Ella Maes Creamy Sure Fudge

CREAMY CHOCOLATE FUDGE



Creamy Chocolate Fudge image

I clipped this recipe from a December 1983 issue of The Charlotte (NC) Observer, which was running a contest to see who made the best fudge. This recipe won in the "Plain Chocolate Fudge" category (no additives such as nuts). I made this for presents at the holidays and now my grown kids are making it for gifts themselves. I buy disposable aluminum pans approx 5x8-inch so I can just wrap them up and give them as gifts. This recipe makes three pans-full.... or two 8x8-inch pans of fudge.

Recipe From food.com

Provided by Impera_Magna

Categories     Candy

Time 30m

Yield 128 1 in squares

Number Of Ingredients: 8

4 cups sugar
1 cup whole milk
1 teaspoon vanilla
1 cup butter (no margarine)
25 large marshmallows, cut in quarters
2 ounces unsweetened chocolate squares, cut up
12 ounces semi-sweet chocolate chips
11 1/2 ounces milk chocolate chips

Steps:

  • Butter two 8x8-inch or three 5x8-inch pans.
  • In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
  • Bring to a boil, stirring constantly.
  • Then let boil for 2 minutes, not stirring.
  • NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
  • Turn off heat but leave pot on the burner.
  • Add marshmallows, quickly stirring until melted.
  • Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
  • Pour into prepared pans.
  • Let cool.
  • Fudge tastes better each day --- if it lasts!


CREAMY CHOCOLATE FUDGE



Creamy Chocolate Fudge image

Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 pounds (150 pieces).

Number Of Ingredients: 7

1 teaspoon plus 1 cup butter, divided
4 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup chopped walnuts, optional

Steps:

  • Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.


MAMA DEE'S NEVER FAIL CREAMY FUDGE



Mama Dee's Never Fail Creamy Fudge image

This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don't boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for...

Recipe From justapinch.com

Provided by Dee Stillwell

Categories     Chocolate

Time 15m

Number Of Ingredients: 7

18 oz semi sweet chocolate chips( 1 1/2 - 12 oz bags)
1 c butter, softened
1 jar(s) marshmallow cream (5 - 7oz)
1 Tbsp vanilla extract
4 1/2 c granulated sugar
1 can(s) evaporated milk (13 oz)
2 c pecans or nut of ur choice. chopped

Steps:

  • 1. In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9"x13" pan or holiday tins
  • 2. In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!


ELISA'S FAMOUS FUDGE



Elisa's Famous Fudge image

This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!

Recipe From allrecipes.com

Provided by Elisa

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 2h30m

Yield 48

Number Of Ingredients: 9

1 ½ cups white sugar
⅔ cup evaporated milk
2 tablespoons butter
¼ teaspoon salt
1 (7 ounce) jar marshmallow creme
¾ cup semisweet chocolate chips
¾ cup butterscotch chips
½ cup chopped pecans
1 teaspoon vanilla extract
Calories82.1 calories
Carbohydrate13.4 g
Cholesterol2.3 mg
Fat3.1 g
Fiber0.3 g
Protein0.5 g
SaturatedFat1.7 g
Sodium25.6 mg
Sugar11.7 g

Steps:

  • Line an 8-inch square dish with foil.
  • In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
  • Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.




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