Candy Licious Fudge Recipes

CANDY-LICIOUS FUDGE

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with butter; set aside., In a large microwave-safe bowl combine the milk, chips and toffee bits. Microwave, uncovered, on high for 1 minute; stir. Cook 1-2 minutes longer, stirring every minute, or until chips are melted. Stir in pecans and vanilla. Transfer to prepared pan. Cover and refrigerate for at least 1 hour., Using foil, lift fudge out of pan. Gently peel off foil; cut into 1-in. squares. Store in an airtight container.

OLD-FASHIONED CHOCOLATE FUDGE

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.

CANDY CANE FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white vanilla baking chips uncovered on High 1 minute. Spoon frosting over chips. Microwave uncovered on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Stir in peppermint extract.
• Place 1/2 cup fudge mixture into small bowl; tint red by stirring in food color to desired color.
• Spread untinted fudge mixture into pan. Drop heaping tablespoons of red fudge mixture in pan to create random pattern. Pull table knife through layers for marbled design. Sprinkle crushed candies over top. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Using sharp knife, cut into 8 rows by 8 rows, cleaning knife blade after each cut. Store covered in refrigerator.

CANDY CANE FUDGE - DELICIOUS!

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large heavy saucepan.
• Bring to full rolling boil on medium heat, stirring constantly.
• Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
• Remove from heat.
• Add chocolate and marshmallow creme; stir until completely melted.
• Add 1 cup of peppermint and vanilla; mix well.
• Pour immediately into prepared pan; spread to form even layer in pan.
• Sprinkle remaining 1/2 cup of peppermint on top.
• Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
• Store in tightly covered container at room temperature.