Fudge Recipes

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BEST EVER FUDGE

This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!

Provided by Lori

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Yield 24

Number Of Ingredients 9



Best Ever Fudge image

Steps:

  • Grease 1 - 11x16 inch jelly roll pan. Set aside.
  • Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
  • Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
  • Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 42.8 g, Cholesterol 24.2 mg, Fat 20.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 65.2 mg, Sugar 37.8 g

2 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup butter
25 marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
1 cup chopped pecans

SOUTH AFRICAN NESTLE'S FUDGE

I have lost and found this recipe so many times I am finally committing it to Zaar. From Fair Lady, May 14, 1986

Provided by TempR

Categories     Candy

Time 1h

Yield 24 serving(s)

Number Of Ingredients 6



South African Nestle's Fudge image

Steps:

  • Put sugar and water into a large heavy saucepan.
  • Stir over a low heat until the sugar has dissolved.
  • Add the butter and syrup and stil until the butter has melted.
  • Add the condensed milk and stir until it comes to the boil.
  • Boil very slowly, stirring all the time, until soft ball stage.
  • Remove from the stove, add the vanilla and beat until it thickens.
  • Pour into a greased pan and leave to cool.
  • Cut into squares when cold.

1 (397 g) can condensed milk
400 g sugar or 500 ml sugar
25 ml golden syrup
75 ml water
60 g butter
5 ml vanilla

TAHINI FUDGE PIE

Provided by Molly Yeh

Categories     dessert

Time 4h40m

Yield about 8 servings

Number Of Ingredients 18



Tahini Fudge Pie image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease or butter a 9- to 9 1/2-inch pie pan.
  • Combine the cookies, espresso powder and salt in a food processor until very finely ground. With the food processor running, drizzle in the butter and blend until combined. Transfer the mixture to the pie pan and pack it very firmly on the bottom and sides. Bake for 6 minutes.
  • For the fudge: Meanwhile, melt the butter in a medium saucepan over medium heat, then add the cocoa powder, granulated sugar, espresso powder, salt and heavy cream and whisk to combine. Continue to cook, whisking, until smooth and glossy, about 5 minutes. Remove from the heat.
  • When the crust is done baking, pour most of the fudge into the crust and spread it evenly around the bottom. Reserve a few spoonfuls to drizzle on top. Stick the crust in the fridge to cool completely while you make the filling.
  • For the filling: Combine the cream cheese and tahini in a stand mixer fitted with the whisk attachment and whip until smooth. Mix in the powdered sugar, vanilla, cinnamon and a pinch or two of salt (if there's salt in the tahini already, you'll just need a little bit or none-you can add salt to taste!), and beat until combined. With the mixer on low, drizzle in the heavy cream, then gradually increase the speed to high and mix until pale and fluffy. Pour the mixture into the cooled crust, then drizzle with the reserved fudge (if it's firmed up by now, you can reheat it gently until it's drizzly), swirl it around, sprinkle with flaky salt if desired, then let set in the fridge for 4 hours or up to overnight. Enjoy!

6 tablespoons unsalted butter, melted, plus more for the pie dish
30 creme-filled chocolate sandwich cookies
1 teaspoon instant espresso powder
2 pinches kosher salt
1/2 cup (1 stick) unsalted butter
1 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon instant espresso powder
Pinch kosher salt
1/2 cup heavy cream
4 ounces cream cheese, at room temperature
1 1/2 cups tahini
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
1 1/2 cups heavy cream
Flaky salt, optional

SWEET AND SALTY FUDGE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6



Sweet and Salty Fudge image

Steps:

  • Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
  • In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
  • Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

FUDGE

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

Provided by Dana

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 16

Number Of Ingredients 4



Fudge image

Steps:

  • Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
  • Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 46.2 g, Cholesterol 16 mg, Fat 22.5 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 11.6 g, Sodium 51.7 mg, Sugar 13.5 g

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 cup chopped walnuts

CLASSIC FUDGE

Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends

Provided by Katy Gilhooly

Time 50m

Yield Cuts into 30 squares

Number Of Ingredients 5



Classic fudge image

Steps:

  • Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
  • Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
  • Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein

125g salted butter, plus extra for the tin
397g can condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

BEST EVER FUDGE

Make and share this Best Ever Fudge recipe from Food.com.

