Virginia Fudge Recipes

Steps:

• Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

Steps:

• Put ingredients into saucepan.
• Stir 2 to 3 minutes to blend thoroughly before starting to cook.
• Cook slowly stirring constantly.
• Wash sides of kettle down with mixture and continue to cook at 226 degrees.
• Pour out on marble and cool.
• When cool beat until creamy.
• Flavor with a teaspoon of vanilla.
• Shape into rolls and slice to serve.

Steps:

• In a heavy 4 quart saucepan, combine milk, butter corn syrup and sugars.
• Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.
• If sugar crystals are present put a lid on saucepan for 2 minutes.
• Clip on candy thermometer.
• Cook to 234F or soft-ball stage.
• Cool to luke warm.
• Add vanilla.
• Stir with a wooden spoon until mixture thickens.
• Add nuts and continue stirring until candy loses its gloss.
• Scrape out onto plastic wrap.
• Pat into a loaf shape about 9x3 inches.
• Slice and serve, or wrap in plastic wrap and store in the refrigerator for several weeks.

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.

Steps:

• Line a 13x9-in. pan with foil and grease foil with butter. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted milk chocolate. Spread into prepared pan. Refrigerate 10 minutes., For vanilla layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate 10 minutes., For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight., 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 in the refrigerator.