Eggnog Fudge Recipe
Ingredients:
2 c of sugar (granulated)
2 Tbsps of corn syrup (white)
3/4 c of (commercial) eggnog
1 tsp of vanilla (extract)
2 Tbsps of butter
Instructions:
Lather a (square) pan w/ butter. Get a saucepan and evenly butter its sides.
Combine all the ingredients except for the vanilla into saucepan. Simmer mixture in moderate heat, whisking continuously ’til sugar melts and it starts to boil.
Use a brush (pastry) immersed in warm water so that crystallized sugar on the pan’s side will be removed. Cook the mixture ’til it reaches a soft ball stage, that is approximately 238 degrees F using a thermometer (candy).
Place mixture in a big bowl (heat proof) and let it cool (110 deg F). Blend in the vanilla, then beat mixture w/ a mixer (heavy duty) ’til it thickens.
Even out into the pan (square). Score mixture in squares and store the refrigerator ’til firm. When firm, slice in squares.
>> Eggnog Fudge Recipe
Opera Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of cream (heavy)
1/8 tsp of salt
grains of salt
1/2 tsp of vanilla
2 Tbsps of butter
Instructions:
Cook then stir together salt grains, sugar and cream in saucepan on moderate flame. At boiling, add 1/8 tsp salt. Put thermometer (for candy) to saucepan’s side and cook ’til soft-ball stage, 234 degrees F.
Take away from the heat then add butter but don’t stir. Let it stand ’til cool. Beat the mixture ’til it’s thick, creamy and not glossy. Cover saucepan with cloth (damp) then let it stand for half an hour.
Top mixture with vanilla and work into fudge using hands. Then press fudge on pan with waxed paper lining. Cut into squares when fudge becomes firm.
>> Opera Fudge Recipe
Black Walnut Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1/2 c of walnuts
2/3 c of milk (evaporated)
3/4 c of margarine
1 and 1/2 c of Marshmallow Creme
1/2 tsp of extract (black walnut)
12 oz of choco chip
Instructions:
Mix the first 3 ingredients of the recipe and let it boil over a moderate heat at about 238 degrees Fahrenheit (use a candy thermometer). Combine also choco chips, 1 1/2 c of Marshmallow Creme, a half cup of walnuts, & the extract of black walnuts.
After all the ingredients are combined, empty it into grease-lined pan (13 by 9 in.). Let it cool and slice into desired sizes.
>> Black Walnut Fudge Recipe
Rum-Raisin Fudge Recipe
Ingredients:
1/2 c of raisin
2 Tbsps rum
1/3 c of half and half
1/3 c of milk
2 c of sugar (granulated)
2 Tbsps of corn syrup (light)
2 Tbsps of margarine/butter
Instructions:
Lightly brush the insides of a baking pan with butter. Add the rum and the raisins. Mix then set aside.
Place the rest of the ingredients (except the butter) into a mid-sized saucepan and dissolve over moderate heat.
Slowly stir occasionally. Cook to 234 deg F. (Clip thermometer on pan’s inner side to test) Turn off the heat and add the margarine or butter.
Let the mixture cool by itself, do not stir, towards 120 deg F or ’til the bottom of the pan is lukewarm.
After which, beat the mixture thoroughly for around 5 – 10 mins or ’til it loses its gloss and has thickened. To test, see if the fudge holds shape by spooning a small amount into a sheet or a plate.
Immediately add the rum-raisin mixture you set aside earlier. Spread evenly into the buttered pan and let it cool down. Slice into desired shapes (ideally, 1 inch squares). Makes 30 bars
>> Rum-Raisin Fudge Recipe
Fantasy Fudge Recipe
Ingredients:
3 c of sugar (granulated)
12 oz of semi-sweet choco pieces
3/4 c of margarine (Parkay)
2/3 c of milk (evaporated)
1 jar of Marshmallow Creme (Kraft, 7 oz)
1 c of nuts; chopped
1 tsp of vanilla
Instructions:
Mix the following ingredients in a saucepan: Parkay margarine, evaporated milk, and granulated sugar.
