Potato Chocolate Fudge Recipe

Ingredients:

2 oz of chocolate (unsweetened)
4 tbsps of butter
1/8 tsp of salt
1/3 c of potatoes (cooked and mashed)
1 tsp of vanilla
1 lb of powdered sugar; sifted

Instructions:

Melt butter and chocolate then add potatoes (mashed), vanilla, and salt; mix thoroughly. Gradually add sugar and incorporate well.

Place on a chopping board then knead till the batter becomes smooth and glossy. Transfer on a greased 8 inch square baking pan and press firmly.

>> Potato Chocolate Fudge Recipe

Marble Slab Fudge Recipe

Ingredients:

For 2.5 Lbs Batch:
4 c of sugar (granulated & superfine)
1/2 c minus 2 Tbsps of corn syrup
1 & 1/4 c of cream for whipping
1.5 tsps of vanilla (not necessary)
1/3 tsp of salt
1/3 c of cocoa for choco fudge
3/4 c of peanut butter for butter fudge
1 c of nuts (not necessary); chopped

For 6 & 1/4 Lbs Batch:
10 c of sugar (granulated & superfine)
1 c and 2 Tbsps of corn syrup (light)
3/4 tsp of salt
4 tsps of vanilla (not necessary)
3 c of cream (for whipping)
3/4 c and 2 Tbsps of cocoa for chocolate fudge
2 c of peanut butter for butter fudge
2.5 c of nuts (not necessary); chopped

Instructions:

For smaller batch, use three-quart saucepan. Eight-quart saucepan, larger batch. Combine in saucepan the ingredients as well as the optional peanut butter or cocoa but exclude the food flavoring or nuts.

Grease pan’s upper portions with butter. Grease a baking pan. Fill 1/2″ water in sink.

Dissolve the sugar, constantly stirring with wooden ladle, on low fire ’til butter is melted and when ladle glides on pan’s bottom smoothly.

Turn fire to moderate heat, boiling mixture. Wash crystals down from pan’s sides. Clip thermometer (for candy) to saucepan’s side.

Lower heat then maintain boiling procedure. Stir only when needed. Continue cooking until ideal temperature is reached (about 236-240 degrees Fahrenheit).

Take saucepan away from the heat then place in water-filled sink. Drop extract then let it cool. Only stir if a thin film forms above the mixture and when it’s lukewarm 110 degrees Fahrenheit.

Mix fudge and pause from time to time to let fudge react. Let it thicken and stiffen. Sprinkle nuts, if desired, before mixture hardens completely. Keep in sealed containers.

>> Marble Slab Fudge Recipe

Mackinac Island Fudge Recipe

Ingredients:

1/2 c of milk
1/8 tsp of salt
1/2 c of butter
1 tsp of vanilla
1/2 c of sugar (brown); packed firmly
1/2 c of sugar (granulated)
1/2 c of nuts (not necessary)
2 c of confectioners’ sugar

Instructions:

Mix salt, sugars, butter and milk in a large pan. Let boil on moderate fire (6 minutes) while constantly stirring. Take away from fire then add extract as well as confectioners’ sugar.

Using mixer, beat ’til thick and smooth. Add the nuts as desired. Spread into butter-coated pan then freeze (20 minutes).

Slice to several pieces. Approximately creates 1 lb fudge.

>> Mackinac Island Fudge Recipe

Maple Cream Fudge Recipe

Ingredients:

1/2 c of milk (condensed & sweetened)
1/2 c of water
3/4 c of maple syrup
3/4 c of pecans; diced
1 Tbsp of butter
1 c of sugar (granulated)
1/2 tsp of vanilla

Instructions:

Mix in saucepan syrup, sugar, water and milk until they dissolve. Cook slowly on until mixture reaches soft ball stage (tested in ice-cold water). Take the mixture away from the heat.

Add the vanilla and butter but don’t stir. Once mixture is lukewarm, mix and beat ’til creamy.

Sprinkle the nuts then pour on butter-lined pan.

>> Maple Cream Fudge Recipe

Macadamia Nut Fudge Recipe

Ingredients:

1 jar of nuts (macadamia, 7 ozs); chopped coarsely
1 jar of Marshmallow Creme (7.5 ozs)
1 c of sugar (granulated)
1/2 c of cream (whipping or heavy)
4 Tbsps of butter
12 ozs choco chips (semisweet)
1 tsp of vanilla

Instructions:

Prepare an 8″ square pan by brushing butter on it lightly. In a heavy three-quart saucepan on moderate heat, boil for five minutes Marshmallow Creme, cream, butter and sugar; constantly stir the mixture.

