66 Wonderful FUDGE Recipes…. of every kind !

Posted by on Jul 28, 2013 in Blog | 0 comments

66 Wonderful FUDGE Recipes…. of every kind !


RECIPES  FOR :  2 minute Microwave Fudge, Snickers Fudge, Cookie Crumb Microwave Fudge, Cookie Crumb Caramel Fudge, 15 minute Butterscotch Fudge, Espresso Fudge, Chocolate Almond Fudge, Potato Chip Fudge, Pretzel Fudge, Caramel Fudge, Milk Chocolate Orange Fudge, Chocolate Nutella & Sea Salt Fudge, Sour Cream Fudge, Lemon Butter Fudge, Creamy Honey & Ginger Fudge, Milk Fudge, Butterscotch Fudge, Marbled Mint Chocolate Fudge, Eggnog Fudge, Easiest Fudge in the World, Nestle Toll House Famous Fudge, Irish Cream Fudge, See’s Candy Fudge, Old-Fashioned Chocolate Fudge, Buttercream Fudge, Fudge Summer, Easy Fantasy Fudge, Toasted Pecan Fudge, Chocolate Cheesecake Fudge, Microwave Marshmallow Fudge, Peanut Butter & Caramel Crunch Fudge, Raspberry Truffle Fudge, Awesome Creamy Peanut Butter Fudge, Honey & Macadamia Nut Fudge, Almond Butter Fudge, Melkert Fudge, White Chocolate Cranberry Orange Fudge, Boston Cream Candy, Irish Butter Vanilla Fudge, Espresso Fudge, Root Beer Float Fudge, Lemon Fudge, Truffle Fudge, Loaded Chocolate Bourbon Fudge, Easiest Peanut Butter Fudge, Cream Brulee Fudge- Grainy Fudge – Creamy Fudge, Dreamy Creamy & reliable White Chocolate Fudge, Chocolate Espresso Hazelnut & Vanilla Salt Fudge, Chocolate Pistachio Fudge, Creamy Gingerbread Fudge, Gingerbread Marshmallow Cream Fudge, Microwave Baileys Fudge, Penuche Fudge, Toasted Marshmallow Fudge, Eton Mess Fudge, Hershey’s Fudge, Grannie’s Fudge, Kahlua Fudge, Mackinac Island Fudge, Mexican-Style Burnt Milk Fudge, Toffee Crunch Fudge, Lemon Meringue Fudge, Scottish Tablet, Tootsie Roll Fudge, Cadbury Creme Fudge, 








2 Minute Microwave Fudge

2 Minute Microwave Fudge

original recipe: http://www.food.com/recipe/2-minute-microwave-fudge-43703


  • 1 lb powdered sugar
  • 2/3 cup cocoa
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 1/2 cup butter or 1/2 cup margarine
  • 1/2 cup chopped nuts     (optional)


  1. Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
  2. Stir in milk and vanilla.
  3. Mix well.
  4. Place butter on top.
  5. Microwave on high, 2 minutes.
  6. Beat with wooden spoon until smooth.
  7. Stir in nuts (OPTIONAL).
  8. Spread in 8 X 8 X 2 inch baking pan.
  9. Chill about 1 hour or until firm.
  10. Cut into 36 pieces.





Snickers Fudge

Snickers Fudge







Cookie Crumb Caramel Microwave Fudge

Cookie Crumb Caramel Microwave Fudge | Cook Republic

Fudge evokes a memory of a cobbled pathway squirreling down an alley and tucking into a candy shop with a worn out  wrought iron sign hanging above its weathered door. “The Candy Shop” it says. Inside what appears to be a magical shop of big old English glass jars stuffed with colourful lollies and toffees crammed in every inch of space is a big glass canister on the countertop. It is filled to the brim with even golden cubes and as the tiny old lady with bird like features and comical round spectacles pops off the lid and reaches in, the smell of caramel takes over every other smell in the crammed space. “Granny’s Fudge” the hand written scrawl on the glass jar says. And the recipe today might just be that!

Oreo Cookie Crumbs on Classic Caramel Fudge | Cook Republic


This one is buttery.

This one is not too sweet.

This one causes great divides.

On who gets the last piece.

Caramel Fudge - Perfect for lunch boxes and gourmet presents! | Cook Republic

Microwave Caramel Fudge With Cookie Crumbs | Cook Republic




A beautiful, quick caramel fudge cooked in the microwave and made extra special with a topping of crumbled Oreos.

Preparation Time – 10 Minutes
Cooking Time – 15 Minutes
Makes – 20 squares



1 x 395g can sweetened condensed milk
1 cup firmly packed light brown sugar
125g butter, roughly chopped
2 tablespoons liquid glucose
1 tablespoon golden syrup
200g white chocolate, roughly chopped
1 tablespoon cream
1/2 cup cookies, crushed and crumbed (I used mini Oreos)



Grease a standard 8 inch square cake pan. Line with baking paper, allowing a 2 centimeter overhang on all ends.

Place condensed milk, sugar, butter, glucose and golden syrup in a large microwave safe bowl. Microwave uncovered at 70% power capacity (medium to high) for approximately 8 minutes, stirring with a heat safe balloon whisk every 2 minutes.

Microwave uncovered at 70% power capacity for another 6 minutes, stirring every 2 minutes with a wooden spoon until mixture is thick, smooth and golden.

Remove from microwave. Stand for 2 minutes until bubbles have simmered down. Add white chocolate. Stir until it melts and the mixture is smooth. Add the cream and stir once again. (If at this point the mixture has started to go brown and curdle, add more cream and whisk until it becomes smooth again).

Pour mixture into prepared pan. Smooth surface, sprinkle cookie crumbs onto the surface and press down gently with a spoon. Stand at room temperature for a couple of hours until firm. If weather is hot, you might need to refrigerate it. Lift onto a board using the baking paper. Cut into squares.

15 Minute Butterscotch Fudge



Easy Butterscotch Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract


  1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
  2. Bring to a full rolling boil, stirring constantly.
  3. Continue boiling 5 minutes over medium/medium-high heat, stirring.
  4. Remove from heat, stir in butterscotch chips until melted.
  5. Add marshmallow creme and vanilla; beat until blended.
  6. Pour into greased 13×9 inch pan.
  7. Let cool and serve. (Best results if you refrigerate for at least 1 hour before serving)
  8. Store fudge in the refrigerator.




Espresso fudge

Espresso fudge
  • Ingredients
  • Nutrition
  • 395g can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons glucose syrup
  • 125g butter, chopped
  • 180g dark chocolate, finely chopped
  • 3 teaspoons instant espresso coffee powder
  • Cocoa powder, to serve
  1. Step 1Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Step 2Place 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.
  3. Step 3Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and coffee powder 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.
  4. Step 4Cut into pieces. Dust with cocoa. Serve.



Chocolate-Almond Fudge

Share Recipe
Skill Level:
Prep Time:
22 Minutes


  • 4 cups sugar
  • 1 jar (7 oz.) marshmallow creme
  • 1-1/2 cups (12-oz. can) evaporated milk
  • 1 tablespoon butter or margarine
  • 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
  • 1  (7 oz.) HERSHEY’S Milk Chocolate Bar , broken into pieces
  • 1 teaspoon vanilla extract
  • 3/4 cup slivered almonds, toasted and coarsely chopped* (optional)


  1. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan.
  2. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes.
    Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired.
  3. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container. About 5 dozen pieces or about 4 pounds.* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.VARIATION: 1 HERSHEY’S Milk Chocolate Bar With Almonds (7 oz.) may be substituted for HERSHEY’S Milk Chocolate Bar.NOTE: For best results, do not double this recipe.





Potato Chip Fudge

Potato Chip Fudge

If you’re like us, you’ve got a weakness for snack food like potato chips and pretzels. And when they’re added to creamy rich fudge, they taste like expensive chocolate-dipped pretzels and chips like the ones we see in fancy candy stores.

Makes: 64 pieces Chilling Time: 4 hr Cooking Time: 10 min

What You’ll Need:

1 (12-ounce) package semisweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 2 cups coarsely crumbled potato chips

What To Do:

In a medium saucepan, melt chocolate chips over medium-low heat, stirring constantly. Be careful not to burn. When chocolate is melted, reduce heat to low and add sweetened condensed milk and vanilla; stir until well blended.

Remove from heat and immediately add crumbled potato chips. Stir gently to blend and pour into an 8-inch square baking dish that has been coated with cooking spray. Cover and cool in the refrigerator until set.


We cut these into 1-inch squares because they’re so rich and satisfying.

You can also try a pretzel version: Use 1 cup coarsely crushed pretzels in place of the potato chips.



Caramel fudge recipe

Caramel fudge

Caramel fudge is a classic recipe that uses condensed milk, butter, golden syrup and brown sugar. Delicious and melt-in-the-mouth, you won’t be able to stop at one piece!

Serving Size: 12


  • 125 g butter, chopped
  • 395 g NESTLE Sweetened Condensed Milk
  • 2 tbsp golden syrup
  • 1 cup (220g) brown sugar
  • 3/4 cup (100g) NESTLE White Melts


Grease and line a 7cm x 25cm bar tin.

2Melt butter in medium saucepan; add NESTLÉ Sweetened Condensed Milk, golden syrup and sugar; stir over low heat until boiling then simmer 10 minutes, stirring constantly.

Remove from heat, stir in NESTLÉ White Melts and mix until smooth; pour into prepared tin, cool, refrigerate until firm. Serve cut into slices or squares.





