Fudge Recipes?

Question

I need a recipe for chocolate fudge and peanut butter fudge. If anyone can help me out that would be great. Thanks!!

Answer 1

Chocolate Fudge:

4 C. sugar
1 C. milk
1 C. butter
25 large marshmallows -- cut into quarters
1 tsp. vanilla
11 1/2 oz. milk chocolate
12 oz. semi sweet chocolate
1 C. chopped nuts -- optional



Cut each marshmallow into pieces.
Line a 9x13 pan with foil and butter foil.
Combine sugar, milk and butter in heavy pan. Place over medium heat.
Stir constantly until mixture comes to full boil. Stirring constantly
Allow to boil for 4 minutes. Remove from heat.
Add marshmallows and stir till almost dissolved.
Add vanilla and chips. Stir till smooth and melted.
Blend in nuts if using.
Pour into pan and chill till firm. Cut into squares and store in a large zip loc bag.

Answer 2

Peanut Butter Fudge
An easy peanut butter fudge is made creamier with marshmallow.

* 2 cups granulated sugar
* 2/3 cup milk
* 1 cup marshmallow creme
* 1 cup peanut butter, creamy or chunky
* 1 teaspoon vanilla

Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer. Remove from heat and stir in remaining ingredients. Pour candy into a greased 8x8-inch pan and chill. Cut peanut butter fudge into squares when cool and firm.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).


chocolate fudge
1 Pint size jar of Marshmallow Cream
1/4 c. Margarine
1/4 tsp. Salt
1/2 c. Evaporated Milk
1 1/2 c. Sugar

Warm at medium heat, stirring constantly until mixture reaches a boil. Boil for 5 minutes. Add 1 1/2 c. chocolate chips to mixture (preferrably semi-sweet dark for a richer, more chocolatey fudge). Take from stove, and add 1 t. vanilla and 3/4 c. chopped walnuts.

(The way I did it... and it rarely failed, was to put the chocolate chips into the bottom of my mixmaster.. then pour the hot, syrupy mass from the pot over the chocolate chips. I gave it about a minute to melt the chocolate, then turned on the mixer (Make sure the guards are in place so that you do not get splashed... Hot fudge HURTS!!!!) I mixed it until it was starting to thicken, then quickly tossed in the nuts, turned off the machine, and poured the mixture into greased and ready 9 x 13 inch pans. I then froze the mixture for a few minutes until it was set enough to cut.)

Answer 3

Try Rachel Ray's 5 minute fudge...

1 bag chocolat chips
1bag butterscotch chips
1 can condensed milk
1tsp. vanilla
Handful of nut, dried cranberries, Skor bits,...optional

Melt everything on low heat. Add any optional ingredients. Place melted fudge in cake tray or decorative wreath and chill in fridge 30-45 minutes!

You can replace the butterscotch chips with peanut butter chips, or the minty chocolat chips for minty fudge. This was a hit for me last year! Great for gift giving too!

Answer 4

This is a recipe for :

No Fail Fudge

INGREDIENTS

* 4 1/2 cups white sugar
* 2 (5 ounce) cans evaporated milk
* 4 tablespoons water
* 1/2 cup butter
* 1 cup semisweet chocolate chips
* 1 cup white chocolate chips
* 14 ounces chocolate candy bar, broken into pieces
* 3 cups marshmallow creme
* 3 cups chopped walnuts



DIRECTIONS

1. Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
2. Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.

This is for:
Easiest Peanut Butter Fudge

NGREDIENTS

* 1/2 cup butter
* 2 1/4 cups brown sugar
* 1/2 cup milk
* 3/4 cup peanut butter
* 1 teaspoon vanilla extract
* 3 1/2 cups confectioners' sugar

DIRECTIONS

1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Answer 5

hi the best fudge recipe i have made, is look on the back of kraft marshmellow jar, i go by it alot , but i add peanut butter,

Answer 6

Peppermint Chocolate Fudge

"Create new memories for the holidays with this quick and easy candy recipe!"

Original recipe yield:
2 pounds

PREP TIME 10 Min
READY IN 2 Hrs 10 Min

INGREDIENTS
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 teaspoon peppermint extract
3/4 cup crushed hard peppermint candy
DIRECTIONS
In saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in extract. Spread evenly into waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Chocolate Fudge

"This is a good basic fun-loving fudge for any occasion."

Original recipe yield:
2 pounds fudge

INGREDIENTS
3 cups white sugar
1 cup evaporated milk
1/4 cup unsweetened cocoa powder
1/4 cup creamy peanut butter
DIRECTIONS
In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.

Chocolate Fudge Cupcakes

"These are wonderful as long as they're not overbaked."

Original recipe yield:
24 cupcakes

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS
4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 3/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

Chocolate Fudge Cookies

"This recipe is so easy to make, and yields delicious chocolaty cookies."

Original recipe yield:
2 dozen

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

White Chocolate Fudge

"This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation."

Original recipe yield:
2 1/2 pounds

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 1 Hr 25 Min

INGREDIENTS
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
12 ounces white chocolate, chopped
3/4 cup chopped pecans
DIRECTIONS
Grease an 8x8 inch baking dish. Set aside.
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Easiest Peanut Butter Fudge
SUBMITTED BY: Angie Hammond


"This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work."

Original recipe yield:
1 - 8x8 inch pan

PREP TIME 15 Min
COOK TIME 5 Min
READY IN 1 Hr 20 Min
PHOTO BY: What a Dish! US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
DIRECTIONS
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Here is a few websites you might like:
http://allrecipes.com/recipe/easiest-peanut-butter-fudge/detail.aspx
http://allrecipes.com/Search/Recipes.aspx?WithTerm=chocolate+fudge+recipes
Hope you like these.