Fudge Recipes

3 c Sugar
1 c Cream
1/4 c Butter
2 tb White corn syrup
1/8 ts Salt
In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.

3 c Sugar
1 c Milk
1/2 c Corn syrup
3 oz Unsweetened chocolate
1 c Butter
2 ts Vanilla
1 c Oregon hazelnuts
Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.

1 pkg semi-sweet chocolate chips
1 stick butter
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup powdered sugar
mini marshmallows
coconut flakes (optional)
wax paper

This is a great creamy fudge recipe my mother gave me; I cannot stand dry crumbly fudge so this is one of my favorites.The chocolate you use must be real semi-sweet chocolate chips (no substitutions, no imitation chocolate chips, no other types of chocolate).

Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth. A double boiler method can be used if desired.

Mix in the butter, sweetened condensed milk, vanilla and powdered sugar until smooth.

Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference.

Lay out approximately 18 inches of wax paper and sprinkle on a layer of coconut flakes leaving enough room to form the fudge into a log (may make 2 logs depending on the amount of marshmallows used). Pour fudge mixture onto the center of the wax paper and pull the two long sides of the wax paper together and fold them together, tuck the two ends under to form a log.

Refrigerate for at least 4 hours (I usually wait overnight) and cut log into pieces.

The mini-marshmallows give this fudge its stained glass effect. The marshmallows can also be omitted for standard fudge and you can spread the mixture into a baking dish and cover instead of using the wax paper to form logs.

We learned four key lessons. First, add more chocolate than traditional recipes call for. Second, precision counts. The ideal temperature for the sugar syrup is 238 degrees—at 234 degrees, the fudge is soft and gooey, while at 242 degrees, it’s dry and crumbly. Third, fudge needs a quick chill; cooling the fudge right in the pot took 90 minutes. We sped the process up by dividing the chocolate, cooking half, and freezing the other half to be added with frozen butter at the end of the cooking process. We also shocked the hot pot in cool water. Finally, the process takes big muscles. While we found a process that cut the 20-minute stir the fudge originally required, our “lazy man stir” still takes some strength. Make a couple of passes around the perimeter of the pan, lift the syrup and let it fall off the spoon, and then stop for a minute so the sugar can form the small crystals that make the traditional fudge slightly grainy. After about 8 minutes, the fudge will begin to lose its shine and stiffen.

This is a crumbly, sugary old fashion fudge….from the back of the Hershey’s Cocoa can. Cook time is cooling time.
Ingredients
# 3 cups sugar
# 2/3 cup cocoa
# 1/8 teaspoon salt
# 1 1/2 cups milk
# 1/4 cup butter
# 1 teaspoon vanilla extract
Directions

1. Line 8 or 9 inch square pan with foil; butter foil.
2.In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
3.Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
4.Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
5. Remove from heat. Add butter & vanilla.
6. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours)
7. Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to ‘tag-team’ with.) It starts to look more like frosting than a thick syrup when it is ready.
8.Quickly spread into prepared pan; cool.
9.Cut into squares.
10. Store wrapped loosely in foil in the refrigerator.
11. *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Ingredients

* 2 cups granulated sugar
* 2 tablespoons honey
* 2 ounces unsweetened chocolate broken in pieces
* 1/4 teaspoon salt
* 3/4 cup milk
* 1/2 teaspoon ground chipotle pepper
* 1 teaspoon ground cinnamon
* 3 tablespoons unsalted butter in pieces
* 1/2 teaspoon vanilla extract

Directions

1. In a large heavy saucepan combine sugar, honey, chocolate, salt and milk.
2. Place over medium-high heat and stir constantly for 3 minutes.
3. Cover with a lid and heat until mixture comes to a full boil about 1 minute longer.
4. Uncover and cook until mixture becomes shiny and thick about 4 minutes stirring often.
5. Remove from heat and stir in the chipotle pepper and cinnamon.
6. Place butter on the fudge and set aside to cool.
7. When the fudge has become tepid after about 20 minutes add vanilla and stir until fudge starts to firm.
8. Pour into a loaf pan and even the top.
9. Set aside until firm.
10. Cut into squares.

Ingredients
# 3 cups semi-sweet chocolate chips
# 1 cup pine nuts(raw or toasted)
# 1 tablespoon of fresh red chili powder
# 1(14ounce)can sweetened condensed milk
# 1 teaspoon vanilla extract
Directions

1. Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
2. Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1×1 inch squares.
3.      Store in an airtight container in one layer.

Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot. Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker “brown” colour of fudge (but dark muddy brown means it’s turned into toffee). It’s better to leave it on longer if unsure, than to take it off the boil prematurely. Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.

Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it’s best to try again another day with new ingredients as failures often happen for no discernable reason.

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.