Fudge Recipes

32 min 2 min prep

1. On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
2. It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
3. When the sugar has disolved add the whisky.
4. Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn’t hold its shape.
5. When the mixture has reached the correct temperature take the pan off the heat.
6. Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
7. Pour into a Swiss roll tray.
8. Leave to cool.
9. When part set mark into bite size portions.
10. Continue to leave the mixture until it is cold and set completely.
11. Can store in an airtight container for up to 1 month (if you put a padlock on it and don’t eat it yourself).

1. Spray a 13 x 9 inches pan with cooking spray and line with wax paper.
2. In a medium sized heavy sauce pan add sugar, butter, sweetened condensed milk, spice, and pumpkin. Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted. Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan and set. May be refridgerated or frozen to speed the setting process.

1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

3 oz Chocolate, unsweetened; 3 sq 4 tb Margarine 4 1/2 c Sugar, powdered 1/3 c Milk, instant nonfat dry 1/2 c Syrup, light corn 1 tb Water 1 ts Vanilla extract 1/2 c Nuts; chopped (opt.)Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.

INGREDIENTS

• 2 cups white sugar
• 1 cup evaporated milk
• 3 tablespoons butter
• 3 cups miniature marshmallows
• 3 cups white chocolate chips
• 1 cup chopped walnuts
• 2 1/2 teaspoons maple flavored extract
• 50 walnut halves

DIRECTIONS

1. In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9×13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.

Easy chocolate nuggets, made with vanilla wafer crumbs, coconut, pecans, and more.

INGREDIENTS:

• 6 ounces semisweet chocolate
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 3/4 cup chopped nuts or pecans
• 3 tablespoons light corn syrup
• 1/2 cup evaporated milk
• 2 1/2 cups vanilla wafer crumbs
• finely chopped nuts or coconut, for coating

PREPARATION:

Melt chocolate in double boiler; remove from heat and add syrup, vanilla flavoring, evaporated milk. Mix well. Add powdered sugar; mix well. Add vanilla wafer crumbs, a little at a time. Add nuts. Let stand 30 minutes or longer until firm. Shape into 1-inch balls and roll in coconut or pecans. Chill in refrigerator.

Use this praline syrup on pancakes, bread pudding, ice cream, and other desserts.

INGREDIENTS:

• 2 cups dark corn syrup
• 1/3 cups dark brown sugar, packed
• 1/2 cup water
• 1 cup pecan pieces
• 1/2 teaspoon vanilla extract

PREPARATION:

Combine dark corn syrup, brown sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot sterilized jars, leaving 1/4-inch headspace. Adjust seals and rings. Process syrup for 10 minutes in a boiling water bath. Yield: about 4 half pints.

Pralines with pecans and evaporated milk, along with brown sugar, butter, and vanilla.

INGREDIENTS:

• 1 1/4 cups of sugar
• 3/4 cups of brown sugar
• 1/2 cup of evaporated milk
• 4 tablespoons butter
• 1 tablespoon vanilla
• 1 1/2 cups pecans

PREPARATION:

Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.
This recipe was shared by a forum member.

Sour cream fudge includes chopped walnuts and candied cherries.

INGREDIENTS:

• 2 cups sugar
• 1 cup sour cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup chopped candied cherries, red and/or green
• 1/2 cup chopped walnuts

PREPARATION:

Butter the sides of a heavy medium (2-quart) saucepan. Add sugar, sour cream, corn syrup and salt in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue cooking, stirring occasionally, to about 239° on candy thermometer, or soft ball* stage. Remove from heat.Add butter and vanilla; cool to lukewarm or about 110°, then beat vigorously until fudge is creamy and no longer glossy. Stir in cherries and walnuts. Pour fudge mixture into a buttered 8-inch square pan. Let harden then cut into squares. Makes about 3 dozen pieces.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).