Scottish Fudge Recipe
Ingredients:
1 lb sugar (granulated)
1/4 lb butter
1 can condensed milk (large)
4 Tbsps of milk
1 Tbsp of golden syrup (pale treacle)
Vanilla flavoring or extract
Salt
Cold water
Instructions:
Brush the inside of a round baking pan w/ butter. Rinse using cold water but leave some grease on the pan. Put aside.
Gradually melt the sugar, butter, syrup, and milk in a saucepan. Add the milk then let it boil (20 mins) while stirring occasionally.
After 20 mins, beat the mixture ’til its roughens up a bit. Add the vanilla and the salt. Mix.
Pour the mixture into the pre-greased tin and put aside to cool.
>> Scottish Fudge Recipe
Banana-Choco Fudge Recipe
Ingredients:
1 pc. of banana (medium ripe); mashed
2 oz. of chocolate (unsweetened); broken into pieces
1/2 c of sugar (brown); packed firmly
1 and 1/2 c of sugar (granulated)
3/4 c of milk
1/8 tsp of salt
2 tbsps of syrup (light corn)
3 tbsps of butter
1/2 tsp of extract of vanilla
1/2 c of walnuts; chopped (optional)
Instructions:
Combine the first 7 ingredients in pan while stirring it constantly. Boil over moderate heat’ til all sugar melt. If there are sugar crystals sticking to pan’s side, rinse it using a brush immersed in cold water.
Continue cooking, using a thermometer (candy) in the pan’s side check it until reaching 236 degrees F or it becomes a soft ball. Make sure that mixture is whisked from time to time to avoid it from sticking.
Once done, take out pan fr. stove, and blend in butter, but do not stir. Let it cool first before adding in the extract of vanilla till mixture loses gloss & thickens. Empty mixture to a buttered-line pan, sprinkling the nuts on top if preferred.
Press the nuts unto contents of pan using spoon. As fudge cools and hardens, cut into desired size. This recipe should yield 32 bite size pcs.
>> Banana-Choco Fudge Recipe
Irish Cream Fudge Recipe
Ingredients:
1 c of walnuts; chopped finely
4 c of sugar (granulated)
1 c of evaporated filled milk
1/3 c of corn syrup (light)
6 Tbsps of butter (or margarine)
2 Tbsps of honey (pure)
1/2 tsp of salt
1/2 c of liqueur (Irish Cream)
1-1/2 c of choco chips (semisweet); melted
Instructions:
Spread the nuts on the base of a buttered 8×11 inch dish evenly. Butter the insides of a stockpot (large size).
Combine the sugar, evaporated milk, corn syrup, butter, honey, and salt in a stockpot then cook above moderate heat while constantly stirring till the sugar has dissolved. Brush down the crystals sticking on the sides with a wet (pastry) brush.
Increase the heat and allow it to boil; don’t stir the mixture while still boiling. Continue to cook till it reads (234-240 degrees F) on the sugar thermometer.
Take out stockpot from the heat and place on cooled water. Add in the liqueur; don’t stir. Let it cool to (110 degrees F). Add the chocolate chips; beat thoroughly till it becomes thick an color isn’t glossy anymore.
Transfer mixture onto the nuts and let it stand until completely cooled. Cut to squares.
>> Irish Cream Fudge Recipe
World Famous Peanut Butter Fudge Recipe
Ingredients:
2 c of milk
7 oz of Marshmallow Creme
1 c of sugar (granulated)
1 c of peanut butter (creamy)
1 tsp of vanilla extract
Instructions:
Combine milk and sugar in a saucepan over moderate heat. Stir constantly until the sugar has dissolved. Continue to cook w/o stirring ’til it reads (240 degrees F) on sugar thermometer.
Remove saucepan from the heat and add the peanut butter next the marshmallow creme then vanilla. Stir quickly as the mixture quickly thickens.
When mixed completely and thick, pour onto a greased 8 inch square baking pan. Chill for half an hour; cut to squares.
>> World Famous Peanut Butter Fudge Recipe
Brazil Nut Fudge Recipe
Ingredients:
4-(1 oz) squares of chocolates
2 Tbsps of butter
1/4 tsp of salt
1/3 c of milk
1 tsp of extract of vanilla
1 lb of sugar (confectioners); sifted
1 c of nuts (Brazil); chopped
Nuts (Brazil; whole)
Instructions:
Melt butter and chocolate on top of warm water. Blend salt & extract of vanilla, while also adding sugar alternatively w/milk, at the same time.
Remove the pan from the heat & mix the nuts. Empty the contents of the pan into another pan (7 inch and square). Top with whole nuts divided once. Let it cool in room temp for a number of hours and slice into desired size.