Remove the saucepan away from the heat. Melt chocolate and extract into the hot mixture.

Reserve 1/2 c of nuts (macadamia) then stir the rest of nuts in choco mixture. Spread the fudge on pan. Top with the reserved 1/2 c of nuts (macadamia) then press firmly in fudge.

Then cover the pan then refrigerate the fudge ’til firm for approximately two hours.

>> Macadamia Nut Fudge Recipe

Orange Fudge Recipe

Ingredients:

3 c of sugar (granulated)
1 c of evaporated filled milk
Grated orange zests (from 2 oranges)
1/4 tsp of salt
1 c of nuts (pecans)
2 tbsps of margarine
1/4 c of orange juice (freshly squeezed)

Instructions:

Heat the milk inside a bain-marie; then caramelize one cup of sugar inside a saucepan over medium-low heat; stir constantly then mix in the heated milk and juice.

Once well blended, add the left sugar then the orange zests. Cook until the sugar thermometer reads 240 degrees F; stir occasionally. Take out from the heat then add the margarine.

Once the mixture has cooled, whip until it becomes creamy; fold in pecans. Transfer onto a buttered platter then cut to bars.

>> Orange Fudge Recipe

Cherry Pecan Fudge Recipe

Ingredients:

1 can of milk (sweetened and condensed, 14 oz)
1/2 tsp of almond extract
1 box of gelatin (cherry); small
12 oz of semi-sweet choco chips
1 c of pecans (ground)

Instructions:

In a double boiler, above simmering water, mix evaporated milk & cherry gelatin. Whisk ’till gelatin melts and mix choco chips; whisk again until chips melt.

Take out from the heat, and add ground pecans & extract. Place in a dish (13 by 9 inches) lined with wax paper, refrigerate for a couple of hours until it hardens.

>> Cherry Pecan Fudge Recipe

Maple Fudge Recipe

Ingredients:

2 c of sugar (granulated)
1/2 c of maple syrup (pure)
2 Tbsps of corn syrup (light)
2 Tbsps of butter
1 c of milk
1 c of walnuts (broken)
1 tsp of vanilla extract
1/8 tsp of salt

Instructions:

Oil 1.5-quart or 2-quart pan lightly. Cook salt, corn syrup, milk, maple syrup and sugar in saucepan on low fire ’til ingredients completely dissolve and boil.

Wipe crystals down from pan’s sides with brush (for pastry). Set thermometer (for candy) in pan then cook mixture ’til its soft ball stage of approximately 238 degrees Fahrenheit.

Remove saucepan from fire immediately then add the butter into mixture but don’t stir. Let fudge cool (110 degrees Fahrenheit) or the saucepan’s bottom feels warm. Pour in vanilla and walnuts.

Beat fudge well ’til thick as well as ’til glossiness disappears. Spoon fudge immediately to oiled 8″ rectangular pan then spread evenly and let cool. Slice into bars.

>> Maple Fudge Recipe

Lime Fudge Recipe

Ingredients:

1 box of gelatin (lime, small)
3.5 c of sugar (granulated)
1.5 c of milk
1/4 tsp of baking soda
1/4 c of butter
Food coloring paste (as desired, green)
1/2 c of maraschino cherries (green); chopped
4 ozs of chocolate (semisweet); softened
1/2 c of walnuts (chopped)

Instructions:

Mix milk, baking soda, sugar and gelatin in heavy three-quart saucepan then cook/stir on moderate heat ’til sugar dissolves. Let cook, do not stir, until it reaches soft-ball stage.

Take away from the heat and add the butter as well as coloring paste as desired. Let mixture cool ’til lukewarm.

Mix the mixture ’til it loses glossiness. Add immediately walnuts and cherries. Spread into 8″ square dish.

Once firm, drizzle or spread chocolate (melted) on top. Slice into bars.

>> Lime Fudge Recipe

Blueberry Cheesecake Fudge Recipe

Ingredients:

1/4 c of butter
2 and 1/2 c of sugar (granulated)
2/3 c of milk (evaporated)
12 oz of chips (vanilla)
3 oz of (cream) cheese (should be @ room temp)
5 oz of Marshmallow Creme
1 and 1/2 c of blueberries (dried)
1 tsp of vanilla
1 tsp of butter flavoring/extract

Instructions:

Line up with foil (aluminum) a pan (9 inches in size) and put aside.

