s Favorite Fudge Recipe
Ingredients:
1 & 2/3 c of milk (evaporated)
4 c of sugar (granulated)
2 c of chocolate (semisweet)
2 Tbsps of butter
3 squares of cooking chocolate (sweet, 4 ozs)
1 pint of Marshmallow Creme
2 c of pecan nuts; chopped
1 tsp of vanilla
Instructions:
Let boil vigorously the salt, sugar, butter and milk, often stirring. Reduce the heat then simmer for 6 mins.
Place the rest of the ingredients, except pecans, in large mixing bowl. Slowly pour hot syrup on marshmallow mix then beat ’til chocolate melts.
Add the nuts and pour mixture on butter-lined pans then keep in cool dry place for hours. Let mixture harden prior to slicing into bars.
>> Mamie Eisenhower’s Favorite Fudge Recipe
Buttermilk Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of buttermilk
1 Tbsp of syrup (light corn)
1/4 lb of butter
1 tsp of soda (baking)
1 t of extract (vanilla)
1 c of walnuts; chopped coarsely
Instructions:
Prepare a saucepan, the higher sides lined with butter, and place all the ingredients excluding extract & chopped walnuts. Grease another saucepan (10 by 5 inch).
Melt sugar, whisking it constantly by the use of a spoon (wooden) in low-level heat ’till butter also melts.
Once it melts, intensify heat into moderate level and let it boil; rinse sugar crystals clinging to pan’s side w/ the use of a brush immersed in warm water.
Lessen heat but at the same time letting it boil, beating only from time to time if necessary. Using thermometer (candy) clipped to pan’s side cook it ’till reaching 236-242 degrees Fahrenheit.
Immediately remove and place it in sink w/ a half inch tepid water . Then, add in extract. Do not blend, then let mixture cool.
When fudge is cooled & a thin layer takes shape on the top of mixture, begin to whisk it methodically (using hands/mixer/food processor). Stop from time to time to let mixture respond to this action.
You will know when to stop, when it loses sheen and becomes light-colored. Using your hand, mixture snaps w/ each movement; using the mixer, the waves become different; by a processor, mixture flows slowly into the middle once you stop mixing.
Before the mix turns into candy, add in walnuts. Let it cool the empty candy into a container with tight lid and refrigerate or store in room temp.
For variety you can also prepare a rum raisin buttermilk candy, just skip extract & replace it w/ a cup of raisins immersed for an hour within a quarter cup of rum (light), & drained.
>> Buttermilk Fudge Recipe
Dark Chocolate and Honey Fudge Recipe
Ingredients:
2-(12 oz) pack of choco chips (semisweet)
1 tsp of vanilla
1-(14 oz) can of milk (sweetened and condensed)
1/3 c of Sue’s bee honey
1/2 c of walnuts; chopped
Instructions:
Lather a baking pan with butter(9 inch and square).
Melt the choco chips, the milk, & honey in moderate heat using a saucepan, whisking thoroughly, till chips exactly melt (make sure that chocolate is not overcooked since it will become scorched).
Take out the mixture from the heat & mix in the nuts & extract of vanilla, let it cool. Slice into a couple of inches thick and keep in tightly capped storage dish.
>> Dark Chocolate and Honey Fudge Recipe
Quick Chocolate Pecan Fudge Recipe
Ingredients:
6 oz of chocolate (semisweet); chopped finely
2 oz of chocolate (unsweetened); chopped finely
2 tbsps of butter (unsalted); cubed
1-1/2 c of sugar (granulated)
1/2 c & 2 tbsps of cream (heavy)
3/4 c of Marshmallow Creme
2 tsps of vanilla
25 pcs of pecan; toasted then halved
Instructions:
Preheat oven (350 degrees F). Prepare an 8 inch square pan and line with foil; extending over its sides then grease the base of the foiled pan.
Combine two chocolates inside a heatproof mixing bowl.
Grease the insides of saucepan then add cream and sugar; stir constantly while cooking above moderate heat until sugar has dissolved completely or for fifteen minutes.
Use a wet pastry brush to brush the crystals sticking on pan sides.
Boil syrup for five minutes w/o stirring then pour over cream and chocolates. Wait for a minute enough for melting chocolates then stir. Add vanilla and marshmallow creme. Incorporate well.
Transfer onto the lined pan and arrange the pecan atop the batter. Chill for an hour. Remove fudge from the chilled pan by lifting the foils. Peel off foil and cut into bars.
