Festive Fudge Recipes

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
• Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
• Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
• Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.

Steps:

• Line bottom and sides of 8-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, mix baking chips, cream and honey. Microwave on High about 1 minute 30 seconds, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in nuts. Cool about 30 minutes or until just slightly warm. Quickly stir in 1/2 cup of the candies. Spread evenly in pan. Sprinkle remaining 1/4 cup candies over top; press lightly into top. Refrigerate about 30 minutes or until completely set.
• Remove fudge from pan onto cutting board by lifting with foil; peel back foil. With large sharp knife, cut into 4 rectangles. Cut each rectangle crosswise into 8 pieces.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Melt chocolate chips.
• Mix chocolate chips with condensed milk, salt, and vanilla.
• Add nuts if using.
• Line a pan with wax paper.
• Pour mixture into prepared pan.
• Refrigerate until set.
• Take out of refrigerator.
• Flip pan and remove wax paper.
• Cut and serve!

Steps:

• 1. Line 8-9 inch sqaure pan with foil and spray with non stick spray..set aside
• 2. In a medium sized saucepan, over low heat melt chocolate, can of milk, and vanilla. Once melted remove from heat stir in nuts if desired. pour into prepared pan.
• 3. Chill for 2 hours or until firm. Turn fudge out..remove foil annd cut. I cut mine small because it is very rich and creamy.

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.