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janalyn
11-08-2008, 05:05 PM
Hi,
I just thought with the holidays fast approaching we could share our favorite fudge recipes. They don't have to be on a recipe card, you can just type them into your post but if you do want to 'scrap' them, then post the gallery link here that would work too.

Thanks! I am looking forward to getting lots of new recipes!! :D

Ambowife Designs
11-11-2008, 08:01 AM
Argh, I can feel the pounds piling on already LOL!!!! Any diet versions out there roflmho!!!
But Seriously, Jan super cool idea!! That's going to get us in the christmas spirit and start getting those extra presents made!! ;)

Lori11941
11-11-2008, 06:49 PM
Ooh, ours is super easy, and so yummy!

3 cups semisweet chocolate chips
12 ounces sweetened condensed milk
1/2 cup nuts, any kind
1 tablespoon Grand Marnier
1 teaspoon vanilla

Mix chocolate chips and sweetened condensed milk in a large microwave safe bowl at medium heat until melted. Stir to melt in any remaining lumps. Add nuts, brandy and vanilla. Mix thoroughly to ensure that the nuts bind with the fudge. Smooth it all out onto a piece of wax paper. Refrigerate until cooled, about 1 hour. Cut into squares.

You can get different results using different types of chips. The better the chips, the better your fudge. We like to sometimes used dark chocolate chips. And I've substituted other liqueurs (like Kahlua) for Grand Marnier if it wasn't easily accessable (i.e. I was too lazy to get a stool or chair to reach it at the back of the cabinet.)

janalyn
11-11-2008, 07:11 PM
Oh Lori that is very similiar to one that my mom makes but without the Grand Marnier. That sounds like it would really add a LOT of flavor!!! :D

harley96chic
11-11-2008, 08:20 PM
ok now your talking down my alley here. I love fudge. I have request for it during the holidays for family members for them and then make some to bring when we all have Thanksgiving and Christmas Dinner.
Here's mine

2 cups sugar
1/2 cup milk
1 1/3 cups of peanut butter
1 jar (7 ounces) Marshmallow creme

In a saucepan, bring sugar and milk to a boil: boil for 3 minutes. Add peanut butter and marshmallow creme: mix well.
Quickly pour into a buttered 8 in square pan: chill until set. Cut into squares.

Yeild: 3-4 dozen depending our small you cut your squares.
Remember......save some for the rest of the family ;)

Enjoy
Tammy

janalyn
11-11-2008, 11:09 PM
Uummmmmm.....Yummy!!

AJR65
11-12-2008, 04:17 AM
Lori your sounds absolutly jummy wonder if it taste as wel with Ameretto. Got about 3 bottles in my cabinet :D

LilGuysMomma
11-12-2008, 07:00 AM
My DH has never met a peanut butter fudge he didn't like...Hey Tammy, your's looks easy enough. I'm thinking I'll give that a shot for Thanksgiving.

Doris

Lori11941
11-12-2008, 07:07 AM
Ooh, that peanut butter fudge looks yummy too!

JanW.
11-12-2008, 11:32 PM
Peanut butter Fudge

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter or margerine
1/4 tsp salt
3/4 cup peanut butter
1 - 7 oz. jar marshmallow fluff
1 tsp vanilla

Combine sugar, evaporated milk, butter and salt.

Bring to a full boil and cook for 5 minutes, stirring constantly.

Remove from heat.

Add vanilla, marshmallow fluff and peanut butter; stirring until smooth and dull.

Spread into a foil lined 9 x 13 inch pan, chilling until firm.

makes 2 1/4 lbs.

kimberkatt
11-17-2008, 02:37 PM
Okay, I have an awesome fudge recipe that I found a few years back on the Taste of Home website! It was an instant hit & everyone begs me to make it every year now! :p Something different than all the "chocolate" varieties!