>> Brazil Nut Fudge Recipe
Amaretto Fudge Recipe
Ingredients:
4 c of sugar (granulated)
2 c of half and half
2/3 c of Amaretto
Instructions:
Using a saucepan that is large enough for the ingredients, mix all the ingredients; lather pan’s side w/ butter. Cook the mixture & let it boil w/out blending.
Using a thermometer (candy) cook mixture until reaching 238 deg F. Then, take out the mixture from the heat & let it cool to 140 deg F. Using a spoon, blend the mixture till it becomes slightly thick.
Empty the contents into the saucepan & let it cool.
>> Amaretto Fudge Recipe
Old-Time Louisiana Cream Fudge Recipe
Ingredients:
3 c of sugar (granulated)
2 c of cream (for whipping)
1 c of cornstarch
1/2 c of flour
1/4 c of butter (REAL)
2 c of pecans (whole)
Instructions:
Combine cornstarch, cream as well as sugar in three-quart saucepan. Then clip thermometer (for candy) on pan’s side. Then cook ’til soft ball stage. Take away from flame and drop butter; then beat mixture for five minutes.
Let mixture blend with flour then beat ’til thick and creamy. Drop pecans. Pour on buttered 13″ x 9″ pan. Let mixture cool prior to cutting slice into serving sizes.
>> Old-Time Louisiana Cream Fudge Recipe
Almond Fudge Recipe
Ingredients:
3 oz. of whipped cream
1 and 1/2 c of sugar (granulated)
1/4 c of syrup (corn)
2 tbsps of butter and additional butter (to grease kettle)
1/2 tsp of salt
1/4 c of Marshmallow Creme (an additional 1 tbsp)
1 oz of almonds (blanched); chopped coarsely
1 and 1/2 tsps of extract of almond (pure)
1-2 oz of red,green cherries (candied) or both; quartered & pressed (syrup should be totally removed)
Instructions:
Grease kettle’s side. Let whipped cream boil, then mix in sugar & mix well to liquefy. Combine syrup, plus 2 tbsp. butter & salt.
Using a thermometer attached in kettle’s side, let the whole mixture boil in medium level heat & cook (220 degrees F) mixture stirring it constantly to avoid it to become sticky.
Using a brush (pastry) plunged in cool water, sweep around & above the cook line twice. Continue stirring the mix (at 238 degrees F).
Once done, take it out of the burner and let it cool for 5 mins. Using a spoon or spatula, combine what remains of the ingredients and keep on whisking for 5-10 mins.
When fudge becomes glossy and thickens, quickly spoon it into a pan (loaf) with 1 and 1/4 in. thickness.
When fudge sets, take it out of the pan & let it cool. Refrigerate for one whole night and then slice to desired pieces.
>> Almond Fudge Recipe
Fig Fudge Recipe
Ingredients:
1/2 lb of almonds; ground
2 oz of cocoa powder
1/2 lb of figs (dried)
1/2 lb of sugar (granulated)
1 pc of lemon rind; grated
1 tsp of cinnamon
4 oz of water
Instructions:
Chop dried figs or place through (food) processor. Mix all other ingredients (dry) using a bowl, excluding sugar (granulated).
Mix water and sugar w/ the use of a saucepan. Let it boil, blending mixture ’til sugar melts. Continue to boil w/ blending for about one to two minutes ’til it thickens and mixture is reduced slightly.
Take the mix out of heat then, blend in what’s left of recipe’s ingredients. When it becomes stiff, reheat it. Then, cook mixture carefully ’til it becomes shiny or when the fudge gets away (from pan’s side and also the bottom).
Even out mixture into a dish or pan (8 inch). Let mixture cool and slice into minute squares; then, shower w/ sugar.
>> Fig Fudge Recipe
World’s Greatest Fudge Recipe
Ingredients:
4 Tbsps of cocoa powder; sifted
1 box of powdered sugar (16 oz); sifted
4 Tbsps of peanut butter
1 c of butter (unsalted)
Instructions:
Combine sugar and cocoa powder; combine well. Melt peanut butter with butter on a bain-marie and pour mixture onto the cocoa/sugar mixture. Stir thoroughly; use wooden ladle.
Transfer the mixture onto a greased 9 inch square baking pan; press gently to even out. Slice fudge before chilling it inside the refrigerator.
Take out fudge from the refrigerator; allowing it to soften before eating.
