Fudge Recipes please!?

Question

Any flavor! Any dessert with a chocolately fudgy flavor welcome also! Mint, Peanut butter, white chocolate, etc!!

Answer 1

OLGA's PEANUT BUTTER FUDGE:
2 cups sugar
2 Tablespoons light corn syrup
dash salt
3/4 cup milk
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
walnuts, chopped (optional)
Mix sugar, corn syrup, salt and milk together in deep saucepan. Cook over medium-low heat without stirring until a drop tested in cold water forms a soft ball. (234 degrees) Cool until side of pan can be touched comfortably. Add peanut butter, vanilla extract and walnuts. Beat until it loses shine. Pour into buttered pan.

ESTHER's FUDGE BALLS:
2 1/2 cups vanilla wafer cookies, made into crumbs
1 cup (6 oz.) semisweet chocolate chips
3 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 cup evaporated milk
1/2 cup confectioners sugar
1 cup walnuts, chopped
Chocolate Sprinkles
Crush vanilla wafer cookies in a plastic bag with a rolling pin or process in food processor into crumbs and set aside.
Stir chocolate chips in a bowl over hot water or use a double boiler; until melted. Stir in corn syrup. Add vanilla, evaporated milk, confectioners sugar, cookie crumbs and nuts and mix thoroughly. Refrigerate for about 30 minutes.
Shape dough into 1-inch balls and roll into chocolate sprinkles to coat. Place on wax paper to set.

Answer 2

Butterscotch-Peanut Fudge:

1 (11-ounce) package butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped dry-roasted peanuts

Cook first 3 ingredients in a small heavy saucepan over medium heat, stirring constantly, 5 to 6 minutes or until smooth; remove from heat. Stir in chunky peanut butter, vanilla extract, and salt until blended; stir in chopped peanuts. Pour into a buttered 9-inch square pan. Chill until firm; cut into squares. Store fudge in refrigerator.

NOTE: For ease, microwave first 3 ingredients in a 2-quart microwave-safe bowl at HIGH 2 to 3 minutes or until melted, stirring twice.

Yield: Makes 2 1/2 pounds

Answer 3

CHOCOLATE FUDGE BROWNIES

Ingredients:-

-1/4 c. melted butter
-1 c. sugar
-2 sq. chocolate
-2 eggs, unbeaten
-1/2 tsp. vanilla
-1/2 c. flour
-1/2 c. nutmeats, chopped
-1/4 tsp. salt

Method:-

1) Melt the chocolate and butter together.
2) Remove from heat; add sugar and eggs, then other ingredients.
3) Grease and flour a square pan.
4) Spread the mixture evenly in the pan.
5) Bake in a very moderate oven (325 degrees F.) for 25 to 30 minutes.
6) While brownies are baking slice and lay out on wax paper enough marshmallows to cover the top of the brownies.
7) These slices of marshmallow are laid on top of the brownies when they are taken from the oven.
8) Cover this with the fudge icing below.

FUDGE ICING:

-1 scant c. sugar
-1 sq. chocolate
-1/2 c. top milk

Method:-

1) Do not stir while cooking.
2) Boil to a firm soft ball and add a tablespoon of butter.
3) Beat until smooth.
(Cut with a sharp knife dipped in hot water when brownies have cooled).

ENJOY!!

Answer 4

Super Easy Fudge

1 can evaporated Milk
1 bag of milk chocolate or dark chocolate chips
1 jar of marshmallow cream
1 stick of butter

In a large microwave save bowl or glass pan, add evaporated milk and chocolate chips. Stir together and melt the chips. Stir in the marshmallow cream. I always use the bowl, then transfer everything into a greased pan. Use your butter wrapper to do the greasing, then you can just throw it away. Put it in the refrigerator over night.

This was a recipe of my grandma's. It's wonderful and very simple.

Answer 5

My grandmother (in her 80s) got this recipe ages ago, and she makes it every Christmas. It's SO good (very smooth, unlike some "grainy" fudges I've had) and easy to make.

Mamie Eisenhower's Million Dollar Fudge

4 1/2 cups sugar
Pinch of salt
2 Tbl butter
1 tall can evaporated milk

Boil six minutes.

Put in large bowl:

12 ounces semi-sweet chocolate
12 ounces German sweet chocolate
1 pint marshmallow cream
2 cups nutmeats

Pour boiling syrup over ingredients in bowl: beat until chocolate is all melted and pour in pan.

Let stand a few hours before cutting. Store in tin box.

Answer 6

Easy & very hard to mess up:
2 cups (12-oz. pkg.) Nestle Tollhouse Semi-Sweet Chocolate Morsels
1 can (14 oz.) Carnation Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract

--Line 8- or 9-inch square baking pan with foil (or lightly greased wax paper).

Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

and enjoy... and don't tell anyone how easy it was, becuase they are bound to be impressed and praise you a lot.

Answer 7

My secret 3 minute fudge
16oz sifted powdered sugar
1/4 milk
2 tsp vanilla
1 bag chocolate chips
1 stick butter
chopped walnuts (1/2 cup)
combine all ingredients into a mixing bowl, put in microwave for 3 minutes, take out, and stir vigorously until well blended, pour into a greases 9x13 dish, cover and chill for 4 hours or until set....turns out perfect.

Answer 8

I found one of the best recipes for fudge is right on the jar of Fluff. You can add the nuts or peanut butter to it also!

Answer 9

No Bake Fudge Cookies (makes 3 dozen)
2 C. sugar
1/2 c. milk
1/2 c. butter
3/4 c. peanut butter
3 c. quick cooking oats
6 tbs. cocoa
1 tsp. vanilla extract
1/2 c. raisins
In a lg. saucepan combine sugar, milk and butter and boil for 1 min. Take off heat and add peanut butter, oats, cocoa, vanilla and raisins. Stir well. Drop by teaspoons onto waxed paper. Let sit 1 hr.


Peanut Butter Cocoa No-Bake Cookies (4 dozen)
2 c. sugar
1/2 c. butter
1/2 c.. milk
1/3 c. cocoa
2/3 c. peanut butter
3 c. quick cooking oats
1/2 c. chopped peanuts (optional)
2 tsp. vanilla extract
Place a piece of waxed paper or foil on cookie sheet. Combine sugar,butter, milk and cocoa in med. saucepan. Cook over med. heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 min. Add peanut butter; stir to blend. Add oats, peanuts and vanilla;stir to mix well. Quickly drop mixture by heaping teaspoons onto waxed paper or foil. Cool completely. Store in cool, dry place.


No Bake Butterscotch Cookies (serves 24)
1 pk butterscotch morsels
3/4 c peanut butter
4 c. corn flakes
1 c. peanuts
Melt over LOW heat, 1 pk butterscotch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoons onto cookie sheet lined with wax paper. Refrigerate until firm.

Answer 10

the recipe on the back of a jar of marshmallow creme is the best!