Cook milk on a moderate heat till warm; mix sugar and let it boil (using only moderate heat) while whisking it constantly.

Blend in Marshmallow Creme, plus butter and let it boil again for another five and a half minutes.

Slice cream cheese to tiny squares and pour it into the simmering mix 1 min. before heat is turned off.

Once mixture is removed from the burner, immediately mix the chips with dried blueberries. Whisk till mixture becomes creamy while chips (vanilla) are totally melted.

Combine vanilla & butter flavoring/extract and mix again totally. Empty mixture into the foil-lined pan, and let it cool. Once cooled, flip over and remove the (aluminum) foil, slice into desired sizes.

>> Blueberry Cheesecake Fudge Recipe

Cherry Blossom Fudge Recipe

Ingredients:

a pinch of salt
3/4 c of milk; evaporated
1 c of sugar; granulated
2 c of semi-sweet choco chips
1 box of cherry-flavored gelatin (small)
1 c of butter
1 tsp of extract (vanilla)
3/4 c of Maraschino cherries (halved)

Instructions:

Prepare a dish (8 inches and square) lined with butter. In an average-sized pan, cook first 3 ingredients of the recipe in moderate heat. Let it boil, then pour gelatin. Simmer for another 4 mins.

Take out mixture from the heat; blend the remaining ingredients and place in the readied pan. Refrigerate for a couple of hours prior to serving.

>> Cherry Blossom Fudge Recipe

Lazy Day Summer Fudge Recipe

Ingredients:

1 box of gelatin (small)
2 & 1/4 c of sugar (white, granulated)
1 c of milk (or yogurt, buttermilk or sour cream)
1 Tbsp of butter (ice-cold) or 1/2 or 1 tsp of food flavoring

Baking soda:
1/4 tsp of baking soda (for non-citrus flavors)
1/2 tsp of baking soda (for citrus flavors)
Additional 1/2 tsp of baking soda when fudge uses buttermilk, yogurt or sour cream

Optional Ingredients:
3-4 drops of food color (for stronger color)
1 package Soft Drink mix (unsweetened Kool-Aid Brand, 2 quarts) plus 1/2 tsp more baking soda
1/2 c of nuts; chopped
1/2 c of marshmallows (miniature, plain/colored)

For Black Cherry Lazy Summer Day Fudge:
Gelatin (black cherry)
8 ozs yogurt (black cherry)
3/4 tsp of baking soda (if no fruit in yogurt)
1 tsp of baking soda (if there are fruits in yogurt)

For Grand Marnier Lazy Summer Day Fudge:
Gelatin (strawberry-vanilla)
1 c of sour cream
3/4 tsp baking soda (total for this fudge)
2 tsps of Grand Marnier (with butter combined)

For Key Lime Lazy Summer Day Fudge:
Gelatin (lime)
6 oz of yogurt (key lime)
1/4 c of milk
3/4 tsp of baking soda (total for this fudge)

For Lemonade Lazy Summer Day Fudge:
Gelatin (lemon)
1 c of milk
2 & 1/4 c of sugar
1 tsp of baking soda (total for this fudge)
Lemonade Mix (Kool-Aid, unsweetened)
Lemon extract (pure)

For Orange Sherbet Lazy Summer Day Fudge:
Gelatin (orange)
1 c of milk
1 tsp of baking soda (total for this fudge)
Orange Mix (Kool-Aid, unsweetened)
1/2 tsp of Cointreau

For Peaches ‘n’ Cream Lazy Summer Day Fudge:
Sour cream
8 ozs of yogurt (peach)
3/4 tsp of baking soda (total)
1 Tbsp of schnapps (peach-flavored)

For Raspberry Lazy Summer Day Fudge:
Gelatin (raspberry)
8 ozs of yogurt (raspberry)
3/4 tsp of baking soda

Instructions:

Combine 2 & 1/4 cups granulated white sugar with 1 small box gelatin , required amounts of baking soda with 1 c of milk, yogurt, sour cream or buttermilk into 6 quarts saucepan. Prepare 10″ x 5″ baking pan by greasing and lining it. Freeze a Tbsp butter. Place 1/2″ water in sink.

Cook the sugar, constantly stirring with wood spoon on low fire ’til it dissolves and smoothens. Turn to moderate heat to boil mixture. Wash sugar crystals down on pan’s sides. Lower heat then continue boiling. Stir constantly.

When mix thickens, drop a few amounts in cold water to test. Ball that is a bit chewy should form in water. Cook until desired temperature is reached (236-238 degrees Fahrenheit). Take saucepan away from fire then place on water-filled sink.

