Melt In Your Mouth Fudge Smooth Recipes

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MELT-IN-YOUR-MOUTH CHOCOLATE FUDGE

Easiest ever, yummiest ever chocolate fudge. Well it's also the only chocolate fudge recipe I've ever used! This is a melt-in-your-mouth "hard" fudge - easy enough for kids to make (with appropriate supervision). I know I made it lots as a kid :)

Provided by Andrea-Oz

Categories     Candy

Time 18m

Yield 20 squares, 1 serving(s)

Number Of Ingredients 5



Melt-In-Your-Mouth Chocolate Fudge image

Steps:

  • Before beginning get everything ready. This is a time sensitive recipe.
  • Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
  • Clear the sink and get a hand-beater ready.
  • It really starts here:.
  • =====================.
  • Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
  • Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
  • Take off heat and place saucepan in sink (the lower height helps).
  • Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
  • Pour or scoop the almost set fudge into the tray.
  • When set, cut into squares. A hot knife helps.
  • Options:.
  • =====================.
  • Push nuts into almost set fudge.
  • Add a flavouring before beating.
  • Cheating:.
  • =====================.
  • If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
  • Use an electric hand mixer to make the process painless - but watch the thickening.

Nutrition Facts : Calories 1737.1, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.3, Sodium 89.4, Carbohydrate 425.3, Fiber 1, Sugar 411.9, Protein 5

2 cups sugar
1/2 cup full-cream milk
1 tablespoon golden syrup
1 tablespoon cocoa
1 teaspoon butter (or extra butter if using skim milk)

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

This recipe is so easy to make. The fudge turns out smooth and rich. Just remember to move quickly once the mixture has been microwaved, or your fudge will be difficult to turn out into the pan. I have used this recipe as a base to create many variations of fudge simply by omitting and substituting ingredients. Any way it's made, it's yummy!

Provided by MarthaStewartWanabe

Categories     Candy

Time 13m

Yield 24 serving(s)

Number Of Ingredients 8



Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge image

Steps:

  • With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
  • Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
  • Microwave on high for 2 1/2 minutes.
  • Remove from microwave with oven mits and add vanilla.
  • With a hand-held mixer, beat at medium-high speed until smooth.
  • If desired, stir in walnuts.
  • With a rubber spatula, turn out into previously greased cake pan and spread evenly.
  • Chill for 1 hour or until solid.
  • Cut into squares.
  • Store refrigerated for up to two weeks (that is if it makes it that long!).
  • VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

2 tablespoons butter, softened
3 2/3 cups powdered sugar, sifted
1/2 cup butter (one whole stick, solid)
1/2 cup cocoa powder
1/2 cup peanut butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup walnuts (optional)

NANA'S MELT-IN-YOUR-MOUTH PEANUT BUTTER FUDGE

This is my nana's recipe. My mom (who is notorious for her inability to cook anything!) used to attempt this fudge, but we always ended up having to eat it with a spoon. It still tasted great, but over the course of my last few attempts, I realized that the trick is getting the temperature up to 240 degrees before adding the peanut butter and marshmallow creme! I think this is hands-down better than even Michigan fudge! Enjoy...

Provided by JoyfullyKirsten

Categories     Candy

Time 10m

Yield 20-40 serving(s)

Number Of Ingredients 5



Nana's Melt-In-Your-Mouth Peanut Butter Fudge image

Steps:

  • Bring sugar, margarine and evaporated milk to a rolling boil (240°F).
  • Remove from heat and stir in peanut butter and marshmallow creme.
  • Pour into a 9x13 pan and refrigerate until cooled.
  • Slice, enjoy and don't eat the whole pan in one sitting!

Nutrition Facts : Calories 314.6, Fat 11.6, SaturatedFat 2.5, Cholesterol 2.1, Sodium 128.3, Carbohydrate 51.6, Fiber 0.8, Sugar 46.1, Protein 3.9

4 cups granulated sugar
1/2 cup margarine
1 (5 ounce) can evaporated milk
1 cup peanut butter
1 (7 ounce) jar marshmallow creme

MELT IN YOUR MOUTH PEANUT BUTTER FUDGE

This is a recipe from JIF. I had it on hand, but assume any creamy PB would do. This stuff is heavenly! I have always been a complete failure at fudge. This recipe, because it simmers for 5 minutes is a cinch! Add food coloring for the holidays for an extra special treat!

Provided by Shabby Sign Shoppe

Categories     Candy

Time 15m

Yield 36 pieces, 15 serving(s)

Number Of Ingredients 7



Melt in Your Mouth Peanut Butter Fudge image

Steps:

  • Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
  • Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
  • Simmer 5 minutes, stirring constantly. Remove from heat.
  • Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
  • Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
  • Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

nonstick cooking spray (Crisco used)
3 cups sugar
1/2 cup butter
2/3 cup evaporated milk (PET used)
1 2/3 cups peanut butter, creamy (Jif used)
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla

FAST 3-INGREDIENT FUDGE

Make and share this Fast 3-Ingredient Fudge recipe from Food.com.

Provided by izzybartels04

Categories     Candy

Time 1h5m

Yield 25 Pieces Total, 8-10 serving(s)

Number Of Ingredients 3



Fast 3-Ingredient Fudge image

Steps:

  • Butter a square pan and line with parchment paper or butter for easy removal of set fudge. Set aside.
  • In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
  • Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.).
  • Store in an airtight container. Fudge does not need to be kept refrigerated.

Nutrition Facts : Calories 362.4, Fat 16.9, SaturatedFat 10.2, Cholesterol 16.9, Sodium 67.7, Carbohydrate 53.9, Fiber 2.5, Sugar 50, Protein 5.7

14 ounces sweetened condensed milk
2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

CLEAN FUDGE

Facebook Clean Eating This fudge will literally melt in your mouth! Here are 2 variations but you can experiment with different nut butters or nuts to come up with your own favourite flavour combinations.Chocolate Peanut Butter Fudge (shown in picture on the left) 1/2 cup natural peanut butter (we used crunchy) 1/4 cup cacao 1/4 cup coconut oil, melted 2 tablespoons honey or rice malt syrup (more if you want sweeter) 1 teaspoon vanilla essence

Provided by kisalarisa01

Categories     Dessert

Time 1h

Yield 20 20, 4 serving(s)

Number Of Ingredients 6



Clean Fudge image

Steps:

  • Line a small plastic container with plastic cling wrap so that the plastic overhangs off the edges of the container (this will make the fudge easier to remove from the container).
  • 2. Place all ingredients (except the macadamia nuts) in a food processor and process until smooth and well combined. Stir through the macadamia nuts.
  • 3. Place the fudge in the plastic container and smooth the top.
  • 4. Place the container in the freezer for 20 minutes or until it hardens.
  • 5. Once the fudge hardens remove from the container and cut into bit size pieces.
  • 6. Place the fudge in the fridge and keep refrigerated until ready to serve as it melts easily.
  • enoy.

Nutrition Facts : Calories 432.9, Fat 40.2, SaturatedFat 14.5, Sodium 71.2, Carbohydrate 16.5, Fiber 4.3, Sugar 10.7, Protein 7.8

1/2 cup almond butter or 1/2 cup cashew nut butter
1/4 cup cacao
1/4 cup coconut oil, melted
2 tablespoons honey (more if you want sweeter) or 2 tablespoons rice malt syrup (more if you want sweeter)
1 teaspoon vanilla essence
1/3 cup macadamia nuts

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