Provided by Annie

Categories     Candy

Time 30m

Yield 48 serving(s)

Number Of Ingredients 8



Best Ever Fudge image

Steps:

  • Mix together sugar, evaporated milk, and 2 sticks (1 cup) butter in electric skillet at 250 degrees until comes to a boil.
  • Time and stir for 10 minutes.
  • Unplug skillet.
  • Add Hershey bar and chocolate chips, stirring until smooth.
  • Add marshmallow creme and stir until smooth.
  • Add walnuts and vanilla and mix well.
  • Pour into greased 9 x 13 baking pan.
  • Cool and cut into serving pieces.

4 1/2 cups sugar
13 ounces evaporated milk
1 cup butter
8 ounces Hershey Bars
12 ounces semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup walnuts, chopped
2 teaspoons vanilla extract

SUPER EASY & DELICIOUS FUDGE

If you like fudge and you like easy, this is the recipe for you! My grandma used to give this to us for Christmas served in circular tins, separated by wax paper. I prefer plain chocolate fudge, but have been known to insert some Andes mints in here or there. I went through a phase in high school where I made this almost bi-weekly.

Provided by Chef Acosta

Categories     Candy

Time 20m

Yield 1 4.5, 16 serving(s)

Number Of Ingredients 5



Super Easy & Delicious Fudge image

Steps:

  • Spray a large bread pan (or two small bread pans) with a non-stick spray. Also, prepare a double boiler by getting the water boiling. Also, this is a recipe which requires constant stirring, so have a spoon handy!
  • In the double boiler, add the butter, vanilla and sweetened condensed milk and melt together. Note: if you don't have a double boiler, create a makeshift one by boiling water in a pot and placing another similar-sized pot over it. It keeps you from burning the chocolate by providing an even heat source.
  • Once the mixture is blended and easy to stir, add the chocolate chips, stirring constantly.
  • Stir until the mixture is glossy and well blended with no chunks.
  • Pour into the prepared bread pan(s). If desired, insert Andes chocolate mints throughout the fudge by pushing it into the top. Let cool completely before serving. (Don't put into the refrigerator to cool either.) Enjoy!

Nutrition Facts : Calories 189.9, Fat 10.4, SaturatedFat 6.3, Cholesterol 12.9, Sodium 44.7, Carbohydrate 25, Fiber 1.2, Sugar 23.2, Protein 2.6

3 tablespoons salted butter
12 ounces semi-sweet chocolate chips (I use Nestle)
1 (12 ounce) can sweetened condensed milk (I use Eagle brand)
1 teaspoon vanilla
10 chocolate-covered mint candies (I use Andes brand) (optional)

BUTTER FUDGE

This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.

Provided by susanmelliot_9363481

Categories     Candy

Time 1h

Yield 64 1 inch pieces

Number Of Ingredients 6



Butter Fudge image

Steps:

  • SUPPLIES & UTENSILS:.
  • 8x8 pan.
  • aluminum foil.
  • measuring cups & spoons.
  • medium to large saucepan.
  • candy thermometer.
  • electric mixer with paddle attachment, hand-held mixer or wooden spoon.
  • scraper.
  • airtight container.
  • COOKING DIRECTIONS:.
  • I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
  • Line the pan with aluminum foil.
  • Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
  • The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
  • Add sugar, milk & corn syrup to the butter.
  • Stir until sugar is dissolved.
  • Using the candy thermometer, cook to 235 degrees (soft ball).
  • Cool to room temperature, about 45 minutes.
  • Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
  • Add the vanilla.
  • Add the nuts (if using).
  • Scrape the fudge into the lined pan & smooth the top evenly.
  • Let the fudge set firm, either at room temperature or in the refrigerator.
  • When the fudge is set, cut it into small 1 inch squares.
  • Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

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