Milk Chocolate Orange Fudge

Prep Time Cook Time Difficulty Easy

Recipe Description

The flavor of this fudge reminds me of the Terry’s Chocolate Oranges that you can find in the stores around the holidays.

Preparation Instructions

Butter the bottom and sides of an 8-inch square pan.

In a large microwave safe dish, combine the sweetened condensed milk and chocolate chips. Microwave on high for 1 minute, stirring every 20 seconds. Stir in the orange flavoring and pour into the prepared pan.

Chill until firm, about 2 hours. Cut into squares. Store in an airtight container in the refrigerator.


  • 1 can (14 Oz. Can) Sweetened Condensed Milk
  • 3 cups Milk Chocolate Chips (I Use Hershey’s)
  • ¾ teaspoons Orange Flavoring





Prep Time Cook Time Difficulty EasyServings 36
  • Recipe Description

This is the fudge that you will dream about as you plunge into your New Year’s resolution salads. Chocolate, Nutella and sea salt come together to form a treat that is creamy, sweet, and slightly nutty. Better yet, this recipe comes together in a flash, perfect for the hustle and bustle of the season.

Preparation Instructions

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.


  • 1 Tablespoon Butter, For Greasing Pan
  • 1 can (14 Oz) Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
  • 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
  • 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
  • ½ teaspoons (approximately) Sea Salt




Sour Cream Fudge

Sour Cream Fudge. Photo by gailanng

Total Time:  35 mins
Prep Time:  20 mins
Cook Time:  15 mins


Servings: 24

2 cups sugar
1 tablespoon butter
2 tablespoons white corn syrup
1 cup sour cream
1/2 cup walnuts, toasted and chopped
1 teaspoon vanilla
1 pinch salt


Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
Cool to room temperature in the cooking pot.
Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
Cut into 24 squares. Keep in covered container chilled.



Lemon Butter Fudge

4 tbs butter (do not use margarine)
2 cups granulated sugar
1 tbs 1 1/2 tsp lemon juice
1 inch by 2 inch piece lemon zest
1/4 tsp salt
1/2 cup evaporated milk

Optional Ingredients
1/2 to 1 tsp lemon extract
1/2 cup chopped nuts
4 drops yellow food coloring

Prepare your thermometer by placing it in a glass of hot water so it will be pre-warmed.  Take a 2 quart sauce pan and butter the upper 2/3 of the sides of the inside of the pan.  Fill a glass with water and ice.  Also, fill the sink full of cold water to a depth of 1 1/2 inches.

Grease the inside of a 5X10 inch pan and line with parchment paper in bottom and two opposite sides with overhang.  Place the butter in the freezer.

Place all ingredients in the saucepan with the exception of butter and the list of optional ingredients. Put saucepan over low heat and stir constantly with a wooden spoon until the sugar is dissolved.  The spoon should glide smoothly over the inside bottom of pan with no grittiness.

Increase the heat and let mixture come to a boil.  Use a pastry brush dipping in hot water to wash down the sugar crystals on the inside edges that precede the batter.  Place pre-warmed thermometer in candy and reduce heat but maintain boil.  Once thermometer registers between 236 to 244 degrees Fahrenheit, test by placing a drop in ice water.  It should hold shape until the heat from your fingers start to flatten it and it has a slightly chewy texture.

Once it is at the correct consistency, take saucepan and place in the sink of cold water.  Then drop in frozen butter. Do not stir.  Leave thermometer in candy and wait until it cools down to a temperature of 110 degrees and develops a skin on top.

Pour mixture into food processor, take out zest and add two optional ingredients-the food coloring and lemon extract.  Place the cover over the food processor and leave the feed tube uncovered so steam can escape.   Turn on food processor and run for 3 minutes and let rest for 1 minute.  Repeat this process until the fudge thickens and loses it sheen.  It will become lighter in shade and then stiffen.  For me the true indicator was when the batter did not flow back to the center when the machine was shut off.  It left about a 3/4 inch gap.  This process took about 12 minutes.

Once the right consistency is achieved, mix in the nuts.  Then pour into the prepared pan and let cool.  Once cool, pull on parchment paper to take out of pan and cut into desired shapes.  Then it is ready to serve.  Cover tightly and refrigerate to store.

Tips and Notes:

1. This does give your food processor a work out, it did get very warm.
2. My mom used to serve 1 inch by 1 inch pieces of fudge, these pieces are between 1/2 to 3/4 an inch thick
3. You can use a towel dampened with cold water to place around the outside of the processor bowl to speed up the thickening process of the candy.
4.  I did not take out the zest and let the food processor grind it up to blend into the fudge
5.  Taste batter before opting for the lemon extract, for strength of flavor is a personal preference
6.   I monitored the progression of the candy changes in the consistency by periodically stopping and watching the movement of the batter when machine was of as well as tasting and getting a “mouthfeel” of the texture.
7. Once batter is in pan, it sets up fast, so do not delay in spreading it out.
8. Statement from recipe says”not easily doubled but can be frozen”



Creamy honey and ginger fudge

Creamy honey and ginger fudge




  • 450g (1lb) granulated sugar
  • 150ml (5fl oz) honey
  • 75g (3oz) unsalted butter
  • 200ml (7fl oz) evaporated milk
  • 200ml (7fl oz) double cream
  • 5 knobs of stem ginger (from a jar), chopped into small pieces, plus 2tbsp of the syrup



  1. Line a 20cm (8in) square baking tin, 4cm (1 1/2in) deep, with baking parchment. Place the sugar, honey, butter, evaporated milk and cream into a deep, heavy-bottomed pan and gently heat until the sugar has dissolved, stirring with a wooden spoon. This will take about 3-5 minutes.
  2. Now turn up the heat to medium and place a sugar thermometer in the pan. Bring the mixture to a boil, stirring occasionally so it does not stick to the bottom of the pan. After 15 minutes the mixture should have reached 100C (212F), further 10 minutes until the fudge loses its gloss and goes grainy around the edges.
  3. Pour into the prepared tin. After an hour or so, score the fudge with a knife to create squares. Once set, cut the fudge into rough squares.


Milk Fudge



  • 2 (14-ounce) cans condensed milk
  • 1 (12-ounce) can evaporated goat’s or cow’s milk
  • 6 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • Pinch of salt


Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.


Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. When ready, it will slide easily out of the pan when tilted.

Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.

Makes about 2 dozen




Butterscotch Fudge Recipe

Butterscotch Fudge Recipe

  • Prep/Total Time: 25 min.
  • Yield: 64 Servings




  • Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  • In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
  • Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.

Nutritional Facts1 piece equals 62 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.





Marbled Mint Chocolate Fudge



2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract


  1. Line a 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. (Do this step and the next at the same time) On a double boiler, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.
  3. In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.
  4. (For this step, the faster you go the better because the fudge sets real fast and you won’t be able to do the marble pattern otherwise) Reserve about 4 tablespoons of the chocolate chips mixture and spread the rest into the pan. Add the green peppermint fudge on top. Add here and there the reserve chocolate chips mixture and then run a knife at the surface of the fudge to create the marble effect.
  5. Chill for 2 hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them




Eggnog Fudge

Yield: 30 – 40 pieces


2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
One 7 ounce jar marshmallow creme
1 tsp rum extract


1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.
4. When completely cool, cut into squares. Store in a covered container.

Easiest Fudge in the World

Easiest Fudge in the world uses just five ingredients and takes about 7 minutes to make.

Be sure to use sweetened condensed milk in this recipe, not evaporated milk – that’s a common mistake. It is probably the easiest recipe in the world, thus the name!

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Yield: Makes about 2 pounds candy


  • 1 (12-ounce) package semisweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon butter
  • 1 tablespoon cream
  • 1/2 cup milk chocolate chips, if desired


Place chips and milk in microwave safe bowl. (You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.)Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Stir in butter and cream until combined.Pour into greased 8″ square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.You can add just about anything to this easy recipe. Stir in a cup of chopped nuts, add a cup of marshmallows after the cooking time is done, stir in chopped dried fruit or some white chocolate chips. Have fun with the recipe!



Prep:8 mins

Cooking:6 mins


Cooling:120 mins

Yields:24 servings




LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Irish Cream Fudge


  • 3 cups semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1/4 cup butter
  • 3 cups confections’ sugar
  • 1 cup Irish cream liqueur
  • 1 1/2 cups flaked filberts (hazelnuts), roasted at 325F (160C) for 5-7 minutes


Melt chocolate and butter in a medium saucepan over low heat.

Remove from heat, stir in confectioners’ sugar and Irish cream until the mixture is smooth.

Stir in nuts. Put mixture in a greased 8-inch-square pan, spread evenly.

Refrigerate until firm. Cut into small pieces.

Please do not eat and drive, this fudge has some serious punch.




See’s Candy Fudge

See’s Candy Fudge photo



  • 4 1/2 cups sugar
  • 3 (12 ounce) packages chocolate chips
  • 1/2 lb margarine
  • 1 teaspoon vanilla
  • 1 (12 ounce) can evaporated milk
  • 7 ounces marshmallow cream
  • 2 cups nuts


  • 1

    Mix 4 1/2 cups sugar with one (1) can evaporated milk.

  • 2

    Biol 7 to 8 minutes, stirring often (rolling boil).

  • 3

    Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

  • 4

    Cream margarine and marshmallows together and add chocolate chips.

  • 5

    Pour hot mixture over chocolate mixture.

  • 6

    After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.

  • 7

    Cut into squares before firm.

  • 8

    No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware!



