Grandma’s Million Dollar Fudge

million dollar fudge LD

Grandma’s Million Dollar Fudge 

Yield: 8″×8″

INGREDIENTS:

4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter

Mix ingredients. Then boil 5 minutes.

Add:

2 1/2 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi sweet chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
nuts

DIRECTIONS:

Beat until well blended. Pour into 2 greased 9×13 pans for thicker pieces and add another 8×8 pan for thinner pieces.

Speedy White Fudge

1 1/2 lbs. white candy coating
1 can (14 oz.) sweetened condensed milk
Pinch of salt
1tsp. vanilla
1 1/2 cups gum drops, chopped*

DIRECTIONS:

Line a 9×9 inch pan with foil. In a sauce pan, melt candy coating, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and gum drops. Spread into the 9 inch pan, cover and chill. Use the foil to lift the fudge from the pan and cut.

You can experiment with this recipe by using different kinds of candies or substituting chocolate candy for the white and 2 Tbsp. peanut butter or peanut butter chips instead of the gum drops.

*To make chopping easier, use a pair of kitchen shears dipped in warm water. This works great for cutting anything sticky like marshmallows and candy.

You can use just red and green gum drops or multi colored.

Helpful Fudge Tips:

  • Before you start, be sure to have your pans all ready, your candy bars crushed, nuts chopped and every package opened and ready to dump in as soon as it is done boiling.
  • I use milk chocolate candy bars, but my son-in-law and grandson love dark chocolate so I sometimes use dark chocolate and milk chocolate together. You can even substitute milk chocolate for the semi sweet chips. You can easily tailor it to your own personal preferences.
  • Last year after Halloween, my daughter found a good deal on Hershey’s Kisses for 50 cents a bag, so I used those in place of my candy bars. That is why I say stock up after Halloween! The main thing is to have about 24 oz. of some kind of chocolate in the recipe.
  • To make my life easier, I line the pan with plastic wrap, parchment paper or something like that and butter it well. Then I lift it out out the pan after it has cooled and use my metal pastry cutter (that has been buttered) to slice it. It works so well! I don’t cut it. I just press straight down with the cutter. There’s no gummy mess like I used to get when I would drag my knife through it.
  • Sometimes I allow it to thicken, pour it onto plastic wrap and wrap and roll into logs, then slice.

source:  livingonadime

Maple Nut Fudge

3

Maple Nut Fudge

Yield: 9″ x 13″

INGREDIENTS:

¾ cup butter

3 cups granulated sugar

⅔ cup evaporated milk

12 oz white chocolate chips, chopped

7 oz jar marshmallow creme

2½ tsp maple extract.

2 cups chopped walnuts

DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Spread walnuts in a single layer on a baking sheet.
  3. Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
  4. Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
  5. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
  6. Bring to a boil over medium heat, stirring frequently.
  7. Once at a full boil, continue boiling for 5 minutes, stirring continuously.
  8. Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.)
  9. Stir in marshmallow creme and maple extract.
  10. Stir in toasted walnuts.
  11. Pour into prepared dish.
  12. Let cool completely.
  13. Cut into squares and serve. Top with additional toasted walnuts if desired.

source:  momontimeout

Baileys Chocolate Fudge

Baileys Choco fudge T

Baileys Chocolate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

Melted butter, to grease

1 x 395g can sweetened condensed milk

100g butter, cubed

255g (1 1/4 cups) brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

60ml (1/4 cup) Baileys Original Irish Cream liqueur

DIRECTIONS: 

  • Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  • Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

  • Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

  • Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

source: www.taste.com.au

Ultimate Fudge

ultimate fudge carnation

Ultimate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

397 can Carnation condensed milk

150ml milk

450g demerara sugar

115g butter

DIRECTIONS:

  • It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  • Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
  • Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). See our tip below!
  • Pour into the prepared tin and leave to cool before cutting into squares.
  • Try adding nuts, fruit or chocolate chips at the end of step 2!

source:  Carnation UK

Chocolate Mint Fudge

choco mint fudge hersheys

Chocolate Mint Fudge

Yield: 13x9x2-inch pa

INGREDIENTS:

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk

1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips

1 jar (7 oz.) marshmallow creme

1 teaspoon vanilla extract

DIRECTIONS:

 

  • Line 13x9x2-inch pan with foil, extending foil over edges of pan; butter foil lightly.
  • Combine sugar, butter and evaporated milk in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Continue boiling, stirring constantly, until mixture reaches 234°F on candy thermometer or until syrup, when 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.)
  • Remove from heat; immediately stir in mint chocolate chips until melted. Stir in marshmallow creme and vanilla until mixture is smooth and well blended. Pour mixture into prepared pan. Cool completely. Use foil to lift fudge from pan; peel off foil. Cut into squares. About 117 one-inch pieces.
  • NOTE: For best results, do not double this recipe.

 

source: hersheys

Classic Chocolate Fudge

choco-fudge TK

Classic Chocolate Fudge

Yield: 8 to 10 1-inch squares

Delicious, dense, chocolatey fudge makes a great holiday gift.

