Cookies & Cream-Fudge Recipe
Ingredients:
3 packs of choco baking squares (6 oz, white)
1/8 tsp of salt
1 can of milk (14 oz, Eagle brand); sweetened and condensed
3 c of chocolate (creme); crushed coarsely
Cookies (sandwich, approx. 20 pcs)
Instructions:
Using a saucepan, liquefy the chocolate (white) in a low-level heat, together with the Eagle brand & salt.
Take out the mixture from the heat and add in the cookies. Place equally in a pan with foil (square & 8 inches in size) and refrigerate for 2 hrs, alternatively, when the mixture hardens.
Flip the mixture in a chopping board, remove the foil & slice the fudge. Cover tightly and store room temp. or refrigerate. This recipe makes approximately 2 and 1/2 lbs.
>> Cookies & Cream-Fudge Recipe
Cardamom Fudge Recipe
Ingredients:
2 c of sugar; granulated
2/3 c of milk
1/4 tsp of salt
2 Tbsps of syrup (light corn)
2 Tbsps of butter/margarine
1/2 tsp of cardamom; ground
1/4 c of walnuts; chopped
1/4 c of pistachio nuts; chopped
Instructions:
Cook first 4 ingredients of recipe in a saucepan in moderate heat, whisking regularly, ’til sugar completely dissolves. Cook mixture, whisking it from time to time at 240 degrees Fahrenheit.
Take out mixture from burner and mix margarine and let mixture cool without blending it. Mix cardamom and blend briskly and constantly for 5-7 mins. ’til mixture thickens and it loses its gloss.
Immediately add the nuts, and empty the mixture into a pan (loaf) (9 by 5 in.) lined with butter. Let the fudge cool and slice in one inch squares.
>> Cardamom Fudge Recipe
Aloha Fudge Recipe
Ingredients:
4 c of sugar (granulated)
1-(14 oz.) can of pineapple; crushed and well-drained
2 tbsps of butter
1 c of cream (heavy)
1 c of nuts (macadamia); chopped
Instructions:
Line a pan (8 inches and square) with butter.
Combine the first 3 ingredients of the recipe, and stir it in low-level heat so that sugar melts and let it boil.
Once boiling cook again in moderate heat, whisking and rinsing the sugar crystals in the side of the pan till such time that a thermometer (candy), attached to the pan’s side registers 238 degrees F.
Take the mixture out of the stove and let it cool. Once it becomes lukewarm, mix in the butter and whisk so that fudge won’t be glossy anymore.
Immediately after, blend in the nuts. Empty the fudge into the butter-lined pan and let it cool & slice to desired pieces (1 and 1/2 inch/square pc is preferable).
>> Aloha Fudge Recipe
No Cook Fudge Recipe
Ingredients:
4 bars of chocolate (unsweetened, 1 oz)
1/2 c of margarine or butter
1 box of sugar (confectioners’)
1/3 c of milk (condensed & sweetened)
1 pc of egg
1 c of nuts (chopped)
1 tsp of vanilla
Instructions:
Melt butter and chocolate. Sift the sugar then combine with milk and egg. Stir with chocolate-butter mixture. Then add nuts and vanilla.
Pour on buttered 8″ pan. Refrigerate more than 2 hrs.
>> No Cook Fudge Recipe
Black Bean Fudge Recipe
Ingredients:
4-(1 oz) squares of chocolate (unsweetened)
3/4 c of butter (approx. 1 and 1/2 sticks)
1 tsp of extract of vanilla
1 and 2/3 c of beans (black); cooked
2 and 1/2 lbs of sugar (confectioners)
Instructions:
Using the butter, melt the squares of chocolate, afterwards, blend in the drained & crushed beans (black), extract of vanilla, plus the sugar.
Empty the fudge in jelly roll pan (15 by 10 inches) lined w/ butter. Let it chill in the refrigerator and slice. Yields approximately 1/2-3 lbs. of candy.
>> Black Bean Fudge Recipe
No Cook Cream Cheese Fudge Recipe
Ingredients:
2 bars of baking chocolate (unsweetened, 1 oz)
2 c of sugar (confectioners’); sifted
4 ozs of cream cheese (room temperature)
1 Tbsp of milk, cream or half-and-half
1 tsp of vanilla
1 c of coconut (not necessary)
1 c of flavor chips (not necessary)
1/2 c of nuts (not necessary); chopped
Instructions:
Butter 10″ x 5″ loaf pan. Put sugar inside a bowl for processor. Pour softened chocolate and cream cheese. Then process ’til granular and lumpy. Scrape the sides down.
Then pour milk then pulse ’til mix is creamy and smooth. Add extract as well as available ingredients optional.
Pour on prepared loaf pan then chill for hours prior to slicing.
>> No Cook Cream Cheese Fudge Recipe
Mashed Potato Fudge Recipe
Ingredients:
2 bars of chocolate (unsweetened, 1 oz)
4 Tbsps of butter
1/8 tsp of salt
1/3 c of unseasoned potato; mashed
1 lbs of sugar (confectioners’)
1 tsp of vanilla
Instructions:
Melt butter and chocolate together then pour into potato, salt as well as vanilla. Blend mixture.