    Old-Fashioned Chocolate Fudge

    Old-Fashioned Chocolate Fudge Recipe



    • 2 cups white sugar

    • 1/2 cup cocoa

    • 1 cup milk


    • 4 tablespoons butter

    • 1 teaspoon vanilla extract



    1. Grease an 8×8 inch square baking pan. Set aside.
    2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
    3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
    4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
    5. Pour into prepared pan and let cool. Cut into about 60 squares.





    Christmas Buttercream Fudge (Never Fail)

    Hello friends.
    I have a new yummy fudge recipe to share with you today.
    It is SO super easy to make.
    I found the recipe in a church cookbook,
    however, after making it several times,
    I have changed up the recipe to our liking.
    That is what is so great about this recipe,
    use what flavors of the ingredients that you prefer.
    You truly can’t mess it up!
    Melt 1 pkg. white chocolate morsels in microwave.
    {According to pkg. directions}
    You can use any flavor morsels you prefer!
    Add 1 tub 16oz. vanilla prepared frosting,
    1/2 tsp. butter extract {flavoring} and 1/4 tsp. salt.
    Microwave an additional 90 seconds, or until smooth.
    Again, you can use any flavor frosting and extract that you prefer.
    Pour into 8 x 8 foil lined pan.
    Stick in fridge until firm {couple of hours}
    Take out and turn onto cutting board.
    Cut into squares.
    So super easy and yummy too!

    Fudge | Summer


    •  3 cups chocolate chips(semi-sweet or dark chocolate is good, in the pictures above I used dark chocolate)
    • 14 oz of sweetened condensed milk
    • 1/4 a tsp of salt(fleur de sel is preferable but i have used regular table salt sometimes)
    • 1 1/2 a tsp of vanilla
    • if you really want to add some sort of nuts or something go ahead!(i recommend about a cup)



    1. Line an 8 x 8 pan with aluminum foil
    2. Mix together the chocolate, condensed milk, and salt in a medium pan, until the chocolate is completely melted and blended in.
    3. Remove from heat and add in the vanilla.
    4. working quickly pour the mixture into the lined pan(or else it will cool and harden, and when you’re smoothing the top, it’ll start cracking[it will look like its cracking], and it will look strange)
    5. Cool in the refridgerator for at least 45 minutes or until it is completely cold and firm.
    6. To cut it: make sure you use a knife with no ridges, or anything on the blade, other wise the edges of the fudge pieces will look strange.








    Easy Fantasy Fudge



    • 3 cups sugar
    • 3/4 cup butter
    • 5 oz evaporated milk (2/3 cup)
    • 1 12 oz bag of semi-sweet chocolate chips
    • 7 oz Jet Puffed marshmallow creme
    • 1 tsp vanilla extract
    • 1 cup walnuts, chopped (optional)


    Heat sugar, butter, & evaporated milk in a 3 quart saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil on medium heat for 4 minutes, or until reaches 234 degrees on a candy thermometer. Remove from heat. Stir in chocolate chips until melted. Add marshmallow creme and stir until melted. Stir in vanilla & walnuts (if desired.)

    Spread immediately into a foil-lined 9″ square pan.

    Cool at room temperature for at least 4 hours.




    Toasted Pecan Fudge



    Toasted Pecans:
    1 C whole pecans
    1 t salt
    2 t granulated sugar
    1 1/2 T butter
    1 fourteen ounce can of sweetened condensed milk
    2 1/2 – 3 C dark chocolate, chopped (or 3 C chocolate chips)


    1 t vanilla
    1/2 t salt
    Preheat oven to 350℉.
    First, prepare your salty pecans. Place pecans in a microwave safe bowl along with your salt, sugar and butter. Microwave on high for 20-30 seconds or until butter is melted. Stir pecans to coat completely. Pour pecans onto a cookie sheet and place into your preheated oven for approximately 10 minutes. Remove pecans from the oven and allow to cool. Once cooled, roughly chop pecans into large pieces. Set aside.


    To prepare for the fudge, line an 8×8″ pan with foil.
    In a sauce pan over medium-low heat, combine your condensed milk, chopped chocolate, salt and vanilla. Stir mixture continuously until chocolate is thoroughly melted, no lumps. Take fudge off the heat and fold in your pecans. Spread fudge into your prepared pan and allow to cool in the refrigerator.
    When cooled, lift your fudge out of the pan and carefully peel off your foil. Cut fudge into bite sized pieces and enjoy!

    Chocolate Fudge Cheesecake Recipe



    1/2 (1 pound) loaf processed cheese food, cubed
    2 (16 ounce) packages confectioners’ sugar
    1 cup margarine
    1/2 cup unsweetened cocoa powder
    1/2 cup semisweet chocolate chips
    1 teaspoon vanilla extract
    1/2 cup chopped walnuts (optional)



    In a saucepan, combine the processed cheese, cocoa, chocolate chips and margarine. Set over medium-low heat; cook, stirring frequently, until melted and well blended.

    Remove from the heat and stir in the vanilla, confectioners’ sugar and walnuts. Pour into a greased 9×13 inch baking dish. Allow to cool and then cut into small squares.




    Microwave Marshmallow Fudge Recipe

    Microwave Marshmallow Fudge Recipe





    • Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
    • Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.

    Nutritional Facts1 piece equals 51 calories, 3 g fat (1 g saturated fat), trace cholesterol, 17 mg sodium, 6 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.



    Peanut Butter & Caramel Crunch Fudge




    • 12 oz. dark chocolate, about 2 cups
    • 1 14oz. can sweetened condensed milk
    • 4 oz. peanut butter pretzel bits, about 2 cups


    • 8.5 oz. white chocolate, about 1 1/3 cups
    • 6 oz. sweetened condensed milk
    • 1/3 cup caramel sauce (Click here for the homemade recipe)


    • 2 oz. peanut butter pretzel bites, chopped



    Create a foil sling with a one inch overhang on each side.

    1. Place sweetened condensed milk and dark chocolate in saucepan over medium heat and stir until smooth. Fold in chopped peanut butter pretzel bites. Pour mixture into prepared pan and using an offset spatula spread evenly. Set aside.
    2. Place sweetened condensed milk, white chocolate and caramel in a saucepan over medium heat and stir until smooth. Pour over dark fudge layer and using an offset spatular spread evenly.
    3. Sprinkle remaining chopped peanut butter pretzel bites on top and press gently into caramel layer.

    A few notes:

    • For the chocolate portion I used Ghirardelli’s dark 65% cacao.
    • If you can, for the sweetened condensed milk portion use Borden its a little lighter and less sweet than the Carnation brand.
    • For the caramel portion, I highly recommend using homemade caramel, as it will make a huge difference in flavor – especially, if you take your homemade caramel sauce to the dark amber state as it imparts a deeper flavor beyond just being sweet. For a step-by-step tutorial to making homemade caramel sauce click here for my post.
    • The recipe is highly adaptable, so the chopped peanut butter pretzel sandwiches can easily be swapped to whatever your preference may be.






    Raspberry Truffle Fudge



    3 cups semi-sweet chocolate chips
    1 14-ounce can sweetened condensed milk
    1 1/2 teaspoons vanilla extract
    Salt to taste

    1/4 cup heavy cream
    1/3 cup raspberry preserves
    2 cups semi-sweet chocolate chips



    1. Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.

    2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

    3. In a microwave-safe bowl, heat raspberry preserves until smooth. Strain seeds using a fine mesh strainer. Stir in cream and 2 cups chocolate chips. Heat in the microwave until the chocolate melts and stir until smooth. Cool to lukewarm, then pour over the fudge layer.

    4. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.




    Awesome Creamy Peanut Butter Fudge

    Recipe Description

    This is the most requested recipe each year at Christmas time. Remember to start timing the boil when the syrup is at a rapid boil that can’t be stirred down.

    Preparation Instructions

    1. Grease a 9×13 inch baking dish.

    2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Start to time this when the syrup begins to cook, and the boil can’t be stirred down. Then begin timing.

    3. Remove from heat; stir in marshmallow creme until well incorporated and melted.

    4. Stir in peanut butter and vanilla until smooth; spread in the prepared pan. Let cool before cutting into squares.

    Yields approximately 3-5 lbs fudge.


    • 4 cups Sugar
    • 1 cup Brown Sugar, Light
    • ½ cups Butter (1 Stick)
    • 1 can Evaporated Milk 12 Oz
    • 1 jar Marshmallow Cream (7oz)
    • 1 jar Peanut Butter (16 Oz)
    • 1 teaspoon Vanilla Extract




    2 Minute Microwave Fudge

    2 Minute Microwave Fudge. Photo by Karen=^..^=

     Total Time:  1 hrs 17 mins
    Prep Time:  1 hrs 15 mins
    Cook Time:  2 mins
    All I have to say, is that I’m obsessed with this recipe… I’ve never tasted better fudge! It’s so good… although it’s VERY sweet and VERY rich! Prep time includes chill time


    1 lb powdered sugar
    2/3 cup cocoa
    1/4 teaspoon salt
    1/4 cup milk
    2 teaspoons vanilla
    1/2 cup butter or 1/2 cup margarine
    1/2 cup chopped nuts (optional)


    Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
    Stir in milk and vanilla.
    Mix well.
    Place butter on top.
    Microwave on high, 2 minutes.
    Beat with wooden spoon until smooth.
    Stir in nuts (OPTIONAL).
    Spread in 8 X 8 X 2 inch baking pan.
    Chill about 1 hour or until firm.
    Cut into 36 pieces.


