I need a mouthwatering fudge recipe,..Can you help?

Question

My girls love fudge ,and I would love to make a big tray for them,.The kind that melt in your mouth.....help me get brownie points by making a delectable fudge...Thanks

Answer 1

These answers already make my mouth water...

Answer 2

Melt-In-Your-Mouth Chocolate Fudge
Recipe #147049
Easiest ever, yummiest ever chocolate fudge. Well it's also the only chocolate fudge recipe I've ever used! This is a melt-in-your-mouth "hard" fudge - easy enough for kids to make (with appropriate supervision). I know I made it lots as a kid
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1 servings 20 squares 13 min 5 min prep
Change to: squares US Metric
2 cups sugar
1/2 cup milk
1 tablespoon golden syrup
1 tablespoon cocoa
1 teaspoon butter

Not the one? See other Melt-In-Your-Mouth Chocolate Fudge Recipes
< 15 mins Fudge
Low Protein Fudge
Sweet Fudge
Before beginning get everything ready. This is a time sensitive recipe.
Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
Clear the sink and get a hand-beater ready.
It really starts here:.
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Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
Boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
Take off heat and place saucepan in sink (the lower height helps).
Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
Pour or scoop the almost set fudge into the tray.
When set, cut into squares. A hot knife helps.
Options:.
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Push nuts into almost set fudge.
Add a flavouring before beating.
Cheating:.
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If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
Use an electric hand mixer to make the process painless - but watch the thickening.

Answer 3

time to make: 10 min 5 min prep

1 (14 ounce) can sweetened condensed milk

300 g dark chocolate (12 ounce)

1 dash vanilla extract

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1. Break the chocolate into pieces and melt together with the milk.
2. This can either be done in the top of a double boiler or in the microwave.
3. Stir until smooth.
4. Add the vanilla and stir again.
5. Spray an 8 x 8 inch pan with vegetable oil spray.
6. Pour in the fudge and smooth over the top.
7. Don't forget to lick the bowl!
8. Chill the the refrigerator for about two hours.
9. Cut into squares.

Answer 4

10 Minute Fudge Recipe

3 oz Chocolate, unsweetened
3 sq
4 tb Margarine
4 1/2 c Sugar, powdered
1/3 c Milk, instant nonfat dry
1/2 c Syrup, light corn
1 tb Water
1 ts Vanilla extract
1/2 c Nuts; chopped ( you don't have to put nuts in,we never do)

Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.

My ten year old son loves making this fudge. I hope it helps.

Answer 5

Fudge. Mm. Have you tried that Haagen Daas "Mayan Chocolate" ice cream yet? Wow! That's good. Anyway, on a similar theme here's a fudge recipe that'll knock your socks off:

A lot of potential here. Not only is it easy and VERY good, it's fairly different than what some people expect and it's a no bake recipe! So you needn't invest too much time & money into perfecting the science of fudge. It's great!

If you do choose to perfect the science of fudge I would suggest going to foodtv.com and looking up alton brown's DVD(s) on the subject. Excellent episodes, good recipes on the site too.

Here you go.

You will need:
1lb. powdered sugar (3 cups)
1/2 cup unsweetened cocoa
1/2 tsp. ground cinnamon
1/2 cup butter
1/4 cup milk
1 1/2 tsp. vailla extract
1cup chopped nuts (walnuts might be best - I think they're optional though)

Directions:

1. Line an 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil.
2. In a bowl, mix together sugar, cocoa and cinnamon.
3. In a saucepan, heat butter and milk until butter melts. Add vanilla. Combine with sugar mixture, stir in nuts. Pour into prepared pan. Refrigerate at least 1hr.
4. Use foil to lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. (garnish with whole nuts, if desired.)

Makes 1 pound (32 servings)

Enjoy!!

Answer 6

I love this fudge and it's SUPER easy!

2 bags of semi sweet chocolate chips (you only need 1 1/2 bags, save the other 1/2 for munchin!!)
1 regular can condensed milk (any brand will do)
1 teaspoon vanilla (i like real vanilla, not imitation)
and your choice of mix-ins--I've done marshmallows, peanut butter chips, mint chips, white chocolate chips, u can also do a nut of some kind, etc. Be creative.

