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Fudge, fudge and more fudge!!!


arabi

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Peanut Butter Fudge

 

1 cup granulated sugar

1/2 cup peanut butter

1/3 cup milk

1 tablespoon light corn syrup

1/3 cup chopped peanuts

1 teaspoon vanilla

2 cups powdered sugar

 

1. Butter loaf pan 9x5.

2. Mix granulated sugar, milk, peanut butter and corn syrup in sauce pan.

3. Heat to a boiling over medium heat, stirring frequently.

4. Boil and stir 1 minute; remove from heat.

5. Cool, without stirring, until bottom of pan is lukewarm, about 45 minutes.

6. Stir in nuts and vanilla, add powdered sugar until mixture is very stiff.

7. Press into pan. Refrigerate until firm, about 30 minutes.

8. Cut into 1 inch squares.

 

Apple Fudge

 

1 cup semi sweet chocolate chips

1 cup marshmallow cream

1/2 cup peanut butter

1 teaspoon vanilla

2 cups sugar

2/3 cups apple juice

 

1. Combine chocolate pieces, marshmallow cream, peanut butter and vanilla. Set aside.

2. Butter sides of heavy 2 quart sauce pan.

3. Combine sugar and apple juice.

4. Stir over medium heat until sugar melts and mixture boils.

5. Cook to soft ball stage or 240 stirring frequently.

6. Remove from heat, add other mixture and stir until blended.

7. Pour into a buttered pan or dish.

NOTES: I haven't tried this recipe yet.

 

Brown Sugar Cashew Fudge

 

1 1/2 teaspoons plus 1/4 cup butter, softened, divided

1 cup packed brown sugar

1/2 cup evaporated milk

2 tablespoons light corn syrup

2 1/2 cups powdered sugar

2 cups coarsely chopped salted cashews

 

1. Line a 9 inch square pan with foil and grease the foil with 1 1/2 teaspoons butter; set aside.

2. In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter.

3. Cook and stir over medium heat until sugar is dissolved.

4. Bring mixture to a rapid boil, stirring constantly for 5 minutes. Remove from the heat.

5. Gradually add powdered sugar; mix well. Fold in cashews.

6. Immediately spread into prepared pan. Cool.

7. Using foil, lift fudge out of pan. Cut into 1 into squares.

8. Refrigerate in an airtight container.

 

Butter Pecan Fudge

 

1/2 cup butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups powdered sugar

1 cup pecan halves, toasted and coarsely chopped

 

1. In a large heavy saucepan, combine the butter, sugars, cream and salt.

2. Bring to a boil over medium heat, stirring occasionally.

3. Boil for 5 minutes, stirring constantly.

4. Remove from the heat; stir in vanilla.

5. Stir in powdered sugar until smooth. Fold in pecans.

6. Spread into a buttered 8 inch square dish.

7. Cool to room temperature.

8. Cut into 1 inch squares.

9. Store in an airtight container in the refrigerator.

 

Candy Bar Fudge

 

6 Snickers candy bars, 2.07 ounces each

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

2 cups semisweet chocolate chips

7 ounces marshmallow creme

1 teaspoon vanilla extract

 

1. Line a 9 inch square pan with foil.

2. Butter the foil and set pan aside.

3. Cut candy bars into ? inch slices; set aside.

4. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat.

5. Cook and stir until a candy thermometer reads 234, soft ball stage, about 3 minutes. Remove from the heat.

6. Stir in chocolate chips, marshmallow cr?me and vanilla until smooth.

7. Pour half into prepared pan.

8. Sprinkle with candy bar slices.

9. Top with remaining chocolate mixture and spread evenly.

10. Let stand at room temperature to cool.

11. Lift out of pan and remove foil. Cut into squares.

 

Cashew Caramel Fudge

 

2 teaspoons plus 1/2 cup butter, softened, divided

5 ounces evaporated milk

2 1/2 cups sugar

2 cups semisweet chocolate chips

7 ounces marshmallow cr?me

24 caramels, quartered

3/4 cup salted cashew halves

1 teaspoon vanilla extract

 