    Honey and Macadamia Nut Fudge

    honey macadamia nut fudge

    Makes: 36 servings

    Yield: 1-1/4 pounds (about 36 pieces)

    Prep 20 mins
    Cook 23 mins
    Cool 40 mins


    • 1 1/2cups granulated sugar
    • 1cup packed brown sugar
    • 1/3cup half-and-half or light cream
    • 1/3cup milk
    • 2tablespoons honey
    • 2tablespoons butter
    • 1teaspoon vanilla
    • 1/2cup coarsely chopped macadamia nuts, hazelnuts (filberts), or pecans
    • Chopped nuts or chopped dried pineapple or papaya (optional)



    1.Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside.

    2.Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine granulated sugar, brown sugar, half-and-half or light cream, milk, and honey. Cook and stir over medium-high heat until mixture boils and sugars dissolve (about 8 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (15 to 20 minutes). Adjust heat as necessary to maintain a steady boil.

    3.Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (50 to 60 minutes).

    4.Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in the 1/2 cup nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).

    5.Immediately spread fudge evenly in prepared pan. Score into 1-1/4-inch squares while warm, and if desired, sprinkle with additional nuts or dried fruit. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares. Makes 1-1/4 pounds (about 36 pieces).

    from the test kitchen

    • Store in an airtight container at room temperature for up to 1 week.
    nutrition facts (Honey and Macadamia Nut Fudge)

    • Servings Per Recipe 36,
    • cal. (kcal) 80,
    • Fat, total (g) 2,
    • chol. (mg) 1,
    • sat. fat (g) 1,
    • carb. (g) 15,
    • Percent Daily Values are based on a 2,000 calorie diet






    Almond Butter Fudge



    1 cup smooth, unsweetened almond butter

    1 TBSP pure vanilla

    2 TBSP unsweetened cocoa powder

    1/4 cup coconut cream concentrate, melted

    2-3 TBSP pure maple syrup (I made mine less sweet, but you can add more if you want it sweeter)

    dash of salt



    Combine all ingredients in a bowl and stir until smooth and well-incorporated. Spread into an 8×8 pan and put in fridge for at least an hour (I recommend storing in fridge as well). Note: this is VERY rich. You may want to start with a small bite, otherwise you’ll look like a dog chewing peanut butter. 






    (12 servings)

    • 800 g sugar
    • 250 g butter
    • 250 ml milk
    • 250 ml condensed milk
    • 10 ml vanilla
    • 10 ml ground cinnamon

    Place all the ingredients in a pot and bring to a boil over low heat while you stir with a wooden spoon.Continue to stir until the mixture is golden brown color, about 25-30 minutes. Remove from heat and beat on low speed with an electric hand mixer until the mixture is creamy.

    Spray pan 30 x 20 cm with non-stick food spray and bring mixture therein. Let cool until cold and set. Time on chopping board and cut fudge into 1.5 x 15 cm slices with a sharp knife. Wrap each in baking sweets. Serve with coffee.


    Be careful when you cook the tart fudge. The mixture is hot and can burn your hurt.

    White Chocolate Cranberry Orange Fudge

    • Ingredients:

    • 1 (12 oz.) package white chocolate chips
    • 1 (16 oz.) tub cream cheese frosting
    • 1/4 tsp. salt
    • 1/2 tsp. orange extract
    • 1 T. grated Valencia orange zest
    • 1/2 cup dried cranberries
    • 3/4 cup chopped macadamia nuts
    • more zest and cranberries for garnish (optional)



    1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan*. Set aside.

    2. Melt the baking chips in the microwave in a medium bowl.

    3. Stir in the frosting, salt, extract, and nuts, cranberries and zest until well combined.

    4. Scrape into the prepared pan and refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

    NOTE: *I used a silicone pan, so I skipped step one and it made popping out the fudge so easy.




    Boston Cream Candy




    You need a candy thermometer for this one.  Also, I hope you like stirring, because there’s going to be a lot of that.  A lot.  Furthermore, if you live at high altitudes, you’ll need to consult someone smarter than me to figure out how to adjust the temperature.  Or just hold off until you move to sea level.  It’s awesome down here.

    • Ingredients:

    4 Tbsp. unsalted butter, plus more for the pan
    2/3 cup chopped pecan pieces
    ¾ tsp. baking soda
    1 tsp. vanilla extract
    2 cups sugar
    Pinch salt
    ½ cup light corn syrup
    ¼ cup half-and-half
    ¼ cup heavy cream


    Butter an 8×8-inch baking pan.  Line the pan with enough parchment paper to hang over the sides.  Butter the paper, too, which will help it stick to the pan.  Have your pecans, baking soda, and vanilla all measured out and ready in their own little bowls by the stove.  Also, have your oven mitts and candy thermometer within arm’s reach.

    In a heavy-based 3 qt. saucepan, combine the butter, sugar, salt, corn syrup, half-and-half, and cream.  Stir with a wooden spoon over low heat until all of the sugar is dissolved.  It takes a while and you can’t really tell by looking at it.  The best thing to do is drag your finger along the spoon and rub the mixture between your fingers.  Yes, it’s hot.  Listen, no one said addiction was going to be easy.  If there’s any graininess at all, keep stirring until it’s gone.

    Once the sugar is dissolved, turn the heat to medium and cook, stirring, until the mixture foams to a boil.  Add the baking soda.  Lower the heat and stir like mad.  Your oven mitts are right there if you need them.  The mixture will double in volume, and then gradually subside and take on a golden hue.  At this point, hook your candy thermometer onto the pot.  Stir over medium-low heat until the temperature just registers 240°F.  It takes a while and will hover at 239°F before jumping up, so pay close attention.  You must remove the pot from the heat before it passes 240°F.

    Okay, so with the pot off the heat, you can take out the candy thermometer so it doesn’t keep getting in the way of the stirring.  Which you need to keep doing, fast.  What you have will look like loose caramel sauce.  Add the vanilla and stir carefully (it may spit).  Add the pecans and continue stirring quickly.  Now, you really have to pay attention, again.  Keep stirring.  I’m serious, if you stop, you’re screwed.  You’ll notice that it seems to be getting thicker and lighter.  Then, it will start to make this squeaky, sticky candy sound.  I don’t know how else to describe it.  You’ll know it when you hear it.  When the spoon starts making a path on the bottom of the pot, you’re almost there.  Yes, keep stirring.

    The moment you notice that the mixture is starting to lose its gloss and turn kind of matte, start pouring into your buttered baking dish.  You’ll have about 15 seconds to debate this with yourself.  If you wait too long to pour, the mixture will get too dry or, worse, harden in the pot.  If you stop stirring too soon, it might not solidify at all, so then you’ll have the best caramel sauce ever, but no fudge.  So, go ahead, make a decision.  I’m sure I’ll hear all about it in the comment section.  Let cool until fudge-like (you can refrigerate it), and cut into squares.




    Irish Butter Vanilla Fudge



    10 oz unsalted butter
    · 1 large tin (396g) sweetened condensed milk
    · 7 fluid oz (200 g) whole milk
    · 40 oz (5 cups) sugar
    · 1 tsp vanilla


    1. Grease a 11x7x1.5’ pan.
    2. In a medium saucepan combine butter, milk, sweetened condensed milk and sugar and bring to a boil.
    3. When fudge reaches 115 degrees C on a candy thermometer begin to stir fudge constantly for the next 15 minutes until fudge reaches the soft ball stage. (to test fudge is ready drop a little mixture in to a glass of ice water and it should form a soft fudge ball when ready).
    4. Remove from heat and begin to beat by hand. Add vanilla and continue to beat for about 5 minutes or until mixture becomes fudge like.
    5. Quickly pour in to prepared pan. Mark pieces with a knife after about one hour and cut when set after 2 hours total.
    6. Store in a dry air tight container (best not refrigerated)





     Espresso Fudge

    Espresso fudge

    • Ingredients:

    • Base
    • 2 250g packs plain wine biscuits
    • 1 tin (395g) sweetened condensed milk
    • 180g butter
    • 2 shots espresso*
    • 70g bag chopped walnuts
    • Icing
    • 400g cream cheese (full fat)
    • 1 1/2 cups icing sugar
    • 2 shots espresso*
    • 70g bag chopped walnuts



    • 1. Crush the biscuits—I used the end of a rolling pin and crushed them in a bowl.
    • 2. Melt the butter and condensed milk together in a saucepan until smooth, then mix the espresso into this. Make sure it is thoroughly mixed in, making a delicious coffee colour.
    • 3. Add the condensed milk mixture to the biscuits with the chopped walnuts and mix until well combined. Press into a lined rectangular (15x25cm or similar) tin and refrigerate until set.
    • 4. To make the icing, put the cream cheese into a blender and blend until smooth. Add icing sugar and espresso and blend again until smooth.
    • 5. Spread icing over the base and refrigerate overnight, then cut.
    • Tip
    • * If you don’t have access to an espresso machine you can substitute each shot of coffee required for 50mL very strongly brewed coffee.



    Root Beer Float Fudge

    root beer fudge


    • 1/2 cup (4 ounces) butter, cubed
    • 2 cups granulated sugar
    • 3/4 cup sour cream, not light
    • 1 tsp salt
    • 1 package (12 oz) white chocolate chips
    • 1 jar (7 oz) marshmallow cream
    • 1.5 tsp vanilla extract
    • 2 tsp root beer flavor


    1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    2. In a medium saucepan, combine the sugar, sour cream, salt, and butter over medium heat. Stir until the sugar and the butter melt, and insert a candy thermometer. Continue to cook, stirring constantly, until the mixture reaches 234 degrees on the thermometer. This will take approximately 15 minutes.

