Good fudge recipes for Christmas?

Question

I'm putting together some gift baskets/tins for people for xmas and I need some good fudge recipes. Anyone have any?

Answer 1

I buy Marshmellow Cream and use the recipe on the jar. Makes really good fudge and it always comes out right. You can make chocolate fudge, peanut butter fudge, add nuts just all kinds of ways by using their basic recipe. Good Luck! Merry Christmas!

Answer 2

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I just made fudge today for the family and friends this is the best recipe-3/4 C. butter
3 C. sugar
1 5oz can evaporated milk
1 12 0z package semi sweet choc. chips
1 7oz jar marshmallow cream
1 teaspoon vanilla
nuts optional
combine sugar,butter, and evaporated milk together in a heavy sauce pan. melt it all together on med. high heat (stir) when it comes to a full boil stir constantly and let boil 5 min. Take off the heat and add choc. chips stir until completely melted, then add your marshmallow cream, vanilla and nuts. Pour onto a large wax paper lined baking sheet with edges and pop it in your freezer for about 40 min. cut in squares. It's always best to double the recipe..When you taste it you will see why. Any left over keep in freezer. Good luck!

Answer 3

Microwave Fudge

Dash of Salt

3 Cups Milk Chocolate Chips (1 1/2, 12oz packages) or use the flavor of chips desired.

(I found that if you want the white chocolate fudge you have to use the Bakers White Chocolate Chips instead of the white Nestle Morsels (or it gives the fudge a very milky taste.

1 Can Sweetened Condensed Milk (Not Evaporated)- Use the cheap brand it makes not difference.

1 teaspoon Vanilla

1 Cup of Nuts of your choice (optional).

Butter the bottom of an 8X8 Pan-set aside.
Put chips, dash of salt and milk in a microwave bowl and Cook on high for 3 minutes. Remove and stir. Cook on high another 2 minutes. Remove and stir. Add vanilla and nuts and mix well. Pour into the buttered pan and cool in the refrigerator for a couple of hours. Cut into pieces and enjoy!

Answer 4

2 Minute Microwave Fudge:

This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!

1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 tsp. vanilla 1/2 cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for two minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15 to 20 minutes until set.

Answer 5

Makes 32
Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts.


2 tablespoons unsalted butter, plus more for pan

3 tablespoons best-quality cocoa powder

2 cups sugar

2/3 cup milk

3 ounces best-quality semisweet chocolate, finely chopped

2 tablespoons light corn syrup

1 cup walnut halves, cut into large pieces

1. Butter an 8-by-8-by-2-inch pan. Sift cocoa powder and sugar into a medium bowl.

2. Prepare an ice bath. In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, pastelike texture forms. Add chocolate, butter, and corn syrup. Cook on low heat, stirring constantly, until sugar has completely dissolved, 7 to 10 minutes.

3. Using a pastry brush, wash down sides of pan with cold water. Increase heat to medium. When a candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds. Transfer pan to a heat-proof surface, and let sit until thermometer registers 121°, about 45 minutes.

4. Using a wooden spoon, stir fudge briskly until it begins to lose its sheen, 2 to 3 minutes. Stir in walnuts. Spread fudge into prepared pan with wooden spoon. Using your fingers, smooth fudge. Cover with plastic; chill 30 minutes. Cut into 1-inch squares.

Answer 6

the original recipe for toll house cookies is on the nestle's morsels bag. it is the best recipe! just substitute your white chips/milk choc chips in place of the semi-sweet dark chips. they will be delicious, especially if you add the walnuts or macadamia nuts to the recipe. there used to beafantasy fudge recipe on the jar of marshmallow creme(kraft).. it was easy, smooth and delicious, melt-in-your-mouth yum. i don't know if it is still on the label, but you could e-mail kraftfoods and ask them, they will send you the recipe. merry christmas.

Answer 7

"Butter Pecan Fudge" - 1 1/4 lbs.

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla extract
2 cups confectioners' sugar
1 cup pecan halves; toasted and coarsely chopped

In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to boil over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Stir in confectioners' sugar until smooth; fold in pecans.
Spread into buttered 8" square dish; cool to room temperature. Cut into 1" squares. Store in airtight container in refrigerator.

Answer 8

The recipe on the back of the jars of KRAFT MARSHMALLOW CREAM is the best ever. You can add peanut butter, nuts, whatever. It's just about foolproof, and tastes divine!

Answer 9

Snickers Fudge

Yield: Approx. 8 dozen pieces

Ingredients:

Bottom Layer:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Caramel Layer:
14 oz pkg. caramels
1/4 cup whipping cream

Icing:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Preparation:

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 inch pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:

Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.



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Kahlua Cream Fudge

Yield: About 2-3/4 lbs.

Ingredients:

1 1/3 cups granulated sugar
1 (7 oz.) jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Preparation:

Line an 8-inch square baking pan with tin foil.

In 2-quart saucepan, combine the sugar, marshmallow cream, milk, butter, Kahlua and salt. Bring to a hard boil, stirring constantly for a full 5 minutes.

Remove from heat and add all the chocolate. Stir until melted.

Add the nuts and vanilla. Turn into the prepared pan. Refrigerate until firm. To serve, cut in squares.


Pumpkin Fudge

makes 3 1/4 pounds

1 can (5 1/2 oz.) evaporated milk (not skim)
3 c. sugar
3/4 c. butter
1/2 c. pumpkin puree
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1 pkg. (12 oz.) butterscotch chips
1 tsp. vanilla
1 c. chopped pecans
1 jar (7 oz.) marshmallow crème

Butter a 13x 9" baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin and spices. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 F. on a candy thermometer, stirring constantly (should take about 25 minutes).

Remove from heat and stir in butterscotch pieces until melted. Add marshmallow crème, nuts and vanilla. Mix until well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature.

Cut into squares. Wrap tightly and store in refrigerator.