Moms Fudge Recipes

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MY MOM'S FUDGE



My Mom's Fudge image

Looking for an easy fudge recipe that you can make at home? This Mom's Fudge recipe is perfect! Made with just a few simple ingredients, this fudge is rich and creamy and can be made in minutes.

Provided by Laura

Categories     Desserts

Time 20m

Number Of Ingredients 6

¾ C. Butter unsalted
2 ½ C. Granulated sugar
⅔ C. Evaporated milk
12 oz. Bag semi-sweet chocolate chips
7 oz. Marshmallow fluff
1 tsp. Vanilla extract

Steps:

  • Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine.
  • Once boiling, reduce the heat to medium and boil for five minutes.
  • Remove the mixture from the heat and whisk in the chocolate chips until melted.
  • Whisk in the marshmallow fluff and vanilla extract.
  • Pour the mixture into a 9x9 baking dish that has been lined with aluminum foil and sprayed with cooking spray.
  • Let sit for several hours in the fridge before slicing to serve.
  • Enjoy!

Nutrition Facts : Calories 157 kcal, Carbohydrate 25 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 11 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 2 g, ServingSize 1 serving

MOM'S FUDGE



Mom's Fudge image

Posted in reply to a request. I didn't see any similar to this when searching. My mom got it from a church magazine in the early 1960's. Great for the biceps & triceps!

Provided by Cherylkv

Categories     Candy

Time 55m

Yield 108 serving(s)

Number Of Ingredients 7

40 large marshmallows, divided
4 cups sugar
1 1/2 cups canned milk (not sweetened condensed)
12 ounces semi-sweet chocolate chips, nestle preferred
1 teaspoon vanilla
1/2 lb butter or 1/2 lb margarine
1 cup chopped nuts (I never use them so I"m guessing)

Steps:

  • Place chocolate chips and butter in a pan (I use an 8 quart to have plenty of room for stirring).
  • Use the butter wrappers to grease a 9 x 13 pan.
  • Cut up 20 large marshmallows into the pan.
  • (Can use 2 C mini) Put in the freezer.
  • Place 20 large marshmallows, canned milk and sugar in 6-8 quart heavy pan.
  • Stirring, bring to a boil.
  • Continue to boil exactly 5 minutes, stirring constantly (Don't worry if there are some darker streaks, just stir better).
  • Pour mixture over chocolate chips and butter.
  • Continue stirring until mixture looses it's shine and becomes glossy.
  • This can take anywhere from 15-30 minutes.
  • Stir in vanilla and frozen marshmallows.
  • (You can also add nuts at this point).
  • Return to the buttered pan and refrigerate.
  • I've made this in small tins for gifts by lining them with plastic wrap and placing a piece of cardboard, covered with parchment, on the bottom (inside the plastic wrap).

Nutrition Facts : Calories 88.4, Fat 3.7, SaturatedFat 2, Cholesterol 6, Sodium 28.4, Carbohydrate 14.1, Fiber 0.3, Sugar 13, Protein 0.8

MOTHER'S FUDGE



Mother's Fudge image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 pieces

Number Of Ingredients 7

3 cups sugar
1/2 cup butter
1 cup whole milk
Dash of salt
4 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

Steps:

  • Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

MOM'S OLD FASHION FUDGE



Mom's Old Fashion Fudge image

This is so good! DO NOT skimp on the ingredients! Use exactly what it calls for, otherwise it will not set up.

Provided by Capncrunch

Categories     Candy

Time 20m

Yield 36 1x1 inch pieces

Number Of Ingredients 6

2/3 cup hershey's cocoa
3 cups imperial sugar
1/8 teaspoon salt
1 1/2 cups whole milk
4 1/2 teaspoons Parkay margarine
1 teaspoon vanilla

Steps:

  • Mix cocoa, sugar, salt, and milk together in heavy saucepan.
  • Boil to "soft ball stage".
  • Add margarine and cool.
  • Add vanilla and beat until stiff.
  • Pour into well greased 8x8 or 9x9 pan.

Nutrition Facts : Calories 81.1, Fat 0.9, SaturatedFat 0.3, Cholesterol 1, Sodium 17.7, Carbohydrate 18, Fiber 0.3, Sugar 17.2, Protein 0.6

MAMA'S MILLION-DOLLAR FUDGE



Mama's Million-Dollar Fudge image

No other fudge I've tasted comes close to the smooth, chocolate taste of this recipe, which my mother-in-law introduced me to one Christmas (I've never been able to make it as good as she does, though). Since it makes such a large batch, I always save some for last-minute gifts. -Gloria Heidner, Elk River, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5-1/2 pounds.

Number Of Ingredients 8

4 teaspoons butter plus 1/2 cup butter, divided
2 jars (7 ounces each) marshmallow creme
2 cups chopped walnuts
2 cups semisweet chocolate chips
12 ounces German sweet chocolate, chopped
1 can (12 ounces) evaporated milk
4-1/2 cups sugar
Pinch salt

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside., In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside., In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

Nutrition Facts : Calories 167 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

MOM'S CHRISTMAS FUDGE



Mom's Christmas Fudge image

This has been a Christmas staple in our house since the early 1980s. It's ridiculously easy and pretty yummy. (I use the plastic bag over my hand trick to smooth out the fudge.)

Provided by FrackFamily5 CACT

Categories     Christmas Fudge

Time 2h20m

Yield 24

Number Of Ingredients 3

1 ½ (6 ounce) packages semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
½ cup peanut butter

Steps:

  • Line a 9x13-inch pan with parchment paper.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
  • Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
  • Remove fudge from pan and cut into squares. Store in an airtight container.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 16.6 g, Cholesterol 5.6 mg, Fat 7.3 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 3.3 g, Sodium 46.6 mg, Sugar 15.1 g

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Top Asked Questions

What is the best way to make fudge?
Use a heavy pan. If it is thin on the bottom, your fudge will turn out crappy. Just being straight up honest here. Start with melting the butter over medium heat. Once it’s mostly melted, pour the sugar into the center of the pan as carefully as you can so as not to get any sugar crystals on the side of the pan.
Is this Fudge really that good?
Yeah, this fudge is that good. When making this recipe, you will start by boiling the butter, sugar, and evaporated milk. You will want this mixture to come to the soft-ball stage before adding the chocolate chips, marshmallow creme, and vanilla. You can tell when it is ready by putting some of the sugar mixture in some ice cold water.
How much cocoa powder do you put in Fudge?
unsweetened cocoa powder – use anywhere from 6 to 8 tablespoons, depending on how chocolate-y you want the hot fudge. I prefer the full 8 tablespoons (1/2 cup) whereas my kids prefer about 6 tablespoons. salt – to balance out all the sweetness. vanilla extract – for flavor. Use the best quality vanilla extract available for best results.
How do you make fudge sundaes with whipped cream?
A couple scoops of vanilla ice cream, a generous drizzle of hot fudge, some crushed nuts and a cherry. Go all in and make some fresh whipped cream for a sundae no one will forget. Serve warm because when cold, the hot fudge sauce is super thick and definitely not pourable. As the hot fudge hits the cold ice cream, it thickens and sets up.

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