Who doesn’t like fudge? There are tons of recipes floating around the internet for every kind of fudge. This one is the best.

Ah, fudge. Where would we be without it? Some people say that fudge was created when a cook was trying to create caramels and didn’t let the sugar syrup cook long enough. Sounds plausible to me!

Old-fashioned fudge is made by cooking sugar, water, and chocolate together until a soft ball stage (234 degrees F) is reached, then cooling until a structure starts forming and beating to add air. That takes some time and, to be honest, quite a bit of skill. This fudge recipe is foolproof, and almost as good. The trick? You must stir the cream mixture constantly – and I mean constantly – or it will scorch. You may see little dots of brown caramelized cream appearing in the mixture. That’s okay – just keep stirring harder! That’s the only difficult part.

Enjoy!

Million Dollar Fudge

• 1-2/3 cups light cream
• 4-1/2 cups sugar
• 1/2 cup butter (NOT margarine), cut into pieces
• 2 (12 ounce) packages semisweet chocolate chips
• 1 (11 ounce) package milk chocolate chips
• 2 teaspoons vanilla
• 2 cups chopped walnuts, if desired

Grease a 9×13″ pan with butter and set aside. In a large, heavy saucepan, combine cream, and sugar. Bring to a boil over medium heat, stirring CONSTANTLY!! When it comes to a boil, lower the heat to medium low and continue to cook and stir as the mixture boils. Boil for 5 minutes.

Then remove pan from heat and immediately stir in the butter and all of the chocolate. Stir constantly until the chocolate melts into the cream mixture and the fudge becomes satiny. Stir in the vanilla and nuts, if using. Immediately spoon and spread into the prepared pan. Let stand at room temperature until cool. Cut into squares. Makes about 4 pounds of fudge.

Celebrate the holidays with the ever-present pumpkin, full of vitamins and flavor. Make pumpkin fudge and pumpkin bread, perfect party food.

Baking with pumpkin allows for a wide variety of end products, from bread to sweet or savory pumpkin seeds, pumpkin fudge, or pumpkin pies. It’s all good!

Versatile and nutritious, pumpkin is a good source of minerals and fiber, high in essential fatty acids (EFAs) which help reduce cholesterol levels, aiding the health of blood vessels and nerves. You can make these recipes with fresh-cut pumpkin or canned pumpkin, the choice is yours.

How to Make Pumpkin Fudge

Ingredients for fudge:

• 1/2 cup canned pumpkin
• 2/3 cup evaporated milk
• 3/4 cup butter
• 3 cups sugar
• 1/2 tsp of cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 package (12 oz) butterscotch or white chocolate chips
• 1 jar (7 oz) marshmallow creme
• 1 cup chopped or sliced pecans
• 1 tsp vanilla extract

Directions for Pumpkin Fudge:

1. Lightly grease a 9 x 13-inch baking dish. In medium saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg together over med-high heat. Bring mixture to a boil while stirring constantly. Reduce heat.
2. Boil over medium heat for 20-25 minutes, stirring constantly. Remove from heat and add butterscotch (or white chocolate) chips. Let them melt completely.
3. Add in the pecans, vanilla extract and marshmallow creme, mix until well-blended.
4. Pour mixture into the greased baking dish, spreading evenly. Cool at room temperature while covered in plastic wrap or plastic lid. After dish has cooled completely, cut into squares and store in refrigerator.

How to Make Pumpkin Bread

Ingredients for Pumpkin Bread:

• 1 can (15 oz) pumpkin
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 cups sugar
• 3-1/2 cups all-purpose flour
• 2 tsp baking soda
• 1-1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger

Directions for Pumpkin Bread:

1. Preheat oven to 350°. Lightly grease and flour two loaf pans (9 x 5-inch).
2. In medium bowl, mix together pumpkin, eggs, oil, water, sugar until well-blended.
3. In large bowl, blend together baking soda, cinnamon, cloves, flour, ginger, salt, nutmeg. Add all dry ingredients into the pumpkin mixture and stir until blended together. Pour evenly into both loaf pans and bake for 55-60 minutes. Makes two loaves of pumpkin bread. Cut 1-inch slices after cooled.