White Chocolate Peppermint Fudge:

1 1/2 tsp. softened butter
1/4 cup softened butter
2 cups sugar
1/2 cup sour cream
12 squares (1oz ea) white baking chocolate, chopped
1 jar (7oz) marshmallow creme
1/2 cup crushed peppermint candy
1/2 tsp peppermint extract

Line a 9" square pan with foil. Grease the foil with the 1 1/2 tsp softened butter. In a large saucepan, combine sugar, sour cream & remaining butter. Cook & stir over med. heat until sugar is dissolved. Bring to a rapid boil and cook & stir about 5 min. until it gets to the soft-ball stage (candy thermometer reads 234°). Remove from heat, stir in white chocolate & marshmallow creme until melted. Fold in peppermint candy & extract. Pour into prepared pan and chill until firm. Use foil to lift fudge from pan, peel foil away from fudge & cut into squares. Yields 2 pounds of fudge!

It's soooo delicious & light! And it's only 40 calories & 1 gram of fat per 1" square!! I love peppermint around the holidays!! And, just to let you know, I never use a candy thermometer... I don't even know what it is!! LOL! I just eyeball it! My only suggestion is to really crush up that peppermint candy (I used a ziploc baggie & rolling pin!), it's no fun biting into a big chunk of hard candy in the soft fudge! :p

Enjoy! :D

janalyn
11-19-2008, 09:35 AM
OMG Kim that sounds fantastic!! The gang is coming to my house for Thanksgiving this year - it is also DD's birthday - and this would be a great treat!!! ALL of these recipes sound heavenly!!!! :D :p

Lori11941
11-19-2008, 11:16 AM
Ooh, I want to try Kim's fudge!!

kimberkatt
11-19-2008, 02:01 PM
Okay, I gotta tell ya this...

Last year my Aunt got a fondue maker for Christmas, one of those fountain thingy's, and had the chocolate fondue going when we got there. So we dipped this fudge in the fondue and O - M - G!!! It was soooo delicious! I had made 6 pounds of fudge (very large family!) and it was all gone in about a half hour! LOL! The fudge is so light it doesn't really make your stomach sick if you eat too much! hahaha... :p

darlingina
11-19-2008, 02:26 PM
These all sound great! Thanks so much for sharing. My boys have a youth league bowling holiday bake sale coming up and last year fudge was a big hit, so I'm gonna try some of these recipes out for that.
Happy Holidays! :)

http://i34.photobucket.com/albums/d103/SecretSantahohoho/Tag%20Extras/gina%20tags/Gina_Thanksitsurdestiny.jpg

janalyn
11-19-2008, 07:46 PM
Here is an interesting fudge recipe to try!

Dr Ron's Never Fail Fudge
4 sticks butter, cut in pieces
1lb Velvetta Cheese, cut in pieces
1 Tbl vanilla extract
1 C cocoa
4lbs powdered sugar
chopped nuts (optional)

In a large pan melt the butter. Add the cheese pieces and mix until melted together. Turn off heat. Stir in cocoa until smooth; add vanilla. With a very heavy spoon or a heavy duty mixer, stir in the powered sugar a little at a time. Add nuts if desired; pour into buttered pan (recipe says 3 pie pans). Refrigerate overnight for best results. Makes 6lbs.

boo.6204
03-10-2011, 08:08 AM
I've always wanted to make fudge but I only like the plain old vanilla style. Does anyone have a recipe for that??

kimberkatt
03-10-2011, 08:52 AM
I've always wanted to make fudge but I only like the plain old vanilla style. Does anyone have a recipe for that??

WHAT?!?!?! You don't do chocolate?!?!? :eek: :eek:

I don't like the white fudge, I prefer Peanut Butter Fudge.... YUM!!!! :DD

And, I'm no cook.... so, uh... you don't want my recipes! :l

boo.6204
03-10-2011, 01:32 PM
I lurve chocolate my dear, its right up there with heaven and high heels BUT I only really like regular fudge and I wanna make some so I can feast late into the night while I'm all alone in the dark playing in my PS where no one can see me stuff my face OR try to steal it from me hehe so send in the recipes, just omit the peanut butter and other stuff ;)

kimberkatt
03-10-2011, 01:46 PM
I have some recipe's for fudge, but I've never tried them... I'm too scared! lol My Mom actually makes this awesome Peppermint fudge around the holiday's that I LOVE! It's white chocolate & finely crushed up candy canes (so fine it's like mint-dust) and they are heavenly! But, I am a disaster in the Kitchen, I guess my Easy Bake Oven didn't count when I was younger! :rolleyes: I can bake w/ no problem, but when it comes to using those things on top of the stove, I'm a bloomin' idiot! And there you have it! ;) :DD

