Best Ever Fudge Recipes

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THE BEST EVER FUDGE BROWNIES



The BEST EVER Fudge Brownies image

These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!

Provided by Tracy Graves

Categories     Bar Cookie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • In a medium saucepan, melt butter or margarine on low heat.
  • Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
  • Add in flour, cocoa, baking powder and salt.
  • Stir in chips and nuts if desired.
  • Bake at 350 for approx 25-30 minutes, depending on your oven.
  • Do not over-bake.

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

EASY CHOCOLATE FUDGE



Easy Chocolate Fudge image

Creamy chocolate fudge that you can make in just a few minutes is about to be your new holiday favorite!

Provided by Mary Younkin

Categories     Dessert

Time 4h5m

Number Of Ingredients 5

2 cups dark chocolate chips
14 ounces sweetened condensed milk
¼ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans (plus about 2 tablespoons for topping)

Steps:

  • Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
  • Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.
  • Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 35 mg, Sugar 9 g, ServingSize 1 serving

20 BEST FUDGE RECIPE COLLECTION



20 Best Fudge Recipe Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Fantasy Fudge
Tiger Butter Fudge
Rocky Road Fudge
Bavarian Mint Fudge
Eagle Brand Fudge
Coffee Fudge
Cookies and Cream Oreo Fudge
Peppermint Fudge
Peanut Butter Fudge
Buckeye Fudge
Nestle Fudge
Salted Pretzel Caramel Fudge
Toasted Coconut Fudge
Butterfinger Fudge
Root Beer Float Fudge
Cookie Monster Fudge
Sweet Potato Chocolate Chipotle Fudge
Candy Corn Fudge
Butterbeer Fudge
Pink Lemonade Fudge

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a fudge recipe in 30 minutes or less!

Nutrition Facts :

BEST EVER FUDGE



Best Ever Fudge image

Make and share this Best Ever Fudge recipe from Food.com.

Provided by Annie

Categories     Candy

Time 30m

Yield 48 serving(s)

Number Of Ingredients 8

4 1/2 cups sugar
13 ounces evaporated milk
1 cup butter
8 ounces Hershey Bars
12 ounces semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup walnuts, chopped
2 teaspoons vanilla extract

Steps:

  • Mix together sugar, evaporated milk, and 2 sticks (1 cup) butter in electric skillet at 250 degrees until comes to a boil.
  • Time and stir for 10 minutes.
  • Unplug skillet.
  • Add Hershey bar and chocolate chips, stirring until smooth.
  • Add marshmallow creme and stir until smooth.
  • Add walnuts and vanilla and mix well.
  • Pour into greased 9 x 13 baking pan.
  • Cool and cut into serving pieces.

OLD FASHIONED PENUCHE FUDGE RECIPE



Old Fashioned Penuche Fudge Recipe image

This old fashioned penuche fudge recipe is a delicious, buttery, melt-in-your-mouth candy made with just 5 ingredients!

Provided by Karrie | Tasty Ever After

Categories     Dessert

Time 45m

Number Of Ingredients 5

1 cup light brown sugar (packed)
2 cups granulated white sugar
1 cup whole milk
3 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn't turn gritty).
  • Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.**If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty**
  • Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C.
  • While the mixture is cooling, butter an 8-inch-square pan. Set aside.
  • Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid. ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan***
  • Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.

Nutrition Facts : Calories 79 kcal, Carbohydrate 17 g, Fat 1 g, Cholesterol 3 mg, Sodium 4 mg, Sugar 17 g, ServingSize 1 serving

ULTIMATE FUDGE RECIPE



Ultimate Fudge Recipe image

Our ultimate fudge is one of our oldest and most treasured recipes. Loved through the generations, it makes a great homemade gift for your family and friends. Made with our delicious Carnation Condensed Milk, this fudge recipe promises to be your creamiest yet.

Categories     # Fudge and Sweets

Yield 36

Number Of Ingredients 10

Carnation Condensed Milk
Milk
Demerara sugar
Butter
You will also need... 20cm square tin lined with baking parchment
Carnation Condensed Milk
Milk
Demerara sugar
Butter
You will also need... 20cm square tin lined with baking parchment

Steps:

  • Watch our quick video to see how to make our Ultimate Fudge!
  • Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  • Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
  • Remove the fudge from the heat and leave to cool for 5 minutes. If you want to add other ingredients and flavours - add them before you start beating the fudge. After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.
  • Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
  • Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

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