Sift the sugar and add little amount gradually on potato mix, constantly blending ’til sugar’s not seen anymore.
When stirring is already hard to do, knead mixture on the remaining sugar using buttered hands. Put on board then continue kneading ’til mixture becomes pliable, glossy and smooth.
Apply butter on hands when needed. Press on butter-coated 8″ rectangular pans.
>> Mashed Potato Fudge Recipe
Jell-O Pudding Fudge Recipe
Ingredients:
1 box of Jell-O Pudding & Pie Filling Chocolate (small, not instant)
1/4 c of milk
2 Tbsps of butter
1-1/2 c of sifted powdered sugar
1/4 c of chopped nuts
Instructions:
Combine the pudding, milk, and butter; let it boil. Continue to boil for a minute while constantly stirring. Take out from the heat then immediately add the sugar and nuts. Mix well.
Pour onto a greased 8×4 inc baking pan. Let it cool. Cut to squares.
>> Jell-O Pudding Fudge Recipe
Sour Cream Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of sour cream
2 Tbsps of corn syrup (white)
2 Tbsps of butter
1/2 c of walnuts
1 tsp of vanilla flavoring or extract
Instructions:
Combine the syrup, sugar, sour cream and butter. Mix well. Let cook on moderate heat ’til it reaches the soft ball stage. Let it cool slightly. Stir in the vanilla, then again let cool at room temp.
When lukewarm, beat the mixture until it thickens. Add the nuts then pour into a pre-greased baking pan. Don’t spread. Expect the surface to be uneven and slightly glossy.
When it firms up, slice into small bars about 3/4 inch thick.
>> Sour Cream Fudge Recipe
Bean Fudge Recipe
Ingredients:
4 oz. of chocolate (unsweetened)
5 oz. of butter
1 and 2/3 c of beans; cooked/1-(16 oz.) c of beans; drained
1 tsp. of extract of vanilla
2 lbs. of sugar (confectioners)
Instructions:
Melt both chocolate & butter, combine totally both kinds of beans (drained & mashed), extract of vanilla & sugar.
Put the mixture into a pan (large enough for all the ingredients) lined with butter and chill.
Once it hardens slice into desired sizes. This recipe should yield 4 dozen pcs.
>> Bean Fudge Recipe
Fudge for One Recipe
Ingredients:
1/3 c of sugar (granulated)
1 Tbsp of cocoa powder
1 Tbsp & 2 tsps of milk
1 Tbsp of butter (unsalted)
1/2 tsp of vanilla
Instructions:
Combine sugar, milk, and cocoa in a glass; mix well. Heat inside the microwave for a minute on a high setting. Stir the mixture to blend well then heat again for forty seconds.
Pour onto a mixing bowl and add vanilla and butter. Beat thoroughly until it becomes thick. Transfer onto a pan and let it set then cut to squares.
You can also serve it warm straight from the mixing bowl.
>> Fudge for One Recipe
Coconut Fudge Recipe
Ingredients:
1 and 1/2 c of sugar (granulated)
2/3 c of milk (evaporated)
2 tbsps of margarine
1 and 1/2 tsps of syrup (light corn)
12 oz of choco chips (semisweet)
1/4 tsp of salt
1 tsp of extract (vanilla)
1 and 1/2 c of coconut (flaked)
Instructions:
In a saucepan, mix the first five ingredients of recipe with use of a spoon (wooden). Let it boil at moderate heat & let it cook for 5 mins., mixing continuously.
After 5 mins., remove the mixture from the heat & mix the choco chips & extract (vanilla).
Blend thoroughly and place 3/4 cup coconut & spoon it on a pan (11 by 7 inch) with grease. This is done since the mixture is very thick for it to flow.
With the use of spoon (wooden) smoothen the pan. Force down the remaining flakes on the fudge’s top & mark.
Let it cool and slice fudge to about 1 and 1/2 inch square pieces that would yield approximately 2 lbs.
>> Coconut Fudge Recipe
Chocolate Pineapple Fudge Recipe
Ingredients;
2 c of sugar (granulated)
2 c of sugar (brown); packed firmly
1/2 c of juice (pineapple)
1 c of milk (evaporated)
1/2 c of nuts; chopped
Instructions:
Mix all the ingredients using a pan except for the nuts. Using a thermometer for candy clipped in the pan’s side, cook till the mixture reaches a soft ball, usually 236 degrees F.
Take out the pan from the heat & mix in the nuts. Let it cool until mixture is tepid and whisk to make it creamy.
Place mixture in pan lined with butter and refrigerate. Slice in square pieces to serve.
>> Chocolate Pineapple Fudge Recipe
Easy Fudge Recipe
Ingredients:
A pinch of salt
3 packs of semi-sweet choco chips (6 oz)
A can of milk (sweetened & condensed)
1/2 c of nuts; chopped
1.5 tsps of vanilla (extract)
Instructions:
Prepare a pan (8 inch) and line it w/ (wax) paper. Using a double boiler, liquefy the chocolate chips over simmering water, blending it from time to time.