>> World’s Greatest Fudge Recipe
Pistachio Swirl Fudge Recipe
Ingredients:
1 can condensed milk (sweetened); divided into parts
1/2 tsp vanilla
3 ozs of cream cheese
1 tbsp margarine or butter (sweet)
18 ozs choco chips (semisweet)
1/2 c of pistachio;chopped
Instructions:
Heat the cream cheese inside the microwave over high setting until it has completely softened. Place it on a mixing bowl and add vanilla and (two tablespoons) milk; beat thoroughly until it becomes smooth then set it aside.
Combine the remaining milk, butter, and chocolate flakes; heat in the microwave over medium setting for three minutes until melted; stir to mix well then fold in the pistachio.
Incorporate well. Transfer the mixture onto the pan then scoop over the cheese mix and carefully swirl above the chocolate mix.
Refrigerate till firm; cut to squares.
>> Pistachio Swirl Fudge Recipe
White Christmas Jewel Fudge Recipe
Ingredients:
6 oz of white chocolate (premium)
1 can of condensed milk (sweetened, 14 oz)
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:
Line a 9 inch square baking pan with foil then set aside.
Melt the chocolate, condensed milk, salt, and vanilla in a saucepan over gentle heat. Take out from the heat and add cherries; stir. Pour onto the pan and refrigerate for 2 hours till firm.
Flip pan upside down on a board and peel foil. Place the fudge back up; cut to squares.
>> White Christmas Jewel Fudge Recipe
Latte Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1.5 c of cream (light or half-and-half)
2 Tbsps of espresso powder (or 2 tsps of coffee instant)
3 Tbsps of corn syrup (light)
1/4 tsp of ground cinnamon
1 tsp of vanilla
2 Tbsps of butter
1 c of walnuts (toasted & chopped)
Beans of coffee (optional)
Instructions:
Line aluminum foil on 8″ square pan, including over pan’s edges. Brush butter on foil then set aside. Then butter also large three-quart saucepan’s sides.
Combine cream, sugar, corn syrup, cinnamon and coffee/espresso in saucepan then cook/stir on moderate-high fire ’til boiling. Put thermometer (for candy) to pan.
Lower fire to moderate-low and let mixture boil at steady, moderate rate. Stir mixture from time to time, ’til thermometer (234 degrees F) registers soft ball stage, about around 25-35 minutes.
Adjust heat when needed and maintain steady boiling. Remove pan from fire then add the butter as well as vanilla. Don’t stir. Let it cool (110 degrees F) within 55-60 minutes. Take thermometer off from pan.
Then beat mix vigorously using wood spoon ’til fudge starts thickening; add nuts. Beat ’till stiff as well as thick and when glossiness disappears, about ten minutes total.
Spread the fudge as soon as possible on pan then score the fudge to bars while still warm.
If you want, press one bean of coffee per piece and when the fudge firms, lift foil in order to remove it from pan. Slice into bars and keep in sealed containers. Makes 64 servings
>> Latte Fudge Recipe
Root Beer Fudge Recipe
Ingredients:
1 c of butter (unsalted)
1-1/3 c of milk
4 c of sugar (granulated)
1/8 tsp of salt
2-1/2 tsps of root beer extract
1/4 c of pecans; chopped
Instructions:
Melt the butter above gentle heat; add milk, sugar, extract, and salt. Increase heat over medium-high then cook till it boils; stir occasionally. Continue cooking till the temperature reads 234 degrees F on sugar thermometer or about twenty mins.
Take out from the heat then beat thoroughly until it becomes thick. Pour onto a buttered 9 inch square dish; sprinkle pecans. Let it cool completely then cut to squares.
>> Root Beer Fudge Recipe
Fruit-Filled Butterscotch Fudge Recipe
Ingredients:
For the Filling:
1/3 c of apricot preserves
2/3 c of dates; chopped finely
2/3 c of walnuts; chopped coarsely & divided
For the Fudge:
1 jar of Marshmallow Creme (7 ozs)
1.5 c of sugar (granulated)
2/3 c of milk (evaporated)
1/4 c of butter
1 pkg of butterscotch morsels (12 ozs)
1/2 tsp of iodized salt
Instructions:
Mix the dates, apricot preserves, and a third of the chopped walnuts in a medium-sized mixing bowl. Set it aside. Afterward, prepare a baking pan (8-inch) and line it w/ foil.
Place a saucepan with butter over medium heat. When the butter melts, pour in milk and sugar. Stir well and then add in salt and Marshmallow Creme. Bring it to a boil, and then simmer for approximately 3 minutes. Stir constantly.
Take it out from the heat, and then toss in the butter scotch morsels. Aterward, stir constantly ’til the morsels melt, as well as when the mixture becomes free from lumps. Pour half of the fudge into the baking pan.
