10 Minute Fudge
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 (opt.)
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.
Apple Peanut Butter Fudge
6 oz Semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
Baked Fudge Drops
2/3 c Sweetened condensed milk
1/8 ts Salt
1 1/2 c Coconut
1/4 ts Vanilla
Mix all well and drop from tsp. onto greased baking sheet. Decorate with bright colored candies and bake in moderate 350 degrees F oven for 15 minutes.
Bourbon Fudge
2 c Semi-sweet chocolate chips
1 cn 14oz sweetened condensed milk
1/4 c Maker's Mark
1/2 ts Orange extract
1 pk 3/4oz slivered almonds
Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.
Candy Bar Fudge
1/2 c Butter or margarine
1/3 c Baking cocoa
1/4 c Packed brown sugar
1/4 c Milk
3 1/2 c Confectioners' sugar
1 ts Vanilla extract
30 Caramels, unwrapped
1 tb Water
2 c Salted peanuts
1/2 c Semisweet chocolate chips
1/2 c Milk chocolate chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Makes 2-3/4 pounds.
Cheese Fudge
1 c (2 sticks) butter, softened
8 oz Pasteurized process cheese, cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 ts Vanilla
2 c Coarsely chopped nuts
In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.
Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.
Chocolate Creme Fudge
3 c Sugar
3/4 c Margarine
2/3 c Milk, evaporated
12 oz Chocolate chips, semi-sweet
7 oz Marshmallow creme
1 c Nuts
1 ts Vanilla
Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb.
Chocolate Fudge
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
Chocolate Marshmallow Fudge
1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces (6 Ozs ea)
1/2 Jar marshmallow cream
Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.
Chocolate Mint Cookie Crunch Fudge
1 1/2 cup, granulated sugar
1/3 cup unsweetened cocoa powder
1 can (5 oz) evaporated milk
1/2 stick (1/4 c) butter or margarine
1 cup (6 oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies
Line a 8" square pan with foil; grease foil.
Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.
Chocolate- Peanut Butter Fudge
1 c Semisweet chocolate chips
1/4 c Lightbrown sugar
2 tb Soy milk
1/2 c Oatmeal
1/3 c Peanut butter, room temp.
Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.
Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refrigerate for several hours until chilled & firmly set. Cut into 1" squares.
Creamy Mocha Fudge
1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 tb Coffee; very strong
1/2 c Pecans; coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.
Diabetic Fudge
1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Double Chocolate Fudge
2 c (12 oz) semi-sweet chocolate chips
1 (11 1/2 oz) package milk chocolate chips
1 (14 oz) can sweetened condensed milk
2 TB cream or milk
2 ts vanilla extract
1 c chopped walnuts (optional)
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foillined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.
Fudge
1 Bag semisweet chocolate chips
1/2 Bag butterscotch chips
1 Regular-size can Eagle milk (evaporated milk)
Vanilla extract
Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool.
Girl Scout Samoa Fudge
1/2 c Samoas Girl Scout cookies, crushed
2 c Sugar
6 oz Heavy cream
12 Regular marshmallows
1/2 c Butter
1 ts Vanilla
6 oz Chocolate chips
Heat and boil together sugar, heavy cream, marshmallows and butter for 5 minutes. Remove from heat and add vanilla and chocolate chips, mixing until the chips have melted. Add crushed Samoas; mix well. Pour into 8-by-8-inch buttered pan and cool.
Hazelnut Fudge
3 c Sugar
1 c Milk
1/2 c Corn syrup
3 oz Unsweetened chocolate
1 c Butter
2 ts Vanilla
1 c Oregon hazelnuts
Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.
Jello Pudding Fudge
1 pk Jello chocolate pudding and pie filling; not instant
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners' sugar; sifted
1/4 c Nuts; chopped
Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Makes 1 lb.
Kahlua Creamy Fudge
1 1/3 cups Granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup Evaporated milk
1/4 cup Butter
1/4 cup Kahlua
1/4 teaspoon Salt
2 cups Semi-sweet chocolate. pieces
1 cup Milk chocolate pieces
2/3 cup Chopped nuts
1 teaspoon Vanilla
Line 8" square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.
Microwave Fudge
2 c Miniature marshmallows
14 oz Can condensed milk
1 ds Salt
12 oz Semi-sweet chocolate chips
1 c Milk chocolate chips
1/2 c Nuts
1 1/2 ts Vanilla
In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.
Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.
Serves 32
Nutty Chocolate Mint Fudge
7 oz Marshmallow Cream; (1 jar)
1 1/2 c Sugar
2/3 c Evaporated Milk
1/4 c Butter
1/4 ts Salt
1 1/2 c Mint-Chocolate Chips;Nestles
1/2 c Chopped Nuts
1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.
Old Fashioned Chocolate Fudge
1 1/2 c Milk
4 oz Unsweetened chocolate (sqs)
4 c Sugar
3 tb Light corn syrup
1/4 ts Salt
3 tb Butter or margarine
1 1/2 ts Vanilla
Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.
Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.
Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)
Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
Pistachio Swirl Fudge
1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio nuts
1/2 c Coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1 quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.
Sugar Free Fudge
16 oz Cream cheese, softened
2 Unsweetened chocolate squares (1oz ea) melted and cooled
1/2 c Sugar substitute(aspartame sweetner)
1 ts Vanilla extract
1/2 c Chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
White Chocolate- Cherry Almond Fudge
1 1/2 cup granulated sugar
2/3 cup milk (whole)
1/2 stick (1/4 c) butter or margarine (not spread)
1 1/2 cup white chocolate chips (vanilla chips)
1 tsp. vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or cranberries
Line a 8" square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.