boo.6204
03-10-2011, 04:24 PM
lol...... they call me the Micro Queen here, Ping is my middle name bwahahaha

kimberkatt
03-10-2011, 05:00 PM
ROFLMBO! Ping! It's time for dinner! :l

ohhhhhhhhhhhhhhhhhhh...... but that reminds me that I have a Microwave recipe for fudge, too!! And one you can do in the crockpot! LOL!! Anything but the stove.... keep away from the stove.... things tend to catch on fire around the stove......

But, actually, you can catch things on fire in the microwave, too! Just ask my potatoes!! ;) :D

I'm seriously searching for my recipes... but, um, they kind of haven't seen the light of day in many years so it might take me a bit to whittle away the dirt & dust on them! :D

craftmomma
07-24-2011, 11:33 AM
I've always wanted to make fudge but I only like the plain old vanilla style. Does anyone have a recipe for that??

My favorite recipe is the one on the back of the Marshmallow Creme jars. It uses chocolate chips, but you can vary the flavor just by changing the flavor of chips. I like to use mint chocolate chips and butterschotch chips, which gives you mint fudge and butterscotch fudge. You could do the same thing with vanilla. Just use the white chocolate chips, which aren't chocolate at all. In fact, I think Hershey labels them as vanilla chips.

jimmyrose
07-28-2011, 12:09 PM
I use the recipe on the marshmellow fluff jar too. But, here is what we do that makes it kind of special. First, I use butter not margarine, it makes a huge difference. Second, when the fudge is done, but still hot in the pan, we take tablespoons and plop out discs of fudge. (Cover a table with foil and after you make the discs let it set up until fully set.) It makes it like little cookies. We make this a family thing a week or so before Christmas. My kids are grown and still come home for fudge day. :'(This year will be very sad if Tanner (grandson now in Air Force basic training) can't come. Still, everyone just loves these. They keep asking me for the recipe and I tell them it is a secret that I will pass on before I go. Hee Hee. I don't have the nerve to tell them it is the fluff recipe. I have used vanilla chips in it and if you use really good ones it is so very good. I have also used milk chocolate and butterscotch.

KajunKJ
08-14-2011, 01:24 PM
This is probably the easiest recipe for fudge and you can make it all sorts of ways. Everyone that tastes it will think that you made regular old-fashioned fudge!

Kayre's EZ Nuked Fudge
1 bag of chocolate chips
1 can of good frosting (not a store brand)
1 cap of vanilla

Spray pan (8x8 works well) with non-stick spray.

In a microwave safe bowl, nuke the chocolate chips for 90 seconds. Stir.

Empty entire can of frosting in bowl and nuke for 90 seconds. Stir. Add vanilla. Stir well.

Pour into prepared pan. Let sit on counter until it hardens.

My favorite combination is peanut butter chips with white frosting. I have also tried (and liked) white chips with strawberry frosting, cinnamon chips with white frosting, dark chocolate chips with chocolate fudge frosting, milk chocolate chips with chocolate frosting, and peanut butter chips with chocolate frosting.

momto7
08-22-2011, 04:58 AM
So I have no marshmallow fluff, no peanut butter, not even marshmallows. SO fudge is just not right here....We do however have Brigadeiro.
https://lh6.googleusercontent.com/-DqrAkaEi-Ck/TmaFNA9bwfI/AAAAAAAABIY/bcGzb-8jaRs/s800/Brigadaro.jpg
“Brigadeiro” is a typical Brazilian sweet, which is served at every Brazilian birthday party. People love “brigadeiro” and I am sure you will love it too if you haven’t tried it yet.

This is probably the easiest to make too.

I pulled this recipie off of Allrecipies.com

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.