    3. Once the fudge reaches the proper temperature, keep it on the heat and immediately add the white chocolate chips and the marshmallow cream. Stir constantly until the cream is incorporated and the white chocolate melts, and the mixture is smooth and homogenous.

    4. Remove the fudge from the heat, and stir in the vanilla. Working quickly, pour about a cup and a half of the fudge into a bowl and set aside. Add the root beer flavoring to the remaining fudge in the saucepan, and pour it into the prepared pan.

    5. Quickly pour the reserved white fudge on top of the root beer layer, drizzling it over the whole pan, using a spatula if necessary to scrape it from the bowl. Take a table knife and run it through the fudge in a swirling motion, creating brown and white ribbons of color on the surface. It is important that these steps happen very fast, otherwise the fudge will begin to set and will look grainy and lumpy when swirled.

    6. Allow the fudge to sit at room temperature until set, about 2-3 hours. Remove the fudge from the pan by lifting the foil like handles. Cut into small one-inch squares to serve. Root Beer Float Fudge will keep in an airtight container at room temperature for up to a week.




    Lemon Fudge Recipe

    Lemon Fudge Recipe

    • Prep: 20 min. + chilling
    • Yield: 64 Servings




    • Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
    • Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
    • Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

    Nutritional Facts1 piece equals 72 calories, 4 g fat (3 g saturated fat), 6 mg cholesterol, 25 mg sodium, 8 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.



    Truffle Fudge

    Truffle Fudge recipe


    what you need

    pkg.  (4 oz. each) BAKER’S Semi-Sweet Chocolate, divided
    can  (14 oz.) sweetened condensed milk
    Tbsp.  whipping cream
    tsp.  vanilla

    make it

    LINE 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 oz. chocolate in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.

    MICROWAVE remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. Spread over chocolate layer in pan.

    REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

    kraft kitchens tips

    When fudge is almost firm, sprinkle with toppings, such as finely chopped PLANTERS Walnuts, colored sugar or sifted unsweetened cocoa powder.
    Raspberry Truffle Fudge – Substitute 4 tsp. raspberry-flavored liqueur for the vanilla. Mint Truffle Fudge – Substitute 4 tsp. mint-flavored liqueur for the vanilla.
    One pan of fudge makes 25 servings which is enough to serve a crowd
    Chocolate Earl Grey Caramels
    Adapted from The Essence of ChocolateUnsalted butter for the pan
    1 1/2 cups heavy cream
    1 1/2 cups sugar
    1 cup plus 2 tablespoons light corn syrup
    1 teaspoon salt
    9 ounces bittersweet chocolate (99% dark preferable), finely chopped
    1 tablespoon Earl Grey tea leaves, finely ground
    2 tablespoon cacao nibs, crushed (optional)1. Line a 9×9 pan with 9×17 piece of parchment paper (the paper will droop over the sides) and butter well.2. Stir together the cream, sugar, corn syrup, and salt together in a heavy bottom pan. Bring to a boil and continue to cook until it reaches 250F. Remove from heat and let cool for a five minutes.3. Add chocolate and tea. Stir together and pour into the pan and spread with an offset spatula. Gently press on cacao nibs and let the caramel sit for a few hours.4. Cut apart into 1-inch squares. Serve or store in an airtight container.

    Loaded Chocolate Bourbon Fudge




    20 ounces semi-sweet chocolate, chopped
    1 (15-ounce) can sweetened condensed milk
    1 teaspoon vanilla extract
    3-4 tablespoons bourbon
    10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
    3/4 cup chocolate toffee pieces, like Heath toffee chips
    1/2 cup milk chocolate chips
    4 ounces milk chocolate, melted


    Spray an 8×8 pan with non-stick spray.

    Add semi-sweet chocolate to a double boiler, and melt completely. One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring with a large spatula until mixed. The chocolate will be thick. Begin in stir in bourbon 1 tablespoon at a time – mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Don’t worry about the top looking pretty because we are going to cover it up. Just spread it evenly. Place in the fridge for 10 minutes to set.

    Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces. Take remaining milk chocolate and drizzle it over the top to set some of the loose candy. You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top. Let set in the fridge for 30 minutes or so.

    When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

    Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth.




    Easiest Peanut Butter Fudge

    Easiest Peanut Butter Fudge. Photo by Miss Annie in Indy


    Serves: 18-20Yield:

    2 cups sugar
    1/2 cup milk
    1 1/3 cups peanut butter
    1 (7 ounce) jar marshmallow creme
    1 teaspoon vanilla

    In saucepan, bring sugar and milk to a boil; boil for 3 minutes.
    Add peanut butter, marshmallow creme and vanilla; mix well.
    Quickly pour into a buttered 8-inch square pan; chill until set.
    Cut into squares.



    Creme Brulee Fudge: A Tale of Three Fudges

    How much do I love thee reader? A lot apparently, making 3 batches of fudge, in order to find a good, reliable recipe that anyone, anytime could produce. After writing about the delicious Crème Brûlée fudge we had inArrowtown, New Zealand, I had readers asking for a recipe and I was also curious to have some for myself. What I didn’t realise is that the sugary stuff is more temperamental than a macaron. I think I’m a moderately skilled cook but when my first two batches failed I started to get despondent, then angry. I’m sure that alongside 7 stages of grief, there are 7 stages to fudge failure and I can really understand why the word “Fudge!!” is uttered as an expletive to some. Apparently, the weather can affect fudge making and canny experienced fudge makers will not bother to make it if the weather is humid or rainy. And even then there’s no guarantee that it will work. And I am living proof. I even bought myself a sugar thermometer to aid me in my pursuit of Creme Brulee fudge.

    “Patience dear” is an oft repeated phrase around me. I am the most impatient person that I know. For me, it has to happen right now, then then and right there. I often have the Veruca Salt song “I Want It Now” ringing in my ears. One thing that forces patience on me is fudge making. Waiting until all of the sugar has dissolved on a low heat to stirring it constantly instead of running off to check your computer, the waiting for the soft ball stage to materialise-all things that requires a measure of patience that I don’t seem to have.

    1st lot, delicious but unset

    Like Goldilocks (or should I call myself Ravenlocks?), my first batch wasn’t right. With orders to test for soft ball using iced water (which I did, much like when I did it for the marshmallow) and orders to beat it straight away from Nigella the whole thing turned out grainy due to the partial crystallisation of the sugar when I stirred it during the crucial cooling process and it didn’t set properly due to the humid weather although I have to admit, flavour-wise, it tasted great.

    My second lot once I bought the sugar thermometer was creamier, due to waiting for the temperature to drop to 40C which took 1.5 hours. It also didn’t set. And I know people will say that it’s because I didn’t reach the soft ball stage but I disagree, I did as I watched the thermometer like a hawk. This fudge however was gorgeously creamy and ungrainy so had it set, it would have been perfection.

    Gathering myself together I came across a food proof, weather proof and method proof recipe for fudge which involved using marshmallows. It’s easier and quicker and miraculously set pretty much straight away, Even better was that it had a gorgeous creaminess. Flavour-wise I do think I preferred the first two but only by a small amount. The relative ease and reliability of this recipe means that it’s the winner for me.

    I’ve also given you the recipe for the other two fudges should you wish to try them. Perhaps given the right weather where you are and a certain planetary alignment and your astrological moon in the correct position, it may set for you (just consider yourself warned ;) ). In any case, bruleeing the stuff is easy, in fact I don’t know why it isn’t done more often. Just sprinkle with a little sugar (fudge contains enough of the stuff anyway so only a bit is needed) and blowtorch to you heart’s content, being careful not to set the paper or oiled foil on fire. It’s not exactly like the Remarkable Sweet Shop stuff in Arrowtown, New Zealand but it’s fabulously good and will win friends and influence people.


    Fudge 1 Grainy fudge


    • 4 tablespoons water
    • 125 g butter
    • 3 cups caster sugar
    • 2 tablespoons golden or corn syrup
    • 3/4 cup sweetened condensed milk
    • 1 teaspoon vanilla extract

    1. Butter a loaf tin and line with parchment paper and butter parchment paper. Place the water, butter, caster sugar and golden or corn syrup into a heavy-based saucepan and stir over low heat until all the sugar has fully dissolved. Brush down the sides of the pan with cold water to get rid of any stray sugar crystals. Add the condensed milk, bring to the boil on just under medium heat and cook, stirring continuously, for about 10 minutes, or until the mixture reaches a temperature of 283F/118°C on a sugar thermometer.

    2. Remove the pan from the heat and set aside for half an hour*. Stir in the vanilla extract and beat with a wooden spoon until the texture is thick and creamy and a thick ribbon holds when you lift the spoon.

    3. Pour the mixture into the prepared tin and cool at room temperature (this may take a few hours).  Cut into squares once fully set and store in an airtight tin, wrapped with waxed paper or baking paper. The fudge will keep for up to four weeks.

    *Wait for 1.5 hours until it reaches 40C /110F and then beat, this will result in a less grainy fudge

    Fudge 2: Creamy Fudge

    • 2 cups sugar
    • 2/3 cup evaporated milk
    • 1/3 cup milk
    • pinch of salt
    • 56g butter
    • 2 tablespoons vanilla


    1. Butter sides of heavy 2 quart saucepan and butter and line a loaf tin with parchment and then butter the parchment paper.

    2. In saucepan combine sugar, 2 milks and salt. On low heat stir to dissolve the sugar. Place sugar thermometer in pan and turn to just under medium. Boil whilst stirring constantly to reach the soft ballstage of 238F/118°C (ensure that it gets there).

