What are some great Fudge recipes?

Question

I love fudge but i dont no how 2 make it i need recipes!! plz help!!

Answer 1

1 pkg. (350g) semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/4 cups icing sugar
pinch salt
1 tsp vanilla
1/2 cup chopped nuts

In heavy saucepan, over low heat, melt chips with the milk; stir in the remaining ingredients. Spread evenly in waxed paper lined 8" square pan. Chill 2 to 3 houurs until firm. Turn fudge on to cutting board; peel off paper; cut into squares. Store loosly covered at room temperature. Makes about 2 lbs. Fudge may be wrapped and frozen for up to 6 weeks. Thaw at room temp before cutting.

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Easy Peanut Butter Fudge

1 cup creamy peanut butter
2 cups granulated sugar
1/2 cup water
1/4 tsp vanilla

In a pot, bring sugar and water to a boil. Let the mixtures boil for EXACTLY one minute.
In a bowl, have the peanut butter and vanilla measured out and ready.
Pour the sugar and water into the bowl when ready, and mix well. Pour into 8x8 in greased pan.
Let cool, and enjoy!

Some notes: Don't use the natural peanut butter. I tried using Adam's Natural once and it didn't work.
You have to use the creamy peanut butter like Skippy.
Once you pour the sugar and water into the bowl with the peanut butter and vanilla,
it'll start to harden up, so work quickly.

Answer 2

Besides the recipe below, there is also a really easy and delicious recipe on the back of the marshmellow creme jar!! ENJOY!!

SOUR CREAM FUDGE


INGREDIENTS:
2 cups sugar
1 cup sour cream
2 tablespoons light corn syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped candied cherries, red and/or green
1/2 cup chopped walnuts
PREPARATION:
Butter the sides of a heavy medium (2-quart) saucepan. Add sugar, sour cream, corn syrup and salt in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils.
Continue cooking, stirring occasionally, to about 239° on candy thermometer, or soft ball* stage. Remove from heat.
Add butter and vanilla; cool to lukewarm or about 110°, then beat vigorously until fudge is creamy and no longer glossy. Stir in cherries and walnuts. Pour fudge mixture into a buttered 8-inch square pan. Let harden then cut into squares. Makes about 3 dozen pieces.

Answer 3

GREAT CHOCOLATE FUDGE RECIPE

6 c. sugar
2 sticks butter
1 lg. can Pet milk
1 jar marshmallow creme

Mix all ingredients in heavy large pan. (I use the pan that goes with my pressure cooker.) Stir constantly over medium heat until it comes to a ROLLING BOIL. (This is the secret of making this fudge.) Continue cooking for 10 minutes. If mixture begins to boil over, turn heat down. After cooking 10 minutes, pour over 2 (6 ounce) packages of chocolate chips. Add 1 teaspoon vanilla. Beat with mixer until it begins to thicken. Pour into 2 (9 x 13 inch) pans to cool. Makes 5 pounds.

Answer 4

Go with Martha Stewart. You know it's a good recipe. These are so cute- each square is tied with a tiny red ribbon like a mini- present.

Chocolate Fudge

Makes 32


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 5

Fudge

INGREDIENTS
1 1/4 cups chopped pecans
2 (1 ounce) squares unsweetened chocolate
1/2 cup unsalted butter
1 pinch salt
2/3 cup all-purpose flour
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
4 (1 ounce) squares semisweet chocolate


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
Sprinkle pecans on cookie sheet and toast in oven until lightly colored. Set aside to cool.
In saucepan over low heat, melt unsweetened chocolate and butter, stirring occasionally. Let cool.
In a large mixing bowl, beat the eggs, sugar and vanilla. Fold in the melted chocolate. Sift together the flour, and salt and add to mixture, stirring lightly. Chop the semisweet chocolate into coarse chunks and add to mixture, along with pecans. Mix until just blended. Pour batter into pan and smooth top.
Bake about 25 minutes. Let cool before cutting into bars.

