Fudge (8) Collection

[FitzForNuthin]

Candy Bar Fudge Rich Cocoa Fudge Easy Double Decker Fudge Honey Nut White Fudge Maple Walnut Fudge Peanut Butter Fudge Peanut Butter Fudge Peanutty Rocky Road Fudge
Candy Bar Fudge
1/2 cup butter 1/3 cup cocoa 1/4 cup brown sugar 1/4 cup milk 3 1/2 cups confectioner`s sugar 1 tsp. vanilla 30 caramels 1 Tbsp. water 2 cups salted peanuts 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips
Combine first 4 ingredients, microwave on High until mixture boils; about 3 minutes. Stir in confectioner`s sugar & vanilla. Pour into a greased 8-inch square pan. Heat caramels & water in microwave until melted. Stir in peanuts & spread over chocolate layer. Microwave chocolate chips on High for 1 minute or until melted. Spread over caramel layer. Chill until firm. This is a sugary, hard fudge but it is very good.
Rich Cocoa Fudge
3 cups sugar 2/3 cup cocoa 1/8 tsp. salt 1 1/2 cups milk 1/4 cup butter or margarine 1 tsp. vanilla extract
Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter & vanilla. Do not stir! Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens & loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares.
*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
Easy Double Decker Fudge
2 cups peanut butter chips 2 cups semi-sweet chocolate chips 2 (14 oz. each) cans sweetened condensed milk 3 Tbsp. butter
Line a 13x9x2-inch pan with foil. Place chips in separate microwave bowls. Add 1 can of milk to each. Microwave each for 1 1/2-2 minutes. Stir until smooth; adding butter to peanut butter mixture. Pour peanut butter mixture into pan & top with chocolate mixture. Cool. Cover & chill until firm.
Honey Nut White Fudge (Makes about 1 3/4 pounds fudge)
2 tablespoons butter or margarine 2/3 cup undiluted evaporated milk 1 1/2 cups granulated sugar 2 cups (4 ounces) miniature marshmallows 2 cups (12-ounce package) white chocolate chips l 1/2 cups honey roasted peanuts, divided 2 tsp. vanilla extract
Combine butter, evaporated milk and sugar in medium, heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch square baking pan. Coarsely chop remaining peanuts; sprinkle over fudge and press in. Chill until firm. Remove foil before cutting into squares.
Maple Walnut Fudge (Makes about 50 pieces)
2 tablespoons butter or margarine 2/3 cups undiluted Evaporated Milk 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 cups (4 ounces) mini marshmallows 2 cups (12-ounce package) white chocolate chips 1/2 cup chopped walnuts 1 1/2 teaspoons maple flavoring About 50 walnut halves or pieces
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 13x9-inch baking pan. Place walnut halves in rows, spacing about l/2-inch apart on top of fudge. Press into fudge. Chill until firm. cut into squares with 1 walnut half per square.
Peanut Butter Fudge
3 cups sugar 1/2 cup butter (not margarine) 1 cup evaporated milk 7 oz. marshmallow creme 1 1/4 cups peanut butter 1 tsp. vanilla 1 cup chopped nuts (optional)
Combine sugar, butter & evaporated milk; mix well & bring to a boil. Turn heat to medium & cook 5 minutes, stirring constantly. Add marshmallow creme, peanut butter, vanilla & nuts. Beat real good. Pour into a buttered dish or pan & cool.
Peanut Butter Fudge
1 cup granulated sugar 1/2 cup peanut butter 1/3 cup milk 1 Tbsp. light corn syrup 1/3 cup chopped peanuts 1 tsp. vanilla 2 to 2 1/4 cups powdered sugar
Butter loaf pan (9x5x3). Mix granulated sugar, milk, peanut butter & corn syrup in sauce pan. Heat to a boiling over medium heat, stirring frequently. Boil & stir 1 minute; remove from heat. Cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. Stir in nuts & vanilla, add powdered sugar until mixture is very stiff. Press into pan. Refrigerate until firm, about 30 minutes. Cut into 1 inch squares.
Peanutty Rocky Road Fudge
2 cups (12 oz. package) Semisweet chocolate chips 1 cup Milk Chocolate Chips 1 can (14 oz.) sweetened condensed milk 1 1/2 teaspoons vanilla extract Dash salt 1 2/3 cups (10-oz. package) Peanut Butter Chips 1 1/2 cups miniature marshmallows
Line 8-inch square pan with foil; set aside. In large microwave-safe bowl, place small chocolate chips and milk chocolate chips. microwave at high (100%) 1 1/2 minutes; stir. Microwave at high an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in sweetened condensed milk, vanilla and salt; blend well. Fold in peanut butter chips and marshmallows. Immediately spread mixture evenly in prepared pan. Refrigerate 2 hours or until firm. Invert onto cutting board. Remove foil; cut into squares. About 5 dozen pieces.

