NEVER-FAIL FUDGE
Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.
Provided by LEEMA
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Butter a 9x9 inch dish.
- Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g
NO FAIL FUDGE
This recipe makes 5 pounds of fail-proof fudge. This recipe will never let you down.
Provided by Suzy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
- Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 83.7 g, Cholesterol 22.9 mg, Fat 29 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 11.8 g, Sodium 82.6 mg, Sugar 75.1 g
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Provided by Judith Choate
Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Quantity: Approximately 8 dozen pieces
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
NO FAIL CHOCOLATE FUDGE
This fudge recipe is super creamy and everyone requests it during the holidays. While preparing, be sure that you don't let the mix get hotter than 238 degrees or it gets really dry but still tastes good.
Provided by Terrie
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 30
Number Of Ingredients 7
Steps:
- Grease one 8x8 inch pie pan and set aside.
- In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
- Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 14.1 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 19.7 mg, Sugar 7.2 g
NEVER FAIL FUDGE
This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.
Provided by SharleneW
Categories Candy
Time 13m
Yield 5 pounds
Number Of Ingredients 8
Steps:
- Butter one 13x9-inch pan or 2 9x9-inch pans.
- Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
- Cook over medium heat.
- Boil slowly for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
- Pour into buttered pan.
- Makes about 5 pounds.
Nutrition Facts : Calories 2056.1, Fat 79.8, SaturatedFat 40.4, Cholesterol 68.5, Sodium 771.3, Carbohydrate 350.9, Fiber 9.7, Sugar 306.4, Protein 14.7
BEST EVER NEVER FAIL FUDGE
Make and share this Best Ever Never Fail Fudge recipe from Food.com.
Provided by AlexandriaAngel
Categories Candy
Time 10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Stir over low heat until well blended.
- Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
- Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
- Remove from heat.
- Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
- Then turn into a buttered 9x9-inch pan to cool.
NEVER-FAIL TWO-TONE FUDGE
I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.
Provided by Chef shapeweaver
Categories Candy
Time 4h20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
- Stir until completely melted.
- Spread into a 8 by 11.5 in baking dish that has been sprayed.
- Spread evenly (mixture will be a little stiff).
- In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
- Pour over the peanut butter mixture, spreading evenly.
- Chill for 2 hours.
- Cut into squares, then chill for another 2 hours.
KITTENCAL'S EASY NEVER-FAIL 5-MINUTE CHOCOLATE FUDGE
You will be surprised at how easy and delicious this fudge is and it sets to the perfect texture! --- if you prefer a less sweeter taste then remove 2 tablespoons of white sugar after measuring the 1-2/3 cups --- evaporated milk may be replaced for the cream, using good-quality chocolate chips for this will only improve the flavor--- for easy removal from the pan, line pan with a large piece of foil overlapping on both sides, to remove the fudge lift up foil, remove foil from bottom of the fudge then place the block of fudge onto a flat surface and slice into small squares, or you may slice the fudge in the pan --- you will love this fudge!
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Butter an 8-inch square pan (or line with foil overlapping on the ends to remove the complete block of fudge).
- In a saucepan combine the sugar, cream, butter and salt; bring to a boil (careful the mixture does not run over the pot).
- Reduce heat to medium-low or low and simmer gently for 5 minutes, stirring a few times during cooking (start timing after the mixture is at a full boil).
- Remove from heat and add in marshmallows, chocolate chips and vanilla; beat vigorously with a wooden spoon or a whisk until the marshmallows and chocolate are completely melted and combined (this should take about 1 minute or less).
- Mix in nuts if using.
- Pour the mixture into prepared pan.
- Cool to room temperature then refrigerate.
- Cut into small squares.
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