Best Classic Fudge Recipe Recipe Fo Recipe For Chicken

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NEVER FAIL FUDGE



Never Fail Fudge image

This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down. It turns out perfectly rich and creamy each and every time you make it.

Provided by Michaela Kenkel

Categories     Candy

Time 2h40m

Number Of Ingredients 7

3 1/4 cups granulated sugar
1 cup cream
1/4 cup milk
1 stick of butter
1 (7 ounce) container marshmallow fluff
1 (12 ounce) package semi sweet chocolate chips
1 cup nuts, optional

Steps:

  • Line a 9x13 baking dish with buttered parchment paper. Set aside.
  • In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
  • Stir in marshmallow fluff and chocolate chips until smooth.
  • Spread into prepared pan.
  • Chill for a couple of hours in the fridge, until set.
  • Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.

Nutrition Facts : Calories 83 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 19 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Grease an 8x8 inch square baking pan. Set aside.
  • Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  • Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  • Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  • Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

AUNT TEEN'S CREAMY CHOCOLATE FUDGE



Aunt Teen's Creamy Chocolate Fudge image

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Provided by Kelly Phillips

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 48

Number Of Ingredients 9

1 (7 ounce) jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract

Steps:

  • Line an 8x8 inch pan with aluminum foil. Set aside.
  • In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  • Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g

CLASSIC FUDGE



Classic fudge image

Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends

Provided by Katy Gilhooly

Time 50m

Yield Cuts into 30 squares

Number Of Ingredients 5

125g salted butter, plus extra for the tin
397g can condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

Steps:

  • Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
  • Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
  • Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein

BEST EVER FUDGE



Best Ever Fudge image

This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!

Provided by Lori

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Yield 24

Number Of Ingredients 9

2 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup butter
25 marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
1 cup chopped pecans

Steps:

  • Grease 1 - 11x16 inch jelly roll pan. Set aside.
  • Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
  • Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
  • Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 42.8 g, Cholesterol 24.2 mg, Fat 20.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 65.2 mg, Sugar 37.8 g

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