receipe for good and easy fudge?

Answer 1

Buy a container of Fluff and use the recipe on the container for Never Fail Fudge. YUM!!!!

Answer 2

When looking for recipes I go to foodnetwork.com or allrecipes.com. Food network may be best because it comes from professionals and is listed in order of difficulty. There is a long list so you may want to check it out yourself.

Mother's Fudge Courtesy of Robbin Gourley's Sugar Pie and Jelly Roll (Algonquin, 2000)

3 cups sugar
1/2 cup butter
1 cup whole milk
Dash of salt
4 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

Answer 3

Go to the store and purchase a jar of Marsh mellow Fluff . Make sure its the real stuff-look on the back for the fudge recipe. follow it and it will never fail you and it take just min. to make and you can add nuts or pieces of peppermint patties right at the end -m&ms even -anything really. Its a great tasting creamy fudge too.

Answer 4

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 5

LIME AND MACADAMIA NUT FUDGE

400 mls of Sweetened Condensed milk
500grams of White Chocolate melting buttons
150grams of chopped macadamia nuts
The Zest (grated skin) of 2 limes.

- Add sweetened condensed milk and chocolate to a pot and stir over low heat until chocolate is melted. Turn off heat.
- Add lime zest and macadamia nuts and stir thoroughly.
- Pour mixture into a square baking tin lined with baking paper.
-Leave to chil in a fridge till it is hard.

It's absolutely delicious, and really, really simple to make.

Answer 6

I have my 3 minute fudge that everybody swears by:
16oz sifted powdered sugar
1/4 cup milk
1 cube butter or margerine
2 tsps vannila extract
1 bag of chocolate chips
Chopped waluts (Optional)
Combine all item into bowl, put in microwave for 3 minutes, remove when done, and mix vigorously until all ingredients are mixed throughly, and batter looks creamy, and glossy. pour into a greased 9x9 baking dish, and refrigerate immediately for about 4-6 hours....

Answer 7

Easy as pie..

1 & 1/2 bags of nestle milk chocolate choc. chips
1 can of sweet and condensed milk
dash of salt
1 t of vanilla

In a dbl boiler melt choc, chips and sweet and condensed milk together, remove from heat. Add salt and Vanilla stir togther and spread in a greased cookie sheet shallow baking pan.

This is from memory, I hope this turns out good for you. :0

Answer 8

Here is a recipe that I use sometimes when I want something just a little bit different. I really love the taste of cinnamon and chocolate.

Easy Cinnamon Fudge

http://rds.yahoo.com/_ylt=A0geusJi2UhFBUcBsNtXNyoA;_ylu=X3oDMTE2MjRkb250BGNvbG8DZQRsA1dTMQRwb3MDMTMEc2VjA3NyBHZ0aWQDREZYMl85/SIG=1fm9eq0vk/EXP=1162488546/**http%3a//rdre1.yahoo.com/click%3fu=http%3a//pttf.com/rdn%253Fe%253Dt290%2526i%253D255I0-8223814%2526d%253D0-0%2526t%253Dhttp%25253A%25252F%25252Fwww.mccormick.com%25252Frecipedetail.cfm%25253FID%25253D466%252526CMP%25253DKNC-ITF1103%26y=043283B0B045EFAF61%26i=482%26c=8267%26q=02%255ESSHPM%255BL7yj%257Bxz%253Fmz%257Cvozl6%26e=utf-8%26r=12%26d=wow%7eDFX2-en-us%26n=035KK1LQQT44BN82%26s=25%26t=%26m=4548D962%26o=0136330628267007F4418D56431F567B3F%26x=0503CB716A311BFF29DD5FED76C832368D

A hint of cinnamon enhances chocolate in an easy, make-ahead fudge. Top with walnut or pecan halves for an extra special presentation.
Makes 32 (1 triangle) servings.
Prep Time: 20 minutes
Refrigerate: 1 hour

1 box (16 ounces) confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 to 1/2 teaspoon McCormick® Ground Cinnamon
1/2 cup (1 stick) butter
1/4 cup milk
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1 cup chopped nuts

1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.
2. Mix sugar, cocoa and cinnamon in large bowl; set aside.
3. Heat butter and milk in small saucepan until butter melts. Remove from heat; add vanilla extract. Add to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Garnish with nut halves, if desired.
4. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 16 (2-inch) squares. Cut each square diagonally in half, making triangles.

--------------AND...

Triple Chocolate Turtle Fudge
4 1/2 cups sugar
1/2 cup butter
12 ounces evaporated milk
4 1/2 cups miniature marshmallows
12 ounces semisweet chocolate chips
12 ounces sweet baking chocolate -- cut into pieces
2 ounces unsweetened chocolate -- cut into pieces
2 teaspoons vanilla
1 cup pecans -- chopped
75 caramels (from 2-14 ounce bags) -- unwrapped
3 tablespoons water
60 pecan halves

Line a 15 x 10 x 1" baking pan with foil so foil extends over the sides of the pan; grease foil.
In large saucepan, combine sugar, butter and
evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil,
stirring constantly. Boil 5 minutes over medium heat without stirring.

Remove saucepan from heat. Add marshmallows, chocolate chips, sweet chocolate and
unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth.
Stir in vanilla and chopped pecans. Quickly spread mixture in greased foil-lined pans.

In medium saucepan, combine caramels and water. Cook over low heat until caramels are
melted, stirring frequently. Pour melted caramels evenly over fudge to cover completely.
Arrange pecan halves over caramel. Cool 2 hours or until completely cooled. Remove fudge
from pan by lifting foil. Remove foil. Cut into squares.

Makes 60 candies.

Answer 9

I use the same recipe as Rain32 and she has the correct amounts listed. (It's 3 cups of chocolate chips in case you buy different sized bags of chips.)

It's really rich and tastes like a dark chocolate if you use semisweet chips like I do.

Answer 10

a purge works quite well