Buttery Walnut Fudge Recipes

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a microwave-safe bowl, melt chips; stir until smooth. Stir in the milk, confectioners' sugar, amaretto and salt. Stir in 2/3 cup walnuts. Pour into prepared pan; sprinkle with remaining walnuts. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
• Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Steps:

• In a large heavy saucepan, combine the butter, sugars, half and half and salt.
• Bring to a boil over medium heat.
• Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
• Remove from heat, stir in the vanilla and mix well.
• Stir in confectioner's sugar, then fold in walnuts.
• Spread mixture into a 8" square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
• Cover with plastic wrap and cool until room temperature.
• Cut into 1 inch squares and store in airtight container in refridgerator.

Steps:

• Butter an 8x8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill 4-5 hours before cutting. Store in the refrigerator.

Steps:

• Butter a 9x9 square dish.
• In med saucepan, mix sugar, butter and milk.
• Bring to a boil and boil for 5 minutes, stirring constantly.
• Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth.
• Add walnuts and vanilla; mix well.
• Pour into dish.

Steps:

• Line an 8 Inch square pan with nonstick aluminum foil, letting the ends entend over the pan on 2 sides.
• In a medium nonstick saucepan, combine the evaporated milk, marshmallow creme, sugar and butter.
• Bring to a boil over med-high heat, stirring constantly to prevent scorching.
• Reduce heat to medium and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chips until melted. Stir in vanilla and walnuts until blended.
• Pour mixture into the prepared, foiled pan.
• Chill about 2 hours or until firm.
• Lift foil by ends out of the pan and transfer fudge onto a cutting board and cut into squares.
• Store in refrigerator.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Combine sugar, molasses, corn syrup and milk in a heavy 3 quart saucepan.
• over medium heat cook to 232°F Remove from heat and without stirring add butter (in thin slices) and vanilla. Let rest 1/2 hour or until cool enough to handle. Beat until fudge thickens and loses its gloss. Spread in 8x8-inch buttered pan. Cool and cut into squares.

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted add in chopped walnuts and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

Steps:

• Melt butter and stir in brown sugar.
• Cook over low heat 2 minutes.
• Add milk and let come to a rolling boil.
• Remove and cool.
• Add powdered sugar and beat until smooth and thick like fudge.
• Add nuts.
• Pour into a buttered 8x8.
• When cool, cut into squares.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk, salt and 4 tablespoons butter. Cook and stir over medium heat until mixture comes to a rapid boil. Boil for 8 minutes or until a candy thermometer reads 226°, stirring constantly. Remove from the heat. Add peanut butter chips; stir until mixture is smooth. Pour into prepared pan. Refrigerate for 30 minutes. , Meanwhile, in a heavy saucepan, combine brown sugar, corn syrup and remaining butter. Cook and stir until smooth. Bring to a boil over medium heat. Remove from the heat. Stir in confectioners' sugar until smooth. , Spread evenly over peanut butter layer in pan. Sprinkle with walnuts; press down lightly. Refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator.