Fudge Balls Recipes

Steps:

• Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan).
• Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots.
• Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper.
• Store in an airtight covered container, in the fridge or out of the fridge.

Steps:

• Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
• Shape into 1-inch balls. Roll in desired coatings.

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

Steps:

• Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
• Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
• Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
• Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
• Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
• Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.

Steps:

• Melt cheese and butter over low heat, stirring occasionally.Remove from heat and add vanilla. (You may also add the chopped nuts here, or save them for a garnish, later.).
• Sift together sugar and cocoa in a large bowl. Add cheese mixture and stir until it becomes stiff. Use your hands to finish the mixing.
• Once fudge is completely mixed (add more powdered sugar, a little at a time, if needed), pinch small sections off and roll into balls. Set on wax paper-lined cookie sheet. Refrigerate for 20-30 minutes.
• While chilling fudge balls, melt almond bark in double-boiler, over a low heat. If you have chosen to melt caramels, do so, as well, in a separate double-boiler.
• Place a skewer in each fudge ball. Then, dip into caramel, then almond bark, finally rolling in nuts. Or, use whatever combination you would like.
• These can be made a day or two before dipping--store in refrigerator. Enjoy!

Steps:

• Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
• Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
• Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)