Both the pumpkin fudge and pumpkin bread can be brought to a party as hostess gifts. The bread can be served at breakfast or for a snack with easy, homemade honey-butter. With its mild flavor, pumpkin fudge is a perfect holiday gift. Add a tag to the gift box with the recipe and directions. And don’t forget to save some for mom!

Everyone, or so it seems, loves fudge. However, not everyone knows that fudge comes in flavors other than chocolate, so holiday dinner guests and partygoers are in for a delightful surprise when they sample these creamy confections.

Guidelines for Making Fudge

There are certain things that people should keep in mind when making fudge in order to ensure that the end result is of the highest quality:

• Proper control of the crystals affects quality, so the crystals in fudge should be small.
• Fudge can either be poured into a buttered pan to harden or poured onto a buttered surface and kneaded.
• Fudge can be kneaded immediately or covered with a damp cloth and allowed to stand for 20 minutes.
• Kneading makes fudge creamier, but it must not be over kneaded.
• Once kneaded, the fudge should be pressed into a buttered pan or dish, covered with waxed paper, and allowed to stand until firm enough to cut.

Recipe for Quick and Easy Peanut Butter Fudge

Note: This is an especially easy fudge to make since no cooking is required, making it the ideal candy to prepare for unexpected parties or last-minute gifts.

Ingredients:

• 1/3 cup butter or margarine
• 1/2 cup light corn syrup
• 3/4 cup peanut butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 one-pound box confectioners’ sugar, sifted
• 3/4 cup chopped nuts (pecans or walnuts or both)

Preparation:

1. Place butter or margarine in a bowl and soften with a wooden spoon.
2. Blend in corn syrup, peanut butter, salt, and vanilla, mixing until creamy.
3. Stir in confectioners’ sugar.
4. Turn candy onto a pastry board and knead until blended and smooth.
5. Gradually add chopped nuts, pressing and kneading them into the dough.
6. Grease 8-inch square pan.
7. Chill at least 1 hour.
8. Cut into serving-sized pieces.

Recipe for Yule Tide Butter Rum Fudge

Ingredients:

• 4 cups sugar
• 1 large can evaporate milk
• 1 cup butter or margarine
• 2 six-ounce packages semisweet chocolate pieces
• 1 pint marshmallow crème
• 1 teaspoon rum flavoring
• 1 and 1/2 cups walnut and pecan pieces

Preparation:

1. Mix sugar, milk, and butter or margarine.
2. Cook over medium heat, stirring frequently until begins to form a soft ball.
3. Remove from heat.
4. Add chocolate pieces, marshmallow crème, rum flavoring, and nuts.
5. Pour onto a buttered 9x9x2 inch pan or large cookie sheet.
6. Score top immediately into squares but do not cut all the way through.
7. Cool then finish cutting through the squares.

Recipe for Christmas Cherry Crème Fudge

Ingredients:

• 4 cups of sugar
• 1 cup half-and-half
• 1 cup butter or margarine
• 1/2 cup light corn syrup
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1/2 cup marshmallow crème
• 1 cup pecan halves
• 1/2 cup coarsely chopped candied cherries

Preparation:

1. Combine sugar, half-and-half, butter or margarine, corn syrup, and salt in a 4-quart saucepan.
2. Bring ingredients to a boil over medium heat, stirring constantly, until sugar is dissolved.
3. Remove from heat.
4. Set pan in cold water and cool mixture until lukewarm.
5. Add vanilla and marshmallow crème.
6. Beat until mixture is at the setting stage.
7. Pour into a well-buttered 8 or 9-inch pan.
8. Cut into squares when firm.
9. Decorate with pecan and cherry halves.

