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