Foolproof Holiday Fudge Recipes
FOOLPROOF CHOCOLATE FUDGE
This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 32
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
- Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
- Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 14.3 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 31.4 mg, Sugar 12.6 g
FOOLPROOF HOLIDAY FUDGE
Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course). The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
- In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
FOOLPROOF CHOCOLATE FUDGE
This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.
Provided by Cucina Casalingo
Categories Candy
Time 15m
Yield 2 pounds, 24 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
- Remove from heat; stir in nuts (optional) and vanilla.
- Spread evenly into wax paper lined 8- or 9-inch square pan.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store covered in refrigerator.
- Notes: Microwave:.
- In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
- Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
- Stir in remaining ingredients.
- Proceed as above.
- Variations:
- Creamy Dark Chocolate Fudge:
- Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
- Proceed as above.
- Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
- Add 1 cup milk chocolate chips. Proceed as above.
- Rocky Road Fudge:
- Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
- In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
- In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
- Stir in chocolate mixture.
- Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).
Nutrition Facts : Calories 154.4, Fat 7.7, SaturatedFat 4.6, Cholesterol 5.6, Sodium 29.8, Carbohydrate 22.3, Fiber 1.2, Sugar 20.5, Protein 2.2
FOOLPROOF DARK CHOCOLATE FUDGE
I make this at Christmas, but why not try it any time of year. Summer is not the best time for fudge, especially if it is hot, but this one seems to turn out whenever...enjoy!
Provided by CookbookCarrie
Categories Candy
Time 15m
Yield 40 squares
Number Of Ingredients 4
Steps:
- Over low heat, melt the chips in the sweetened condensed milk.
- Remove from the heat and stir in the nuts and vanilla.
- Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
- Chill and pop out of pan.
- Peel off foil and cut into 1-inch squares.
Nutrition Facts : Calories 111.8, Fat 6.5, SaturatedFat 3, Cholesterol 3.4, Sodium 14.1, Carbohydrate 13.8, Fiber 0.9, Sugar 12.4, Protein 1.8
HOLIDAY FUDGE
Make homemade fudge an even sweeter gift with crushed peppermint. This is a great way to use leftover candy canes -- simply put them in a zip-top plastic bag and then pound with a kitchen mallet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking pan with two strips of waxed or parchment paper (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. Set aside.
- Put sugar, salt, butter, cream, and marshmallows in a heavy-bottomed saucepan over medium heat. Cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chocolate chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, and top with crushed mints.
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