Drop Fudge Recipes

Steps:

• Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops. , Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• In a heavy saucepan, combine the sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil and stir for 5 minutes. , Remove from the heat; stir in remaining ingredients. Stir vigorously for 1 minute or until marshmallows are partially melted. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Let stand at room temperature until cool. Store in airtight containers in a cool, dry place.

Steps:

• Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
• Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.

Steps:

• Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
• Melt the butter in a large sauce pot.
• Sift in the cocoa and cornstarch.
• Stir.
• Add the 1 can evaporated milk.
• Stir.
• It will look speckled-that's ok.
• Bring to a boil, stirring so it doesn't burn.
• Add 4 cups sugar-all at once.
• Return to a full roiling boil-it will look foamy.
• Boil approximately 5 minutes.
• While it is boiling , get a small cup and put some ice and cold water into it.
• After the 5 minutes drop in a little blob of fudge into the cup .
• It will form a soft ball.
• If it just disintegrates, it needs cooked a little longer.
• DO NOT go by the candy thermometer soft ball stage-it is too hard.
• Remove from heat and allow to cool 5-10 minutes.
• Add the peanut butter and vanilla.
• Stir until it starts to thicken and looses it's shine.
• Be careful-it will still be very hot!
• I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
• Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
• You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
• Cool completely.
• Store in an airtight container to keep it fresh.
• If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.

Steps:

• Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
• Pour into the pan, it will be thick, so you have to spread it out.
• Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.