>> Quick Chocolate Pecan Fudge Recipe
Choco-Snowswirl Fudge Recipe
Ingredients:
Salt (a dash of)
3 c of choco chips (18 oz. and semisweet)
1 can of chocolate/original condensed milk (14 oz.);sweetened
4 tbsps of butter/margarine
1 and 1/2 tsps of vanilla
1 c of nuts; chopped
2 c of marshmallows (miniature)
Instructions:
Using the milk (sweetened and condensed), two tbsps. of butter, extract (vanilla) & salt, liquefy the choco chips.
When the chips are melted, remove the mixture from the heat and add in the nuts. Lay out the mixture into a pan, (preferably square) 8 or 9 inches in size, and lined with foil.
Using what remains of butter, melt the marshmallow. When melted, spread onto mixture’s top. Using a knife/spatula, twirl the melted marshmallows. Refrigerate for two hours/when it hardens.
Flip over the fudge into a chopping board, remove the foil & cut the fudge in squares. Put at room temp. and cover loosely.
>> Choco-Snowswirl Fudge Recipe
Posse Fudge Recipe
Ingredients:
7 oz of milk choco bar (Hershey’s)
4 oz of choco bars (German); break to pieces
12 oz of chocolate flakes (semisweet)
16 oz of marshmallows
13 oz of Marshmallow Creme
12 oz of evaporated filled milk
4 c of sugar (granulated)
1/2 c of butter (unsalted)
1 c of nuts
Instructions:
Grease up two 13×9 inch baking pans. Combine marshmallow creme, German chocolates, and chocolate flakes inside a saucepan; set aside.
Heat the milk, butter, and sugar inside a saucepan; stir constantly and let it boil. Continue boiling for six minutes until it reaces (230 degrees F) on the sugar thermometer.
Take out from heat and pour onto choco-marshmallow mixture then stir thoroughly till chocolates melt and mixture becomes smooth.
Transfer onto pans and let it cool completelt before cutting to squares.
>> Posse Fudge Recipe
Easter Fudge for Diabetics Recipe
Ingredients:
1-(1 oz) square of chocolate (unsweetened)
1/4 c of milk (evaporated)
1/2 tsp of extract of vanilla
1 tsp of liquid sweetener (artificial)
A box of vanilla/chocolate pudding powder (artificially sweetened)
8 tsps of powder of pudding/nuts; chopped finely
Instructions:
Using a double-boiler pot with broiling water, liquefy the chocolate on top. Stir in the milk & combine thoroughly.
Cook it for about 2-3 mins, & mix the extract of vanilla and the sweetener. Empty the contents in a pie pan/plate with foil.
Refrigerate and slice into eight equal pieces. Shape into round balls & roll gently into pudding powder/nuts
>> Easter Fudge for Diabetics Recipe
Pistachio Coffee Fudge Recipe
Ingredients:
1-1/4 c of milk
1 c of butter (unsalted)
4 c of sugar (granulated)
2 Tbsps of coffee granules (instant)
1 c of pistachios; chopped
2 tbsps of corn syrup (light)
1 can of condensed milk (sweetened, 14 oz)
Instructions:
Mix sugar, butter, and milk inside a saucepan; stir above low heat till the sugar melts. Add coffee, condensed milk, and syrup.
Let it boil until it reaches 240 degrees F on sugar thermometer. Take out from heat and cool for five mins.
Beat the cooled mixture until it is slightly thick then fold in the pistachio. Beat thoroughly till the texture is like a fudge.
Transfer immediately onto a buttered jellyroll baking pan. Allow to cool before cutting to squares.
>> Pistachio Coffee Fudge Recipe
Raspberry Fudge Recipe
Ingredients:
1 pkg of raspberry choco chips (Hershey’s, 12 oz)
1 can of frosting (dark chocolate)
1 c of nuts; chopped
Instructions:
Prepare an 8 inch square pan then line with foil, extending onto the sides.
Melt the choco chips in a saucepan. Take out from the heat. Mix in nuts and frosting, Incorporate well and pour onto the pan.
Chill for two hours. Pull the foil up to get the fudge then cut to squares.
>> Raspberry Fudge Recipe
Mixed Nut Chocolate Fudge Recipe
Ingredients:
12 ozs of chocolate chips (semisweet)
6 ozs of chips (milk chocolate)
1 can of milk (condensed & sweetened, 14 ozs)
1 c of mixed nuts (chopped coarsely)
1 tsp of vanilla
Instructions:
Melt the chocolate and milk on low flame, constantly stirring. Take away from flame and add vanilla and nuts, then spread equally on foil-lined 8″ pan. Keep in refrigerator ’til firm, approximately 2 hrs.
