Fudge Recipes

[StillJulie]

Please post your favorite fudge recipes here.

[StillJulie]

I haven't tried this one yet, but I do plan to make it during the holidays. It sounds soooo good.

Egg Nog Fudge

3/4 c. egg nog
2 Tbsp corn syrup
2 Tbsp butter or margarine
2 c. sugar
1 tsp. vanilla

1. Butter 8 inch pan. Lightly butter sides of heavy, medium saucepan.

2. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals.

3. Add candy thermometer. continue to cook until mixture reaches the soft-ball stage (258°F.)

4. Pour into large heat- proof mixer bowl. cool to lukewarm, (about 110°F.) Add vanilla and heat with heavy-duty mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in fridge. Makes 1 pound.

[StillJulie]

EASY Fudge

Parchment paper
8 x 8 square baking dish
1 can of vanilla frosting (any brand)
1 bag milk chocolate chips

Melt vanilla frosting in a saucepan on med-low heat, stir in chips until entire mixture has melted. Pour into parchment paper-lined baking dish. Place in refrigerator for at least 30 min. Remove, and cut into pieces.

Tastes like you put in a lot more time and effort! You can add different flavors of chips for variety: peanut butter chips and milk chocolate, butterscotch, mint chocolate, etc. Enjoy!

[StillJulie]

I haven't tried this one yet, but thought it looked interesting! I'm going to try it soom.

PUMPKIN FUDGE
3 cups milk
5 cups pumpkin (can or raw pumpkin cooked down)
7 teaspoons pie spice
3 cups granulated sugar
dash of salt
1/2 cup butter or margarine
8 oz. white, chocolate, or butterscotch baking chips
1 teaspoon vanilla
1 cup marshmallow creme
1 cup chopped nuts (optional)
Combine milk, pumpkin, sugar, spices, salt, and butter in a 5 qt. kettle, and bring to a boil. Cook until mixture reaches a firm ball stage. Stir in the marshmallow creme, chips and vanilla until mixture starts to thicken. Pour into a buttered pan and let cool.

[StillJulie]

Microwave Fudge

This is one of the things I make this every year to give away as gifts. Everybody loves this.

3 cups semi-sweet or milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 cup margarine or butter
1 cup chopped walnuts

Place all ingredients except nuts in large bowl.

Microwave at Medium (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-buttered square baking dish, 8x8 inches. Refrigerate until set.

[StillJulie]

Easy Fantasy Fudge

3/4 c margarine or butter
3 c sugar
2/3 c evaporated milk
12 oz semi-sweet chocolate chips
1 jar (7 oz) marshmallow creme
1 c chopped nuts (optional)
1 tsp vanilla

Lightly grease a 9 x 13 pan or a 9" square pan. Mix margarine, sugar, and milk in a
saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil for 5
minutes on medium heat (stirring constantly) or until 234°F. Remove from heat.
Gradually stir in chocolate chips until melted. Add remaining ingredients. Mix well.
Pour into prepared pan. Cool at room temperature. Cut into squares.

[StillJulie]

Chocolate Peanut Butter Chip Fudge

2 cups (12 oz) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 pinch salt
1 cup peanut butter chips

Line 8" square pan with foil. In heavy saucepan over low heat, stir chocolate chips, sweetened condensed milk, vanilla, and salt until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout the mixture. Spread evenly into prepared pan. Refrigerate two hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.

Yield: 2 pounds (36 servings)

For best results, do not double this recipe.

From Allrecipes.com, submitted by Hershey's Kitchens

*Note from Julie - the one time I made this, I had a hard time getting it to cut into square shapes. Next time I plan to let it set on the counter for 15 minutes or so before I cut it to see if that will make a difference. It's because of those peanut butter chips that it's difficult to cut neatly. (BUT... it's very yummy!!!)

