Jamaican Fudge Recipes

Steps:

• Place all ingredients except vanilla into a medium-heavy saucepan.
• Warm over a gentle heat until the sugar has dissolved.
• Bring to a gentle boil and cook for about 20 minutes, until it reaches the soft ball stage (120C) Remove from heat and stir in vanilla.
• Beat until the fudge is creamy and thick.
• Pour into a greased 9 inch square cake tin.
• Break into pieces when cold.

Steps:

• Preheat oven to 375°F. Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min. Stir until chocolate is completely melted; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts.
• Pour into pastry shell. Arrange walnut halves on top of pie.
• Bake in lower third of oven for 25 min. Cool. Refrigerate at least 1 hour before serving.

Steps:

• Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.