Place fudge on chopping board and peel foil off. Slice into bars and keep in airtight containers (room temperature). Creates 4 dozens.
>> Mixed Nut Chocolate Fudge Recipe
Choco-Caramel Fudge Recipe
Ingredients:
1 (14 ounce) can Eagle Brand Condensed Milk
Dash of salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1 1/2 teaspoons vanilla extract
3 cups semisweet chocolate pieces
Instructions:
Melt pieces of chocolate using milk & salt in a pan make sure that this is done in little heat. Remove the pain from the heat and blend the last three ingredients into the mixture.
Place mixture in an even way in a pan with foil and refrigerate for a couple of hours, once it hardens cut it into little pieces. Good for two lbs.
>> Choco-Caramel Fudge Recipe
Fannie Farmer’s Chocolate Fudge Recipe
Ingredients:
2 Tbsps of butter
2 tsps of vanilla (extract)
4 c of sugar (granulated)
1.5 c of cream (light)
1/4 tsp of cinnamon
4 squares of chocolate
Instructions:
Put and soften butter inside saucepan, then add the following ingredients: granulated sugar, chocolate squares and light cream.
Stir the mixture slowly ’til chocolate will melt. Let the mixture boil w/o blending (238 degrees F) ’til it reaches the soft-ball stage.
Take the fudge out of the heat and let it cool before adding flavoring. Blend using a spoon (wooden). Place into pan lined w/ butter and slice into squares.
>> Fannie Farmer’s Chocolate Fudge Recipe
Choco Fudge Recipe
Ingredients:
2 tbsp of butter
2 c of sugar (granulated)
1/2 c of milk
6 oz of chocolate (semisweet); grated/chopped
Instructions:
To create a concentrated paste, place sugar in saucepan & add milk, also add the butter & chocolate. Place the pan in a low level heat & cook contents, whisking constantly.
Avoid letting the saucepan’s contents to boil while sugar is not dissolved & chocolate is not yet melted.
Using a thermometer for candies, gradually increase heat so that it boils for approximately five min. or such time that it attains the soft ball stage.
Take out mixture away from heat, mix the fudge so that it thickens and place in a butter-lathered 8-in. pan. Quickly slice the cooked fudge in square inches before this cools down.
>> Choco Fudge Recipe
Choco-Potato Fudge Recipe
Ingredients:
2 pcs. of potatoes (preferrably a total of 10 oz ); peeled, cut-up
1-2 tbsps of milk
1 pack of choco chips (semisweet)
1 c of peanuts; chopped (fine)
1 c of peanut butter
1 tsp of extract (vanilla)
3 c of sugar (confectioner)
Instructions:
Using a pan, boil potatoes till it is very soft. Remove the extra water and pound the potatoes using just the right amount of milk in order to create a fluffy effect.
Make sure that prepared potatoes measure two-thirds of a cup.
In another pan (3 quart in size), cook the choco chips in low level heat till it melts, blending it constantly.
After which, remove the melted chips and blend together the mashed potatoes, butter (peanut), together with the extract (vanilla).
Add in the sugar and place also 1/2 c. of peanuts. Place the concoction in the pan for baking (9 inches in size).
Compress into the container equally and scatter what’s left of peanuts, pressing it at the same time.
Cover mixture and refrigerate until it hardens. Slice into square-shaped sizes to yield a 2 and 1/4 pound of fudge.
>> Choco-Potato Fudge Recipe
Creamsicle Candy Recipe
Ingredients:
3 c of sugar (granulated)
3/4 c of butter/margarine (1 and 1/2 sticks)
2/3 c of cream
7 oz. of marshmallow (Marshmallow Creme)
1 pack of chips (12 oz, vanilla)
3 tsps of flavoring (orange)
9 (red) and 12 (yellow ) drops of coloring
Instructions:
Mix the first three ingredients in a pot for cooking. Let it boil till reaching soft-ball stage using a thermometer for 5 mins. Add the marshmallow & chips, and combine well.
In a separate pot, add the flavoring (orange) & food colorings, beat and place in a greased square pan (11 by 8/13 by 9 inches).
Mix white concoction & place it on the top of pan twirling it using a table knife. Refrigerate and cut to desired sizes.
>> Creamsicle Candy Recipe
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
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
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 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
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
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
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
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