fudge

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Vanilla Fudge

Ingredients:

1 large can of evaporated milk.
1 small jar of marshmallow fluff.
4 cups of sugar.
1 cup of chopped nuts.
2 tablespoons of butter.
1 teaspoon of vanilla.

Directions:

Cook the sugar, butter and evaporated milk, stirring constantly, until a medium firm ball is formed when it is dropped in cold water (takes approximately 25 minutes).

Allow to cool slightly.

Add the marshmallow fluff and vanilla; then beat until creamy.

Pour into a buttered eight-inch square pan.

Refrigerate until the fudge has turned firm.

Love Fudge

Ingredients:

1 package (12 ounce) semi-sweet chocolate chips.
1 (5 ounce) can evaporated milk.
1 jar of marshmallow creme.
4 capsules of ginseng.
3 cups of sugar.
1 cup of chopped pecans.
¾ cup of margarine.
1 teaspoon of vanilla.

Directions:

Lightly grease a 13-inch by 9-inch baking dish.

In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.

Bring to a boil for 5 minutes, stirring constantly.

Turn the heat off and stir in the semi-sweet chocolate chips.

Add the remaining ingredients and mix thoroughly.

Pour into a baking dish and allow it to set at room temperature.

Maple Fudge

Ingredients:

3 cups of maple syrup.
1 cup of milk.
½ cup of chopped nuts.

Directions:

In a heavy saucepane, boil the maple syrup and milk to the soft ball stage (about 236°F or 114°C).

Remove from the heat and allow to cool slightly.

Beat the mixture until it is creamy.

Add the chopped nuts.

Pour the mixture into an eight-inch buttered square pan.

Allow to cool until the fudge is firm; then cut into pieces.

Prune Fudge

Ingredients:

1 lb of prunes.
4 cups of sugar.
2 tablespoons of lemon juice.
2 cups of water.
1 cup of chopped nuts.

Directions:

Wash the prunes, cover them with water, and cook gently until tender.

Drain, pit, and chop.

Add the sugar to prune juice.

Add the prunes and lemon juice.

Boil to soft ball stage (234°F to 238°F).

Allow to cool to room temperature.

Beat until creamy.

Add the chopped nuts.

Pour into well-buttered, shallow pan.

Cut in squares.

Pumpkin Fudge

Ingredients:

2 cups of sugar.
1 cup of chopped nuts.
½ cup of pumpkin mash.
½ cup of evaporated milk.
¼ cup of butter.
½ teaspoon of vanilla.
¼ teaspoon of cornstarch.
¼ teaspoon of pumpkin pie spice.

Directions:

Cook the sugar, pumpkin mash, cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236°F (114°C).

Add the butter, vanilla, and chopped nuts.

Beat until the mixture is creamy.

Pour into a buttered plate and allow to cool.

Cut into small chunks.

White Chocolate Fudge

Ingredients:

4 cups of confectioners sugar.
¾ cup of chopped pecans.
12 oz white chocolate, chopped.
8 oz of cream cheese.
1 ½ teaspoons of vanilla extract.

Directions:

In a suitably sized bowl, beat the confectioners sugar, cream cheese and vanilla until smooth.

In the top of a double boiler, over lightly simmering water, heat the chocolate, stirring until it has melted and is smooth.

Fold the chocolate and chopped pecans into sugar/cream cheese/vanilla mixture.

Spread into a buttered eight-inch square baking dish.

Refrigerate for about one hour or until firm, then cut into squares.

Honey Peanut Butter Fudge

Ingredients:

2 egg whites.
4 cups of sugar.
1 cup of chopped nuts.
1 cup of water.
1 cup of honey.
½ cup of peanut butter.
1 teaspoon of vanilla extract.

Directions:

Boil 1 cup of sugar and ½ cup of water to soft ball stage (234°F to 238°F).

Pour slowly over stiffly beaten egg whites, beating constantly until stiff.

Boil together 3 cups of sugar, honey, peanut butter, and ½ cup of water to soft ball stage (234°F to 238°F).

Slowly add to first mixture.

Beat constantly until the mixture will hold its shape when dropped from a teaspoon.

Add the chopped nuts and vanilla extract.

Drop by teaspoonfuls onto waxed paper.

Diabetic Fudge

I hesitate to tell ya’ll about this fudge, but I know there are a few of you that can’t tolerate Sucrose. I’ve come up with a recipe just for you, Sugar (oops!). Isomalt and fructose sweeten this fudge so you can hardly tell it from the real thing. I decided to a blog with diabetic recipes because I’m always looking for recipes that are low in sugar, healthy, and able to coexist with my diabetic lifestyle. I figure others out there deal with the same issues.

Ingredients:

1 stick oleo.
2 oz of chocolate.
1 tablespoon of liquid sweetener.
½ teaspoon of vanilla essence.
8 oz of softened cream cheese.
½ cup of chopped nuts.

Directions:

Melt the oleo over low heat. Add to the pan chocolate. When the chocolate has melted add liquid sweetener plus the vanilla.

Remove the mixture from heat cool. Once the mixture has cooled put it into a blender for a short spin.

Remove from blender and add the softened cream cheese and nuts.

Pour the mixture into a buttered pan and place in the refrigerator.

Taking Care of Your Fudge

Since our fudge does not have any preservatives, we do not recommend putting it in the refrigerator or it will dry out. Do not wrap it in saran wrap or put it in an airtight container or it will mold. We keep our fudge in a cabinet that is not sealed or temperature controlled.

Butterscotch Fudge recipe

Ingredients:

14 oz of sweetened condensed milk.
11 oz of white chocolate chips.
11 oz of butterscotch chips.
1 teaspoon of rum flavoured extract.
1 teaspoon of butter flavoured extract.

Directions:

Combine condensed milk, butterscotch chips and white chocolate chips in medium saucepan over medium heat. Stir until the mixture has melted and is smooth. Take off the heat and mix in the rum and butter flavourings. Pour into a dish and refrigerate for about half an hour or until firm. Cut and serve.

Christmas Fudge

Ingredients:

3 cups of whole pecan halves.
3 cups of sugar.
1 ½ cups of heavy cream.
1 ½ cups of chopped Brazil nuts.
1 ½ cups of chopped walnuts.
1 cup of candied cherries.
1 cup of candied pineapple.
1 cup of white corn syrup.
1 teaspoon of salt.
1 teaspoon of vanilla.

Directions:

Take the pecans, brazil nuts, walnuts, candied cherries and pineapple, and put them in a bowl.

Mix together the sugar, cream, corn syrup and salt in pan. Bring to a boil, and cook to soft ball stage.

Remove from heat and add the vanilla.

Beat, then pour over fruit and nut mixture.

Press into a long pan.

When set, cut into squares.