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
TWO-TONE FUDGE
With its pretty butterscotch and chocolate layers, this creamy fudge looks fancy. Suggests Jackie Hannahs of Fountain, Michigan. "It makes a great holiday gift. Both my husband and my dad love trying different kinds of fudge. They give this recipe a big thumbs-up!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-3/4 pounds.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
NEVER-FAIL TWO-TONE FUDGE
I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.
Provided by Chef shapeweaver
Categories Candy
Time 4h20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
- Stir until completely melted.
- Spread into a 8 by 11.5 in baking dish that has been sprayed.
- Spread evenly (mixture will be a little stiff).
- In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
- Pour over the peanut butter mixture, spreading evenly.
- Chill for 2 hours.
- Cut into squares, then chill for another 2 hours.
MAMIE EISENHOWER'S NEVER FAIL FUDGE
This recipe was popular in the 1950's and is reported to be one of Mamie Eisenhower's favorite recipes. It is rich and delicious. But most of all it is easy and "Never Fails". It can be made without the nuts.
Provided by Kathie Carr
Categories Candies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Note: This picture is one of Mamie Eisenhower's official portraits. FUDGE: Line a 13 by 9 inch pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside.
- 2. In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm.
- 3. Using foil, lift fudge out of pan; cut into 1 inch squares. Store in an airtight container in the refrigerator. Yield: about 6 pounds.
NEVER FAIL TWO TONE FUDGE
I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.First posted to RecipeZAAR on August 6th,2003 Reposted here on June 9th.,2011. ( And you can sure tell that I took this photo,back in the day I didn't even know that you could...
Provided by Rose Daly
Categories Other Desserts
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Spray an a 8 by 11.5 in baking dish and set aside.
- 2. In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.Stir until everything is completely melted.
- 3. Take mixture and spread into prepared pan.( Mixture will be a little stiff.)
- 4. In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
- 5. Pour over the peanut butter mixture, spreading as evenly as you can.( it doesn't matter if it doesn't quite go to the edges.)
- 6. Chill for 2 hours then cut into squares, and chill for another 2 hours.
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
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
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Provided by Judith Choate
Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Quantity: Approximately 8 dozen pieces
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
BEST EVER NEVER FAIL FUDGE
Make and share this Best Ever Never Fail Fudge recipe from Food.com.
Provided by AlexandriaAngel
Categories Candy
Time 10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Stir over low heat until well blended.
- Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
- Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
- Remove from heat.
- Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
- Then turn into a buttered 9x9-inch pan to cool.
SUE'S TWO-TONE FUDGE
My mom's wonderful and easy recipe for fudge, a regular part of our Christmas sweets platter! This fudge is very rich and sweet. The top layer can be butterscotch or cherry chips. I imagine that peanut butter or mint would also work, but we have not tried these variants.
Provided by noway
Categories Candy
Time 30m
Yield 1 pan of fudge
Number Of Ingredients 9
Steps:
- Line a 9x9 inch square pan with foil and spray with cooking spray, set aside.
- In a heavy saucepan, combine sugars, milk, and butter. Cook and stir over medium heat until sugar is dissolved.
- Bring to a rapid boil for 5 minutes stirring constantly.
- Reduce heat to low and stir in the marshmallow cream until melted/blended.
- Remove from heat and stir in vanilla.
- Pour 2 1/2 cups of mixture into a bowl and stir in chocolate chips and walnuts until the chips are melted. Pour into the 9x9 inch pan.
- Add the butterscotch chips (or whatever type you'd like) to the remaining marshmallow cream mixture, stir until chips are melted.
- Pour this over the chocolate layer and spread evenly.
- Cool completely, then use foil to remove from pan.
- Cut and serve.
Nutrition Facts : Calories 6665.8, Fat 288.3, SaturatedFat 142.4, Cholesterol 317.1, Sodium 1357.3, Carbohydrate 1043, Fiber 22.9, Sugar 914, Protein 50
NO-FAIL FUDGE
Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.-Jeannie De Vries, Martinton, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
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