[FitzForNuthin]

White Chocolate Fudge Cookies and Cream Fudge Christmas Fudge Pudding Fudge Easy Pudding Fudge Milk Fudge Opera Fudge Butternut Fudge
White Chocolate Fudge
1 (8 oz.) package cream cheese, softened 4 cups powdered sugar 1 1/2 tsp. vanilla 12 oz. white chocolate, melted 1 1/2 cup pecans (or walnuts or macadamia nuts)
Beat cream cheese, sugar & vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in greased 8 inch square pan. Chill several hours. Note: you can also use 3/4 cup nuts & 3/4 cup dried apricots or other dried fruit.
Cookies and Cream Fudge
16 chocolate cream-filled sandwich cookies, broken into chunks, divided 1 can (14 ounces) sweetened condensed milk 2 tablespoons butter or margarine 2 2/3 cups vanilla chips 1 teaspoon vanilla extract
Line an 8-in. square baking pan with aluminum foil: coat with nonstick cooking spray. Place half of the broken cookies in pan. In a heavy saucepan, combine milk butter and chips; cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 3 dozen.
Christmas Fudge (with variations)
2 Tbsp. butter or margarine 2/3 cup evaporated milk 1 1/2 cups sugar 1/4 tsp. salt 2 cups (4 ounces) miniature marshmallows 1 1/2 cups (9 ounces) semi-sweet chocolate chips 1/2 cup chopped pecans or walnuts 1 tsp. vanilla extract
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4-5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional nuts if desired. Chill until firm.
Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips. Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips. Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.
Pudding Fudge
1 package (3.4 ounces) cook-and-serve chocolate pudding mix 1 cup sugar 1/2 cup evaporated milk 1 tablespoon butter (no substitutes), softened 1 cup chopped pecans
In a heavy saucepan, combine dry pudding mix, sugar, milk and butter. Bring to a boil; boil and stir until a candy thermometer reads 2240, about 3 minutes. Remove from the heat and beat rapidly for 1 minute. Add pecans; continue beating until mixture thickens slightly. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 3/4 pound (about 1-1/2 dozen).
Easy Pudding Fudge
1 package (6 serving size) Jell-O chocolate or chocolate fudge flavor pudding and pie filling 1/3 cup milk 3 tablespoons margarine or butter 3 cups sifted powdered sugar 1/3 cup chopped nuts
In medium saucepan stir pudding mix and milk. Add margarine and bring just to boil over low heat stirring constantly. Remove from heat: quickly stir in sugar blending well. Add nuts and pour into greased 9 x 5-inch loaf pan. Chill 10 minutes then cut into pieces. Makes 1 1/4 pounds or 24 pieces.
Milk Fudge
1 1/4 cups milk 3 1/2 cups sugar 8 Tbsp. butter 2 tsp. vanilla extract
Put the milk in a heavy saucepan. Stirring all the time, add the sugar and the butter, and heat the mixture slowly until the sugar dissolves and the butter melts. Bring the mixture to a boil and cover the pan with a lid. Boil it for two minutes and then uncover it. Without stirring, boil the mixture steadily for 10 to 15 minutes, or until it reaches the softball stage. Remove the mixture from the heat, dip the base of the pan briefly in cold water, stir in the vanilla extract and let the fudge cool until it is lukewarm. Beat the fudge until it loses its glossy appearance and is thick and creamy. Pour it into a greased pan 8 inches square. Let the fudge cool completely before marking it into 1-inch squares with a sharp knife. (makes 2 pounds) Variations: This recipe can be varied by adding 1/2 cup of chopped dried fruit, chopped nuts, a mixture of fruit and nuts, 3 tablespoons of grated fresh coconut, or 4 ounces of grated chocolate to the mixture just before it is poured out to cool.
Opera Fudge
A cream-colored, vanilla-flavored fudge. For the best flavor, let it mellow overnight.
2 cups sugar 1/8 teaspoon salt 1 cup heavy cream 1 teaspoon vanilla
Oil a jelly-roll pan or 8 x 8 inch pan. Combine the sugar, cream, and salt in a 3-quart heavy pot, stirring to blend well. Place over medium heat and, stirring, bring to a boil. Cover and let boil for 2-3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water, Continue to boil over medium heat, without stirring, until the syrup reaches the soft-ball stage (234F). Remove the pot to a cooling surface or rack and, without stirring, let cool to lukewarm (110F). Add the vanilla, stir until creamy, then spread in the oiled pan. To keep it creamy, cover the top of the candy with a damp cloth or paper towels for 30 minutes. Uncover, let it set until warm, then cut into squares and store airtight.
Butternut Fudge
1/4 cup Butter (1/2 stick) 1 cup Sugar 1 cup Brown Sugar 3/4 cup Sour Cream 1 tsp Vanilla 1 cup Chopped Nuts (Almonds, Walnuts, Pecans)
Bring butter and sugar to a boil over medium heat. Add sugar and sour cream. Continue to boil until 236 F. Remove from heat and leave undisturbed until cool enough to touch pan (about 110 F). Beat mixture until it begins to resist then add vanilla and nuts. Spread into a prepared 8 x 8" buttered pan. Variation: Melt 3/4 cup chocolate chips in a microwave and dibble across the top of the finished fudge.
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