Answer 6

There is a super easy recipe on the back of Jet Puff Marshmallow creme that you can find in the grocery stores. It's so good and is easy to make. All you need is butter, sugar, chocolate chips, marshmallow creme, and vanilla extract. You can add nuts too if you want. Try it!

Answer 7

Never Fail Fudge

5 cups sugar
1 large (12 oz) can of evaporated milk
1/4 pounds butter or margarine
12 oz marshmellow fluff (sold near peanut butter in the store)
1 teaspoon salt

1 teaspoon vanilla
1 cup walnut meats
2 large (12 oz) packs of semi sweet chocolate peices


combine first five ingrediants in a large sauce pan. stir over low heat until blended

bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes. (to soft ball stage)

remove from heat, stir in chocolate and vanilla and nuts if desired until chocolate is melted. pour ito 2 buttered 9x9 inch pans and cool

yield : approx. 5 pounds

other ideas: my mom would put butter cream frosting on top (sometimes putting peppermint extract, etc in the frosting and refrigerate then cut).

have fun...it is really good!

i have put cran raisins in it before as well..yummy

Answer 8

the best place to get a good fudge recipe is on the back of a FLUFF container. also i one of the ingredients. (convenient lol) it is really easy to make and follow the directions to the T. good luck and happy holidays.

Answer 9

i always use the recipe on the marshmallow cream. it is super easy & i have never not had it turn out.

good luck!

Answer 10

DOUBLE DECKER FUDGE
4 1/2 C. Sugar
2 cans (6 oz) Evaporated Milk
1 Pkg. (6 oz) Semi-sweet chocolate chips
1 jar Marshmallow Cream
1 Pkg. (6 oz. or 1 cup) Butterscotch pieces
Dash of Salt
1/2 c. Butter

In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk, butter or margarine, and salt. Cook and stir over medium heat until mixture boils. Boil gently, stirring frequently for 5 minutes. Divide mixture in half. To one half (about 3 cups) add chocolate pieces, stir until melted and blended. Pour into buttered 13 x 9 x 2 inch pan. To remaining half of marshmallow mixture, add the butterscotch pieces, beating until smooth. If necessary (and it usually is) beat butterscotch mixture with rotary beater until pieces are melted and mixture is smooth. Pour over chocolate layer. Cool, and cut in pieces.


Easiest Fudge in the World
12 oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk

Place chips and milk in microwave safe bowl. Microwave on medium
power for 2-3 minutes, stirring after 2 minutes. Microwave,
stirring at 1 minutes intervals, until chips are melted and
mixture is smooth and thick. Pour into greased 8" square pan and
cool. Or melt the chips and milk in a heavy saucepan over low heat.


Cherry-Nut Fudge
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 can (14 oz.) sweetened condensed milk
1/4 cup creamy peanut butter
1/2 cup coarsely chopped PLANTERS Pecans
1/2 cup coarsely chopped dried cherries
1/2 tsp. vanilla

SPRAY foil-lined 8-inch baking pan with cooking spray; set aside. PLACE chocolate in medium saucepan. Add milk; cook on low heat 8 to 10 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Add remaining ingredients; mix well. SPREAD immediately into prepared pan. Refrigerate 6 hours or until set. Store leftover fudge in tightly covered container in refrigerator.


BLUEBERRY CHEESECAKE EUPHORIA FUDGE
1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 oz can)
10 to 12 oz vanilla chips
2 to 3 oz neufchatel cheese or cream cheese
5 oz marshmallow creme (more than half but not all the jar)
1 1/2 cup dried blue berries
1 tsp vanilla extract
1 tsp butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice. Make a small cut or hole in each berry and let dry on waxed paper for 1 day (until roughly the consistency of fresh raisins). The drying is important since fresh fruits (which contain lots of water) can ruin a fudge. Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 1/2] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.
If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares.


Raspberry Truffle Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.