Evenly spread the filling on top; and then cover it with what is let of the fudge mixture. Afterward, sprinkle the reserved 1/3 cup walnuts on top o the fudge. Place in the chiller.
>> Fruit-Filled Butterscotch Fudge Recipe
Cream Cheese Rum Fudge Recipe
Ingredients:
6 oz of cheese (cream); melted
2 tbsps of milk
4 c of sugar (confectioners ); sifted
1 and 1/2 c of walnuts/pecans; chopped
3 oz of chocolate (unsweetened); cooled and melted
1 tsp of extract (vanilla)
1/2-1 tsp of flavoring (rum)
Instructions:
Line and butter a pan (8 inch and square). Set aside.
Using a bowl for mixing, put together cheese (softened cream ) & milk, steadily mix the sugar (confectioners), blending until it is smooth.
Sprinkle nuts, plus vanilla & rum flavor and add chocolates (melted). Immediately empty mix into a pan and push the contents evenly, and sprinkle what’s left of nuts, then press it also.
Cover mixture and refrigerate for an hour then slicing it into square-shaped pieces. Yields 3 dozen pieces. To add variety to the candy mix you can use almond/peppermint/orange extract.
>> Cream Cheese Rum Fudge Recipe
Oreo White 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
2 c of chocolate milk chips (white)
1 c of choco chips (white, semisweet)
1/2 c of crushed Oreo cookies
1 tsp of almond extract
Instructions:
Grease an 8-inch square pan and line with foil; place it on the side.
Combine sugar, butter, milk, salt, and marshmallow creme inside a saucepan above moderate heat; stir constantly. Bring it to a boil and continue cooking for another five minutes.
Take out from the heat then add the white chocolates; stir until the chocolates melt and the mixture becomes smooth. Add extract and Oreo; blend well.
Transfer onto the pan and chill for at least two hours. Once chilled and firm, take out from the pan and peel the foil then cut to squares.
>> Oreo White Chocolate Fudge Recipe
Christmas Fudge with Cherry Recipe
Ingredients:
1 box of gelatin (small cherry)
3 and 1/2 c of sugar (granulated)
1/4 tsp of soda (baking)
1/2 c of walnuts; chopped
1 and 1/2 c of milk
1/4 c of butter
1/2 c of cherries; chopped and candied
Instructions:
Cook first four ingredients of recipe until such time that sugar entirely melts. Using a thermometer (for candy) clipped to pan’s side, heat mixture for a time until reaching (236 degrees F). Then, remove mixture from the heat, mix butter.
Using a platter that is large enough, pour in mixture. Let it cool w/out blending and wait until mixture becomes tepid. Then, whisk it until sheen disappears, then add in the cherries & walnuts.
Place mixture in a pan (square and preferably 8-in.).
>> Christmas Fudge with Cherry Recipe
Old Fashioned Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1 pack of gelatine (unflavored)
2 c of corn syrup (light)
1 c of milk
3 bars of chocolate (1 oz)
2 tsps of vanilla
1 c of nuts
1/2 c of butter
Instructions:
In two-quart saucepan, combine sugar and gelatine. Then add chocolate, milk and corn syrup. Cook on moderate heat, frequently stirring, to reach soft-ball stage (238 degrees F).
Take mixture away from the heat and pour on large bowl. Add butter and vanilla. Allow to cool for 25 mins. Beat mixture ’til thick and stir nuts in it.
Spread mixture on buttered 8″ pan. Allow to cool before cutting into bars.
>> Old Fashioned Fudge Recipe
Old-Fashioned Chocolate-Walnut Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of margarine or butter (not spread)
1 c of cream (heavy)
1 Tbsp of corn syrup (light)
1 tsp of vanilla
2 ozs of chocolate (unsweetened); cut into smaller pieces
1/2 c of chopped walnuts
Instructions:
Line greased-foil on 9″ x 5″ pan. Stir syrup, chocolate, butter, cream as well as sugar in heavy three-quart saucepan on moderate flame ’til chocolate/butter is melted, sugar is dissolved.
Increase flame and let boil, do not stir, vigorously for five mins or ’til thermometer (for candy) registers 234-240 degrees Fahrenheit.
Take away from the heat then slowly add in vanilla. Do not stir. Cool (110 degrees F) ’til thin film forms at top and pan’s lukewarm. Stir the fudge using wooden ladle 5-10 mins ’til thick then holds shape.
Add the nuts and spread in pan. Allow to chill for six hours ’til firm. Remove fudge from pan and foil then slice into 1″ squares
>> Old-Fashioned Chocolate-Walnut Fudge Recipe