[StillJulie]

Brown Sugar Fudge

1 1/3 cups granulated sugar
1 1/3 cups whipping cream
2/3 cups packed brown sugar
1 Tbsp light corn syrup
1/4 cup butter
1/2 cup white chocolate chips
1/2 cup chopped walnuts

Butter 8" square pan; set aside. Lightly butter side of heavy, large saucepan.

Combine granulated sugar, whipping cream, brown sugar and corn syrup in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir mixture occasionally. Continue to cook until mixture reaches the soft-ball stage (238°).

Remove from heat. Slice butter into thin slices and place on top of cooling mixture. Let stand about 10 minutes. Add white chocolate chips and nuts. Stir until butter and chips are completed melted. Spread into prepared pan. Refrigerate until firm. Cut into squares. Store in refrigerator.

Yield: about 1 pound

Recipe taken fromFavorite Brand Name Country Christmas

[StillJulie]

Million Dollar fudge:

Mix together in a 6-8 qt. container and set aside:
13.5 oz. plain hershey bar broken into pieces,
12 oz. chocolate chips,
1 tsp. vanilla,
1/2 tsp. almond extract (if you like it-not completely necessary)
1 pint marshmallow creme,
1 Tbsp.butter or margarine, ( I use butter-never margarine)

Mix in 4-6 qt. saucepan:

4.5 cups sugar
12 oz. can of evaporated milk

Heat to boiling and cook 6 minutes. Pour over ingredients in the other pan and blend until smooth and creamy. BLEND COMPLETELY. Add and stir in:

1 1/2 cup chopped walnuts
1 jar (16 oz. marachino cherries drained, chopped and kinda squeezed DRY(the drier the better and less sticky and messy this whole process is). Pour into prepared cake or jelly roll pan and let stand at least 6 housr until completely set and cooled. I also foil line the pan and spread butter on it before putting the fudge into it for easy removal.

You can make this into TURTLE fudge too if you want, just spread melted caramels mixed with almonds in a middle layer and add the last of the fudge over top of it and let cool. ALSO incredibly delectable.

Makes about 6 lbs of fudge.

[StillJulie]

Peanut Butter fudge

2 cups sugar
½ cup milk

Combine. Bring to a boil and boil for 3 minutes.
Then add:

1 1/3 cup peanut butter
1 jar marshmallow creme

Mix and pour into a buttered 8 inch square pan. Allow to cool.

[StillJulie]

So simple and soooo good!

CANDY CANE WHITE FUDGE

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.

Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

[StillJulie]

Exploratorium: Fudge Making (http://www.exploratorium.edu/cooking/candy/recipe-fudge.html#)

THe Science behind real fudge:

What’s Going On?

• Why do I add corn syrup?
Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing.

In fudge, the addition of "interfering agents" can be a double-edged sword: you want crystals to form, but not until the cooked mixture has cooled down to a certain degree.



• Why do I add vanilla?
Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.



• Why do I need to stop stirring after the syrup begins to boil?
At this point, you have dissolved the crystal structure of the sugar. Stirring or other agitation is one of the many factors that can encourage the fructose and glucose molecules in your syrup to rejoin and form sucrose—crystals of table sugar.



• Why do I wash down the sides of the pan?
The sugar crystals are dissolved at this point in the process. But a single seed crystal of sugar clinging to the side of the pan might fall in and encourage recrystallization.



• Why does the fudge need to cool for such a long time?
The key to a smooth and creamy texture is a fudge that's full of thousands of tiny sugar crystals. Heating the syrup to a high temperature and then allowing it to cool, undisturbed, produces a supersaturated solution—this means that the solution contains more sugar molecules than would normally be possible at room temperature. A supersaturated solution is highly unstable, and any agitation will cause crystallization to occur throughout the solution. If fudge is stirred while it's still hot, fewer crystals form, and they grow larger as the syrup cools, resulting in a coarse, grainy candy.