Pour butter (frozen) or flood flavor and food color as well as Kool-Aid. Do not stir. Let it cool.

Then stir mixture when still warm and thin film appears (about 110 degrees Fahrenheit). Stir the fudge well manually. Pause often to let fudge react. Let fudge thicken as well as stiffen.

Let fudge’s sheen disappear and color lighten. Add optional items while fudge still don’t harden.

>> Lazy Day Summer Fudge Recipe

The Judge’s Praline Fudge Recipe

Ingredients:

1 c of sugar (granulated)
1 can of milk (small, evaporated)
3 c of mini marshmallows
18 oz chocolate chips (semisweet)
1/2 c of pecans; chopped
1/3 c of Praline Liqueur
3 Tbsps of butter/margarine

Instructions:

Combine the milk, butter and sugar inside a mid-sized saucepan. Set heat to moderate then let it boil while stirring occasionally.

Let it cook for around 6 mins or ’til it hits 227 deg F (use a thermometer).

Turn off the heat. Stir the marshmallows and the chocolate in ’til the mixture smoothens. Add the pecans immediately, then the Praline Liqueur.

Using a spoon, place small portions onto a pre-greased 8 inch baking pan. Refrigerate to firm.

Yields 64 small bars

>> The Judge’s Praline Fudge Recipe

Kooky Key Lime Fudge Recipe

Ingredients:

1/4 c of margarine or butter
2.5 c of sugar (granulated)
2/3 c of milk (evaporated)
10-12 ozs of chips (white)
6-7 ozs of Marshmallow Fluff or Marshmallow Creme (or 2 c of mini-marshmallows)
1/2 c of macadamia or almonds nuts; chopped coarsely
1/3 c of juice of Key lime
1 tsp of lemon extract
1/4 tsp of rum extract

Instructions:

Place aluminum foil on 9″ square baking pan then place it aside. Put nuts, chips and extracts in 3-quart saucepan (or heat-resistant glass dish) then place it aside.

Warm milk under moderate heat; add the sugar. Increase heat to medium-high ’til boiling and at the same time, constantly stirring with mixer or wood spoon.

Add the marshmallow as well as butter; mix ’til creamy. Add juice then boil in 5 minutes, starting when boiling resumes. If brownish flakes occur in mixture, lower fire a bit and keep stirring.

Take away from fire then pour mixture on chips, avoid scraping saucepan’s sides. Mix ’til chips melt; add nuts. Spread on pan and cool (room temperature). Take away from saucepan and foil then slice into bars.

>> Kooky Key Lime Fudge Recipe

Peppermint Cream Fudge Recipe

Ingredients:

2-1/2 c of sugar (granulated)
2/3 c of evaporated filled milk
1/2 c of butter (unsalted)
8 oz of choco morsels (semisweet)
7 oz of Marshmallow Creme
Candies (Peppermint); crushed into pieces

Instructions:

Boil milk, butter, and sugar in saucepan; stir constantly and bring to a boil. Boil it for five minutes until it reaches (238 degrees F) on sugar thermometer.

Take out from the heat then add morsels; mix thoroughly and add marshmallow creme. Incorporate well.

Transfer the mixture onto a buttered 9 inch square baking pan and sprinkle candies on top. Let it cool then cut to squares.

>> Peppermint Cream Fudge Recipe

Hillbilly Fudge Recipe

Ingredients:

2 c of sugar (granulated)
4 Tbsps of cocoa powder
1/2 c of milk
1/2 c of peanut butter
1/2 c of margarine
3 c of oatmeal

Instructions:

Combine cocoa, margarine, and milk in a saucepan; let it boil for a minute. Add oatmeal and peanut butter. Mix thoroughly.

Transfer onto a 9 inch square baking pan then bake inside the oven at (325 degrees F) for 2-25 mins.

>> Hillbilly Fudge Recipe

Jelly Bean Fudge Recipe

Ingredients:

2 c of chocolate flakes or chips (white)
16 oz of frosting (vanilla)
2 c of jelly beans (assorted)

Instructions:

Prepare a 9 inch square baking pan then line with aluminum foil. Lightly grease it.

Melt chocolate chips as stated on package instructions. Add in the vanilla frosting; stir till mixture turns smooth. Take out from heat then let it cool for a while. Don’t let it cool completely; make sure it is still hot, just enough to make the candies melt.

Add candies (jelly beans); stir to blend thoroughly. Transfer onto the baking pan; allow to cool (at room temperature). Cover pan tightly then place inside the refrigerator to chill for a couple of hours.