    With butter and vanilla added, fudge mixture cooling

    3. Remove pan from heat, add butter and vanilla, do not stir at all. Leave untouched for 1.5 hours or so until the temperature shows 110F/40C.

    4. Beta with an electric mixer until it thickens and loses its gloss. Pour into a loaf tin and wait to set.

    Fudge 3: Dreamy, creamy and reliable White Chocolate Fudge

    • 150ml evaporated milk
    • 55grams of butter
    • 2 cups of sugar
    • 200g white marshmallows
    • 350g white chocolate chips

    1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.

    2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).

    3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.







    Chocolate espresso, hazelnut and vanilla salt

    If you feel that you are standing here – take a step forward, or even sideways . So I did and that is why I welcome with you on my new blog! Same name popped into my head when I was looking for inspiration in the drawer of spices. Finally the look of your blog, but most of all I am mature enough and a little bit different look at my pictures and text. There continues to be Lazy in the Kitchen , do not close this page and certainly not one I will refer to it in future posts. My fb fans sorry for the confusion and I hope it will remain here with me :-)

    Chocolate and espresso are the two great loves of my life! However, my first post I devote extraordinary combination of fleur de sel with vanilla. I was very curious how it tastes. I have found, and now I know. I suggest you try it, be sure!

    Chocolate espresso, hazelnut and vanilla salt


    • can of condensed milk (395 g)
    • 80 g butter
    • 200 g light brown sugar (if milk is sweetened – skip this ingredient)
    • Vanilla 1 teaspoon salt
    • 1 small cup of espresso (or 1 tablespoon instant coffee)
    • 2 tbsp golden syrup
    • 180 g dark chocolate in pieces
    • 1 cup hazelnuts (or other dried fruits)

    Created by:

    1. Mold (maybe a little Cover the pan) pan with butter and lay off the baking paper.
    2. For heavy-bottomed saucepan pour the milk, add the butter, sugar, salt, coffee and golden syrup.Cook over low heat until all the ingredients have combined and dissolved.
    3. Then increase the heat and cook for 6 – 8 minutes stirring constantly.
    4. When the weight gets thick and will come away from the edges, remove from heat and stir in the chocolate.
    5. After dissolution of chocolate add to the weight of nuts, mix and immediately place them into the molds.
    6. Align the top, let it sit for 30 minutes, until the chocolate to cool and then store it in the fridge for a few hours.
    7. Chop the chocolate into small pieces. Store up to 2 weeks in the refrigerator, in a tightly closed container. Enjoy!

    Vanilla salt

    Vanilla pod section in half, remove the seeds with a knife and fingers combine with 1/4 cup of fleur de sel . Hide the jar. Use to enhance the taste of chocolate, caramel, brownie and what your heart desires.






    Chocolate Pistachio Fudge




    • 350 grams dark chocolate (chopped, minimum 70% cocoa solids)
    • 1 x 397 grams can condensed milk
    • 30 grams butter
    • pinch of salt
    • 150 grams pistachios


    1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
    2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
    3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
    4. Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
    5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
    6. Once cut, it can be kept in the freezer – no need to thaw just eat straight away.


    Dreamy Creamy Gingerbread Fudge: Two Ways

    Fudge Dreamy Creamy Gingerbread Fudge: Two Ways


    This fudge is what holiday dreams are made of: sweet, creamy, delicious, unusual, and memorable. Your friends and family will clamor for it every year.

    2 cups sugar (super-fine if you can find it)
    2 cups packed brown sugar
    1 cup heavy cream
    ¼ cup unsulfured molasses
    ½ cup unsalted butter (1 stick)

    1 tablespoon vanilla (alcohol type)
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    ½ teaspoon ground nutmeg
    ½ teaspoon fine sea salt
    ¼ teaspoon ground cloves

    Optional (mandatory for me) 
    2 cups coarsely chopped pecans or walnuts

    1. Get ready: Line the bottom and two opposite sides of an 8-inch by 8-inch baking pan with a sheet of heavy foil. Butter the foil. Fill the sink with ½ inch of cold water. Set the following items next to the stove: cup of hot water, pastry brush, 3 cups of ice water, cup of ice, candy thermometer, and instant-read thermometer.
    2. Clear syrup: In a 3-quart or slightly larger heavy saucepan, combine the sugar, brown sugar, cream, molasses, and butter and set over very low heat to melt. Stir occasionally and do not let the syrup come anywhere close to a boil. Your objective here is to clear (dissolve) the sugar before bringing the syrup to a boil. This should take from 10-15 minutes. But some syrups may take much longer. (Ms. Benning says that the longer you take on this step, the silkier and smoother your fudge. In one of her recipes, she specifies an hour for this process.) Do not proceed to the next step until the syrup is completely smooth and free of sugar crystals.
    3. Wash sides of pan: After the sugar clears, wash down the sides of the pan with a pastry brush dipped into hot water. If you neglect this step, you may end up with crystallized syrup.
    4. Boil syrup: Bring the syrup to a brisk, but not out of control, boil. Make sure that the syrup stays well beneath the upper edge of the pan. Stop stirring. Continue washing the sides of the pan with hot water periodically. Any crystals than form on the sides of the pan jeopardize the creaminess of the syrup. Now begin testing the temperature of the syrup by inserting a candy or instant-read thermometer into the center of the boiling syrup, without letting the thermometer touch the bottom of the pan. You should begin testing for the soft ball stage at about 234°. In my tests, it took 12-15 minutes of controlled boiling to reach this temperature.
    5. Test for soft-ball: To accurately determine if your syrup is at the soft-ball stage, spoon 1 teaspoon or so of the hot syrup into 1 cup of ice water. (Use fresh ice water for each test.) If syrup dissipates immediately or forms a flat mass at the bottom of the cup, it isn’t ready.  However, if the end of the pour remains elevated or protrudes above the water, you need to move fast. Quickly roll the syrup into a ball between your fingers. The syrup ball should not flatten after you remove it from the ice water, unless you squeeze it between your fingers. It should be chewy, not dissolve immediately, in your mouth.
    6. Shock fudge: When the syrup reaches the soft-ball stage, remove it immediately from the heat and set the pan in the sink surrounded by ½-inch cold water.
    7. Seed fudge: Add your “seed” to the fudge, without stirring it in. In this recipe, add the vanilla, cinnamon, ginger, nutmeg, salt, and cloves.
    8. Cool fudge: Let the fudge cool in the sink to 110°.
    9. Stir fudge: Remove the pan from the sink when the fudge tests 110°. Begin stirring slowly in a figure eight motion, stopping periodically to allow the fudge to react. The fudge is nearing the finish line when you begin to hear a “snap” as you stir it. The fudge has candied when it become thick, loses its high gloss, becomes streaked with lighter shades, and/or suddenly stiffens.
    10. Add optional ingredients: Quickly stir in the nuts if you are using them.
    11. Cut fudge: After the fudge is completely cool, remove it from the pan, pull off the wax paper, and score the top to create 32, 1-inch by 2-inch pieces. Cut the pieces.
    12. Store fudge: To store, either line a clean pan with plastic wrap, arrange the pieces in the pan, and wrap the entire pan with a couple layers of plastic wrap to store for a couple of days at room temperature, add an additional wrapping of foil to store longer in the frig, or wrap each piece of fudge in wax paper sheets and then put in a metal cookie tin (my preference).

    Fills one, 8- by 8-inch pan; 32, 1- by 2-inch, pieces.


    Heavenly Gingerbread Marshmallow Crème Fudge

    You are not going to find a creamier, chewier fudge than one made with Marshmallow Crème. Adding Marshmallow Crème to the sugar syrup incorporates shocking, seeding, and cooling in one easy step. The fudge must, however, be stirred by hand.

    Note Fudge made with Marshmallow Crème does not freeze well.

    1 cup sugar
    1 cup packed brown sugar
    1 cup cream
    ¼ cup unsulfured molasses
    4 tablespoons unsalted butter (½ stick)

    1 tablespoon vanilla (alcohol type)
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    ½ teaspoon ground nutmeg
    ½ teaspoon fine sea salt
    ¼ teaspoon ground cloves

    One 13-ounce jar Marshmallow Crème

    2 cups coarsely chopped pecans or walnuts (mandatory for me)

    1. Proceed with the basic recipe, using the proportion of ingredients specified here.
    2. Skip Steps 5, 6, and 7 and instead, stir the Marshmallow Crème into the hot syrup.
    3. Continue with Steps 8 through 11, noting, however, that this fudge does not lose its gloss.

    Fills one, 8- by 8-inch pan; 32, 1- by 2-inch, pieces.





     Homemade Microwave Baileys Fudge

    Homemade Microwave Baileys Fudge

    • Ingredients

    • 14 ounces Condensed Milk
    • 5 ounces Butter
    • 8 1/2 ounces Caster Sugar
    • 8 1/2 ounces Soft Brown Sugar
    • 1 1/2 teaspoons Vanilla Extract
    • 2 tablespoons Baileys


    1. Grab the largest microwaveable bowl in the kitchen and add the condensed milk, butter and sugars. No need to mix just ensure that the container is LARGE because the contents are going to bubble up furiously and splattered fudge mix is way not cool to clean off.
    2. For a 900W microwave, cook the mixture on full power for 9 minutes, removing the bowl for stirring every 3 minutes. If your microwave has a lower wattage you’ll need to cook the mixture for longer. Add 1 minute of cooking time for every 50W less power.
    3. Once the cooking time has finished, add in the vanilla extract and Baileys and beat the mixture until it begins to look smooth and glossy.
    4. Transfer the fudge mixture into a 9″ square tin to cool. You can be smart and line the tin with greaseproof paper to prevent sticking or just hook it out crumbled bits and all like I do. Once the mixture has cooled to room temperature, you can pop it in the fridge for a firmer set if required.