Let the mixture come to a (rolling) boil, while whisking continuously. Let it boil for another five minutes in moderate-level heat while still stirring it constantly.
Take the pan out from the burner and mix the chocolate pieces and stir ’til it melts. Add the last 3 ingredients into the mixture and whisk ’til ingredients are thoroughly blended.
Place mixture into a baking pan lined w/ margarine. Let it cool (room temperature), then slice to desired sizes. This recipe yields exactly 3 lbs.
>> Fantasy Fudge Recipe
Chocolate Butter Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of sugar (brown); packed firmly
1 pkg of gelatine (unflavored)
1 c of milk
3 oz of Hershey’s baking chocolate (unsweetened)
1 and 1/2 c or 3 sticks of butter (unsalted)
1/2 c of KaroŽ syrup (light)
2 tsps of extract (vanilla)
1 c of pecans/walnuts; chopped
Instructions:
Prepare a baking pan lined w/ wax paper. Using a huge saucepan, mix the first 3 ingredients of recipe. Then, add the cup of milk, half-cup of Karo syrup, Hershey’s baking chocolate & sticks of butter.
Heat mixture in medium level, whisking briskly ’till it becomes a soft ball (238 deg. F using a thermometer).
Take it out of burner. Empty contents using a bowl & add in extract. Let it cool, approximately a quarter of an hour.
Then, blend at a fast speed ’till fudge becomes thick before blending the pecans/walnuts. Place the mix in pan lined with paper and put to one side to let it cool. Slice the candy and enfold using plastic wrapper.
>> Chocolate Butter Fudge Recipe
Potato Fudge Recipe
Ingredients:
2 pcs of potatoes (medium); peeled then sliced
2 tbsps of milk
6 oz of choco chips (semisweet)
1 c of peanut butter
1 tsp of vanilla
3 c of powdered sugar; sifted
1 c of peanuts; chopped finely
Instructions:
Cook the potatoes inside a saucepan until tender then drain water then mash together with milk; set aside.
Melt the choco chips inside a saucepan above gentle heat and stir constantly. Take out from the heat and add in the potatoes, vanilla, and peanut butter.
Mix thoroughly then add powdered sugar and half the nuts. Incorporate well.
Transfer onto a 9 inch square pan then press firmly. Sprinkle over the left peanuts, cover with dry clean cloth then chill in the refrigerator; cut to squares.
>> Potato Fudge Recipe
Soya Fudge Recipe
Ingredients:
1 c of sugar (granulated)
1/2 c of milk
2 Tbsps of soy flour
2 Tbsps of cocoa
2 Tbsps of butter
1 Tbsp of corn syrup
1 tsp of vanilla flavoring or extract
A pinch of salt
Instructions:
Combine the butter, cocoa, sugar, salt, and syrup inside a deep pan. Gradually add the milk and stir until it smoothens. Cover the pan then let the mixture boil. Let it cook ’til the temperate hits 240 deg F. (You may do this using a candy thermometer)
Turn off the heat then let the mixture cool for around 3 mins. (Tip: set the pan over cold water) Stir the vanilla and flour in, then beat ’til it thickens.
Slowly transfer the mixture onto a pre-greased pan. Be sure to cut into small bars before it becomes too firm to slice.
>> Soya Fudge Recipe
Key Lime Fudge Recipe
Ingredients:
3 c of baking pieces (white)
14 oz of condensed milk (sweetened, 1 can)
2 tsps of lime zests; shredded finely
1 c of nuts (macadamia); toasted then chopped
2 Tbsps of juice (lime)
Instructions:
Prepare an 8 inch square pan then line with aluminum foil. Extend over the pan sides and butter the foil then set it aside.
Cook the baking pieces with sweetened (condensed) milk on a saucepan above gentle heat. Constantly stir until the mixture becomes smooth and melted. Take out from the heat and add lime zests and juice. Fold in macadamia nuts.
