Persimmon Fudge Recipe

Ingredients:

6 c of sugar (granulated)
2 c of milk
1/2 c of corn syrup (light)
1/2 c of cream
1-1/4 c of persimmon pulp
8 tbsps of butter (unsalted)
1 c of dates (fresh); chopped
2 c of nuts; chopped finely

Instructions:

Grease a 13×9 inch pan.

Place the persimmon pulps inside the food processor and make a puree. Pour onto a pot and add milk, sugar, cream, and syrup.

Mix then cook above medium-low heat while stirring constantly for about an hour until the mixture reads 235-240 degrees Fahrenheit on a sugar thermometer.

Take out from the heat ; let it cool ’til barely hot. Add butter and beat thoroughly until it becomes thick then add the dates.

Transfer onto the greased pan; let it cool then cut to squares and garnish with nuts.

>> Persimmon Fudge Recipe

Pudding Fudge Recipe

Ingredients:

1 pkg of pudding (instant, small)
2 egg whites; beaten
1 tbsp of milk
2 c of sugar (powdered); sifted
Nuts (use any variety)

Instructions:

Grease up a 10×5 inch baking pan; set aside.

Beat the egg whites till bubbly; add pudding (mix) with the milk. Blend thoroughly. Add a cup and a half of powdered sugar then knead above a board that has sugar.

Dust powdered sugar over the mixture while kneading continuously. Keep on kneading until you can form it into a big ball.

Add in the nuts. Place onto pan and chill in the refrigerator for fifteen minutes

>> Pudding Fudge Recipe

Lemon Butter Fudge Recipe

Ingredients:

2 c of sugar (granulated)
1/2 c of milk (whole, evaporated, unsweetened)
1/4 tsp of salt
4 Tbsps of butter
1.5 Tbsps of lemon juice
1 piece of zest of lemon (2 inches)

Optional Ingredients:
1/2 c of nuts (chopped)
1/2 or 1 tsp of lemon extract
4 drops of food color (yellow)

Instructions:

Butter upper portions of two-quart saucepan. Combine all items except optional ones and butter into a saucepan. Prepare 10″ x 5″ pan by greasing and lining it. Put butter in freezer. Fill water in sink ’til 1/2″ thick.

Dissolve sugar and stir always on low fire ’til spoon smoothly glides on pan’s bottom. Turn to moderate fire to boil. Make sure to wash sugar crystals down.

Clip thermometer (for candy) to saucepan and lower fire while maintaining boiling process. Stir only if needed. Cook until thermometer reads 236-244 degrees Fahrenheit.

Remove heat then place saucepan in sink. Drop butter from freezer to pan then let fudge cools.

Stir only when fudge is lukewarm as well as when thin film forms (about 110 degrees Fahrenheit). Drop food color and flavor. If you want, drop lemon extract.

Then remove the zest, agitate using processor for food or use mixer. Do not use manual mixer. Pause from time to time to let fudge react.

Add nuts when desired. Pour in sealed container.

>> Lemon Butter Fudge Recipe

Strawberry Fudge Recipe

Ingredients:

3 c of sugar (granulated)
3/4 c of milk
1/4 c of walnuts or pecans; chopped finely
1/2 c of half and half
4 Tbsps of strawberry-flavored gelatin
1 Tbsp of corn syrup (white)
2 Tbsps of margarine/butter
1 tsp of vanilla flavoring or extract
A pinch of salt

Instructions:

Mix the sugar, gelatin, salt, milk, half and half and syrup inside a pre-buttered large saucepan.

Let it boil at moderate heat while stirring occasionally. Then let it cook w/o stirring ’til it reaches the soft-ball phase or around 230 deg F.

Turn off the heat then add the vanilla and butter — don’t stir. Let it cool until the pan turns lukewarm. (Tip: place the pan over ice water ’til it cools)

Add the nuts in then beat ’til the mixture is no longer glossy. Pour slowly into paper candy cups (around three dozens) or into a pre-greased pan.

>> Strawberry Fudge Recipe

Milk Fudge Recipe

Ingredients:

3.5 c of sugar (granulated)
1 & 1/4 c of milk
2 tsps of vanilla
8 Tbsps of butter

Instructions:

Pour milk on heavy and large saucepan with butter as well as sugar. Stir constantly then heat mixture gently ’til blended. Let mixture boil then cover with lid. Let boil for two mins and uncover saucepan.

Clip thermometer (for candy) to saucepan’s side. Do not stir. Let mixture boil steadily ’til soft ball stage is reached, about 10-15 minutes.

Remove mixture away from heat then dip saucepan’s base in cold water. Add vanilla then let mixture cool til lukewarm. Afterwards, beat mixture ’til glossy look is lost and ’til creamy and thick.

Pour fudge on greased 8″ square pastry pan then let it cool 100%PRCTG% prior to slicing into bars.

