Fudge Recipes

Love me some fudge! I can only make it at christmas because otherwise I would weigh 1,926 pounds! I tried to find a link...the recipe I use is out of the Better homes and Garden cook book. I couldnt find one, so here goes! Some of the best fudge ever! And pretty easy!

Ingredients:

4 cup sugar
2- 5 oz cans evaporated milk
1 cup butter
1 12 oz package semisweet chocolate pieces
1 7oz dark or milk chocolate candy bar, cut up (optional, I have never used)
1- 7oz jar marshmallow creme
1 teaspoon vanilla

Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside

Butter sides of a heavy 3-quart saurcepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium; continue cooking and stirring for 10 minutes

Remove pan from heat. Add chocolate pieces, cut up chocolate bar (if desired), marshmallow creme, and vanilla; stir till chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread in prepared pan. Score into 1 inch squares whiel warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes about 4 pounds.

So I guess you could add the mini m&m's on top after you pour it into the pan.

Also...1" square is about 86 calories, soo...you know. But it is sooo tasty!

I know there's usually one on the back of the marshmallow fluff jar. I've never made it but I know a lot of people that use that one. If you don't have a jar of that, I'm sure you could google it.

Try this one -- it's really easy:

http://notoriousexperiments.wordpress.com/2011/06/29/fudg...

Yummmm.. fudge.

I think the recipe that comes on a jar of marshmallow fluff is phenomenal. I love fudge!

Got this off the internet - have used the first recipe (without the nuts) many times. I have also used it in my cookie press to make fun shapes. Not all cookie discs will work for fudge, though. I have also done it with white chocolate chips and crushed candy cane.

EASY CHOCOLATE CHIP FUDGE
Easy Chocolate Chip Fudge:

2 c. (12 oz. pkg.) Hershey's semi-sweet chocolate chips or mini chips
1-1/3 c. (14 oz.) sweetened condensed milk in can
1/2 c. chopped nuts (optional)
1 tsp. vanilla

Combine sweetened condensed milk and chips in glass mixing bowl. Microwave on High (full power) about 1 to 1-1/2 minutes, until mixture is smooth when stirred. Add chopped nuts, if desired, and vanilla. Spread in greased 8-inch square pan. Cover; chill until firm. Cut into squares.

Variations:

Peanut Butter Chip Fudge: Substitute 2 cups (12 ounce package) Reese's peanut butter chips for chocolate chips; proceed according to instructions given for Easy Chocolate Chip Fudge. Chill.

Double Decker Fudge: Prepare Peanut Butter Chip Fudge as directed. Spread in greased 9-inch square pan. Prepare Easy Chocolate Chip Fudge; spread over top of peanut butter chip layer. Chill.

I love the recipe on the back of the marshmallow fluff jar. I use milk chocolate chips instead of semi-sweet chocolate chips though.

HERE ARE SOME GREAT FUDGE RECIPES!

**Candy Cane Fudge**

Ingredients:

2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract 1 1/2 cups crushed candy canes
1 dash red or green food coloring

Directions:

1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares

**EAGLE BRAND CHOCOLATE FUDGE RECIPE**

1 - 14oz can Eagle Brand condensed milk (I have used the store brands and they are just as good)
3 c. chocolate chips (I use half milk chocolate and half semi-sweet)
1 1/2 tsp vanilla
1 c chopped nuts (optional)

Stir milk and chocolate chips in heavy pan over low heat until chips are melted. Stir in vanilla and nuts and pour into wax paper lined 8" pan. Chill for a couple of hours and you are good to go. Makes about 2 pounds of fudge.

**STRAWBERRY & CREAM FUDGE**

3 cups white sugar

2/3 cup heavy cream

3/4 cup butter

1 (7 ounce) jar marshmallow creme

1 (11 ounce) package white chocolate chips

3 teaspoons strawberry extract

9 drops red food coloring

Grease a 9 x 13 inch pan.
In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (Will take about 5 minutes to reach that) Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
To the remaining mixture add strawberry flavoring & red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
Chill for 2 hours, or until firm, and cut into squares.

**Peanut Butter Fudge**

1 cup packed brown sugar
1 cup sugar
1/2 cup milk
5 large marshmallows
1 jar (12 ounces) creamy peanut butter

In a heavy 2-qt. saucepan, combine the sugars, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugar dissolves and marshmallows melt. Remove from the heat; stir in peanut butter. Pour into a buttered 8-in. square baking pan. Cool. When firm, cut into squares. *Fudge will keep for several weeks wrapped or store in an airtight container in the refrigerator.*

**Spicy Pumpkin Fudge**

1 cup almonds

3 cups white sugar

1/2 cup butter

1 (5 ounce) can evaporated milk

1 cup canned pumpkin

1-1/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

2 cups vanilla or white chocolate chips

1 (7 ounce) jar marshmallow creme

1 teaspoon vanilla extract

Butter a 9x13 inch pan and set aside.

Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.

In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.

Remove from heat. Stir in 1/3rd of the vanilla or white chocolate chips when melted add another 1/3rd, continue until all chips are melted. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.

Immediately pour mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.

**Eggnog Fudge**

1 cooking spray

1-1/2 cup eggnog

2 cups white sugar

1-1/2 cups miniature marshmallows

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 cup butter, chilled

1/2 (11 ounce) package white chocolate chips

1 cup chopped almonds

Line a 9 x 9 inch baking pan with aluminum foil and set aside.

Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes. Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy. Quickly pour into prepared pan. Cool at room temperature. Remove from pan, remove foil and cut into squares.