All of these delicious fudge recipes are relatively simple to make and are the ideal Christmas gifts for friends and neighbors, as well as the perfect Yule Tide treats for parties and family gatherings.

Wondering what to bring to a Christmas party? Mint Chocolate Fudge is a simple, elegant confection that combines the best holiday flavors: peppermint and dark chocolate.

The soothing combination of mint and chocolate makes candies like After Eight a favorite. Now reproduce that same delicious taste in a dessert suitable for any holiday gathering.

Preparation time: 30 minutes

Serves 20 (1-inch squares)

Ingredients

• ½ C butter
• 1 ½ C white sugar
• 5 ounces of evaporated milk
• 7 ounce jar of marshmallow cream
• 12 ounce package of dark chocolate mint morsels. Nestlé produces an exclusive holiday supply of dark chocolate mint morsels. However other brands of chocolate chips can be substituted. Replace vanilla flavoring with peppermint extract if using plain chocolate morsels.
• 1 tsp vanilla flavoring

Mint Chocolate Fudge Recipe

1. Begin by buttering a 9 x 11 inch dish. Place the buttered dish in the freezer to chill while preparing the fudge.
2. Melt ½ C of butter in a deep skillet over medium-low heat. Add the sugar. When butter melts pour in the evaporated milk. Immediately add the marshmallow cream. Beat the ingredients in slow rhythmic strokes until the marshmallow cream dissolves. The mixture should be smooth and creamy. Keep the mixture at a low boil over medium heat for five to seven minutes. Stir constantly. Brown streaks should begin to appear.
3. Consistency is important at this point. The ideal batch should feel smooth and thick with no hint of graininess. If the creamy mixture begins to sugar, remove it from the heat at once. If brown streaks appear but the mixture is thin, keep over the heat for another minute or two. If cooking at a high altitude, expect a longer cooking time.
4. After removing from the heat, stir in a twelve-ounce package of the mint chocolate morsels. Keep stirring until the morsels are thoroughly melted. A good batch should begin to stiffen at this point. Add the vanilla and stir rapidly. Pour the fudge into the prepared buttered dish before it begins to set. Smooth the mixture evenly into the dish. Then place the dish in a cool corner for an hour. When the fudge has set it is ready to be cut.

Holiday tip: One-inch squares are the best size for this rich dessert. The fudge goes further and even those counting calories will allow themselves a small morsel of this delicious dessert during the holidays.

Bon Appétit! Garnish with fresh mint leaves and arrange the fudge on a Christmas platter.

Variations on Mint Chocolate Fudge

Try butterscotch fudge, classic chocolate fudge, or peanut butter fudge for other variations on this delicious holiday recipe.

Delight family and friends this Christmas with a batch of creamy chocolate fudge. This easy confection is sure to become a holiday favorite!

Smooth coils of creamy chocolate roll off the spoon into the pan. Crinkly nuts pillow in the folds. Vanilla adds a glossy sheen to the chocolate confection. Mmmm, fudge. Not just any fudge. Christmas fudge. Marshmallow Cream Christmas Fudge.

Ready to start? Then grab a skillet, a spoon, and a 9 x 11-inch pan in preparation for one of the best desserts ever tasted.

Preparation time: 30 minutes

Serves 10-12

Ingredients

• ½ C butter
• 1 ½ C white sugar
• 5 ounces of evaporated milk
• 7-ounce jar of marshmallow cream
• 12-ounce package of semi-sweet chocolate chips
• ½ C chopped pecans or walnuts or pistachios
• 1 tsp vanilla

