Fudge Recipes

I found this on Obesity Help. I haven’t tried it, just posting for safe keeping.

Easy enough for a child to make and good no matter what the occasion. Sit back and soak in the compliments. Should you want clusters, just drop by spoonfuls onto prepared paper then place in decorative paper candy liners.

Hands down the BEST Peanut Butter Fudge EVER!

I got this recipe from a “101 Things to do with Chocolate” recipe book. I’ve made this before and it is easy and delectable.

Fudge recipe from the cupcake project, adapted from chocolate balsamic truffles from the vosges store in Chicago. Use a good quality balsamic for best results. Author recommends saba, a traditional aged balsamic. If you want less balsamic flavor, sub vanilla extract for some of the balsamic. Serving size is an estimate. Cook time is time for fudge to set.

This candy recipe used kool aid for flavoring and land o lakes butter. It tasted like a cremesicle

[Instructions en francais ci-dessous] Ingredients: 14 oz block of tamarind paste, 3 C water, 1 1/2 C brown sugar. Cut the tamarind paste into cubes. Boil the water, then pour it over the tamarind paste and let it soak for an hour. Strain the tamarind paste through a cheesecloth or sieve to obtain 2 cups of thick liquid. Add water or boil off excess liquid as needed to obtain 2 cups. Over medium-high heat, stir sugar into tamarind liquid in a heavy pot. Stir constantly to ensure the bottom does not burn. Mixture will spatter and can burn you so wear gloves and use a spatter guard to protect yourself. Continue cooking and stirring until the mixture reaches 240F on a candy thermometer (soft ball stage), about 15 minutes. Mixture will have reduced and thickened. Pour mixture into a baking dish and let cool. Once cool, use a spoon to scoop small amounts (large balls will not hold their shape) and roll them in sugar. Serve immediately or store indefinitely in the refrigerator. Ingredients: 400g pate de tamarin, 750 ml eau, 330g sucre roux. Coupez la pate tamarin en morceaux. Versez-y l’eau bouillante et trempez le tamarin pendant une heure. Passez le tamarin par une etamine pour obtenir 500ml de liquide. Ajoutez de l’eau ou faites reduire la liquide en la bouillant si necessaire pour obtenir les 500ml. Sur feu vif-moyen, ajoutez le sucre roux et remuez constamment afin d’assurer que le fond ne crame pas. La liquide va eclabousser donc c’est conseille de mettre des gants ou se …

Looking to make hard candy like my grandmother made.