favorite fudge recipes

8 years ago

son loves this

WHITE CHRISTMAS JEWEL FUDGE
3 (6oz.) packages premium white chocolate
1 (14 oz.) cN Eagle's\Brand Sweetened Condensed Milk
1 1/2 tsp. Vanilla extract
1/8 tsp. Salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries

Line. 8-9 inch square pan with foil over edges.
Melt chocolate with sweetened condensed milk, vanilla an salt in heavy saucepan over low heat. Remove from heat. Stir in cherries. Spread in prepared pan.
Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Variations:
Rum raisin white fudge: omit vanilla and cherries. Add 1 1/2 tsp. White vinegar, 1 tsp rum flavoring and 3/4 cup raisins. Proceed as above.
Toasted nutty white fudge: omit cherries. Add 1 cups chopped toasted nuts. Proceed as above

Featured Answer

carol_in_california

8 years ago

I like the microwave fudge using chocolate chips and sweetened condensed milk with dried cherries,

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Comments (16)

ont_gal
8 years ago
I am going to try Glendas,and I LOVE the one Carol makes...thank yous for sharing!
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Here is a fudge recipe from another website that looks/sounds great (it has several great reviews--this photo is w/o the nuts added)! I have not tried making it yet, am planning to make it this holiday season. Yields 2 1/2 lbs. : ) Becky WHITE CHOCOLATE EGGNOG FUDGE Ingredients: 2 cups sugar 1/2 cup butter 3/4 cup dairy eggnog 3 (3 1/2 ounce) packages white chocolate, confectionery bars broken into pieces 1/2 teaspoon grated nutmeg 1 (7 ounce) jar marshmallow creme 1 cup chopped pecans 1 teaspoon rum extract Directions: 1. Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan; bring to a full boil, stirring constantly. 2. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching. 3. Remove from heat; stir in white chocolate pieces and nutmeg until chocolate is melted. 4. Add marshmallow creme, nuts and rum extract. 5. Beat until well blended. 6. Pour into well-buttered 8 or 9 inch square pan. 7. Cool at room temperature; cut into squares. 8. If fudge is too soft after cooling, chill.
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Penuche Fudge (from the Betty Crocker Cookbook) 1 cup packed dark brown sugar 1 cup granulated white sugar 2/3 cup whole milk 2 tbsp. dark corn syrup 1/4 tsp. salt 2 tbsp. butter 1 tsp. vanilla 1/2 - 3/4 cup coarsely chopped walnuts, if desired Line a large loaf pan with heavy foil long enough to hang over the edges a bit, and butter it lightly. Cook sugars, milk, corn syrup, and salt in a heavy 2 qt. saucepan over medium heat, stirring constantly, until the sugar is dissolved. Cook, stirring occasionally, to 234 degrees on a candy thermometer (or to "soft ball" stage). Remove from heat. Add the butter. Cool to 120 degrees without stirring. Add vanilla. Beat vigorously and continuously by hand (wooden spoon is best, but a silicone spatula works okay) for 5 to 10 minutes, until the candy is thick and no longer glossy. Quickly stir in the nuts. Spread in the buttered loaf pan. Cool completely, remove from the pan using the foil to lift with, and cut into 1" squares. Store in an airtight container. My husband makes this every year. One of his tips is: DON'T DOUBLE THE RECIPE - unless you want to make caramels instead of fudge. You can use light brown sugar and light corn syrup if you prefer - we like the darker molasses flavor from the dark brown sugar. Laurel
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RECIPE: Looking for recipe for fudge please
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I would like a recipe for either chocolate or maple fudge BUT I would like it to be a little bit hard when ready. Not the soft creamy type. If anyone knows a recipe please post. Thanks
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I make this alot! Delicious and quick! Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants Recipe courtesy of Rachael Ray From the show Oprah and Rachael Ray Throw a Holiday Party Makes 2 pounds This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath! INGREDIENTS 12 ounce package semisweet chocolate chips 1 cup butterscotch chips 14 ounce can sweetened condensed milk (save the can) 1 teaspoon pure vanilla extract 8 ounce can walnuts, plus more for topping 1/2 cup raisins or dried currants (a couple of handfuls) candied red and green cherries to decorate top (like holly) softened butter to grease an 8 inch round cake pan Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve. To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament. Variations: White Chocolate Wreath with Pistachio and Cranberry Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup. Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts. Substitute 1/2 cup dried sweetened cranberries for currants. Goober and Raisinette Wreath Swap butterscotch for peanut butter chips Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts) Swap 1/2 cup large raisins for currants in original recipe
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sheilajoyce_gw
8 years ago
I always liked the one I found on the jar of marshmallow whip, if that is what that stuff is called.
Summer
8 years ago
This one is super easy and tastes good.

Fudge

1 c brown sugar

4 tbsp milk

butter - size of egg

Bring to a boil for one minute. Remove from hear and add 3/4 c sifted icing sugar and beat.

