Homemade Yummy Fudge Recipes
OLD-FASHIONED CHOCOLATE FUDGE
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
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
PERFECT FUDGE
My mom has been on a search for the perfect fudge, and I think she finally found it! This fudge is so EASY to make because no candy themometer is needed. The fudge is creamy, rich and delicious and it comes out PERFECT everytime!
Provided by Kim D.
Categories Sweet
Time 25m
Yield 4 pounds
Number Of Ingredients 9
Steps:
- Prepare two 8X12-inch baking pans, by coating them with butter.
- In a large 4-quart pot, combine sugar, evaporated milk, salt and butter.
- Bring to a boil.
- Cook for 5 minutes, stirring constantly.
- Add both chocolates, marshmallow creme, pecans and vanilla.
- Stir until chocolate is melted and ingredients are well blended.
- Pour into prepared pans and allow to cool for about 30 minutes before cutting.
SUPER EASY & DELICIOUS FUDGE
If you like fudge and you like easy, this is the recipe for you! My grandma used to give this to us for Christmas served in circular tins, separated by wax paper. I prefer plain chocolate fudge, but have been known to insert some Andes mints in here or there. I went through a phase in high school where I made this almost bi-weekly.
Provided by Chef Acosta
Categories Candy
Time 20m
Yield 1 4.5, 16 serving(s)
Number Of Ingredients 5
Steps:
- Spray a large bread pan (or two small bread pans) with a non-stick spray. Also, prepare a double boiler by getting the water boiling. Also, this is a recipe which requires constant stirring, so have a spoon handy!
- In the double boiler, add the butter, vanilla and sweetened condensed milk and melt together. Note: if you don't have a double boiler, create a makeshift one by boiling water in a pot and placing another similar-sized pot over it. It keeps you from burning the chocolate by providing an even heat source.
- Once the mixture is blended and easy to stir, add the chocolate chips, stirring constantly.
- Stir until the mixture is glossy and well blended with no chunks.
- Pour into the prepared bread pan(s). If desired, insert Andes chocolate mints throughout the fudge by pushing it into the top. Let cool completely before serving. (Don't put into the refrigerator to cool either.) Enjoy!
Nutrition Facts : Calories 189.9, Fat 10.4, SaturatedFat 6.3, Cholesterol 12.9, Sodium 44.7, Carbohydrate 25, Fiber 1.2, Sugar 23.2, Protein 2.6
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