Written on April 18, 2010 at 5:23 pm by candyrecipe

Does anyone know a really good fudge recipe or a place to find one?

Filed under Fudge Recipes 11 comments 11 Comments Post a Comment

1. 55yrsnholdin says:

   April 18, 2010 at 5:23 pm

   A jar of marshmallow fluff
   A bag of chocolate chips
   5oz can of evaporated milk
   stick of butter
   1 cup

   Follow the directions on the marshmallow fluff jar
   It’s easy and really good fudge
2. mom says:

   April 18, 2010 at 5:23 pm

   ♥ ♥ the back of a marshmellow creme jar… its very easy and good! ♥ ♥
3. dymond says:

   April 18, 2010 at 5:23 pm

   you can always go to recipes.com
4. AlwaysOverPack says:

   April 18, 2010 at 5:23 pm

   I have alwayed the one on the back of any Hershey’s cocoa can
   The only alteration is I add a "glob" of peanut butter at the end.

   Rich Cocoa Fudge
   Ingredients:
   3 cups sugar
   2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
   1/8 teaspoon salt
   1-1/2 cups milk
   1/4 cup (1/2 stick) butter
   1 teaspoon vanilla extract
   Directions:
   1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

   2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

   3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

   NOTE: For best results, do not double this recipe.

   VARIATIONS:
   NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

   MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

   HIGH ALTITUDE DIRECTIONS:
   – Increase milk to 1-2/3 cups
   – Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.
5. Leah Kelley says:

   April 18, 2010 at 5:23 pm

   This is my grandmother’s peanut butter fudge recipe:

   Put 3 cups of sugar into a large saucepan and add a can of evaporated milk. Cook until it reaches soft ball stage (a teaspoonful dropped into a bowl of cold water can be worked into a ball that will stick together). Remove from heat and add 1/2 cup of peanut butter and 1 teaspoon of vanilla. Stir well and pour into buttered 9 X 13 glass pan (or whatever you have) and let cool.
6. HUCKLEBERRY says:

   April 18, 2010 at 5:23 pm

   go to million dollar fudge on yahoo its great
7. BeeEZ says:

   April 18, 2010 at 5:23 pm

   EASY Fudge

   18 ounces semi-sweet chocolate chips (Albertson’s)
   1 can sweetened condensed milk
   1 1/2 teaspoons vanilla
   3/4 cup of whole walnuts
   1 dash salt

   1, melt and mix in a double boiler.
   2. Avoid stirring after; pour on butter paper lined tray.
   3. Wait till firm a few hours or 24 hours.
8. KKingS says:

   April 18, 2010 at 5:23 pm

   Reese’s Double Decker Fudge–delicious!
9. redunicorn says:

   April 18, 2010 at 5:23 pm

   A rich chocolate fudge is accented with bits of peanut butter flavor. Children will love helping to make this easy fudge."

   Original recipe yield:
   1 3/4 pounds
   PREP TIME 15 Min
   COOK TIME 2 Hrs
   READY IN 2 Hrs 15 Min

   USMETRIC
   SERVINGS About scaling and conversions

   INGREDIENTS
   2 cups semi-sweet chocolate chips
   1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
   1 teaspoon vanilla extract
   1 cup peanut butter chips
   DIRECTIONS
   In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and vanilla, stirring frequently.
   Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture.
   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.
10. leese69 says:

    April 18, 2010 at 5:23 pm

    I make a microwave fudge that everyone seems to like every Christmas. It’s really simple.

    1 (12 oz.) bag semi-sweet chocolate chips
    1 (14 oz.) can sweetened condensed milk
    1 teaspoon vanilla extract

    1. Place chocolate chips and sweetened condensed milk into a microwave safe bowl. Heat on high for 2 minutes.
    2. Remove from microwave and stir in vanilla extract.
    3. Return to microwave and heat on high for another 2 1/2 minutes. Add nuts if desired (About 1/2 cup of walnuts, pecans, etc.)
    4. Stir and place in lightly buttered 9-inch square baking dish.
    5. Cover and place in refrigerator to set for about 2 hours. Cut into squares.

    *Note: This will also set up on the countertop if it’s a cool area, but takes longer than refrigerating.
11. laceybug says:

    April 18, 2010 at 5:23 pm

    we have used this recipe for 25+ years. it used to be on the back of the big jars of kraft marshmallow cream and then they changed it. we wrote out the old recipe so we still have it. please use the brand names where indicated:

    1 and 1/2 cups parkay
    6 cups sugar
    1and1/3 cups evaporated milk
    24 oz.chocolate chips (or 1 cup peanut butter for peanut butter fudge)
    1-13oz jar kraft marshmallow cream
    2 teaspoons vanilla
    2 cups chopped nuts(optional)

    spray 2- 13×9 pans with no stick spray, set aside

    in heavy 5 qt saucepan combine 1st 3 ingredients. over med to med high heat, bring to boil (if you see brown bits, it is scorching..turn it down) stir constantly. boil 5 mins still stirring. remove from heat and add marshmellows,chips(peanut butter) ,nuts if used and vanilla. work quickly.stir until well blended. cool at room temp. cut into squares

    hint #1 use parkay as some margarine have a different oil content.

    hint #2 (with jar still sealed) put jar of marshmallow cream in hot water for 4-5 mins for ease of removal. put marshmallow cream, chips/peanut butter and vanilla in a large sprayed bowl to save time and effort before adding to hot mixture

    hint # 3 try using white chocolate, and instead of nuts use broken up candy canes