Looking for Fudge Recipes!?
I am looking for different versions of Fudge recipes. I am especially searching for Vanilla and Maple Fudge recipes!
Love the fudge I find at the festivals but don't know how to make it. I make a great Peanut butter one though. Will share with anyone who posts a great recipe for me!
- depp_loverLv 71 decade agoBest Answer
I Hope these help, they sound great!
Mix together and stir:
1 cup sugar
1 cup brown sugar
2 teaspoons vinegar
1/2 cup maple syrup
1/2 cup water
Place over medium heat and boil slowly, washing down sides of pan often. Cover with lid for one minute. Cook to 228°F. Cool in pan.
When cool, beat until it loses it's gloss and becomes fudge like. Add maple flavoring to taste, if desired, and 1/2 cup chopped nuts.
Pour into a buttered 8 inch square pan. Allow to cool until set.
TRIPLE CHOCOLATE FUDGE
1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped
Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.
Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.
Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).
Allow to cool at least one hour before cutting into squares for serving.
2 1/2 c. sugar
1/2 c. butter
5 oz. can evaporated milk
2 c. marshmallow creme
8 oz. Nestle's Alpine White candy bar
3/4 c. chopped pecans
1 tsp. vanilla
Line 9-inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add remaining ingredients, stirring until smooth. Pour into prepared pan. Cool to room temperature. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from fudge. Store in refrigeratorSource(s): www.cooks.com
- 1 decade ago
I make an amazing 5 minute fudge. It is so easy an 8 year old can make it. You can make it with white,dark, or milk chocolate. I have never made it with currants since I do not like them. The long part is that it has to sit in the fridge overnight. I hope you enjoy this recipe!
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
- ntimid8rLv 51 decade ago
Pina Colada Fudge
1-12oz white vanilla chips
1 -3.25 oz jar macadamia nuts, chopped, toasted
(im sure you dont have to toast them)
1- 16oz Pillsbury Creamy Vanilla Frosting
1/2 c. chopped dried pineapple
1/2 c. coconut, toasted
1 tsp rum extract
1 tsp coconut extract
Line 8 or 9" square pan with foil, extending foil over pan. Place chips in microwave safe bowl. microwave for 1 to 2 minutes, or until melted, stirring every 15 seconds until smooth.
Reserve 1/4 c. nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil lined pan. Sprinkle w/ reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into 36 squares
I would love to have your peanut butter fudge recipe =0)Source(s): www. cyber-kitchen.com
- herbelloLv 43 years ago
You cant beat this one by no capacity fails Milnot® Fudge a million cup Milnot® ( evaporated milk ) 3 cups granulated sugar a million/3 cup butter or margarine a million (7 ounce) jar Marshmallow Crème a million (12 ounce) equipment chocolate chips(2 cups) a million cup chopped nuts (non-obligatory) a million teaspoon vanilla extract (non-obligatory) combine sugar, Milnot®, Marshmallow Crème and butter in a heavy 3 a million/2-quart saucepan. warmth lowly to boiling, stirring in many situations. while combination boils vigorously (so as that boiling can not be slowed via stirring), initiate timing; proceed boiling for 4 minutes, stirring continually. eliminate from warmth. Stir in chocolate chips until melted. upload nuts and vanilla extract. Pour into buttered 9-inch sq. pan. Cool at room temperature. Yields notably much 3 pounds. differences exchange butterscotch or peanut butter chips for chocolate chips.
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- 1 decade ago
Dont know if this is what ya are looking for but here it is and if you want more great recipes
Fudge Pudding Cake
Truffle Fudge Brownie Mix
1/2 cup (1 stick) melted butter
1/3 cup evaporated milk or cream
1 Tbsp. oil
Combine all ingredients. Pour batter into greased slow cooker; cook on low 3-4 hours. Before placing lid, cover opening with paper towel; then place lid over it. Serve warm with Creamy Caramel Sauce, ice cream or whipped cream. Makes 9-12 servings.
- “Mouse Potato”Lv 61 decade ago
Here you go...ENJOY!!!
Country Maple Fudge
Syrup Mill Fudge Recipe
1 1/2 Cups sweetened condensed milk (not evaporated milk
1 cup real maple syrup
1 cup brown sugar, packed
1/4 tsp. salt
1 Tbls. butter or margarine
1/2 cup chopped nuts, optional
Place all ingredients, except nuts, in a medium sauce pan.
Simmer slowly over medium heat until the sugar dissolves. Continue cooking the mixture until it reaches the soft ball stage (236 degrees). Cool, without stirring, until it reaches 110 degrees or is just warm to the touch.
Beat until it thickens and then add the nuts, if desired. Turn out into a greased pan and cool completely.
Refrigerate for approximately one hour, remove and cut into squares.
Store in fridge or a cool place.
For a nice Holiday variation add chopped dried fruit, glace or other, with or without nuts.
Preparation Time: 20-25 Minutes
Cajun Praline Pecan Fudge
Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.
1/2 ounce praline liqueur
1 cup chopped pecans
1/4 pound butter
3 cups granulated sugar
1/2 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Creme
In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.
Remove from heat and stir in chocolate chips, vanilla extract,
Marshmallow Creme, praline liqueur and pecans, whipping constantly.
Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.
Cut into squares.
1 (12 ounce) package Guittard's or Hershey's premium white chips
1 teaspoon vanilla extract
6-7 ounces Marshmallow Creme
5 ounces evaporated milk
2 1/2 cups sugar (extra-fine granulated preferred)
1/2 cup butter
2 1/2 cups Whoppers, cut into halves (reserve 36 halves)
Line a 9-inch pan with aluminum foil and set aside.
Place white chips, vanilla extract and Marshmallow Creme into a 3-quart saucepan (or Pyrex bowl) and set aside.
Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue boiling until the boiling temperature reaches 235 degrees F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds) .
Pour hot mixture over white chips, vanilla extract and Marshmallow Creme without scraping the sides of the hot saucepan. Mix until the chocolates are melted and mix thoroughly. Mix in Whoppers immediately before casting and fold over only 3 times. Cast into prepared pan. Cool at room temperature. As fudge cools in pan, place reserved whopper halves on surface, spreading evenly.
Chill in refrigerator prior to cutting. Remove from pan, remove foil, then cut into squares.Source(s): http://rds.yahoo.com/_ylt=A0geu96CdF9GDgcB37JXNyoA... http://rds.yahoo.com/_ylt=A0geu9kee19GLpUAKCJXNyoA... http://www.aaa-recipes.com/whoppers/whoppers-fudge...
- Anonymous1 decade ago
Try searching at Allrecipes.com. They have alot to choose from. Or YumYum.com too. Good luck!