TIGER BUTTER FUDGE
My younger brother and I share a passion for candy making. This smooth and creamy tiger butter fudge is from a co-worker of mine. -Peg Kipp, Lewisburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.
Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER PECAN FUDGE
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. -Pam Smith, Alta Loma, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds (64 pieces).
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER FUDGE
this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make
Provided by monster123
Time 45m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
- Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
- Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
- for at least 6 hours.
- Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
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
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
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
BUTTER PECAN FUDGE
Make and share this Butter Pecan Fudge recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 8
Steps:
- Coat an 8-inch square baking dish with nonstick cooking spray.
- In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
- Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
- Stir in the pecans and vanilla.
- Add the confections' sugar and stir until smooth and well combined.
- Spread the mixture into the baking dish.
- Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
Nutrition Facts : Calories 61, Fat 3.5, SaturatedFat 1.5, Cholesterol 6.8, Sodium 19.7, Carbohydrate 7.8, Fiber 0.2, Sugar 7.4, Protein 0.2
EASY PEANUT BUTTER FUDGE
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. -Mary Jane Rummel, Linglestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST PEANUT BUTTER FUDGE
A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!
Provided by Debby
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking dish, set aside.
- In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g
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