Here are some tips from a Brazillian living in the US. Really helpful to get the right taste

I am from Brazil, but I am currently living in the US. I can give some tips about making a brigadeiro:
1. Condensed milk in the US is a litlle different from the Brazilian version. It is not so sweet as the Brazilian, therefore I would recommend using a chocolate powder like Nesquick.
2. Cook the mixture until it thickens enough to show the pan bottom during stirring.
3. Pour the mixture in a lightly greased dish and let it cool to room temperature.
4. Now you are ready to form the little balls, remember to grease your hands with margarine first!
5. Roll it over sprinkles
6. Place the balls in candy cups (small size)and voilla! Enjoy it!

bcalberti
09-05-2011, 01:37 AM
So I have no marshmallow fluff, no peanut butter, not even marshmallows. SO fudge is just not right here....We do however have Brigadeiro.
https://lh4.googleusercontent.com/-OUP4uAjCCo8/TlIlHw1mtwI/AAAAAAAAA-g/8x1GuwJ677o/s144/Brigadaro.jpg
“Brigadeiro” is a typical Brazilian sweet, which is served at every Brazilian birthday party. People love “brigadeiro” and I am sure you will love it too if you haven’t tried it yet.

This is probably the easiest to make too.

I pulled this recipie off of Allrecipies.com

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.


Here are some tips from a Brazillian living in the US. Really helpful to get the right taste

I am from Brazil, but I am currently living in the US. I can give some tips about making a brigadeiro:
1. Condensed milk in the US is a litlle different from the Brazilian version. It is not so sweet as the Brazilian, therefore I would recommend using a chocolate powder like Nesquick.
2. Cook the mixture until it thickens enough to show the pan bottom during stirring.
3. Pour the mixture in a lightly greased dish and let it cool to room temperature.
4. Now you are ready to form the little balls, remember to grease your hands with margarine first!
5. Roll it over sprinkles
6. Place the balls in candy cups (small size)and voilla! Enjoy it!


okay - go check out this month's recipe challenge and join the fun.... :DD

momto7
09-06-2011, 03:54 PM
OMGosh Barb you are so right. This is pefect for this months challenge. I just may have to play along this time. Thanks.

makeyesup
09-20-2011, 02:02 PM
See some super fudge recipes here. This is mine, had posted it for Maurine's Dec. 10 recipe challenge. I use a 15 x 10 inch pan or approx. that size. It makes 5 pound of fudge and is yummy. My family does not like nuts in their fudge; however, they can be added to this recipe if you want. Or split it and make 1/2 with and 1/2 without.

<img src="http://www.digitalscrapbookingstudio.com/gallery/data/1042/FannyMayFudge_1.jpg" />

GoodGram
07-25-2012, 12:01 PM
Boo, I'm with you. No peanut butter and never marshmallow creme (what is that stuff, anyway? LOL!) for me. I tried a recipe using chocolate chips and canned milk, and it only stayed set if I kept it in the refrigerator, and I didn't like it at all. Good fudge should be set at room temperature so that you get the full intensity of flavor, undulled by cold temperatures. I always made what my mother did; Hershey's most requested recipe. I copied the recipe and instructions from their website ages ago, and I'm happy to share it here. It is a challenge, but so, so worth it. I recommend making it often so you can become an expert at it like my mom was. She never looked at the recipe or used a measuring cup; she just made it perfectly every time from memory. No, I can't replicate that! She also used her electric mixer, with the fudge sitting in the cooking pot in the sink full of cold water, rather than stirring it with a wooden spoon. Neither she or I owned a wooden spoon! I add chopped pecans because I love it that way. Mom simply poured hers onto a large platter rather than putting it in a pan, and we could eat it while still slightly warm. Sometimes I do that, too. If you underbeat it and it doesn't set up, it is the world's best ice cream topping.

Hershey's Rich Cocoa Fudge

3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Directions:1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

DSSDiane
01-09-2013, 04:11 PM
I know it is past the holidays, but I thought I would share a yummy fudge recipe that I made over Christmas.

Mint Fudge
2 pkg. milk and/or dark chocolate chips
1-12 oz. can sweetened condensed milk
peppermint extract

Melt chips in a DBL boiler, add the sweetened condensed milk and stir until blended. Add 1 tsp. peppermint extract and stir until blended. Pour melted chocolate into a greased 9 x 13 pan. Let cool. Cover and keep in refrigerator.