1. Line a 9 inch square baking pan with foil; butter the foil with 2 teaspoons butter. Set aside.

2. In a large heavy saucepan, combine the milk, sugar and remaining butter.

3. Cook and stir over medium heat until sugar is dissolved.

4. Bring to a rapid boil; boil for 5 minutes, stirring constantly.

5. Remove from the heat; stir in chocolate chips and marshmallow cr?me until melted.

6. Fold in caramels, cashews and vanilla; mix well.

7. Pour into prepared pan. Cool.

8. Using foil, lift fudge out of pan.

9. Discard foil; cut fudge into 1 inch squares.

10. Store in an airtight container.

 

Double Decker Fudge

 

1 tablespoon plus 1/2 cup butter divided

4 1/2 cups sugar

12 ounces evaporated milk

7 ounces marshmallow cr?me

2 cups peanut butter chips, divided

1/2 cup baking cocoa

1 teaspoon vanilla extract

 

1. Line a 9 inch square pan with foil and grease the foil with 1 tablespoon butter; set aside.

2. In a heavy saucepan, combine the sugar, milk, marshmallow cr?me and 1/4 cup butter.

3. Cook and stir over medium heat until sugar is dissolved.

4. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat.

5. Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips stir until chips are melted and mixture is smooth.

6. Pour into prepared pan.

7. To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth.

8. Pour evenly over peanut butter layer in pan. Cool.

9. Using foil, lift fudge out of pan. Cut into 1 inch squares.

10. Refrigerate in airtight containers.

NOTES: I haven't made this yet.

 

Easy Do Fudge

 

3 cups sugar

2/3 cup evaporated milk

1 1/2 sticks butter

12 ounces semisweet chocolate chips

1 1/2 cups marshmallow cream

1/2 cup pecan pieces

1/2 teaspoon vanilla

 

1. Combine sugar, milk and butter in large heavy saucepan, heat to boiling.

2. Stir constantly about 5 min, over med. heat or until mixture reaches soft ball stage, 238 degrees; remove from heat.

3. Add remaining ingredients, stir vigorously until well blended.

4. Pour into greased 9x13 pan. Cool, cut into squares.

 

Honey Fudge

 

1/2 cup honey

1 cup creamy peanut butter

1 cup cocoa

1 cup nuts, chopped

1/2 teaspoon vanilla

 

1. Put honey and peanut butter in a pot.

2. Cook over low heat.

3. Stir with a wooden spoon.

4. When this is liquid, remove from heat.

5. Add cocoa, nuts and vanilla; mix well.

6. Spoon and spread mixture into pan.

7. Put in fridge to harden for an hour or more.

8. Cut into bite sized pieces.

 

Fudge Drops

 

1 2/3 cups sugar

5 ounces evaporated milk

2 tablespoons butter

1/2 teaspoon salt

2 3/4 cups miniature marshmallows

2 cups semisweet chocolate chips

1/2 cup coarsely chopped walnuts

1/2 cup raisins

 

1. In a heavy saucepan, combine the sugar, milk, butter and salt.

2. Bring to a boil over medium heat, stirring constantly.

3. Boil and stir for 5 minutes.

4. Remove from the heat; stir in remaining ingredients.

5. Stir vigorously for 1 minute or until marshmallows are partially melted.

6. Drop by tablespoonfuls onto waxed paper lined baking sheets.

7. Let stand at room temperature until cool.

8. Store in airtight containers in a cool, dry place.

 

Fudgy Christmas Wreath

 

14 ounces sweetened condensed milk

2 cups semisweet chocolate chips

1 cup chopped walnuts

1/2 teaspoon vanilla extract

Red and green maraschino cherries

 

1. In a saucepan over low heat, cook and stir milk and chocolate chips until chocolate melts and mixture is slightly thickened, about 6 minutes.