• Why is it so important to keep stirring until the fudge "sets"?
Stirring helps control the size of the sugar crystals that form—it keeps them from growing too large, which would produce gritty fudge.

[StillJulie]

My easy fudge...

1 Can of sweetened condensed milk
1/2 bag of semi-sweet chocolate chips
1 bag of (insert favourite here) peanut butter, or caramel, or mint chip, or cherry-chips...
1 cup of nuts (optional)

Melt in a microwave, and pour into foil-lined 8x8 pan. Let set in the fridge. Once it's set, turn the pan upside down, the fudge should come out real easy.

[StillJulie]

I finally found the BEST and easiest recipe for

Peanut butter fudge I have ever tried!

Its by Alton Brown OF COURSE.

Here it is and it requires NO cooking and is INCREDIBLY SMOOTH.

1c. butter
1c. peanut butter
1tsp. vanilla
1 pound confectionery sugar

Microwave butter and peanut butter on high for 2 or more minutes.(1100 watts here and 2 was fine) Add vanilla and powdered sugar to hot mixture and stir to combine with a wodden spoon. Pour into an 8x8 pan lined and greased with wax paper. Place 2nd piece of wax paper on top and refrigerate until cool. Cut in to 1 inch cubes and store in airtight container for up to 1 week.

I almost made myself sick on this fudge the other day.

[DDofEve]

Oh SURE! (This is just plain peanut butter fudge tho...I like chocolate sometimes, and I like PB sometimes, but this fudge is a total weakness of mine.

Alton Brown's Peanut Butter Fudge

Peanut Butter Fudge

Recipe courtesy Alton Brown, 2003
Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:4 minLevel:EasyServes:64 (1-inch) pieces
Ingredients


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.



Printed from FoodNetwork.com on Fri Oct 8 2010
© 2010 Television Food Network, G.P. All Rights Reserved

[Flautista]

It's funny you posted that, Chantell. I was just going to do that! My DD2 made that PB Fudge the other day, and it is yummy. You can't go wrong with an Alton Brown recipe. :)

[StillJulie]

I finally found the BEST and easiest recipe for

Peanut butter fudge I have ever tried!

Its by Alton Brown OF COURSE.

Here it is and it requires NO cooking and is INCREDIBLY SMOOTH.

1c. butter
1c. peanut butter
1tsp. vanilla
1 pound confectionery sugar

Microwave butter and peanut butter on high for 2 or more minutes.(1100 watts here and 2 was fine) Add vanilla and powdered sugar to hot mixture and stir to combine with a wodden spoon. Pour into an 8x8 pan lined and greased with wax paper. Place 2nd piece of wax paper on top and refrigerate until cool. Cut in to 1 inch cubes and store in airtight container for up to 1 week.

I almost made myself sick on this fudge the other day.

Oh SURE! (This is just plain peanut butter fudge tho...I like chocolate sometimes, and I like PB sometimes, but this fudge is a total weakness of mine.

Alton Brown's Peanut Butter Fudge

Peanut Butter Fudge

Recipe courtesy Alton Brown, 2003
Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:4 minLevel:EasyServes:64 (1-inch) pieces
Ingredients


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.



Printed from FoodNetwork.com on Fri Oct 8 2010
© 2010 Television Food Network, G.P. All Rights Reserved

It's funny you posted that, Chantell. I was just going to do that! My DD2 made that PB Fudge the other day, and it is yummy. You can't go wrong with an Alton Brown recipe. :)

What I found amusing is that she first posted about it here in 2007. :D

[Flautista]

You mean it was already on here?! That's funny! :lol:

It reminds me of that movie review you posted saying you liked it. Then you posted a couple years later saying don't waste your time. :giggle:

I've done things like that, too. :wink:

[DDofEve]

What I found amusing is that she first posted about it here in 2007. :D


At least I'm consistent! ROFLOL!!! I think that that was the last time I made it because I can't resist eating it!:biglaugh: