Funky Fudge Recipes

20 BEST FUDGE RECIPE COLLECTION

Steps:

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

FABULOUS FUDGE

Steps:

• Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
• Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
• Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
• Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
• Pop out of the pan and cut into little pieces.

FUNKY FUDGE

Steps:

• Grease the pan with margarine, using the pastry brush, or line the pan with the aluminum foil. Save for later (you will need this in step 4).
• Put the chocolate chips in the saucepan. Cook over low heat, stirring a few times with the wooden spoon, until chocolate chips are melted. Take saucepan off hot burner.
• Open the can of sweetened condensed milk, using the can opener. Add sweetened condensed milk, vanilla and salt to melted chocolate. Stir until mixed.
• Pour the chocolate mixture into the greased pan. Spread evenly with the back of the spoon. Put pan of fudge in refrigerator for about 2 hours or until fudge is firm.
• Cut the fudge into 8 rows by 4 rows, using the sharp knife. Decorate fudge with decorating icing, if you like. Cover any leftover fudge with plastic wrap or aluminum foil, and put it in the refrigerator.

FUNKY FUDGE

Steps:

• Line two 19 x 9 x 6cm loaf tins with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the measuring tip is completely immersed in the syrup - if not, transfer the mixture to a smaller pan, but be aware the syrup will bubble up. Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft-ball stage.
• Remove the pan from the heat and leave to sit undisturbed for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. This process is important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
• Working quickly, divide the mixture into 2 heatproof bowls. In one bowl, stir in the mashed banana. In the other, stir in the clementine zest, juice and 1/4 tsp of freshly ground black pepper.
• Before it sets, quickly pour the fudge mixes into your prepared tins and smooth over the surface. Sprinkle the cooked bacon over the top of the banana fudge. Leave both to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and put in a box to give as a present. Banana fudge keeps in a sealed container for up to 1 week, clementine fudge for 2 weeks.