Easy fudge recipe you have actually made?

Question

I don't want some people have copied and pasted. I want some that YOU yourself have made. I am looking for a EASY recipe that does not take hours to make. THANKS

Answer 1

Every Christmas I make Peanut Butter Fudge for my friends and family. They LOVE it and request it every Christmas (for the past 15 years or longer). It's not a chocolate fudge - just a peanut butter fudge recipe. Very simple to make.

PEANUT BUTTER FUDGE

1 c white sugar
1 c brown sugar
1/4 tsp salt
1/2 c evaporated milk
1 (7 oz) jar marshmallow creme
1/2 c peanut butter
1/2 - 1 c chopped pecans
1 tsp vanilla

Put sugars, salt, and milk in a sauce pan. Mix well. Cook over medium heat until it comes to the boil. Set your timer for exactly 5 minutes and stir constantly until timer goes off. Then immediately add the vanilla, marshmallow creme, peanut butter and nuts and stir until the marshmallow creme is totally incorporated. Then immediately pour it into whatever container you want - it sets up fast.

I buy the white boxes that hold the slides you use with a slide projector. One recipe fills 2 of those - I line them with foil. The recipe will also make 3 boxes if you use the boxes your checks come in - lined with foil.

Enjoy!! No need for a candy thermometer - the 5 minutes will do the trick. My hubby loves it.

Answer 2

This is super easy and the best fudge I've ever made besides. I never use any other recipe any more.

SUPER EASY FUDGE

1 can Eagle Brand SWEETENED CONDENSED milk
(not evaporated milk. You find this is the baking supplies section)

3 cups of chocolate chips (see note)

1 tsp vanilla extract.

1 cup of nuts (optional)

Prepare a glass or metal 7" x 11" pan by lining it with wax paper. Make sure all the pan's surface is covered.

You can make this is the microwave. I do it on the stovetop, as follows:
In a large heavy pan (I use a 10" cast iron skillet), stir the chocolate chips and Eagle Brand together.
Put it over medium-low heat, and let it warm up. the chips will start to melt. When they do, start stirring.
Stir every minute or so until the mixture gets a glossy look to it. This will take less than 10 minutes.
Add the vanilla extract & stir. (Add the nuts here if you are using them).

Immediately remove the pan from the heat. Pour the fudge into the wax-paper lined pan. Spread it out and into the corners.

Let cool in the refrigerator until solid, about 2-3 hours.

Turn the whole thing out of the pan onto a flat surface. Peel off the wax paper. Cut the fudge into small pieces.

Note: This recipe is great with ordinary chocolate chips, but for a special treat buy the Hersheys flavored chips. The raspberry flavored ones make wonderful fudge. You can add a 1/4 tsp of almond extract to get raspberry almond fudge.
The mint chocolate chips make wonderful mint chocolate fudge also.

Answer 3

This is the best ! Never fails ! You can play with what kind of chips you like. Milnot is evaporated milk if you do not have this brand in your area Milnot® Fudge 1 cup Milnot® 3 cups granulated sugar 1/3 cup butter or margarine 1 (7 ounce) jar Marshmallow Crème 1 (12 ounce) package chocolate chips(2 cups) 1 cup chopped nuts (optional) 1 teaspoon vanilla extract (optional) Combine sugar, Milnot®, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan. Heat lowly to boiling, stirring frequently. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add nuts and vanilla extract. Pour into buttered 9-inch square pan. Cool at room temperature. Yields almost 3 pounds. Variations Substitute butterscotch or peanut butter chips for chocolate chips.

Answer 4

Here is a recipe for the best and easiest not to mention most diverse fudge I have ever made. In fact I tossed all my other recipes and make this one exclusively now.

INGREDIENTS
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

DIRECTIONS
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.


Now, I have made this dark fudge by swapping the amount of semi and milk chocolate chip amounts. I have made it peanut butter by using peanut butter chips or just adding a big old scoop of it to it. I have used the nestle "mix" chips that are carmel and chocolate or peanut butter and chocolate. You can really play with this recipe and NOT mess it up! It is so darn easy! I get requests for this not just during the Christmas season, but all year around. I hope you try it and it enjoy it too!

Answer 5

I would call this recipe:"I Cann't Believe It's Fudge"because You really have to make it once and try it. I did. "E-A-S-Y"

1 cup Peanut Butter,creamy
1 regular can "Vanilla" Cake Frosting

1.Lightly spray a 8x8 baking dish with non-stick cooking spray.Set aside

2.In a medium size microwaveable bowl combine peanut butter & "Vanilla" frosting,Stir until well blended.

3. Microwave on High for 2 mins. than stir again keep doing this until mixture becomes thin enough to pour. "Don't Overcook" Watch

4.Then,pour quickly into 8"x8" baking dish.Spread out evenly. Let Cool Completely before slicing

5.Best to keep fudge refrigerated.

Answer 6

ok its from a cookbook of my 12 year old daughters it melts in your mouth..she has made it many times and i have even made it and taken it too work..its that good

its called three step fudge
you will need
one package milk chocolate chips...11 ounces

one container chocolate frosting....16 ounces

powdered sugar if you like...i suggest you use some


microwave the chips on high for one minute, stir until its smooth...if not totally melted do 15 second increments but dont burn it...add the chocolate frosting and stir until the mixture is well blended and no longer shiny

cut two pieces of wax or parchment paper...12 inches long

dump the mixture onto one piece of the paper...cover with the other..and flatten the fudge...you want it to be about one half inch thick..so use a glass or rolling pin...put it in the fridge for an hour or until its firm....

remove the fudge from the fridge, peel off the top paper cut it into one inch squares..and sprinkle it with the powdered sugar..i do too keep it from sticking...store it in the fridge..its great..you can add some nuts before you put the top piece of paper on ...its great either way

Answer 7

Microwave Fudge

1 lb confectioners sugar
1/2 cup cocoa
1 stick butter
1 teaspoon vanilla
splash of milk or water
8 x 8 buttered pan
large microwave safe bowl

Put the sugar, cocoa, and butter in the bowl. Microwave on medium till butter is almost melted. Stir in vanilla and enough milk or water to make it smooth. If you want to add nuts, cherries, or other stuff this is the time to do it. Pour the mixture into the buttered pan and chill till set. Keep cool as the fudge will soften at warm room temperatures.

I frequently make this to take to work, and everyone loves it.

Answer 8

My recipe requires nothing more than combining a couple ingredients in a double boiler, melting them, and pouring them into a pan, taking about 15 mins. There is no boiling, no candy thermometers. You do have to put nuts in this fudge (any kind, or you can put in mini marshmallows) for the best texture.

Easy Chocolate Walnut Fudge

The quality of the chocolate used will affect the flavor and texture of the fudge. I prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the nuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.
Makes about 2 1/2 pounds

16 ounces semisweet chocolate , chopped fine
2 ounces unsweetened chocolate , chopped fine
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped walnuts

1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

TO MAKE DOUBLE BATCH:
Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.

Answer 9

its not easy but its good. ok find jetpuffed marshmellow stuff and there will be a recipe for some type of fudge but instead of using nuts and chocolate use about a half a cup or more of peanut butter and really whip the fudge and if u do it right it will be the best tasting fudge around garunteed. so do not use nuts or chocolate and use about a half a cup of peanut butter or more. i hope this helps

Answer 10

CHOCOLATE-PEPPERMINT LAYERED FUDGE


1-¼ teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
½ teaspoon vanilla extract

Peppermint Layer:

2 ounces cream cheese, softened
2 cups powdered sugar
1-½ teaspoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line 8” square pan w/foil; lightly grease foil w/butter & set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk & vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk & peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.