Take out from the heat and blend in all the other ingredients. Put fudge into the prepared pan. Refrigerate for a couple of hours ’til chilled.
Flip over in a chopping board and remove the paper. Slice into desired sizes, squares preferably. Store in an airtight container. Makes 1 and 3/4 lbs.
>> Easy Fudge Recipe
Shortcut Fudge Recipe
Ingredients:
1 box chocolate-flavored pudding mix, 3.4 oz
1 c of pecan nuts; chopped
1 c of sugar (granulated)
1/2 c of milk (evaporated)
1 Tbsp of softened butter (do not substitute)
Instructions:
Bring the pudding mix, milk, butter, and sugar together into a large saucepan. Let it boil, stirrin slowly for around 3 mins, or until it is 224 deg F (test using a thermometer).
Turn off the heat then beat the mixture briskly for about a min. Add the pecans, then beat again until it slightly thickens. Use a tablespoon to scoop the batter and lay each scoop onto a baking sheet lined with wax or non-stick paper.
Store in the refrigerator for around 45 mins or until firms up. Makes 1.5 dozens of bars or 3/4 lbs.
>> Shortcut Fudge Recipe
Choco Turtle Fudge Recipe
Ingredients:
4 and 1/2 c of sugar (granulated)
3 packs of choco chips (12 oz.)
5 oz of Marshmallow Creme
1 c of butter (1/2 lb.)
1 can of milk (8 oz); evaporated
1 lb. of nuts; chopped
2 tsps of vanilla
Instructions:
Mix first two ingredients of the recipe. Let it boil & lightly simmer for about 9 mins. Remove mixture from the stove & add all the remaining ingredients, except for nuts.
Whisk until mixed together and the bits of chocolate melt. Add in the nuts and pour in a greased pan (13 by 9-inch). Let it cool and then slice.
>> Choco Turtle Fudge Recipe
Never Fail Fudge Recipe
Ingredients:
5 c of sugar (granulated)
1 can of milk (evaporated, 12 ozs)
1 tsp of salt
1/4 lb of margarine or butter
1 tsp of vanilla
12 ozs of Marshmallow Fluff
24 ozs of chocolate chips
1 c of walnuts
Instructions:
Pour in 6-quart pan salt, marshmallow, butter, milk and sugar. Cook then stir on medium flame. Let boil gently for five minutes, constantly stirring.
Take away from flame and add choco chips, vanilla and walnuts. Pour the mixture on butter-coated 13″ x 9″ rectangular pan. This recipe makes approximately 5 lbs.
>> Never Fail Fudge Recipe
Coffee Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1 c of milk
1/2 c of cream
1 tbsp of syrup (light corn)
3 tbsps of coffee (Instant)
3 tbsps of butter/margarine
1 tsp of extract (vanilla)
1-6 oz. pack of choco bits (semi-sweet)
1 c of pecans; chopped
Instructions:
Get a saucepan large enough, and lather bottom & sides with butter.
In another pan, combine first five ingredients of the recipe and cook in a moderate heat till the concoction boils & the sugar is liquefied by constant stirring.
Cook the mixture till a small portion forms into a ball (soft) when plunged into cold water.
Mix butter & let it cool; blend the mixture until it thickens, then add the last three ingredients. Place the mixture into the saucepan previously prepared and sliced (squares) to make 1 lb.
>> Coffee Fudge Recipe
Two-Minute Fudge Recipe
Ingredients:
1 lb of sugar (Confectioners’)
1 c of pecans; chopped coarsely
1/2 c of cocoa
1/4 tsp of salt
1 Tbsp of vanilla
1/4 c of milk
1/2 c of butter
Instructions:
Prepare a baking pan (8×4x3 inches) by lining it with waxed paper. Set aside.
Next, place cocoa, sugar, milk, vanilla, and salt into a casserole (microwave-safe). Blend well. On the top middle portion of the mixture, place some butter. Set microwave to high. Cook mixture for about two minutes.
Remove mixture from the microwave. Stir it vigorously ’til smooth. Add in the pecans. Incorporate well. Pour mixture into prepared dish. Chill for at least an hour. Cut it into bars.
>> Two-Minute Fudge Recipe
Smith College Fudge Recipe
Ingredients:
1 c of sugar (granulated)
1 c of sugar (brown)
1/2 c of cream for whipping
1/4 c of molasses
2 oz of chocolate (unsweetened); chopped coarsely
1.5 tsps of vanilla flavoring (or extract)
4 Tbsps of butter
Optional – 1/2 c of nuts; chopped
Instructions:
Place the sugars, cream, chocolate and molasses inside a heavy saucepan and cook on moderate heat, occasionally stirring ’til both the chocolate and sugar melt.
Stop stirring but continue to cook ’til it reaches a soft ball phase (which usually happens at 238 deg F; test with a candy thermometer).
Turn heat off and add the vanilla, butter and, for variety, the nuts. Set aside and let it cool a bit. When lukewarm, beat the mix ’til it starts to firm up.
Pour the mix into a pre-buttered pan, then make small squares just before it hardens totally.
>> Smith College Fudge Recipe