Fudge Recipes

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 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.

INGREDIENTS

• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups white sugar
• 1 (5 ounce) can evaporated milk
• 10 large marshmallows
• 1 cup chopped walnuts
  

  DIRECTIONS

• Butter an 8×8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

1. mix ingredients (except butter and vanilla) over low heat until boiling.
2. cook them to 236 degrees.
3. remove from heat, add butter and stir.
4. add vanilla when it’s 100 degrees, stir.
5. pour into new pan thats buttered.
6. let cool.
7. cut and serve

1. In heavy saucepan, over low heat, melt chips,milk and salt.
2. Stir occasionally till smooth.
3. Remove from heat and stir in vanilla.
4. Spread evenly into wax paper lined 8″ pan.
5. Add the peanut butter cups. Push into the fudge.
6. Chill pan 2 hours or until firm.
7. Remove wax paper and cut into squares.
8. Store loosely covered at room temperature.
9. Makes about 3LB.

1 1/2 cup granulated sugar
2/3 cup milk (whole)
1/2 stick (1/4 c) butter or margarine (not spread)
1 1/2 cup white chocolate chips (vanilla chips)
1 tsp. vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or cranberries
Line a 8″ square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1″ squares.