    Penuche Fudge



    • 1 1/2 cups granulated sugar
    • 1 cup brown sugar, firmly packed
    • 1/3 cup half-and-half or light cream
    • 1/3 cup milk
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped pecans or walnuts


    1. Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

    2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).

    3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).

    4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).

    5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.

    Makes 1-1/4 pounds (32 pieces).

    Nutritional Information :
    Nutritional facts per serving
    calories: 80, total fat: 2g, saturated fat: 1g, cholesterol: 3mg, sodium: 11mg, carbohydrate: 15g, fiber: 0g, protein: 0g, vitamin A: 1%, vitamin C: 0%, calcium: 0%, iron: 1%





     Toasted Marshmallow Fudge


    ½ teaspoon vanilla bean paste (I use this one)
    170g (6oz) white chocolate, finely chopped
    230g (8oz or 1 cup) sugar
    100g (3.5oz) evaporated milk
    1 tablespoon milk powder
    100g (3.5oz) marshmallows*
    60g (1.5oz) butter
    1 teaspoon cocoa, for dusting


    1. Mix vanilla and white chocolate in a large mixing bowl and set aside.

    2. Toast marshmallows over an open flame until they are melting and slightly browned on edges, which gives a smoky flavour.

    3. In a medium saucepan mix sugar, evaporated milk, milk powder and half the butter.

    4. Bring to full rolling boil over a medium-heat, stirring constantly to prevent burning, until a candy thermometer reaches 110’C (233’F).

    5. Add the toasted marshmallows and remaining butter and stir until ingredients are melted and the mixture is smooth.

    6. Bring to the boil then pour over chocolate and mix continually to melt chocolate through mixture.

    7. Pour fudge into tin, sprinkle with cocoa, then set to room temperature before cutting into squares.

    * Or you can cheat and use this toasted marshmallow fluff.




    Eton Mess Fudge

    Hand made Eton Mess fudge

    Eton Mess Fudge (makes 24 pieces)


    • 1 cup of fresh strawberries
    • 56g (4 tbsp) unsalted butter
    • 555g (3 cup) caster sugar (superfine sugar)
    • 1 cup double cream
    • 1/4 cup milk
    • 1/4 cup light corn syrup
    • 4 meringue nests, crumbled
    • Cooking spray or butter

    Cooking instructions

    1. Line a 8″ square pan with foil, lightly butter or spray foil.
    2. Blend strawberries in a blender so they are pureed.
    3. Place the pureed strawberries, butter, sugar, cream, milk and corn syrup in a heavy based jug.
    4. Stir over medium heat until mixture starts to boil.
    5. Place candy thermometer in jug and leave until mixture heats to “soft ball”, 238 deg F
    6. Remove from heat, do not stir.
    7. Leave to cool to 120 deg F.
    8. Beat mixture with a wooden spoon until it loses its gloss.
    9. Quickly stir in broken meringues.
    10. Pour mixture into greased pan.
    11. Leave to set
    12. Cut into small squares
    13. Store in airtight container in fridge.




    Hershey’s Fudge




    4 1/2 cups sugar
    1 large can unsweetened evaporated milk
    1/2 cup butter
    pinch of salt

    Mix together in a large saucepan and boil on high all of the above ingredients. After you have a good boil going turn the heat down to med-high heat and boil for about 5 minutes and then remove from heat.

    Add the following to the hot mixture:
    2 (7 oz.) bottles Marshmallow Creme to boiling mixture.
    2 1/2 large Hershey Bars (without nuts)
    1 cup semi-sweet chocolate chips
    1 tsp vanilla
    1 cup chopped walnuts

    Beat together by hand and stir until partially set (very tiring but worth it). Pour mixture into 2 buttered 9×13 baking dishes. Let cool and then cut into small squares. Keep refrigerated.

    **Edit–So, I didn’t realize there were so many different sized Hershey’s candy bars out there. The size you need for the fudge recipe is the 4.4 oz. bar. It is larger than a regular sized candy bar but not their giant sized bar…





    Grannie’s Fudge

    Award Winning Fudge aka  Grannie’s Fudge  aka  There’s No Other Fudge For Me



    • 2 sticks of butter
    • 6 cups white sugar
    • 1 12 oz can evaporated milk
    • 1 7 oz container marshmallow cream
    • 2 t. good vanilla extract
    • 18 oz of semi-sweet chocolate chips


    1. Grease a 10×15 jelly roll pan.
    2. Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.
    3. Bring to a rolling boil and boil for 6 minutes.
    4. Remove from heat and add marshmallow cream and chocolate chips.
    5. Stir until it begins to thicken and then add the vanilla.
    6. Stir until it no longer pours from the spoon and spead into greased pan.





    Kahlua Fudge



    1 1/3 cup granulated sugar

    1 (7 0z) jar marshmallow creme*

    2/3 cup evaporated milk

    1/4 cup salted butter

    1/3 cup Kahlua

    1/4 teaspoon salt

    2 cups semi-sweet chocolate pieces

    1 cup milk chocolate pieces

    2/3 cup chopped walnuts, roasted**

    1 teaspoon vanilla


    Line an 8 inch square pan with baking foil.

    In a 3 1/2 quart saucepan combine sugar, marshmallow, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan.

    Cool on wire rack for 30 minutes and then refrigerate until firm. To serve cut into squares.

    Serving: Approximately 2 1/2 pounds

    *Note that this recipe is only egg-free if you are using egg-free marshmallow creme.

    **Roasting the walnuts will intensify their flavor. Bake the walnuts on a prepared baking sheet at 350º F for 5-10 minutes or until lightly toasted.





    Mackinac Island Fudge


    How to make it

    • Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan. Cook at medium heat until boiling. Boil exactly 6 minutes, stirring constantly. Remove from heat and add vanilla extract,cocoa and confectioners’ sugar. Beat with mixer until smooth and thick. Add nuts, if desired. Pour into a buttered pan and freeze 20 minutes. Cut into pieces.
    • Makes approximately 1 pound of fudge.
    • Peanut Butter Mackinac Island Fudge
    • Reduce butter to 1/4 cup and add 1/2 cup peanut butter
    • Great Hint: If you want to make “authentic” Michigan fudge, when the
    • fudge has cooled somewhat,( find that marble cheese server your sister in law gave you years back and never used) and spoon the mixture on it and make a log! Then chill of course…..Wink




    Mexican-Style Burnt Milk Fudge




    One of the sweets I cooked for New Year’s Eve was a Mexican-style fudge called leche quemada which means burnt milk. The mixture of fresh milk and sugar is cooked for more than half an hour while constantly stirring to avoid burning the bottom. I actually burnt mine a little bit which made the candies all the more yummy. Butter, candied fruits and chopped nuts are added after cooking and the candy block is chilled for 8 hours or air-dried overnight on the kitchen counter before cutting into 1-inch squares. I combined the recipes from the December 2008 issue of Saveur magazine called Jamoncillos and fromgourmetsleuth using hazelnuts in place of pecans. Making the candies is labor intensive but it was well worth all the time I spent making them. These tiny candies are so delicious and super addictive. I love the hint of cinnamon and the combination of hazelnuts and pine nuts is perfect.

    Leche Quemada

    Leche Quemada

    3 cups sugar
    2 cups whole milk
    1 cinnamon stick
    ½ cup light corn syrup
    1 teaspoon salt
    6 tablespoons unsalted butter
    2 teaspoons vanilla extract
    1 cup candied fruits, cut into ¼ inch pieces
    1 cup chopped skinned and toasted hazelnuts (or pecans)
    ½ cup chopped toasted pine nuts

    • Butter bottom and all sides of an 8-inch square baking pan, line with parchment paper, butter paper. Set aside.
    • In a large saucepan, stir together sugar, milk, corn syrup, and salt. Add the cinnamon stick. Bring to a simmer over medium-high heat. Simmer on medium heat until the mixture thickens and a candy thermometer registers 240 degrees, stirring bottom to prevent burning. This will take about 40 to 45 minutes.
    • Remove pan from heat. Remove and discard cinnamon stick. Add butter and vanilla, do not stir. Let mixture cool to 180 degrees.
    • Stir mixture with wooden spoon until no longer glossy. Add fruits and nuts, stir to combine. Transfer into the prepared baking pan, smooth surface with a rubber spatula. Chill until set, about 8 hours, or leave on the counter overnight.
    • Turn fudge out onto a cutting board and cut into sixty-four 1 inch squares.

    For a little bit of useless information. The word leche (milk) in the Spanish speaking world and in the Philippines is used as a mild oath or an insult, depending on context or inflection. In the Philippines people say the word leche when they are angry, frustrated, surprised, and sometimes as a greeting. If someone says with an angry intonation “ah leche ka”, he/she is annoyed and dismissive, “naku, na-leche na” could mean something went wrong and he’ll be in deep s**t. My mother-in-law told us a “leche” story involving my husband when he was a toddler. She was at home chatting with someone when he started saying mama leche, mama leche, mama leche. The woman she was chatting with asked my MIL why she was allowing her son to disrespect her. My MIL explained that he just got hungry and was simply asking for milk. Both my husband and I have no idea how the benign word leche became a cuss word in the Philippines, Spain, and South America. Anyone knows?:-)



    Recipe Remix–Toffee Crunch Fudge


    After all this talk about microwave candies, I just had to try some out.
    So I went for Vanessa’s 3 minute fudge and put a butterscotch toffee spin on it.
    It really was as easy as it seems, and it really did taste as good as it sounds.
    Dark chocolate infused with bits of crunchy toffee?
    Totally dangerous.
    We both enjoyed it while Lucy was at school.
    Here are the changes I made and a few additional tips to share….

