I need a good, easy, fool proof recipe for fudge.?

Question

I'm not great at making candy yet. Getting better, but I still have my struggles with it. Some is turning out great, and some not-so-great........like fudge. Somehow I can't get it just right. I'd appreciate help! :)

Answer 1

Foolproof Chocolate Fudge
INGREDIENTS
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract

DIRECTIONS
Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.
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Easy Fudge

22 big marshmallows
2/3 cup evaporated milk
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
2 teaspoons butter
1 1/2 cups sugar

Add evaporated milk, butter and sugar in saucepan and bring to boil.
Boil over medium heat for 5 minutes, stirring constantly.
Remove from heat.
Add marshmellows (cut in half), vanilla and chocolate chips, stir until completely melted.
Place in 8 inch buttered pan.
Chill two hours.

Answer 2

Hi , hier is a recipe for easy chocolate fudge with pecans and sweetened condensed milk.
INGREDIENTS:
1/4 cup butter
2 cups semisweet chocolate chips, 12 ounces
1 can sweetened condensed milk, 14 oz
1 teaspoon vanilla
pinch salt
1/2 cup finely chopped pecans
1/4 cup raisins, chopped
PREPARATION:
Lightly grease an 8-inch square pan.
In the top of a double boiler over simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from the heat. Stir in the condensed milk, vanilla, and salt, stirring until smooth. Blend in chopped pecans and raisins. Scrape into the prepared pan and spread evenly. Chill fudge for 1 hour, or until firm. Cut into squares.

Answer 3

Chocolate Fudge

2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.

Answer 4

This is just a simple one from the recipes that I have from my mother:

Mom's Chocolate Fudge:

3 cups sugar
3 tablespoons cocoa
1 tablespoon flour
pinch of salt
1 tablespoon syrup
l cup cream
1/4 cup milk
1 tsp vanilla
Cook until forms a soft ball in cold water.. Let set until cool. Then beat until of right consistency.. Pour into/onto a greased platter.

Another one from her recipes:

Baked Fudge:

1/2 cup butter
2 squares unsweetened chocolate
2 c. sugar
3 eggs
1/2 tsp salt
1 tsp vanilla
1 c. nuts
1 1/2 c. flour
Melt together butter, chocolate; add sugar. Add eggs one at a time, beating with mixer or by hand. Blend in salt, vanilla, nuts, and flour. Spread in a greased and flowered (9 X 13 inch pan. Mixture is about 3/4 inch thick.. bake slowly until firm at 325 degrees for about 35 minutes.

Answer 5

Hi, I just answered this question elsewhere for a simple Christmas candy recipe but I think it might be useful to you also. Good Luck!

Here is my favorite recipe:
Double layer fudge
For peanut butter layer:
2 pkgs. Peanut butter chips
14 oz. Can sweetened condensed milk
4 T. butter
Melt all ingredients in saucepan stirring frequently. Take off heat and add 1 C. chopped peanuts if desired. Spread into 9x13 foil lined pan. Chill in refrigerator while making second layer.
For chocolate layer:
1 bag milk chocolate chips
14 oz. Can sweetened condensed milk
1 tsp. Vanilla
Melt chips and milk together in saucepan until smooth. Take off heat and stir in vanilla. Spread on top of peanut butter layer and chill several hours. Cut into squares.

If you are looking for something really simple here is another one:
Quick Fudge
1 package semi sweet chocolate chips (12 oz.)
1 1/2 Cups Mini Marshmallows
1 can Chocolate Frosting
Melt chocolate chips and marshmallows in large microwave safe bowl. Stir until well blended. Add in chocolate frosting and pour into greased baking dish or dish lined with tin foil. You can add chopped nuts or chopped candies on top if desired. Chill for several hours until hard. Cut into small squares.

You can find more here:
http://www.kids-cooking-activities.com/Christmas-candy-recipes.html

Answer 6

These are easy and fun to make!

Peanut Butter Fudge
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Chocolate Fudge
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 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. 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 7

Ingredients Nonstick cooking spray 1/2 18 ounce roll refrigerated peanut butter cookie dough 1/2 cup semisweet chocolate pieces 1/4 cup sweetened condensed milk Directions 1. Lightly coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray or line with paper or foil bake cups; set aside. 2. For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup. 3. Bake in a 350 degree F oven for 9 minutes or until edges are light brown and dough is slightly firm but not set. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon. Bake 2 minutes more or until the edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks. 4. For filling, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. (Or, if desired, spoon the slightly cooled melted chocolate mixture into a small self-sealing plastic bag. Cut off one corner of the bag and pipe fudge mixture into each tart shell.) Cool completely, allowing filling to set. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 24 tarts.

Answer 8

Look on the back of a can of marshmallow fluff. It is called "Never Fail Fudge" It is what I grew up on and it's the best!

Answer 9

2 sticks butter or margarine, 1 cup peanut butter
melt together, remove from heat and stir in

2 tablespoons vanilla
4 tablespoons cocoa
1 box of powdered sugar.

When mixed all together put into pan or casserole dish to cool.