Classic Chocolate Fudge Recipe

1. Begin by buttering a 9 x 11 inch dish. Set the buttered dish in the freezer to chill while preparing the fudge. Chop the nuts and set them aside.
2. Melt the butter in a deep skillet over medium-low heat. Add the sugar. When butter melts pour in the evaporated milk. Immediately add the marshmallow cream. Beat the ingredients in slow rhythmic strokes until the marshmallow cream dissolves. The mixture should be smooth and creamy. Keep the cream at a low boil over medium heat for five to seven minutes. Stir constantly. Brown streaks should begin to appear.
3. Consistency is crucial at this point. The ideal batch should feel smooth and thick with no hint of graininess. If the creamy mixture begins to sugar remove it from the heat at once. If brown streaks appear but the mixture is thin, keep over the heat for another two to three minutes. The fudge will take longer to boil if cooking at a high altitude.
4. After reaching the desired consistency remove from the heat and stir in the package of semi-sweet chocolate chips. Keep stirring until the chocolate is thoroughly melted. Add the chopped nuts. Fold into the fudge. A good batch of fudge should begin to stiffen at this point. Add the teaspoon of vanilla last. Stir rapidly. Before the fudge sets up in the pan, pour the contents into the prepared 9 x 11 inch greased dish. Smooth the mixture into the corners until it is spread evenly in a layer one inch thick. Then place the dish in a cool corner for an hour.

Fait accompli! The fudge is ready to serve. Score the top before cutting squares. If it has set properly, it should be soft but hold its shape once cut.

Holiday tip: One or two-inch squares are the best sizes for this rich dessert. The fudge goes further and even those watching their weight will allow themselves a small morsel of this toothsome decadence during the holidays.

Variations on Classic Chocolate Fudge

Try peanut butter fudge, butterscotch fudge, or mint chocolate fudge for variations on the classic recipe. Then serve on a Christmas platter or give away in a brightly colored tin this December!

Christmas sweets make special additions to gift baskets and holiday parties. This year, take a break from classic fudge recipes and try this white chocolate delight.

Fudge is by nature a decadent holiday treat, smooth and sweet with coffee, a warm toddy, or dessert sherry. Make your platter of Christmas fudge stand out from the pack with this white chocolate version full of cranberries and walnuts.

Cranberry White Chocolate Fudge- Mostly Organic Recipe

Ingredients

• 12 oz Sweet Earth fair trade organic white chocolate baking chips (substitute Ghirardelli)
• ½ tsp Nielsen-Massey Organic Madagascar Bourbon pure vanilla extract
• ½ cup Wholesome Sweeteners fair trade organic powdered sugar
• 3 oz softened Organic Valley cream cheese
• ½ cup Betty Crocker vanilla frosting
• 2/3 cup Ocean Spray sweetened dried cranberries
• ¾ cup organic walnuts
• 1 tsp grated lemon zest

Methodology

1. Grease a 9” x 9” Pyrex baking dish or line with tinfoil.
2. Blend Wholesome Sweeteners powdered sugar, Organic Valley cream cheese, and Betty Crocker vanilla frosting.
3. Melt Sweet Earth white chocolate baking chips in a medium saucepan over low heat.
4. Add Nielsen-Massey vanilla while stirring melting chips.
5. Combine melted white chocolate and frosting blend with organic walnuts, Ocean Spray cranberries, and lemon zest.
6. Spread in pan and chill for two hours.
7. Cut and store refrigerated in an airtight container. Use wax paper between layers.

Christmas Embellishments for Cranberry Walnut White Chocolate Fudge

After cooling cranberry walnut white chocolate fudge for half an hour, press cranberries and fresh mint leave into fudge to resemble holly. Dip the mint leaves in cooled simple syrup before use to preserve color longer. Place one holly embellishment per cut piece of fudge. Freezing will blacken mint leaf embellishments; only use leaves if eating fudge while fresh.

Substitutions for Variety and Economy

Nestle Vanilla Chips may be substituted for both the white chocolate baking chips and vanilla in a pinch, but Nielsen-Massey Madagascar Bourbon vanilla results in superior gourmet flavor.