Take fudge out from pan; peel off foil then cut to squares.

>> Jelly Bean Fudge Recipe

Maple Syrup Fudge Recipe

Ingredients:

3/4 c of cream (thin)
3/4 c of walnut meats (chopped coarsely)
1 Tbsp of corn syrup (light)
2 c of maple syrup

Instructions:

Combine cream with the syrups then cook on low heat, stirring constantly ’til mixture starts boiling. Continue to cook, don’t stir, ’til mixture forms into a flexible ball when dropped in cold water.

Take the mixture away from flame and beat it ’til it becomes thick. Add the nuts and pour immediately on greased rectangular pan. Allow to cool before slicing it into several pieces.

>> Maple Syrup Fudge Recipe

Pinto Bean Fudge Recipe

Ingredients:

2/3 c of evaporated filled milk
1-1/2 c of pinto beans; cooked
1-2/3 c of sugar (granulated)
1/2 c of nuts
1-1/2 c of mini marshmallows
1 tsp of vanilla
1-1/2 c of choco chips (semisweet)

Instructions:

Grease a 9 inch square pan and set it aside.

Combine milk and sugar in a saucepan and let it boil; stir constantly and continue boiling for five minutes.

Add beans, nuts, marshmallows, vanilla, and chocolate chips; stir till the marshmallows have melted.

Transfer onto the pan and let it cool before cutting to squares.

>> Pinto Bean Fudge Recipe

Foamy Coconut Fudge Recipe

Ingredients:

3 c of coconut; freshly grated
2 c of sugar (granulated)
1 c of chilled water
2 Tbsps of ghee (or light vegetable oil)
1/4 tsp of cardamom; ground
A dash of cream of tartar (if desired)

Instructions:

Fry coconut (grated) in a big saucepan in about a minute under moderate heat. Stir coconut constantly ’til it becomes flaky and dry for about 5-7 minutes. Put coconut in a small bowl after frying.

Mix water and sugar (and cream of tartar) in a saucepan and while blending, boil.

When the sugar syrup boils, continue boiling for another 7-10 minutes ’til such time that it thickens and becomes bubbly and frothy. Then, add in fried coconut, plus cardamom.

Cook mixture for another 2-5 mins. Whisk mixture thoroughly and briskly. Blend in ghee (alternatively, vegetable oil), and then, cook again ’til it starts to be foamy and will stick unto pan’s bottom (that is for another minute).

Never stop whisking the mix to avoid the sugars from crystallizing.

Quickly place mixture in a pan (greased paper will do) and even it out in a pan. Never press the candy in excess so that it won’t be dense. An ideal fudge is foamy and light.

Cool mixture for about five minutes; And then slice into desired sizes (1.5-inch squares). Keep fudge in an airtight container to preserve shelf life.

>> Foamy Coconut Fudge Recipe

Pink Peppermint Fudge Recipe

Ingredients:

15 pcs of mint flavored candies (Starlight); crushed coarsely
1 can of condensed milk (sweetened, 14 oz)
1/4 c of butter (unsalted)
16 oz of chocolate bars (white); chopped coarsely
1 tsp of peppermint extract
8 drops of food coloring (red)

Instructions:

Prepare an 8 inch square baking pan then line with foil.

Combine butter and milk (condensed) inside a saucepan; heat above medium-low heat while stirring continuously. Once simmering and the butter has melted, take out from the heat.

Mix in chopped chocolates then add food coloring and extract. Incorporate well and fold in crushed candies, reserve a tablespoon of the candies.

Transfer the mixture onto the pan then sprinkle the remaining crushed candies on top. Refrigerate for four hours until it becomes firm.

Turn the pan upside down on a wooden board; peel the foil. Place the fudge back up then cut into squares.

>> Pink Peppermint Fudge Recipe

Snickers Fudge Recipe

Ingredients:

For the base

1/4 c of peanut butter (creamy)
1/4 c of butterscotch chips
A cup of choco chips (6 oz)

For the filling

1 c of sugar (granulated)
1.5 c of marshmallow creme
1.5 c of peanuts; salted, chopped
1/4 c of butter
1/4 c of milk (evaporated)
1/4 c of peanut butter
A tsp of vanilla flavoring or extract

For the caramel layer

A pack of caramels (14 oz)
1/4 c of cream for whipping

For the icing

1/4 c of peanut butter (creamy)
1/4 c of butterscotch chips
A cup of choco chips (6 oz)

Instructions:

For the base

Mix base ingredients inside a deep pan then stir on ‘low’ heat ’til the mixture is smooth and melted. Pour the mixture into a pre-greased 9×13 inch baking pan; spread evenly. Refrigerate to firm.

