Butterscotch Creme Fudge Recipe

Ingredients:

1 and 1/2 c of sugar (granulated)
1-(12 oz) pack of chips (butterscotch)
1/2 c or 1 stick of butter/margarine
1 can of Pet milk (small)
1-(7 oz) jar of Marshmallow Creme
1 tsp of extract of vanilla
1 c of nuts; chopped

Instructions:

Using a huge pan combine the first 4 ingredients of the recipe, and let it boil. Once boiling, maintain boiling for 5 mins.

Take out the mixture from the heat & blend in chips, chopped nuts, & extract of vanilla. Empty mixture into a pan (square, 8 inches) and refrigerate mixture till it hardens. Once done, slice into desired sizes.

>> Butterscotch Creme Fudge Recipe

Stained Glass Fudge Recipe

Ingredients:

1.5 lbs candy coating (vanilla)
1.5 c of multi-colored miniature gumdrops (take out the black pcs)
14 oz of milk; condensed, sweetened
1 1/2 tsps of vanilla flavoring or extract
A pinch of salt

Instructions:

Melt the coating w/ the salt and milk inside a large saucepan. Add in the gumdrops and the vanilla. Mix well. Turn off the heat.

Pour the mixture into a 9 inch pan pre-lined with wax or non-stick paper. Leave in the refrigerator for around 2 hrs to firm.

When ready, turn it over onto a chopping board, take the paper off and slice the fudge into small bars. Store inside a lidded container under room temp.

Microwave Preparation:

Melt the coating, salt and milk inside a glass bowl or jar in the microwave on ‘high’ for around 3 – 5 mins, stirring every 1.5 mins. Continue with the original procedure.

Yields 2.5 lbs

>> Stained Glass Fudge Recipe

Baked Fudge Recipe

Ingredients:

A dash of salt
1 c of sugar (granulated)
3 tbsps of shortening (should not be butter)
3 and 1/2 tbsps of flour (plain)
3 tbsps of cocoa
2 pcs. of eggs; beaten
1 tsps of vanilla

Instructions:

Set the oven in 325 deg. Fahrenheit. Combine the 2nd to 5th ingredients. Put in cocoa & extract of vanilla.

Empty into skillet (cast iron) with grease. Let it bake approximately for 20 mins. Fudge is cooked till such time that the mixture’s top becomes crispy.

>> Baked Fudge Recipe

Cherries ‘n’ Chocolate Fudge Recipe

Ingredients:

A can of milk (sweetened and condensed)
1/2 c of almonds; chopped (coarsely)
1/2 c of candied red cherries; chopped
2 c of semi-sweet choco chips
1 tsp of extract (almond)
candied cherry (divided into two); if desired

Instructions:

Prepare a square dish lined w/ foil. Using a moderate-sized bowl (microwave safe), blend the first 2 ingredients of the recipe.

Whisk lightly. Set microwave to HIGH for about 1 1/2-2 mins. or when chips melt and it becomes smooth.

Add coarsely chopped almonds, candied cherries, plus almond extract. Empty into the foil-lined pan and cover mixture. Slice into desired size (preferably square) and top with cherries. Refrigerate.

>> Cherries ‘n’ Chocolate Fudge Recipe

Snickers Bar Fudge Recipe

Ingredients:

1 bag of choco chips (semisweet, 6 oz)
1 c of butterscotch chips
2 pcs of Snickers chocolate bars (around 2 oz); cut into small pieces
A can of choco frosting (Pillsbury Fudge Supreme)

Instructions:

Grease an 8 inch baking pan that has been pre-lined with aluminum foil using butter. Put aside.

Inside a large microwaveable bowl, mix the butterscotch and choco chips, then microwave at ‘medium’ for 1 – 2 mins or ’til the chips melt.

Stir to a smooth consistency. Add in the frosting plus 2 Tbsps of the Snickers then mix well.

Slowly pour the mixture into the pre-lined pan evenly and sprinkle the remaining Snickers pieces on the surface. Place in the refrigerator until it firms up (about an hour).

Take the fudge off the pan. Remove the foil off the fudge. Slice into small bars.

>> Snickers Bar Fudge Recipe

Irish Creme Microwave Fudge Recipe

Ingredients:

1 pc of potato (small, 5 oz)
3 Tbsps of liqueur (Irish Creme)
2 sq of chocolate (unsweetened, 2 oz)
3 Tbsps of butter (or margarine)
3-1/4 c of powdered sugar (unsifted)
36 pcs of walnut; halved

For the Icing:
1 Tbsp of butter
1/3 c of powdered sugar; sifted
2 Tbsps of liqueur (Irish Creme)

Instructions:

Prepare an 8 inch square baking pan and line with aluminum foil, extend over its edges. Butter the foil and set it aside.

Wash the potato and pat it with paper towel then prick twice or thrice using a clean fork. Place the potato inside the microwave and heat it on a high setting for 4-5 mins. Let it cool.

Once potato is cool, peel and mash on a bowl. Pour in the liqueur then mix till smooth then set it aside.

Place butter and chocolate on a microwave-safe bowl or dish then cook for a minute or two on a high setting while stirring, only once, to make it smooth. Add the mashed potato and gradually add the powdered sugar.

Knead or stir till it becomes smooth. Transfer onto the pan and press firmly. Score to squares and press walnut inside each squares. Refrigerate to chill.

Once cold, take out fudge from the pan; peel off the foil. Cut to squares then drizzle the icing on top.

To make the icing, cook the butter in the microwave with the setting set at high setting for a minute or till the butter melts. Add powdered sugar.

Beat thoroughly. Gradually add liqueur enough to achieve the consistency of a frosting.

>> Irish Creme Microwave Fudge Recipe

Microwave Chocolate Fudge Recipe

Ingredients:

3 c of chocolate chips (semisweet)
1 can of milk (condensed & sweetened, 14 oz)
1 c of walnuts; chopped
1/4 c of margarine or butter; diced

Instructions:

Using two-quart bowl made of glass, mix 3 c of choco chips, 1 can milk and 1/4 c margarine/butter then microwave (medium, 50%PRCTG% power) 4-5 minutes. Stir with intervals of 1.5 mins.

Add walnuts then pour the mixture on butter-coated 8″ rectangular dish. Let chill for more than 2 hrs. Slice into bars.

This creates 2 lbs.

>> Microwave Chocolate Fudge Recipe