Maple Nut Fudge


Maple Nut Fudge

Yield: 9″ x 13″


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

  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


Chocolate Fudge

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Chocolate Fudge

Yield:  6″x 6″


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)

  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.
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


Holiday Chocolate Fudge

Yield: 8cm x 20cm bar pan


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

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

Turtle Fudge


Turtle Fudge

Yield: 27-30 pcs


8 ounces pecan halves (I used roasted, lightly salted)
25 caramel squares, unwrapped (about 1 heaping cup)
1/4 cup cream or half-and-half, divided
about 16 ounces roughly chopped chocolate, melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe’s Pound Plus bars)
sea salt, optional for sprinkling



  1. Line two baking sheets or large platters with parchment paper. It’s helpful if they will fit in either fridge or freezer.
  2. Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn’t seep through.
  3. In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don’t burn it. The first few times, stirring is almost futile but eventually the caramels soften enough to be stirred smooth. Take your time, don’t overheat or heat too quickly, and keep stirring; it will come together. If the mixture seems thick and needs more cream, add the remaining amount. I used 1/4 cup total and have made the recipe with both Kraft brand caramels and Werther’s Baking Caramels, but caramels vary and you may need less cream than I did. The caramel is runny and loose when it first comes together, but firms up quite a bit as it cools. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently.
  4. Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
  5. In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
  6. Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
  7. Optionally add a pinch of sea salt to each Turtle.
  8. Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving. Turtles will keep airtight at room temperature for weeks, or in the fridge or freezer for many months.

source:  averiecooks

Christmas Fudge

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Christmas Fudge

Yield:  20cm square pan


395g can sweetened condensed milk

1 cup brown sugar

2 tablespoons glucose syrup

125g butter, chopped

180g dark chocolate, finely chopped

1/2 cup bottled fruit mince

1/3 cup dried cranberries

1/2 cup chopped dry-roasted hazelnuts


  • Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

  • Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.

  • Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate, fruit mince, cranberries and hazelnuts until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

  • Cut into 2.5cm pieces. Serve.


Pumpkin Butterscotch Fudge


Pumpkin Butterscotch Fudge

Yield: 8″×8″


  • 2.5 cups granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter
  • 1 cup half-and-half
  • ½ cup canned pumpkin
  • ¾ tsp pumpkin pie spice
  • dash of ground cloves
  • 1 (12-ounce) package butterscotch chips
  • 1 (7-ounce) jar marshmallow creme
  • 1 tsp vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  1. Line an 8-inch or 9-inch square pan with foil.
  2. Butter the foil generously and set aside.
  3. Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
  4. Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer.
  5. Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
  6. Add the marshmallow creme and stir until blended.
  7. Add the vanilla and nuts and stir until combined.
  8. Pour into prepared dish and cool.
  9. Cut into squares and store in an airtight container.

source:  momontimeout

Amaretto Fudge

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Amaretto Fudge

Yield:  9″x 9″ (36pcs)


3 cups chocolate chips

1 can (14 ounces) sweetened condensed milk

1/2 teaspoon vanilla extract

2 tablespoons Amaretto Liquor (see note)

1/2 cup sliced toasted almonds


  1. Line a 9×9” or an 8×8” pan with foil and spray with cooking spray.
  2. Add chocolate chips and sweetened condensed milk to a medium saucepan. Place over low heat (keep it low!!) and heat until melted, stirring occasionally (more as they melt together). Once the chocolate chips are completely melted, remove from heat and stir in vanilla and Amaretto. Spread quickly in prepared pan. Immediately sprinkle with almonds. Set at room temperature until cool, and then chill until hardened.


If you don’t drink liquor, you can substitute 1 teaspoon almond extract for the Amaretto. Or, try a different flavor liquor for a different kind of fudge!

To toast almonds, place on a cookie sheet and bake at 350 degrees for just a few minutes, stirring occasionally. DO NOT leave the room or they will burn!

source:  crazyforcrust

Layered Chocolate Peanut Butter Fudge


Layered Chocolate Peanut Butter Fudge

Yield: 9″ x 9″

A delectable, creamy two layer fudge featuring chocolate and peanut butter!


3 cups sugar, divided

12 tablespoons butter, divided

⅔ cup evaporated milk, divided

1 teaspoon vanilla, divided

1 cup semi-sweet chocolate chips

½ cup peanut butter

7 ounce jar marshmallow creme, divided


  1. Line 9×9 pan with non-stick foil. Set aside.Combine 1½ cups sugar, 6 tablespoons butter, ⅓ cup evaporated milk in a heavy saucepan.
  2. Bring to a boil, stirring constantly till temperature reaches 234º.
  3. Remove from heat and stir in ½ teaspoon vanilla, the chocolate chips and half the marshmallow creme (just less than ½ cup). Mix till chips are melted.
  4. Pour into prepared pan and smooth with off-set spatula.
  5. Repeat with remaining ingredients, adding peanut butter, vanilla and marshmallow cream when mixture reaches 234º.
  6. Pour peanut butter fudge over chocolate fudge and smooth top.
  7. Cool to room temperature, then cut into squares to serve.
Total time does not include cooling time.

source:  thatskinnychickcanbake

Chocolate Walnut Fudge

chocolate walnut fudge LTBB

Chocolate Walnut Fudge


Chocolate Walnut Fudge

2 tblsp. unsalted butter, cut into small pieces and softened, plus more for brushing

3 ounces unsweetened chocolate, very finely chopped

1 tsp. vanilla

⅛ tsp. kosher salt

1 cup half & half

2¼ cups sugar

2 tblsp. light corn syrup


Walnut (or anything else you want)


  1. Line a 9×5 baking pan with foil, leaving about 2 inches extra to help remove the fudge later. Brush the foil with butter.
  2. Brush a large metal bowl with butter, add 2 tablespoons cut up butter, chopped chocolate, vanilla extract and set aside.
  3. In a medium pot, over medium-high heat, heat the half and half until hot, but not boiling. Pour the sugar and corn syrup in and bring to boil, constantly stirring and making sure that the bottom doesn’t scorch.
  4. Reduce the heat to low and constantly run a pastry brush dipped in warm water along the sides of the pan (this will dissolve the large sugar crystals that can ruin your syrup).
  5. Attach a candy thermometer to the pan and leave the mixture undisturbed (!!!!) until the mixture reaches 234-238 F (Mine took about 1.5 hours). If you don’t have a thermometer you can drop a drop of syrup in cold water and if it rolls into a soft ball, it’s ready)
  6. Working quickly, pour the mixture over the prepared chocolate-butter mixture. Do not scrape the bottom of the pan with syrup, there might be large sugar crystals that are waiting to turn your syrup into a sugary mess. Clean the thermometer and clip it to the bowl. Let the chocolate mixture cool, undisturbed (if you mix it, the chocolate will seize), until it reaches 110-115F. Set the bowl over a large bowl of iced water, to speed up the process.
  7. Brush the peddle attachment with butter and beat it on medium speed until just incorporated. Reduce the speed to low and beat until the fudge begins to loose it’s sheen and hold it’s shape. Do NOT overmix or the fudge will become hard. Scrape the fudge into the prepared pan and pat it into an even layer with a butter spatula. Smooth the top.
  8. Sprinkle with desired toppings and let sit at room temperature for 1 hour. Score the fudge into squares with a knife and let sit for another hour before slicing.
  9. Store leftovers in an airtight container for up to 1 week at room temperature or 2 weeks in the fridge. Consume at room temperature.

source:  letthebakingbeginblog