Fudge recipe?

Question

Fudge!!

Answer 1

Everyone needs some fudge in their life!


Fudge was invented in the United States more than 100 years ago. The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled batch of caramels. One of the first documentations of fudge is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, NewYork. She wrote that her schoolmate's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made 30 pounds of this delicious fudge for the Vassar Senior Auction. Word spread of this great confection to other women's colleges.



This is a great chocolate fudge recipe. It can be doubled.

Ingredients:

1 cup heavy cream
2 cups sugar
4 oz. chocolate chips
1/2 stick salted butter
1 teaspoon pure vanilla extract
1/2 lb. chopped walnuts


1. Combine heavy cream, sugar and chocolate chips in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.

2. Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir.

3. When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy. Add the nuts and mix well.

4. Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.

Yield: 1 lb.

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

THREE-CHOCOLATE FUDGE

3- 1/3 cups sugar
1 can (12 oz) evaporated milk
1 cup butter
1 cup packed brown sugar
32 large marshmallow, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars 7 oz each, broken
2 squares ( 1 ounce each)
semisweet baking chocolate, chopped
1 teaspoon vanilla extract
2 cups chopped pecans

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Fold in vanilla and pecans; mix well. Pour into a greased baking pan. Chill until firm. Cut into squares. Yield: 5-1/2 pounds

Answer 4

See the link below for all these.

Peanut butter fudge recipes :
Peanut butter fudge recipe, Creamy peanut butter fudge recipe, Microwave peanut butter fudge recipe, Apple peanut butter fudge recipe, Chocolate-peanut butter fudge recipe

Chocolate fudge recipes :
Chocolate fudge recipe, Foolproof dark chocolate fudge recipe, Double chocolate fudge recipe, Triple chocolate fudge recipe, 10 minute fudge recipe, Chocolate creme fudge recipe, Old fashioned chocolate fudge recipe, Chocolate mint cookie crunch fudge recipe, Nutty chocolate mint fudge recipe, Microwave fudge recipe, Fudge recipe, Chocolate marshmallow fudge recipe

Answer 5

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.

Mackinac Island Fudge

1/2 cup Milk
1/2 cup Butter
1/2 cup firmly packed Brown Sugar
1/2 cup Sugar
1/8 tsp. Salt
1 tsp. Vanilla
2 cups Confectioners’ Sugar
1/2 cup Nuts (optional)

Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan. Cook at medium heat until boiling. Boil exactly 6 minutes, stirring constantly. Remove from heat and add vanilla extract and confectioners’ sugar. Beat with mixer until smooth and thick. Add nuts, if desired. Pour into a buttered pan and freeze 20 minutes. Cut into pieces. Makes approx 1 lb. of fudge.

Peanut Butter Mackinac Island Fudge
Reduce butter to 1/4 cup and add 1/2 cup peanut butter.

Chocolate Mackinac Island Fudge
Use basic recipe, adding 1/2 cup Cocoa with the confectioners’ sugar

Answer 6

EZ Fudge

1 (12 oz) bag chocolate chips
1 (16 oz) tub chocolate frosting
1 tsp salt
1 tsp vanilla

Microwave chocolate chips 1-2 minutes or until melted. In same bowl, stir in frosting, salt, and vanilla. Mix together until it loses its glossiness, pour into greased pan, let cool, cut into squares.

Cream cheese or vanilla frosting also works if making multiple recipes, subbing one or two of the chocolate frosting for another flavor.

Answer 7

Heat one can of sweetened condensed milk then stir in 1 12oz bag choc chips until blended.
Now you just add your favorite nuts or other flavors like orange or mint extract.
Chill and serve

Answer 8

We like the recipe on the jar of Marshmallow Creme...very easy and so good!

Answer 9

Look in yer toilet.