Fudge Recipes

Ingredients:
1 pk. 3-oz. cream cheese
1 can (14oz.) sweetened condensed milk divided
1/2 tsp. vanilla
3 pk. (6-oz. each) semisweet chocolate pieces
1 tblsp. sweet butter or margarine
1/2 cup coarsely chopped pistachio nuts

Place cream cheese in small glass bowl of electric mixer or in a 1 – quart microwave safe bowl. Microwave on high (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2 – quart microwave safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture , by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in the refrigerator. Cut in bite size pieces. Store in airtight container with wax paper between layers. Keeps best if refrigerated.

(Maple Variation below) This is a medium chocolate fudge with creamy texture. It serves as the backbone to dozens of other fudges. Experiment yourself.

1/2 cup Butter
2 1/2 cup Sugar (extra-fine granuled preferred)
5 oz. Evaporated Milk (one small can)
12 oz. Semi-Sweet Chocolate Chips (Hershey’s™ or Nestle™)
6-7 oz. Marshmallow Creme/Fluff (1 Jar) – (may subsitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag [optional item]
1 tsp Vanilla Extract

Line a 9″ x 9″ pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Chop walnuts and set aside (optional). Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°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 chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

MAPLE VARIATION

Using pure maple syrup (not pancake syrup): add 1/2 cups maple syrup, reduce the evaporated milk to 1/2 cup, and increase the sugar to 3 cups. Substitute white chips for semi-sweet chocolate chips ounce for ounce and reduce the butter by 2 tablespoons. Reduce the marshmallow creme to 3 oz (half a jar). Add up to 1 cup chopped walnuts.

Ingredients:

1/4 cup diet margarine
1-1/3 cups Non-fat dry milk
2/3 cup cocoa powder
1 cup sugar replacement
1/3 cup evaporated non-fat milk
2 tsp. vanilla
1 cup Rice Krispies cereal
1/4 cup raisins

Directions:

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mixuntil almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10-inch long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into 1/2-inch thick slices. Store in refrigerator.

Ingredients:

8 tbsp. unsalted butter, cut up
1 cup semisweet chocolate chips
1 cup macadamia nuts, coarsely chopped
1 oz. unsweetened chocolate, finely chopped
1 tsp. vanilla extract
2-1/4 cups sugar
1 can (5 oz.) evaporated milk
12 lg. marshmallows

Directions:

Butter an 8-inch square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238°F. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature in an airtight container.

Ingredients:

3 squares (3 oz) unsweetened chocolate
3 tablespoons butter
1/2 cup unseasoned, mashed potatoes (at room temp)
1 teaspoon vanilla
1/4 teaspoon salt
3-3/4 cups (1 pound) powdered sugar
2 teaspoons milk or soy milk
Almonds, finely chopped

Melt chocolate and butter together in a saucepan over low heat, stirring occasionally. Remove from heat and stir in mashed potatoes, vanilla, and salt. Sift powdered sugar into large bowl. Add chocolate mixture and mix well. Mixture will be slightly dry and crumbly. If necessary, add milk to make a dough that can be kneaded. Turn out on a board and knead until smooth.

Dust board with powdered sugar if necessary. Shape mixture into two rolls, about one inch in diameter. Roll in chopped almonds. Wrap in wax paper and chill. Cut into 1/2 inch thick slices. Makes 4 dozen.

3 cups granulated sugar
2/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

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.

Makes about 36 pieces or 1 3/4 pounds.

Note: For best results, do not double this recipe.

Ingredients

Garnish

• fresh lavender

Directions

1. Grind finely in a clean coffee grinder.

2. Melt everything together in a double boiler. Add 3 tablespoons butter. Stir until smooth and melted.

3. Pour into a pan lined with wax paper (approximately 9″ x 9″). Cover with Saran Wrap. Chill overnight.

4. Cut into 1″ squares. Wrap like “sweets” in twists of wax paper.

5. Sprinkle fresh Lavender on top layer to decorate!

Ingredients

Directions

1. Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.

2. Remove from heat. Mix in cream and 1 1/4 cups powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren’t vigorous about it.).

3. Cover, and chill overnight.

4. Create a mixture of 1/3 cup powdered sugar, the cocoa powder, ginger, and cinnamon.

5. Scoop out the chocolate, one tablespoon at a time. Mold it into balls. (this is messy; get used to it.) Roll the balls in the powder mixture to coat them.

6. Put them back in the fridge, until serving time.

Ingredients

1 (12 ounce) package semi-sweet chocolate chips

Directions

1. Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).

2. Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).

3. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

4. Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny–warm enough that it won’t set up instantly when you stir in the cooler nuts and raisins). Stir in peanuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.

5. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with peanuts between the sprigs.

6. Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won’t need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

Ingredients for Divinity Fudge

• 3 cups granulated sugar
• 1 cup corn syrup
• ½ cup water
• 2 egg whites
• ¼ teaspoon salt
• ¾ cup chopped, mixed nuts or mixed dates, figs and raisins
• 1 teaspoon vanilla

Instructions

1. Combine corn syrup, water, salt and sugar, boil until a little tried in cold water is brittle, 300 degrees F.
2. Beat egg whites stiff and gradually beat in the boiling syrup.
3. Whip until it begins to stiffen, add vanilla and fruit or nuts, beat more and pour into a pan slightly oiled with corn oil.
4. When cold cut in squares.