Melt 1 and 1/2 bag of semi sweet choc chips in a saucepan over medium heat--stay by pan and stir constantly. Combine with condensed milk while stirring.
Stir very well until completely melted and smooth.
Turn heat off and remove from heat.
Let sit 2 minutes.
THen add 1 teaspoon vanilla and your choice of mixins. (U dont want the mix ins to melt, just get spread around real good IN the chocolate. U WANT the vanilla to mix in well.)

Line a small lasagna type pan (I use glass or coringware) with aluminum foil--SPRAY foil with Pam or the fudge will stick to the foil. Pour fudge into foil lined contanier and put in fridge for 3 hours.
When u are ready to serve u may want to let it sit at room temp for about 15 min so it will soften enough to cut.
It soften quickly and becomes perfectly soft, melt in your mouth yummy. I've had NO complaints from anyone!!!
Enjoy

Answer 7

I get most of my recipes of www.recipezaar.com

You can look things up by cooktime/preptime, ingredience, the course, cuisine, occasion, or whether its for different dietary purposes(Kosher,Diabetic, Vegitarian etc)


I have made this one several times before

25 min 10 min prep

1 (7 ounce) jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
6 ounces semisweet chocolate morsels
1 cup walnuts (Chopped)
1 teaspoon vanilla


1. In a heavy sauce pan, combine marshmallow creme, sugar, milk, butter and salt.
2. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil 5 minutes remove from heat.
4. Add both kinds of morsels, stir until they are melted and mixture is smooth.
5. Stir in walnuts and vanilla.
6. Pour into foil lined 8 inch square pan, chill 2 hours until firm.

As and option you can use peanut butter chips as well then add 1/4 cup of creamy peanut butter during the step 5. You can use mini marshmellows as decoration and a little extra taste to the top or even push some down into the fudge. It's been a huge hit everytime I've made it.

Answer 8

Fantastic Fudge!

1 stick margarine
3 (or 4 if you like it REALLY chocolaty) tablespoons Cocoa
2 cups mini marshmallows
1 teaspoon vanilla flavoring
1 box confectioner's sugar (Powdered sugar)

In a 4 quart saucepan melt the margarine.
Add the Cocoa and stir until blended.
Add all other ingredients.
Stir until all the marshmallows are melted.
If the mixture seems too thin, add some more confectioner's sugar; if it's too thick, add a TINY bit of milk at a time until it's the consistency of peanut butter.
Pour onto a plate rubbed with margarine. Cool; cut and enjoy!

You can substitute the Cocoa for 1 cup peanut butter if you want peanut butter fudge.

Answer 9

Hi, I have found a best fudge recipe and it's so easy...you won't believe it. Here it is: Chocolate Fudge: 1 can chocolate frosting and 1 bag sweetened chocolate chips. Combine in bowl and put into microwave until chips melt about 2 minutes depending on your microwave. While it's melting....butter a pan about 9 x 9. Mix after it's done in the microwave to make sure that chips are entirely melted. Put into buttered pan and refrigerate for about 1/2 hour. Cut into squares and eat. You can add nuts if you like! If you want peanut butter fudge, just buy white frosting and peanut butter chips and do the same thing. Everyone raves about my fudge and they don't know that I didn't slave over a hot stove...it's just that easy. Enjoy!

Answer 10

Fudge...UNPUDGED!

Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that's so low in calories and fat, it'll make you cry tears of joy. Here's the secret recipe...


Ingredients:

2 cups canned pure pumpkin

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)

2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Serving Size: 1 piece (approx. 1.3 oz.)

Calories: 63

Fat: 1g

Sodium: 56mg

Carbs: 13.5g

Fiber: 1g

Sugars: 9g

Protein: 1g

Answer 11

I have a recipe for the easiest fudge, and it tastes soooo good.

In a saucepan gently melt together one container of chocolate icing, and one package of Ande's mints chips

Spread melted mixture in greased 8x8 baking dish.

Put in fridge until firm.

enjoy

I also use this recipe during the holidays using white icing and the pepermint baking chips and use the medium sized ziploc containers to give gifts to the mailman, etc. You can play around with the ingredients and really come up with some good fudge. The only thing you don't need to use is the Whipped frosting, the fudge comes out way too greasy then.