NO-FAIL FANTASY FUDGE
This is the perfect, basic fudge recipe. Smooth and creamy, it has never failed me, and the flavor can't be beat! It's simple, straight-forward, super-fast, and easily adaptable -- there's the "fantasy" part ;) My family loves fudge at Christmas time, and I make several different kinds, but this is the only recipe I have used...
Provided by Tam D
Categories Candies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine butter, sugar, and milk in a heavy 3 qt. saucepan.
- 2. Over medium heat, stirring constantly, bring mixture to a full, rolling boil.
- 3. Continue boiling hard 5 minutes, stirring constantly.
- 4. Remove from heat. Immediately add chocolate chips, stirring until melted.
- 5. Quickly add marshmallow creme, vanilla, and nuts, if desired.
- 6. Beat together with the spoon until well blended and smooth.
- 7. Pour the fudge mixture into a 9x13" baking dish, that has been prepared with food release spray. Cool to room temperature. Cut into squares. Then refrigerate until firm.
- 8. NOTES: In case you haven't noticed, you may find your baking chips bags are now 10 oz bags, rather than 12 oz!! My favorite tool for candy making is a long handled wooden spoon, that has a corner on it. If you don't have one, I highly recommend you get one! For deeper/thicker pieces, use an 11x7" baking dish. I prefer my chocolate straight up, so I don't add nuts -- pure chocolate heaven :) If you prefer darker chocolate, substitute dark chocolate chips for the semi-sweet. (If you use very dark chocolate, you may want to increase the amount of butter a bit.) Make cappuccino fudge by adding espresso powder or instant coffee granules in the first step. Instead of, or in addition to chopped nuts, stir in whatever you like -- cranberries, raisins, mini marshmallows, mint or cinnamon flavored baking chips,etc. Stir them in at the very end, just before spreading the mixture into the baking dish. You could also garnish with things like crushed candy cane, toffee chips, chopped candy (Andes mints, peanut butter cups, etc), or simply use finely ground nut dust, or good quality (Folgers) instant coffee granules, even kosher salt. Whatever you like! *We are dairy intolerant, so I substitute Silk brand soy creamer for the evaporated milk.
EASY NO-FAIL CHOCOLATE FUDGE (NO THERMOMETER)
I have made this many times it's an wonderful easy fudge to make and no a candy thermometer needed, this is rich so a small piece goes a long way, this freezes well:)
Provided by Kittencalrecipezazz
Categories Candy
Time 25m
Yield 49 serving(s)
Number Of Ingredients 8
Steps:
- Line a 8-inch square pan with foil.
- In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
- Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
- Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
- Stir in nuts.
- Pour mixture into prepared foil-lined pan.
- Refrigerate for 2 hours or until firm.
- Lift from pan (with foil) remove foil; cut in squares.
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
EASY NO FAIL CHOCOLATE FUDGE
This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips - use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.
Provided by MarielC
Categories Candy
Time 1h20m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13x9 inch pan, set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
- Bring to a full boil, and cook for exactly 5 minutes (don't guess - use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
- Remove pan from heat and add chocolate chips and vanilla.
- Stir until chocolate is melted and mixture is smooth.
- Stir in nuts if using.
- Pour and spread into prepared pan.
- Let stand at room temperature until firm.
- Cut into squares.
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
CAN'T FAIL FUDGE
This is a staple at our holiday parties. Rich and smooth. *Hint: Do not use too much butter to grease pan, or bottom of fudge will be soggy. ENJOY!!
Provided by Ellis Island
Categories Candy
Time 20m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients in a 2-quart saucepan over medium heat.
- Bring to a boil stirring entire time. Boil until candy thermometer hits 234 degrees (or exactly 5 minutes boiling), stirring entire time.
- Remove from heat and add remaining ingredients. Stir until chocolate and marshmallows are dissolved.
- Pour in buttered 8x8 pan.
- Chill 30 minutes, cut with buttered knife.
- Chill again until set.
Nutrition Facts : Calories 348.6, Fat 11.1, SaturatedFat 6.8, Cholesterol 17.7, Sodium 61.3, Carbohydrate 64.4, Fiber 1, Sugar 59, Protein 2.2
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
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