Rich, creamy and decadent, fudge is a delicious confection favored for holiday celebrations, special occasions, and anytime you need a luscious treat. Don't shy away from making your own fudge. All you need are a few good recipes, and you can turn your kitchen into a candy counter.
Tempting Fudge Recipes
Chocolate fudge is the indisputable classic, but this confection comes in many flavors these days. Once you try the chocolate fudge recipe, broaden your horizons a bit by trying the other recipes. If you like them, you can make all four and include them in gift baskets for your family and friends.
Easy Chocolate Fudge
If you've never made fudge before, this easy fudge recipe is a great one to start with. The marshmallow creme almost guarantees a perfect result.
Ingredients
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 stick butter, cut into tablespoons
- 1 5-ounce can evaporated milk
- 1 7-ounce jar of marshmallow creme
- 3/4 teaspoon vanilla
- 1 12-ounce package semi-sweet chocolate chips
- 1 /2 cup of your favorite nuts, chopped (optional)
Directions
- Line a 9-inch square baking pan with wax paper.
- In a large saucepan, combine the sugar, salt, butter, evaporated milk and marshmallow.
- Heat on low and stir gently until mixed.
- Increase the heat to medium, and bring the contents of the pan to a full boil.
- Reduce heat to a low boil, and let the contents boil for 5 minutes while stirring constantly.
- Remove the pan from the heat, and stir in the chocolate chips and vanilla.
- When the chocolate is melted, stir in the nuts and pour the fudge into the baking pan.
- Let the fudge cool before cutting and serving.
Pumpkin Nut Fudge
You can make this recipe without the nuts, but they do add some nice texture. Try it both ways and decide which one you prefer.
Ingredients
- 3 cups sugar
- 3/4 cup butter, slightly melted
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice
- 1 12-ounce package white chocolate chips
- 1 7-ounce jar marshmallow creme
- 1/2 cup chopped pecans or walnuts, toasted
- 1 teaspoon vanilla extract
Directions
- Line a 9-inch square baking pan with wax paper.
- In a large saucepan, stir together the sugar, butter, evaporated milk, pumpkin, corn syrup and spice.
- Heat on medium high, stirring constantly, until the contents begin to boil.
- Boil and stir until the temperature reaches 240° F.
- Remove the pan from the heat, and stir in the white chocolate chips, marshmallow, nuts and vanilla.
- Pour the mix immediately into the baking pan.
- Cool completely before cutting.
Maple Fudge
The flavors of maple and white chocolate make an irresistible combination. This fudge is an autumn favorite!
Ingredients
- 1 1/2 cups granulated sugar
- 1 5-ounce can evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 12-ounce package white chocolate chips
- 2 teaspoons maple extract
Directions
- Line an 8-inch square baking pan with wax paper.
- In a large saucepan, combine the sugar, evaporated milk, butter and salt.
- Heat on medium while stirring constantly.
- Bring to a full boil, and continue stirring for about 5 minutes.
- Remove from the heat and stir in the marshmallows, white chocolate chips, and maple extract.
- When the chips are melted, pour the mix into the baking pan.
- Allow the fudge to cool completely before cutting.
Quick Mocha Fudge
Can fudge made in the microwave taste as good as fudge cooked on the stove top? Give this recipe a try and decide for yourself.
Ingredients
- 2 12-ounce bags of dark chocolate candy melts, any brand
- 1 14-ounce can of sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee crystals
Directions
- Line a 10-inch square baking pan with wax paper.
- In a large glass bowl, combine candy melts and sweetened condensed milk.
- Heat on high for 60 seconds, and then stir slightly.
- Continue heating in 60 second increments until the chocolate is completely melted and easily blends with the milk when stirred (about 2 to 3 minutes total).
- Stir in the vanilla and coffee crystals, and divide evenly into the bread pans.
- Let the fudge cool completely, and then cut it.
Tips for Making Fudge
Fudge making is an art and a science. Here are a few tips that should help your fudge turn out the right consistency:
- Fudge ingredients should be cooked to the soft ball stage, which occurs at a temperature range of 235° F to 240° F. Use a candy thermometer to track temperatures.
- Be careful not to over stir any ingredients added after your fudge reaches the soft ball stage or your fudge may crystallize and become grainy.
- Do not scrape the bowl or pan when you transfer the fudge into its molding pan because this can also cause it to crystallize and become grainy.
If a Batch Fails, Try Again
Making great fudge can take a bit of practice. If a batch doesn't turn out exactly right, don't despair. Just try to figure out what you did wrong and make another batch. You'll be deliciously rewarded for your successes.