2. Remove from heat; stir in nuts and vanilla.

3. Cool until it stars to set, about 15 minutes.

4. Line a baking sheet with waxed paper.

5. Spoon chocolate mixture by 2 tablespoonfuls into small mounds to form a wreath. Decorate with cherries.

6. Chill until firm; serve chilled.

 

Mamie Eisenhower's Fudge

 

1 tablespoon plus 1/2 cup butter divided

3 milk chocolate candy bars two 7 ounces, one 1.55 ounces, broken into pieces

4 cups semisweet chocolate chips

7 ounces marshmallow creme

12 ounces evaporated milk

4 1/2 cups sugar

2 cups chopped walnuts

 

1. Line a 13x9 pan with foil and butter the foil with 1 tablespoon butter; set aside.

2. In a large heatproof bowl, combine the candy bars, chocolate chips and marshmallow cr?me; set aside.

3. In a large heavy saucepan over medium low heat, combine the milk, sugar and remaining butter.

4. Bring to a boil, stirring constantly.

5. Boil and stir for 4 1/2 minutes.

6. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts.

7. Pour into prepared pan. Cover and refrigerate until firm.

8. Using foil, lift fudge out of pan; cut into 1 inch squares.

9. Store in an airtight container in the refrigerator.

 

Peanut Butter Cocoa Fudge

 

1 cup plus 3 tablespoons chunky peanut butter

1 cup butter

3 1/2 cups powdered sugar

3 tablespoons baking cocoa

1 tablespoon vanilla extract

 

1. In a saucepan, combine peanut butter and butter.

2. Cook and stir over medium heat until blended.

3. Remove from the heat; stir in powdered sugar, cocoa and vanilla.

4. Spread into buttered 8 inch square pan.

5. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature.

 

Peanut Butter Fudge II

 

3 cups sugar

1/2 cup butter

1 cup evaporated milk

7 ounces marshmallow cr?me

1 1/4 cups peanut butter

1 teaspoon vanilla

1 cup chopped nuts, optional

 

1. Combine sugar, butter and evaporated milk; mix well and bring to a boil.

2. Turn heat to medium and cook 5 minutes, stirring constantly.

3. Add marshmallow cream, peanut butter, vanilla & nuts. Beat real good.

4. Pour into a buttered 8x8 dish or pan & cool.

 

Pecan Fudge

 

3 cups sugar

3/4 cup butter

5 ounces evaporated milk

2 cups semisweet chocolate chips

30 caramels, quartered

7 ounces marshmallow cr?me

1 cup pecan halves

1 teaspoon vanilla extract

 

1. In a large heavy saucepan, combine the first three ingredients.

2. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil.

3. Boil, stirring constantly, until candy thermometer reads 234, about 5-7 minutes.

4. Remove from the heat; stir in chocolate chips and caramels until melted.

5. Add remaining ingredients; stir until well blended.

6. Pour into a greased 13x9 pan.

7. Chill until firm. Cut into squares.

 

Peppermint Fudge

 

1 1/2 teaspoons butter, softened

2 ounces cream cheese, softened

2 cups powdered sugar

3 tablespoons baking cocoa

1 teaspoon milk

1/2 teaspoon vanilla extract

1/4 cup chopped nuts

2 ounces cream cheese, softened

2 cups powdered sugar

1 1/2 teaspoon milk

1/2 teaspoon peppermint extract

1/4 cup crushed peppermint candy

 

1. Line the bottom and sides of an 8x4 loaf pan with foil.

2. Grease foil with 1 1/2 teaspoons butter; set aside.

3. In a small mixing bowl, beat cream cheese.

4. Gradually beat in powdered sugar, cocoa, milk and vanilla. Stir in nuts.

5. Spread into prepared pan. Chill for 1 hour or until firm.

6. For peppermint layer, beat cream cheese in a small mixing bowl.

7. Gradually beat in powdered sugar, milk and extract. Stir in peppermint candy.

8. Spread evenly over chocolate layer.

9. Chill for 1 hour or until firm.

10. Using foil, lift fudge from pan.

11. Gently peel off foil. Cut into squares.

 

Pumpkin Fudge

 

1 teaspoon plus 3/4 cup butter, divided

3 cups sugar

5 ounces evaporated milk

1/2 cup cooked or canned pumpkin

1 to 2 teaspoons pumpkin pie spice

11 ounces butterscotch chips

7 ounces marshmallow cr?me

1 teaspoon vanilla extract

1 cup chopped pecans, toasted

 

1. Line a 13x9 baking pan with foil.

2. Butter foil with 1 teaspoon butter; set aside.

3. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter.

