Websites for fudge recipes?

Question

Anyone know of any good websites that offer a variety of soft, creamy fudge recipes? Or do you have any of your own? I'm up for anything. Thanks!

Answer 1

Irish Creme Fudge

This is an easy and creamy fudge that I have never had turn out bad and I have made it many times. I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip)or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 2

Here are two, one for diabetic and one regular:
CREAMY CHOCOLATE FUDGE
Category: Diabetic

Ingredients:
4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored
gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples

Instructions:
Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese, extracts, sweetener, and food coloring. Mix well. Fold gelatin-margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge. 20 squares.




OLD FASHION CREAMY FUDGE
Category: Old Fashion

Ingredients:
4 c. sugar
1 1/3 c. milk (Milnot)
2/3 c. cocoa
1/4 c. light corn syrup
1/2 tsp. salt

Instructions:
Cook until soft ball in cold water. Cook 2 minutes longer. Stir often. Remove from heat. Add 4 tablespoons butter, 2 teaspoon vanilla and beat about 2 minutes. Add 4 cups marshmallow and 1 cup chopped nuts. Beat until smooth and creamy. Pour into 9 x 13 inch pan. Cool and cut.

Answer 3

check out www.northpole.com they have tons of fudge recipes and everything else christmas . good luck and god bless.

Answer 4

http://www.tasteofhome.com/Search/Recipes/fudge

Answer 5

Candy Cane fudge:
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring

DIRECTIONS
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Rocky Road Fudge:
2 (24 ounce) packages semi-sweet chocolate chips (I like Ghirardelli)
1/2 cup butter
20 ounces miniature marshmallows
1 cup chopped nuts

Directions:
Grease 9x13 pan.
Place chocolate chips and butter in a large bowl. Cover with plastic wrap.
Microwave at on medium or low 7-9 minutes or until the chocolate and butter can be stirred smooth.
Add in marshmallows and nuts, blending well.
Spread evenly in the greased pan.
Refrigerate until firm.
Cut into squares and enjoy

Cherry Eggnog Fudge:
1 1/2 cups sugar
3 cups miniature marshmallows
3/4 cup eggnog
1 tablespoon light corn syrup
1/8 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries
1 cup white chocolate chips

Directions:
Add sugar, marshmallows, eggnog, butter, corn syrup and salt in 3-quart sauce pan.
Cook over low heat, stirring constantly, until the sugar is dissolved.
Turn heat to medium, cook to 230°F.
Add white chocolate and cook to 238°F.
Remove from heat, add pecans and cherries.
Pour in 8-inch square pan and chill in refrigerator.
Cut into 1-inch squares

Mint Layer Fudge:
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

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.

Also you can find alot of fudge recipes on:
www.fudge-recipes.net

Answer 6

Ask and ye shall receive!