Transfer the mixture onto the pan and spread evenly. Cover tightly then chill for two hours until it becomes firm.
Take the fudge out from the pan by lifting the foil then peel the foil and cut to squares.
>> Key Lime Fudge Recipe
Silver Spoon Fudge Recipe
Ingredients:
1 c of milk (evaporated)
1 c of cream; whipped
2 1/4 c of sugar (granulated)
1 Tbsp + 1/2 tsp corn syrup (light)
1.5 tsps vanilla flavoring (or extract)
Instructions:
Brush the inside of a medium-sized saucepan lightly with butter. Combine ingredients, minus the vanilla in the pan.
Separately, brush a 10×5 inch tin pan lightly with butter. Set aside.
In a saucepan, let the sugar dissolve and the butter melt with the other ingredients, with heat set at ‘low’.
Test the bottom using a heat-resistant spatula to make sure no ingredient is clumped or stuck. Set heat at ‘medium’ and let it simmer. Stir only occasionally.
You know when the mixture is ready when it has thickened and some bubbles have started to form at the surface. You may drop a little of the mix into cold water and see if it can retain shape. The result is a small ball that is somewhat chewy.
When readay, turn off heat. Then, add the vanilla; do not stir. As soon as the mixture becomes lukewarm, stir it briskly, pausing often to let the mixture react.
The mixture is done when it has thickened, lost is glossy sheen, and stiffened. If you’re going for variety, make sure to add in your optional flavorings and ingredients before it hardens totally.
Pour the resulting mix into a tin pan, cut into desired shapes and refrigerate. You may also store it in room temp or keep it in the freezer.
Suggested add-ons and combinations (optional)
a. 2 squares of grated chocolate (unsweetened) + 1 Tbsp butter + 1/2 tsp vanilla flavoring
b. chestnuts; chopped (10 oz jar drained in vanilla-flavored syrup)
c. 2 squares of grated chocolate (unsweetened) + 1 Tbsp butter + 1/2 tsp vanilla flavoring + 1 c of cashews; chopped (before fudge hardens)
d. chestnuts; chopped (10 oz jar in vanilla-flavored syrup) + 2 squares of grated chocolate (unsweetened) + 1 c chestnuts; chopped (before fudge hardens)
e. replace cream w/ 2/3 c coconut cream + 1 Tbsp butter (cold) + 1/2 tsp vanilla + 1 c coconut; shredded (before fudge hardens)
f. replace cream w/ 2/3 c coconut cream + 1 Tbsp butter (cold) + 1/2 tsp vanilla + 1/2 c of pineapple; dried, diced (before fudge hardens)
g. 1 Tbsp butter (cold) + 1 tsp pistachio extract + green coloring + 1 c pistachios; chopped (before fudge hardens)
>> Silver Spoon Fudge Recipe
Hershey’s Cocoa Fudge Recipe
Ingredients:
2/3 c of cocoa powder (Hershey’s)
3 c of sugar (granulated)
1/8 tsp of salt
1-1/2 c of milk
1/4 c of butter (or margarine)
1 tsp of vanilla
Instructions:
Combine cocoa powder, sugar, and salt on a saucepan. Add milk and let it boil gently over moderate heat while constantly stirring.
Continue to boil w/o stirring until it reaches (234 degrees F) on the sugar thermometer.
Take out saucepan from the heat and add vanilla and butter; don’t stir. Let it cool (110 degrees F). Beat thoroughly until the fudge is thick and color becomes dull.
Transfer immediately on a slightly greased 9 inch square baking pan and let it cool.
>> Hershey’s Cocoa Fudge Recipe
One Bowl Fudge Recipe
Ingredients:
1 can of milk (condensed & sweetened, 14 ounce)
1.5 c of walnuts (chopped)
2 tsps of vanilla
16 ozs of chocolate (semisweet); melted
Instructions:
Combine and stir chocolate, milk, walnuts and vanilla. Pour on greased 8″ pan. Let mixture firm in refrigerator. Slice into bars.
>> One Bowl 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