>> Milk Fudge Recipe

Halvah Fudge Recipe

Ingredients:

2/3 c of milk
2 c of sugar (brown)
2/3 c of sesame paste (Tahini)
1 tsp of vanilla

Instructions:

Cook milk and sugar on a medium-sized saucepan above moderate heat until 230-235 degrees F then take out from the heat and allow to cool for two mins.

Add vanilla and tahini; beat for some seconds then pour immediately on a greased 8 inch square pan.

>> Halvah Fudge Recipe

Cashew Nut Fudge Recipe

Ingredients:

2 c of cashews (raw, 1/2 lb)
3/4 c of sugar; granulated
1 Tbsp of butter
2 tsps of rosewater
3 edible silver-leaf sheets; if desired

Instructions:

Put raw cashew nuts inside a pot and pour in simmering water; soak for an hour.

After the hour is up, empty the cashew nuts and use a blender/food processor to grind cashew nuts so that it becomes pasty (blend in milk/water if paste clogs).

Heat up a 9-inch diameter fry pan for approximately 2 mins. in moderate heat; blend in paste & sugar then lessen the set to low-level heat.

Cook it for approximately 20 mins. Constantly stir and scrape the pan’s bottom and side. When mixture becomes thick & gummy, blend in 1 Tbsp of butter.

Use a pan to blend mixture. Distribute mixture equally into container. When fudge cools, graze the fudge’s top with rosewater and leave it to dry.

Top fudge w/ the sheets of silver leaf (edible) and slice it into desired sizes.

Store in tight container with an airtight cap to preserve shelf-life for approximately three weeks or for a number of months should it be refrigerated.

>> Cashew Nut Fudge Recipe

Chocolate-Milk Fudge Recipe

Ingredients:

2 squares of chocolate (1 oz, unsweetened and grated
3/4 c of milk (goat’s reconstituted dry/evaporated)
2 c of sugar (granulated)
1 tsp of syrup (corn, light)
1 tsp of vanilla
2 tbsp of butter/margarine (frozen)
1/2 c of nuts (optional); chopped

Instructions:

Mix all the ingredients in a pan large enough, except for the extract of vanilla, butter & nuts. Lather a saucepan with butter & put a half inch of water in sink.

Liquefy sugar by constantly stirring it until it is completely melted. When this is done, intensify the heat bringing the concoction to boil. If mixture boils, reduce the heat so as to preserve simmering w/out stirring it.

Using the half inch of water in sink, test mixture in cold water. It is okay when a soft-ball will be able to hold shape when it flattens in the hand by pressing it & it becomes chewy.

Remove pan in the stove & place in the sink, adding the butter & extract of vanilla, sans beating, then let it cool.

When becomes mixture is lukewarm & a skin appears on topmost part of mixture, mix it briskly. Pause from time to time to permit mixture reaction.

The reaction must be that it thickens, losing the sheen and becoming light-colored or splashed with a lighter shade.

Mix in the nuts. Let it cool & store in a tight container (capped) in the fridge.

>> Chocolate-Milk Fudge Recipe

Pineapple Creme Fudge Recipe

Ingredients:

2-1/2 c of sugar (granulated)
1/2 c of butter (unsalted)
2/3 c of evaporated filled milk
1 c of pastry filling (pineapple)
2 c of Marshmallow Creme
1 lb of choco coating (white)
1/4 tsp of oil flavoring (pineapple oil)
1 tbsp of clear syrup (Karo)

Instructions:

Prepare a 13×9 inch baking pan and line with aluminum foil extending over the sides then butter the foil.

Combine butter, milk, and sugar in a saucepan then let it boil; stir continuously. Mix in pastry filling then return to a boil. Continue on boiling for five minutes while stirring continuously.

Take out from the heat then add white choco coating and marshmallow creme; blend thoroughly until mixture becomes smooth then add oil flavoring and syrup. Incorporate well.

Transfer the mixture onto the pan and allow to cool. Score into squares then chill inside the refrigerator until it becomes firm.

Lift the foil up from the pan to remove the fudge then slice through the scored linings. Chill.

>> Pineapple Creme Fudge Recipe

Golden Nugget Fudge Recipe

Ingredients:

3 c of sugar (granulated)
1-1/2 c of milk
2 tsps of vanilla
3/4 tsp of salt
3 Tbsps of butter (or margarine)
1/2 c of apricots (dried); chopped
1/2 c of Marshmallow Creme
1/3 c of walnuts; chopped

Instructions:

Butter the sides of a medium-sized saucepan. Combine the sugar, salt and milk over moderate heat. Stir until the sugar has dissolved and the mixture has boiled.

Continue to cook w/o stirring until temperature reads 238 degrees F on the sugar thermometer.

Add vanilla and butter. Place the saucepan over cool water; allow to cool into lukewarm, do not stir.

Add the apricots; beat for fifteen mins and add marshmallow creme and chopped walnuts then beat till the color isn’t glossy anymore.

Transfer the mixture onto a greased 9 inch square baking pan. Place inside the refrigerator. When firm, cut to bars.