    I grabbed any “chips” I could find in the cupboard, hoping the flavors would just speak to me. Butterscotch? Cinnamon? White choc. chunks?
    My first thought was to break the recipe in two so I could try multiple variations. But I have a tendency to try too much at once, so I reined in the ideas and kept it simple.
    I followed Vanessa’s 3 ingredient recipe using one bag of semi-sweet choc chips and replaced the Andes mints with a bag of Butterscotch chips (you could also use peanut butter chips and it would be heavenly).

    And there’s something magical about sweetened condensed milk. I’d never used it before and thought it would be runnier, like evaporated milk. But it’s so silky rich.
    I placed the mixture in the microwave and decided to be conservative–heating and stirring it in 30-second increments since I’ve had chocolate burn on me in the past. After 3 minutes it was fine and great.
    * If your oven tends to bake hotter than normal, I’d do 30-seconds at a time. Cause if the mixture overcooks, your fudge will be hard and chewy.

    3 minutes produced the yummy photo on the left. It stirred around like a ginormous piece of hot candy, slipping in the bowl and smelling like 10,000 calories. And the flavor combo was tasty too, however…
    * Next time I’ll use 1 1/2 bags of semi-sweet and only 1/2 a bag of butterscotch to get a darker chocolate flavor.
    Then I turned it up a notch by adding an entire bag of Heath Toffee bits, to give it a buttery crunch (it’s so much easier to buy the bag of bits than chopping up chocolate bars on your own).
    * Save 1/4 cup of toffee bits to sprinkle over the top once it’s in the pan.

    As Vanessa recommends, I used a 9×9 baking dish so the fudge would be chunky. Then I placed it in the fridge for 30 minutes to harden.

    And, done!

    Cut the fudge into very small squares–a small bite goes a long way.
    * I let the fudge sit out on the counter for 10 minutes before cutting and it required a bit of strength to cut through, but I think that’s normal of most fudge. I cut one row at a time and carefully slipped my knife around the edges and under the fudge to “pop” the candies out. They didn’t stick in the pan (since there’s so much butter in them) but they do did need a little wiggling to come out.

    And there you go.
    I really, really loved the toffee crunch in these–probably my favorite part. It would also be yummy with nuts, other candies, marshmallows, fruit. So many options.
    I normally take food photos on days when the kids are both at school. But it’s kind of fun when Owen’s around so I can see his reaction to what I’ve just made. His eyes popped as he walked over and saw the mountain of chocolate chunks piled on a white plate.
    “What? Is? That?!”

    We both sampled a few.
    Then I finished cutting the rest of the pan and placed them in double zip-locked bags so they can sit in our fridge without soaking up any fridge smells. I’ll hand them out this week to friends in a small box (with wax paper underneath) or in plastic candy bags.
    Maybe they’ll pass it around the breakfast table too.



    Lemon Meringue Fudge

    Hand made lemon meringue fudge
    Last year I made Eton mess fudge which went down a treat. So I thought it was high time I made some more! This time I went for a soft creamy lemon meringue fudge…Lemon meringue fudge (makes 24 pieces)Ingredients

    • 2 tbsp lemon curd
    • 75g (3oz) unsalted butter
    • 700g granulated sugar
    • 200ml (7 fl oz) double cream
    • 200ml condensed milk
    • 50g meringue, crumbled

    Cooking instructions

    1. Line a 20cm (8″) square pan with baking parchment
    2. Place the butter, sugar, cream and condensed milk in a heavy based jug
    3. Stir using a wooden spoon over low heat until sugar has dissolved
    4. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan
    5. Place candy thermometer in jug and leave until mixture heats to “soft ball”, 240 deg F
    6. Remove from heat
    7. Using an electric whisk or food mixer, beat mixture for about ten minutes
    8. Add lemon curd and broken meringue and beat mixture for about ten minutes until it loses its gloss
    9. Pour mixture into prepared pan
    10. Leave to set for a few hours
    11. Cut into small squares
    12. Store in airtight container in fridge

    You must use a candy thermometer as making fudge is an exact science
    You can use a heavy based saucepan if you do not have a jug
    Remember the mixture gets very hot, so please take care



    Scottish Tablet

    This is the most wonderful confection. I remember it fondly from my childhood in Scotland. Not to be confused with fudge which is a little softer and chewier. Scottish tablet will make your fillings scream but oh you will truly want another bit and another and another. It is melt in the mouth heaven. I thank Rita ,who lives away up in the highlands, for this lovely recipe. It is very simple and works so well. Don’t let working with the boiling sugar put you off. Just be careful.Tablet1 kilo/2.2lbs granulated sugar
    Large tin condensed milk – 397gms/14oz
    1 cup of milk
    50g/2ozs butter
    vanilla extract about 1 teaspoon (optional)Put all but the condensed milk in a heavy bottomed pan, and melt really slowly until there are absolutely no grains of sugar left,
    Avoid stirring it vigorously, as you will push grains of sugar up the side of your pan and have gritty tablet.
    If you do get grains up the side of the pan sweep them down with a wet silicone pastry brush.Once it is all melted add the condensed milk and take to a rolling boil,

    Now this varies as to how long it takes. It will change colour to a toffee colour but not too dark.

    Test a drop of the mixture in a glass of cold water it should form a ball when rubbed between your fingers. If you have a sugar thermometer approx 240.F/12o.C .

    Take it off the heat and beat it really well with a wooden spoon, you will feel it thicken as you beat, then pour into 8×10 inch greased swiss roll tin and leave to set.

    Mark it before it is totally cold.
    Now sit back and enjoy that sugary heaven melt in your mouth




    Tootsie Roll Fudge Recipe

    Tootsie Roll Fudge Recipe

    • Prep: 30 min. + cooling
    • Yield: 81 Servings




    • Line a 9-in. square pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioners’ sugar, milk and vanilla (mixture will be very thick). Fold in pecans.
    • Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M’s candy into the center of each square. Cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container. Yield: about 2 pounds.





    Cadbury Creme Fudge Recipe

    Prince had a birthday this week.  The “now I’m over the hill one”.  The Big 30!
    I made a cake and I wanted to make something extra yummy.
    Last year, around Easter time, I made some Kinda Cadbury Creme Eggs.
    They were a big hit with my husband and girls and I’ve made 2 or 3 (or 7 or 8) batches since then.
    I tried a different spin on it this year.
    With the heat here mine were getting sticky when I was dipping them in the chocolate.
    I was having to put them back in the freezer
     every few minutes to firm them up and it was taking For-e-ver.
    So I did some eggs then I decided to put them in a little pan…and created Cadbury Creme Fudge!
    So much easier.
    My Kinda-Cadbury-Creme-Eggs or Cadbury Creme Fudge
    1/2 cup light corn syrup
    1/4 cup butter (room temp)
    3 cup powdered sugar
    1/4 t. salt (optional…I didn’t add this)
    12 ounces chocolate chips
    1. Mix together corn syrup and butter
    2.  Mix in powdered sugar
    3. Separate 1/3 into another bowl and dye smaller portion yellow with food coloring
    5. To make fudge…Put wax paper in a small cake pan and sprayed a little cooking spray
    6. Press the white and yellow goodness in the bottom of the pan
    7. Pour melted chocolate chips over the top and keep in the fridge
    8. Eat when the chocolate firms up…or with a spoon right now…(I won’t tell)
    I’d seriously forgotten how lick-your-fingers yummy these are! {slurp}





    …………………………………….FLAVOR INFUSION FOR MILK…………………………………




     Certified All Natural Organic Flavoring                                         Vegan  –  Gluten Free  –  Kosher


    No longer will it be hard to get the kids to drink their milk with these great flavors AND Flavor Infusion is Natural All Organic and just slightly sweetened with Stevia. You’ve never had milk that tastes like Fi “Infused Milk” does. Yes adults love our flavors too!

    Flavor Infusion is packaged in convenient single serving easy to go packets.

    milk boy drinking


    • VARIETY PACK:              PRICE $12.00
      • One Variety Pack contains (5) Five Flavors.
      •  Each flavor will infuse (6) Six – 8 ounce glasses of Milk.
      • Total of 30 packets of delightfully diverse infused flavors.
    • TOFFEE


    • ONE FLAVOR PACK:           PRICE $10.00
    • (30) pre portioned packets (of a single flavor) each packet will perfectly flavor a 8 oz glass of milk. 




    Banana Cream

    Taste of ripe banana mellowed with smooth pudding.



    Butter Pecan

    The intense rich taste of pecan in a divine buttery blend.




    A sweet velvety intense elegant burnt flavor.




    Magnificent luscious smooth caramel to delight your taste buds.



    Cheese Cake

    A dense delectable desert –  you drink?



    Chocolate Mint

    Complexity of chocolate and lively mint that’s”yummyliscious”.




    You will go coo coo for this creamy coconut concoction.



    Cookies & Cream

    A flavor to rock your world!



    French Vanilla

    Delightful harmony of flavorful vanilla and milk – is a natural.




    Zesty nutty character will brighten up each and every glass.



    Irish Cream

    Nothing says “yummello” like delicate Irish cream.



    Peanut Butter

    Delicious PB enhancing your milk is – outrageously good!




    Toasted exquisite candy in a glass.










    Jerry Picture 2




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