What is a really easy chocolate fudge recipe?

Question

I used to have one that included velveeta of all things!

Answer 1

Jell-O Pudding Fudge

1 sm. box Jell-O Chocolate Pudding and Pie Filling
2 tbs. Butter
1/4 cup Milk
1-1/2 cups Confectioners’ Sugar, sifted
1/4 cup Nuts, chopped

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8 x 4-inch pan. Cool, then cut into squares. Makes 1 pound.

Answer 2

Blue Ribbon Fudge Ingredients 1 cup sugar 1/2 cup Dutch process cocoa powder 1/4 cup unsalted butter 1/3 cup whole milk 1 tablespoon light corn syrup 1/3 cup chopped pecans [optional] 1 teaspoon vanilla extract 1 3/4 - 2 1/2 cups powdered sugar Method Butter a loaf pan, 9 x 5 x 3, or 8 x 8 inch square pan. A square pan will make thinner fudge that is easier to cut while the loaf pan will make thicker, harder to cut fudge. Combine sugar, cocoa, butter, milk, and corn syrup in a heavy-bottomed 2 quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring frequently. Boil and stir for one minute. Remove from heat and let cool without stirring until the bottom of the pan is lukewarm-- 45 minutes to 1 hour. Make sure you don't forget about it, because once it is totally cold, it becomes too hard to mix the powdered sugar in. Stir in nuts and vanilla. Start with 1 3/4 cups powdered sugar. Sift the powdered sugar into the pan, stirring to blend. As the dough stiffens, it is easiest to continue mixing using your hands, adding more powdered sugar if necessary, or turning the dough out onto the table and kneading it like bread dough. When the fudge is the consistency of smooth bread dough and there aren't any little bits of powdered sugar to be seen, press it into the greased pan. Refrigerate until firm, about 1 hour, then cut into 1 inch squares.

Answer 3

This one won't make your arms fall off (from mixing!):

Marshmallow Fluff Never Fail Fudge

2 1/2 cups sugar
3/4 teaspoon salt
1/4 cup butter
3/4 cup evaporated milk (5.33 oz. can)
1 - 7 1/2-oz. jar Marshmallow Fluff
3/4 teaspoon vanilla
1 1/2 cups semisweet-chocolate pieces (12-oz. package)
1/2 cup chopped walnuts (optional)

Grease a 9-inch square baking pan; set aside. (I use parchment paper).

In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts.

Immediately turn into greased pan and cool.

Yield: 2 1/2 pounds
.

Answer 4

Chocolate Fudge
Yield: 64 (1-inch) pieces

2-3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1-1/2 tablespoons of the butter, half-and-half, and corn syrup.

Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234ºF.

Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130ºF. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.

Pour into the prepared pan. Let sit in cool dry area until firm.

Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Peppermint Chocolate Fudge
prep time: 10 mins
INGREDIENTS:
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 teaspoon peppermint extract
3/4 cup crushed hard peppermint candy

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DIRECTIONS:
In saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in extract. Spread evenly into waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Answer 7

Dark Chocolate Fudge:

Notes: Use a heavy pan to reduce the risks of sticking or burning. Fudge slices best and tastes creamiest if it's allowed to mellow overnight.

About 2 tablespoons butter or margarine
1 1/2 cups half-and-half (light cream)
3 1/2 cups sugar
1/4 cup light corn syrup
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 teaspoons vanilla
1 1/2 cups walnuts or pecans

1. Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.

2. In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan.

3. Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.

4. Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235° (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer.

5. Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.

6. Let stand undisturbed until a thermometer inserted in center of candy registers 115° (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute.

7. Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.

8. With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.

Yield: Makes 3 pounds (48 oz.)

Answer 8

i saw a recipe in this site but not sure if its still there, isaw it bout 3 weeks ago... try looking for it if you like..
http://recipescorner.blogspot.com/

Answer 9

Thank you for asking this question.I needed one also.

Answer 10

I've heard of the velveeta fudge, it's supposed to be really good! Here's a couple different variations :)

Peanut Fudge

6 cups sugar, divided
1-1/2 cups (3 sticks) butter or margarine, divided
2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)
1 cup peanut butter
2 jars (7 oz. each) JET-PUFFED Marshmallow Creme, divided
2 cups chopped PLANTERS Dry Roasted Peanuts, divided
2 tsp. vanilla, divided
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD peanut butter and contents of 1 of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
PLACE remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with the remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours. Cut into 70 pieces. Store in tightly covered container at room temperature.

White Chocolate Fudge

2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

One Bowl Chocolate Fudge

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 cup chopped PLANTERS Walnuts

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts.
SPREAD into prepared pan.
REFRIGERATE 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces.

Velveeta Fudge (I FOUND IT!)

3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product or VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product, cut up
1 cup (2 sticks) butter or margarine
6 squares BAKER'S Unsweetened Baking Chocolate
2 Tbsp. light corn syrup
2 pkg. (16 oz. each) powdered sugar (about 8 cups)
1-1/2 cups chopped PLANTERS Pecans
1 tsp. vanilla

PLACE VELVEETA, butter, chocolate and corn syrup in large microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave an additional minute; stir until well blended.
ADD chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition. Stir in pecans and vanilla.
POUR into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm. Cut into 96 (1-inch) squares.