4. Cook over medium heat or until candy thermometer reaches 238, soft ball stage, stirring constantly. Remove from the heat.

5. Stir in the chips, marshmallow cr?me and vanilla until smooth. Stir in nuts.

6. Pour into prepared pan. Cool completely.

7. Using foil, lift fudge out of pan.

8. Discard foil; cut fudge into 1 inch squares.

9. Store in an airtight container.

 

Quick N Easy Vanilla Fudge

 

16 ounces powdered sugar

1/2 cup granulated sugar

1/4 cup milk

1/4 teaspoon salt

1/2 cup chopped walnuts

1 tablespoon vanilla extract

1 stick butter, at room temperature

 

1. Put everything except the vanilla and nuts in a large bowl and top with the butter.

2. Microwave on high for 3 minutes.

3. Add the vanilla and nuts and stir well for about 3 minutes.

4. Sometimes, while stirring, I add a little more powdered sugar.

5. Pour into a greased loaf pan or any kind of pan you have around, depending on whether you want thick or thin pieces.

6. Chill in the refrigerator a couple of hours before slicing.

 

See's Fudge

 

1 can evaporated milk

4 1/2 cups sugar

1 cup butter

2 1/4 cups chocolate chips

1 teaspoon vanilla

8 ounces marshmallow cream

2 cups nuts, chopped

 

1. Boil milk and sugar for 11 minutes.

2. Add remaining ingredients and stir until melted.

3. Pour into 13x9 inch buttered baking dish. Chill before cutting.

 

Shamrock Toffee Fudge

 

14 ounces sweetened condensed milk

2 cups vanilla or white chips

1 cup milk chocolate chips

1 tablespoon butter

Dash salt

3/4 cup chocolate covered English toffee bits

1/8 teaspoon rum extract

1 cup vanilla frosting

Green food coloring

 

1. Line a 9 inch square pan with foil and grease the foil; set aside.

2. In a large saucepan, combine the milk and chips.

3. Cook and stir over low heat until chips are melted.

4. Add the butter and salt; stir until smooth.

5. Remove from the heat; stir in toffee bits and extract. Pour into prepared pan.

6. Cover and refrigerate for 2 hours or until firm.

7. Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1 inch squares.

8. Place the frosting in a small resealable plastic bag; tint with food coloring.

9. Cut a small hole in a corner of bag; pipe a shamrock onto each square.

NOTES: You could leave out the food coloring and not pipe the shamrock if you wanted to use this.

 

Tootsie Roll Fudge

 

1 teaspoon plus 2 tablespoons butter, divided

2 cups miniature Tootsie Rolls

2 tablespoons peanut butter

3 3/4 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 cup chopped pecans

1/3 cup green and red M&M's

 

1. Line a 9 inch square pan with foil.

2. Grease the foil with 1 teaspoon butter; set aside.

3. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly.

4. Gradually stir in the powdered sugar, milk and vanilla, mixture will be very thick.

5. Fold in pecans. Spread into prepared pan.

6. Using a sharp knife, score the surface into 1 inch squares.

7. Press an M&M into the center of each square. Cool.

8. Using foil, remove fudge from pan; cut into squares. Store in an airtight container.

 

White Fudge

 

2/3 cup whole milk or cream

2 cups sugar

2 tablespoons light corn syrup

2 tablespoons butter

dash salt

1 teaspoon vanilla

 

1. Combine milk, sugar, syrup, and butter in a saucepan and place over low heat.

2. Stir slowly until sugar is dissolved.

3. Cook, stirring occasionally, until the temperature reaches 236, soft ball stage.

4. Remove from heat and stir in salt and vanilla, cool, without stirring,to lukewarm, about 110.

5. Beat until creamy and mixture starts to lose its shine. Pour into buttered square pan.

6. Cool completely and cut into squares.

 

:flirt:

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