For the fudge filling

Melt the butter inside a large skillet and set heat to medium high. Mix the milk and sugar in, then boil for around 5 minutes.

Turn off the heat, then add marshmallow creme, vanilla and peanut butter. Stir. Add the peanuts. Gradually spread the mixture on top the base layer then refrigerate to set.

For caramel layer

Blend caramel with the cream inside a deep pan, then set heat to low. Stir ’til the mixture has a smooth consistency. Spread on top of the fudge filling. Chill to set.

For the icing

Mix the peanut butter and chips inside a deep pan, then set heat to low. Stir ’til the mixture has a smooth consistency. Spread it on top of the caramel layer then chill for an hour or so to finally set.

When ready, slice into small 1-inch bars. Refrigerate to avoid spoiling. Makes almost 100 squares.

>> Snickers Fudge Recipe

Jewel Fudge Recipe

Ingredients:

6 oz of chocolate flakes or chips (premium white, 3 packages)
14 oz of condensed milk (sweetened, 1 can)
1/8 tsp of salt
1-1/2 tsps of vanilla
1/2 c of candied cherries (green); chopped
1/2 c of candied cherries (red); chopped

Instructions:

Melt the chocolate together with the condensed milk, salt, and vanilla in a saucepan above gentle heat. Once melted, take out from the heat. Add in the cherries. Incorporate well.

Transfer mixture onto a 9 inch square baking pan lined with foil. Refrigerate for two hours until it becomes firm. Take out fudge from the pan; peel the foil. Cut to squares.

>> Jewel Fudge Recipe

Graham Cracker Fudge Recipe

Ingredients:

1-1/4 c of cracker crumbs (Graham)
1/4 c of sugar (granulated)
1/3 c of butter; melted
3 c of chocolate (semisweet); chopped
14 oz of condensed milk (sweetened, 1 can)
2 tsps of vanilla
1 c of walnuts; chopped
3 oz of softened cream cheese

Instructions:

Preheat the oven at (375 degrees F). Prepare a 9 inch square baking pan and line with aluminum foil.

Mix together Graham crumbs, butter, and sugar on a bowl. Pour onto the pan and press down firmly. Bake in the oven for eight mins.

Combine (condensed) milk, vanilla, and chocolate on a saucepan above gentle heat. Stir continuously until melted.

Take out from the heat then add cream cheese; stir till blended well. Fold in the nuts. Pour onto the baked crust. Let it chill till it becomes firm.

Take out the fudge from the pan, peel the foil then cut to squares.

>> Graham Cracker Fudge Recipe

White Cherry Fudge Recipe

Ingredients:

2 c of sugar (granulated)
1/2 c of cream (sour)
2 Tbsps of butter (unsalted)
1/3 c of corn syrup (white)
1/4 tsp of salt
1 c of walnuts; chopped coarsely
2 tsps of vanilla
1/4 c of candied cherries; quartered

Instructions:

Combine sugar, sour cream, syrup, butter, and salt in a saucepan; cook over moderate heat while stirring constantly.

Bring it to gentle boil until the sugar has dissolved. Continue to cook w/o stirring ’til it reaches (236 degrees F).

Take out from the heat then let it rest for fifteen mins. Add vanilla and beat thoroughly until its color becomes dull. Fold in walnuts and cherries then pour immediately onto a buttered pan.

Make sure it is completely cooled before cutting to squares.

>> White Cherry Fudge Recipe

Fabulous Fudge Recipe

Ingredients:

1/3 c of corn syrup (light)
3/4 c of nuts; chopped
2 and 1/2 c of sugar (granulated)
2 c of semisweet chocolate (butterscotch) chips
2 Tbsps of butter
3/4 c of milk (evaporated)
1 tsp of vanilla (extract)

Instructions:

Mix first two ingredients in a saucepan. In moderate heat, cook mixture while whisking it continuously ’til it starts to boil.

Once it boils, lower the heat, at the same time still letting it boil. Continue to cook for about 10 mins.

Take out the mixture from the heat and then, add all the remaining ingredients except for the nuts. Stir the mixture ’til such time that chips melt and mixture becomes smooth.

Then, quickly pour in the nuts; place the mixture into a pan (square) (9 inch) lined w/ butter. Let the mixture cool and slice into squares.

>> Fabulous Fudge Recipe