i am looking for a fudge recipe using jello pudding, conf. sugar, unsweet choc to make a glaze?

Answer 1

Oh my gosh! Jello pudding and glaze on FUDGE! Yikes. Sorry, I make my homemade the old fashioned way! Yummy

Answer 2

Chocolate Pudding Fudge

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided

1/2 cup (1 stick) butter or margarine, divided

1/3 cup water

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

3 cups powdered sugar

MICROWAVE 4 of the chocolate squares, 6 Tbsp. of the butter and water in large microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry pudding mix; stir until well blended.

ADD powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan.

MICROWAVE remaining 4 chocolate squares and 2 Tbsp. butter in large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1-inch) squares.

Answer 3

go to www.allrecipies.com and search using the ingredient search...you should find something there.

Answer 4

Vanilla Fudge:

Ingredients
2 cups sugar
1 cup evaporated milk
1 teaspoon light-colored corn syrup
1/4 cup butter
1 teaspoon vanilla
Broken nuts (optional)

Directions
1. Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set aside.

2. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, evaporated milk, and corn syrup. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to side of pan. Cook over medium-low heat to 238 degrees F., soft-ball stage, stirring frequently. This should take 20 to 25 minutes.

3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool without stirring to 110 degrees F (about 45 minutes). Remove candy thermometer from saucepan. Carefully stir butter into cooked mixture to incorporate. Beat mixture vigorously with a wooden spoon until fudge becomes very thick (about 8 minutes total). Immediately spread fudge into prepared pan. Score into squares while warm. If desired, top each square with a nut piece. When candy is firm, use the foil to lift it out of pan. Cut into squares. Makes about 1 pound (32 servings).

Make-Ahead Tip: Prepare and cut fudge as above. Place in an airtight container and store in the refrigerator for up to 3 days.

Peanut Butter Fudge:

Ingredients
4 cups sugar
2 5-ounce cans evaporated milk (1-1/3 cups)
1 cup butter (no substitutes)
1 10-ounce package peanut butter pieces (1-3/4 cups)
1 7-ounce jar marshmallow creme
1 cup finely chopped peanuts
1 teaspoon vanilla

Directions
1. Line an 8x8x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside.

2. Butter sides of a heavy 3-quart saucepan. Add sugar, evaporated milk, and butter. Clip a candy thermometer to side of pan. Cook and stir over medium-high heat to 236 degree F, soft-ball stage (about 12 minutes).

3. Remove saucepan from heat; remove thermometer. Add peanut butter pieces, marshmallow creme, peanuts, and vanilla; stir till peanut butter pieces are melted. Spread into prepared pan. Score into 36 squares while warm. When firm, cut into squares. Cool completely and wrap with plastic wrap. Store in the refrigerator. Makes about 3-1/3 pounds (36 servings).

Make-Ahead Tip: Refrigerate 2 to 3 weeks or freeze up to 1 year.

Cookies N' Cream Fudge:

Ingredients:
3 (6-oz) packages white chocolate baking squares
1 (14-oz) can Eagle? Brand Sweetened Condensed Milk (NOT evaporated milk)
1/8 teaspoon salt
3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies

Instructions:
In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt. Remove from heat; stir in cookies.
Spread evenly into foil-lined 8-inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered at room temperature or in refrigerator.

Notes:
Variation: Use 3 cups of any of your other favorite cookies. Proceed as above.

Butterscotch Toffee Fudge:

1 lb. light brown sugar
1 1/2 C. Marshmallow Crème (9 1/2 oz.)
3/4 C. light cream
1/4 C. butter or margarine
1 C. butterscotch chips (6 oz.)
5 (1 1/4 oz.) Heath bars, coarsely chopped

Butter a 9-inch square pan. Stir sugar, Marshmallow Crème, cream, and butter
in a heavy 3-quart pan over medium heat until mixture comes to a full boil.
Boil for 6 minutes, stirring constantly. Remove from heat, stir in chips
until melted, then toffee bars. (Toffee bars may not melt completely.) Pour
into prepared pan and chill until firm. Cut into small squares.

Raisin Fudge:

Yield: 6 Servings

2 tb Butter or butter substitute
2 c Sugar
1/4 c Molasses
1/2 c Evaporated milk
2 Squares chocolate
2 tb Raisins
1/2 c Chopped nuts
1 ts Vanilla

Melt butter; add sugar, milk, molasses, and chocolate. Heat gently
and stir until chocolate is melted. Bring to the boiling point and
boil to soft ball stage (234 ~ 238 F). Remove from fire. Cool to room
temperature. Beat until creamy. Add raisins, nuts, and flavoring.
Continue beating until mixture will hold its shape. Pour into
well-buttered pan. Cut in squares. Mrs. H.J.T., Tulsa, OK.

Ingredients
2 cups granulated sugar
3/4 cup milk
2 squares (2 ounces) unsweetened chocolate, cut up
1 teaspoon light -colored corn syrup
2 tablespoons butter
1 teaspoon vanilla
3 tablespoons butter
4 teaspoons creme de menthe
1-3/4 cups sifted powdered sugar
1/2 cup chopped walnuts

Mint-Layer Fudge:

Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

4. Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.

5. While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the creme de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.

6. Remove candy thermometer from saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.

Make-Ahead Tip: Up to 2 weeks ahead prepare fudge. Store in the refrigerator in a tightly covered container.

On top of these here are a few websites with more on them:

http://stores.skipjack.com/dells/search....

http://www.njdiningguide.com/fudge.html...

http://www.woodstockcandy.com/fudge-reci...

http://www.fudge-recipes.net/

Hope you enjoy your fudge.