INGREDIENTS:

2 cups white sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 cup of whole milk
2 tablespoons butter (plus more for greasing the dish)
2 teaspoons vanilla

Equipment
Measuring cups and spoons
Thick-bottomed sauce pan
Whisk
Heat-proof spatula
Wooden spoon
Pyrex pie plate or dish

DIRECTIONS:

1. Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge. Add the milk and whisk until blended. Don’t worry about a few lumps, they’ll go away when you heat the mixture.

2. Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.

3. Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.

4. Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.

Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.

5. Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.

6. Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.

7. Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.

Additional Notes:

• I find that a pyrex pie plate, my dad’s preferred fudge pan, makes the squares too thin, so I use a smaller individual gratin dish as pictured. You can also just double the recipe, using the pie plate (or even an 8 x 8-inch square pan).

• Just before you pour the fudge into its cooling pan, you can stir in any number of extras. A chopped nut such as walnut, almond, or macadamia is wonderful. Chopped candy canes are good for the holidays, too.

source:  thekitchn

Rich Cocoa Fudge

cocoa fudge hersheys

Rich Cocoa Fudge

Yield:  8″x 8″ (32pcs)

Enjoy these decadently thick fudge squares, versatile enough for any sweet tooth.

INGREDIENTS:

3 cups sugar

2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1/8 teaspoon salt

1-1/2 cups milk

1/4 cup (1/2 stick) butter

1 teaspoon vanilla extract

DIRECTIONS:

  • 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 (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.
  • NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

VARIATIONS:

  • NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.
  • MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in
  • 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:

— Increase milk to 1-2/3 cups

— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract

difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for

your altitude and thermometer.

source:  Hersheys

Chocolate Fudge

choco-fudge VRI

Chocolate Fudge

Yield:  6″x 6″

INGREDIENTS:

150 grams chocolate, sweet or semi sweet or 1 cup chopped chocolate

200 grams sweetened condensed milk or ⅔ cup, half a can of condensed milk

1 tbsp butter, salted or unsalted

¼ cup walnuts, chopped (optional)

½ tsp vanilla extract or vanilla powder (optional)

INSTRUCTIONS
  1. first line an aluminium foil or butter paper in a 6 x 6 inch square pan. the foil or butter paper has to cover all the sides.
  2. take the chocolate in a bowl or pan. if you have a slab of chocolate, then just keep the whole slab in a zip lock bag and with a pestle, break the chocolate. also add 200 grams condensed milk and 1 tbsp butter. you can use either salted or unsalted butter. keep the bowl or pan aside. you could use any good quality chocolate. good quality chocolate chips can also be added instead of chocolate.
  3. heat water till it becomes hot, in a pan or dekchi/pot.
  4. lower the flame and place the pan or bowl of the chocolate, condensed milk and butter on the pan.
  5. stir and allow the chocolate to melt. continuously stir the fudge mixture while melting the chocolate.
  6. once all the chocolate is melted, switch off the flame.
  7. quickly add chopped walnuts and vanilla extract or vanilla powder. stir very well.
  8. then pour the whole chocolate fudge mixture in the pan lined with aluminium foil.
  9. let the fudge cool at room temperature. do not cover the pan.
  10. once the fudge has cooled at room temperature, cover the pan and refrigerate the fudge for 2 to 3 hours or overnight, till it sets completely.
  11. later remove the chocolate fudge along with the foil and place it on a chopping board.
  12. slice the chocolate into squares.
  13. serve these chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge.
NOTES
substitutions:
butter – ghee
milk chocolate – dark chocolate, white chocolate or chocolate chips
walnuts – any dry fruits of your choicethe recipe can be doubled.

source: vegrecipesofindia

Holiday Chocolate Fudge

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Holiday Chocolate Fudge

Yield: 8cm x 20cm bar pan

INGREDIENTS:

4 1/2 c. sugar
Pinch salt
14 1/2 oz. evaporated milk
1 stick butter
2 t. vanilla
12 oz. chocolate chips
12 oz. (3 bars) German sweet chocolate
1 pint (2 jars, 7oz. each) marshmallow creme
2 c. chopped nuts

DIRECTIONS:
Combine sugar, salt, butter and milk and bring to a boil. Boil for 6 minutes or until a candy thermometer reads 234 degrees (soft ball stage). Mix the chocolate chips, German sweet chocolate, marshmallow creme, nuts, and vanilla in a large bowl. Pour the boiling syrup over ingredients in the bowl. Beat until the chocolate is melted and pour into a greased 9×13 pan. Let stand a few hours before cutting.

Can also put in a greased jelly roll pan.

Is your mouth watering yet? This Mom’s Fantastic Holiday Fudge recipe would be perfect for a holiday party. It also makes for a fun DIY gift. Who wouldn’t love to receive a package of holiday fudge? Heck, if they don’t want it, I’ll take it off their hands!

source:  freebiefindingmom