Change taste with the following fudge recipe changes:

• Homemade vanilla frosting for canned brands
• Hazelnuts or macadamia nuts instead of walnuts
• Orange zest instead of lemon zest

Cut costs of large batches of fudge by using non-organic brands including:

• Ghirardelli Classic White Chocolate baking chips
• C & H powdered sugar
• McCormick vanilla extract
• Philadelphia cream cheese

White Chocolate Fudge- A Simple, Elegant Addition to Gourmet Gift Baskets

The best aspect of any fudge recipe is that amazing results come from so little kitchen labor. Fudge is quick and easy. Consider making batches of classic chocolate and penuche fudge to accompany the cranberry walnut white chocolate variety. Present all three on a pretty holiday platter for entertaining or secure with decorative holiday wrap and ribbon for a gourmet Christmas gift basket.

• Preparation time: 5 minutes
• Cooking time: 20 minutes
• Cooling time: 2 hours
• Makes: roughly 2 lbs fudge; servings depending on the size of pieces
• Storage: a refrigerated airtight container for 1-2 weeks; 3-month freezer storage

Join me in making fudge the old-fashioned way. These easy fudge recipes use traditional ingredients like milk, butter, and sugar (NOT marshmallow cream!). Every fudge recipe on this site has been personally tried to ensure that soft, creamy, delicious fudge can result.

easy root beer fudge recipe

• 3 cups sugar
• 1 1/4 cups milk
• 1/4 cup light corn syrup
• 2 tbsp butter
• 1 1/2 tsp LorAnn root beer flavor

Line an 8-inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on a candy thermometer (softball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add root beer flavor. Beat until the mixture starts to lose its gloss. Quickly pour into greased pan.

Tools

If you don’t have a candy thermometer, consider buying one. It makes things easier. If you don’t wish to buy one, you can check whether the temperature has reached the soft ball stage by dropping a small amount of the mixture into a cup of cold water. If the mixture forms a soft ball in the water, then the soft ball stage has been reached.

I recommend using a wooden spoon for scraping the fudge out of the pot. Many fudges can be quite thick and so a plastic spatula may not be strong enough.

Tips

Given a choice of lining the pan with foil and spraying the foil with cooking spray versus buttering the pan, my personal preference is to use the foil method. It makes getting the fudge out of the pan much easier. You can just grab the foil at the sides and lift the fudge right out of the pan.

Many fudge recipes require that you let the fudge cool to 120F. Definitely do this. It will result in a creamier fudge. I find it takes about 30 minutes for the fudge to cool from the soft ball stage down to 120F, so put your feet up and relax.

Don’t substitute margarine for butter.

Use 2% or whole milk.

DO stir as the sugar is dissolving.
DO NOT stir once the sugar has dissolved unless the recipe explicitly says to do so.
DO NOT stir as the mixture cools.
DO stir once cooled and then QUICKLY put into the pan, and I do mean QUICKLY!

The amount of time you need to beat the fudge once it has cooled down varies so don’t be concerned if you’re beating the fudge longer for one recipe than another. For example, I find that the chocolate fudge recipe doesn’t need to be beat for more than a few minutes whereas most of the fruit-based fudge recipes need to be beat for longer before they reach the right consistency.

If your fudge is too sugar-like instead of creamy, you need more of a substance that prevents the melted sugar from turning back into crystals. The following substances will prevent sugar from turning back into crystals: corn syrup, butter, milk solids, and chocolate.

Most fudges will last one week outside of the fridge and 3 weeks inside the fridge. This will vary depending on how moist the fudge is. If very moist, it may last less than this.

Help! My fudge won’t set!

The only hard part of making traditional fudge is figuring out how long to stir it once it’s cooled. Stir too little and the fudge won’t set. Stir too much and the fudge tends to set as you’re trying to pour it from the pot to the pan (a disappointing yet hilarious experience). As you’re stirring, the fudge will start to thicken. Watch the surface of the fudge as you stir. At some point, the surface of the fudge starts to lose its gloss. This is when you want to pour it into the pan. With experience, you’ll get better at knowing when to stop stirring and start pouring, so don’t be discouraged.

The amount of stirring can vary quite a bit depending on the recipe. I find the chocolate recipes require less stirring and the fruity recipes require a lot more stirring.