****Note**** I usually add chopped nuts.
Summer
8 years ago
last modified: 8 years ago
Chocolate Fudge

5 tbsp milk

1 1/4 c sugar

3 tbsp cocoa

butter - size of two eggs

Bring to a boil for one minute. Remove from hear and add 3/4 c sifted icing sugar and beat.

****Note**** I usually add chopped nuts.
Sherry8aNorthAL
8 years ago
We like the one on the Kraft Marshmallow creme jar.
User
8 years ago
My family recipe, not sure where it came from originally.

Boil five minutes (marshmallows will melt completely during this time):

2 cups sugar
1/2 cup butter
2/3 cup canned milk
12 marshmallows

Add, stir until thick (won't take long), then pour into greased pan:

1 cup chocolate chips
1 tsp vanilla (or use coffee powder)
rob333 (zone 7b)
8 years ago
last modified: 8 years ago
Carol, details please for the dried cherry addition (amount, when, etc)? I use that same fudge recipe, but would love to add the cherry. Cherry is my favorite.

ETA: I found this one. Is it what you do? 3/4 cup added at the same time as marshmallow and chips?
glenda_al
Original Author
8 years ago
last modified: 8 years ago
I have actually made this several times and no one knew it was VELVEETA FUDGE until I told them.

It is a heavy fudge, sets up beautifully and really good. I know, eww! But don't knock it till you try it, as I told GS when he was a youngster when he turned his nose up at certain foods.

I have made this several times!
Velveeta Fudge ^^^I halve the recipe
Spray a 9 x 13 inch cake pan with cooking spray ^^^^Use a square pyrex dish when you halve the recipe.

1/2 pound Velveeta
1/2 pound butter
1/2 Tbsp. vanilla
1 2lb. bag of powdered sugar
1/2 cup cocoa powder
Nuts, if desired I like it with nuts

Melt Velveeta and butter on top of stove. When melting is done, pour in remaining ingredients and mix using a hand mixer. Pour into pan and chill.
User
8 years ago
Does anybody else make true boiled fudge? Unfortunately it's too humid this year :(
Sherry8aNorthAL
8 years ago
last modified: 8 years ago
Raye, I used to make a boiled version. It took forever, only made a small amount, and we didn't like it as much as the marshmallow creme fudge. It always works and makes a 9 x 13 pan. I can also make it in a dairy free version (which is what I always do now) for the one in the family that is highly allergic to dairy.
wildchild2x2
8 years ago
Kraft Marshmallow Creme one is a family favorite.
Sherry8aNorthAL
8 years ago
last modified: 8 years ago
Dairy Free Marshmallow Creme Fudge

3/4 cup dairy free margarine (Fleishmann's No Salt)

3 cups sugar

2/3 cup Silk Vanilla Soy Milk

1 package (12oz) dairy free chocolate chip

(10 oz package Enjoy Life chocolate chips + 2 oz (over full 1/4 cup)

one 7 ounce jar Kraft Marshmallow Creme

1 teaspoon valilla

1 cup chopped pecans or walnuts (optional) (I don't use)

Melt margarine in large saucepan. Add sugar and soy milk. Bring to a full boil over medium high heat, stirring constantly. Lower heat to medium and cook, stirring constantly to soft boil (candy thermometer 234*) Takes about 15 minutes.

Remove from heat. Add chocolate. Stir until chocolate melts. Add marshmallow creme and vanilla. Add nuts if wanted.

Pour into greased 9" x 13" parchment lined pan and let cool. Lift out of pan and cut into squares with sharp knife.

Will keep on counter, but I usually store covered in refrigerator for longer storage. It stays creamier and fresher longer.

This is the recipe on the back of the Kraft Marshmallow creme. You use a small (5oz) can of evaporated milk for the regular version. It only takes 5 minutes to cook instead of 15 for the dairy free.

I haven't tried it, but have been told, that you can find vegan marshmallows. So could probably be adapted to be vegan.
carol_in_california
8 years ago
Re: Fudge with dried cherries.

I don't have an exact amount. I just add a handful.
beth09
8 years ago
last modified: 8 years ago
It isn't Christmas unless I make this fudge. I really only eat one piece, but I tuck it in tins for gifts. It just says Christmas.

Peppermint Fudge

2 c. white sugar

1/2 c. butter (no sub)

5 oz. evaporated milk

7 oz. marshmallow creme

8 oz. almond bark/vanilla candy coating, chopped fairly small

1/2 c. crushed peppermints (8 small canes if you can't find the bags of crushed)

3 drops red food coloring

Spray a 9 in. sq. pan with Pam or the like, then line with foil and spray the foil or butter it.

In large pot combine sugar, butter, and milk. Bring to a boil, stirring constantly. Once boiling, continue stirring 5 min. over medium heat. Then remove from heat and add the bark and creme. Stir to cover and then let sit a minute or two to help melt. Stir til full incorporated. Then add the food coloring and stir til fully mixed. Will be a very pale pink. Then stir in crushed.peppermints.

Pour into pan, cool to room temp. Score, and let set up before cutting.

Enjoy!
anoriginal
8 years ago
vanilla from Steele's on Ocean City, NJ boardwalk!

favorite fudge recipes

carol_in_california

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