>> Golden Nugget Fudge Recipe

See’s Candy Kitchens Fudge Recipe

Ingredients:

1 can of milk (Pet®, large)
18 oz of choco chips
20 pcs of marshmallows
1/2 lb of margarine/butter
4 c sugar (granulated)
2 Tbsps of water
2 tsps vanilla flavoring (or extract)

Instructions:

Brush a 9×13 inch aluminum pan lightly with butter. Set aside. In a medium sized saucepan, melt the sugar with the water, milk and marshmallows over low heat.

Let the mixture boil for around 10 mins, stirring occasionally. Add in the vanilla, chocolate and margarine. Stir once again.

Turn off the heat and beat the mixture until it is smooth. Pour it into the pre-prepared pan. Set aside and let it cool and firm up before cutting into squares or any desired shape.

>> See’s Candy Kitchens Fudge Recipe

S’Mores Fudge Recipe

Ingredients:

2 pcs of crackers (graham); crumbled
1 + 1/3 c of choco chips (semisweet)
1 + 1/3 c of marshmallows (small pcs)
2/3 c of milk; condensed, sweetened
1 tsp vanilla flavoring (or extract)

Instructions:

Lightly grease an 8 inch pan that has been pre-lined with tin foil. Place the milk and chips inside thick saucepan and set heat to ‘low’. Stir occasionally ’til chips melt and the mixture smoothens.

Turn off the heat and let it cool for two mins. Add in the vanilla and one c of marshmallows.

Slowly pour the mixture into the foil-lined pan, then stick the crackers and the rest of marshmallows in with the fudge.

Place in the refrigerator for around 2 hrs or ’til it firms up. Invert the pan into a clean board then take off the foil. After this, invert the fudge then cut it into small squares.

>> S’Mores Fudge Recipe

Milnot Fudge Recipe

Ingredients:

1 c of Milnot
3 c of sugar (granulated)
1/3 c of margarine or butter
1 jar of Marshmallow Creme (7 ozs)
1 pack chocolate chips (12 ozs)
1 c of nuts (not necessary); chopped
1 tsp of vanilla (not necessary)

Instructions:

Combine butter, sugar Milnot and Marshmallow Creme in heavy and large 3.5-quart saucepan. Then heat slowly ’til boiling and stirring often. Allow to boil vigorously (4 minutes) and stir constantly.

Take saucepan away from flame and add chocolate ’til it melts. Add vanilla and nuts. Pour on buttered 9″ square pastry pan. Allow it to be cooled (room temperature).

>> Milnot Fudge Recipe

Pistachio Fudge Recipe

Ingredients:

3/4 c of evaporated filled milk
2-1/2 c of sugar (granulated)
1/2 c of butter (unsalted)
2 c of Marshmallow Creme
8 oz of candy coating (vanilla-flavored)
1 c of pistachio; chopped
1 tsp of vanilla
1 drop of food color (green)

Instructions:

Grease up a 9×13 inch Pyrex dish. Combine butter, milk, and sugar inside a saucepan; stir over moderately high heat then bring to a boil.

Continue boiling for four minutes. Take out from the heat; add coating then stir. Add vanilla, food color, and pistachios; mix well. Transfer mixture to the pan then let it set

>> Pistachio Fudge Recipe

Carnation Velvet Fudge Recipe

Ingredients:

3-(1 oz) squares of chocolate (unsweetened)
2 c of sugar (granulated)
2 Tbsps of syrup (corn)
1 c of milk (Carnation); undiluted and evaporated
3 Tbsps of butter
1 tsp of vanilla

Instructions:

In a saucepan, put 2 cups of sugar, and place the sliced chocolates over sugar adding syrup (corn) and Carnation milk.

Cook both ingredients in moderate heat until both melt. Let it boil, place a lid and simmer for 2 mins.

After the allotted time uncover the pan and simmer again while whisking from time to time ’til it becomes a soft ball.

Remove mixture from burner and mix butter without whisking. Let the fudge cool (when the pan becomes cool to the touch, it should do).

Put in extract of vanilla and whisk ’til mixture thickens and loses its gloss. Put in pan lined with butter smooth out into the container. Let it cool and then slice into squares.

>> Carnation Velvet Fudge Recipe

Almond Roca Milk Choco Fudge Recipe

Ingredients:

3/4 c of milk; evaporated
1/4 c of butter
2 and 1/2 c of sugar (granulated)
1 c of (Almond Roca) crushed Buttercrunch
2 c of milk-choco chips
1 tsp of extract of vanilla
1 and 3/4 c of Marshmallow creme (7-oz jar)

Instructions:

Mix the first 4 ingredients of the recipe using a pan (3 quart in size) and cook in moderate heat, while whisking regularly until the mixture boils.

Keep on cooking for about 5 mins. after which take it out from the heat. Upon removing it, quickly add chips & extract of vanilla.

Again whisk until the mixture is smooth, then blend in the Buttercrunch. Empty into another pan & let it cool totally before slicing it.

>> Almond Roca Milk Choco Fudge Recipe