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Sep 8, 2010

Yummy Fudge Recipes | Country Cooking Recipes

5 Pound Fudge Candy

4-1/2 Cups Sugar
Can condensed milk
1-1/2  Sticks butter
16 Ounces Marshmallow cream
12 Ounces Chocolate chips
16 Ounces Hershey's chocolate bars
Nuts to taste
Break up chocolate bars into a VERY large heatproof bowl. Add chocolate chips. Mix in marshmallow cream. Reserve. In large pan place sugar, condensed milk, and 1 1/2 sticks of butter (3/4 cup). Bring to a boil and boil for 5 minutes. Immediately pour over reserved chocolate/marshmallow cream mixture. Stir like crazy until blended (this is often a two person operation!) Add nuts if you wish. (I prefer black walnuts, but too pricey unless you have a tree or a friend nearby with one. Otherwise good old english walnuts have to do) Pour into a well buttered 1/2 sheet cake pan (12" x 18").
 
Makes about 5 lbs.

Banana Fudge Cookies


18 1/2 Ounce Package chocolate cake mix
1/3 Cup Mashed bananas, ripe
1 Egg
2 Tablespoon Water
6 Ounce Semisweet chocolate pieces
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3-1/2 dozen.
 

Butter Pecan Fudge


1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar
Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. Stir in the pecans and vanilla. Add the confections' sugar and stir until smooth and well combined. Spread the mixture into the baking dish. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve. About 5 dozen pieces.

Butterscotch Fudge


1/4 c Butter
3/4 c Sour Cream
1 c White Sugar
1 ts Vanilla
1/4 ts Salt
1/2 c Nuts
1 c Brown Sugar
2 tb White Syrup
Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.
 
Candy Corn Fudge


1 (12 oz) pkg of white vanilla chips, melted
2 (16 oz) pkg creamy supreme vanilla frosting
1 (10 oz) pkg butterscotch chips, melted (1 3/4 cup)
Yellow Food Color
Red Food Color
48 Candy Corn

Line 13x9 pan with foil; butter foil. IN large bowl combine melted 
vanilla chips and 1 can of frosting and mix well. Spread 1/3 of 
mixture in buttered foil lined pan.

In another large bowl, combine melted butterscotch chips and second 
can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food 
color; stir until mixture is orange and well blended. Spread orange 
mixture over white layer in pan.

If remaining 2/3 of white mixture has set up, heat in micro until 
melted and smooth; stirring occasionally. Add 1/4 tsp yellow food 
color and stir until mixture is a bright yellow and well blended. 
Spread over orange layer in pan. Refrigerate 1 hour until firm. Use 
foil to lift fudge from pan. Turn white side up and peel off foil. 
Cut into 48 pieces. Press 1 candy corn in center of each piece. 
Store in refrigerator.  
 
 
Line 13x9 pan with foil; butter foil. IN large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of mixture in buttered foil lined pan. In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan. If remaining 2/3 of white mixture has set up, heat in micro until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan. Refrigerate 1 hour until firm. Use foil to lift fudge from pan. Turn white side up and peel off foil. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator. 

Chocolate and Peanut Butter Chip Fudge


2 c. semi-sweet (12 oz. pkg.) chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
Dash salt
1 c. Reese's peanut butter chips

Line 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla, and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
 
Chocolate Pistachio Fudge


12 oz. semisweet chocolate (Nestles brand is good ). 
1 (14 oz.)can sweet condensed milk, 
pinch of salt 
1 cup pistachios (shelled and broke into pieces). 

Melt the chocolate, condensed milk and salt in a pan on low heat. Add the nuts to the chocolate mixture and mix well. Pour the mixture into a 9 inch square pan. Let the fudge cool and then refrigerate until set. Once the fudge has been cut you can keep it in the freezer, no need to thaw just eat as it is.

Creamcicle Fudge


3/4 cup margarine 
3 cups sugar 
1- 7 oz. jar marshmallow cream 
2/3 cup evaporated milk 
10 oz. vanilla chips 
3 tsp. orange flavoring 
9 drops red food coloring 
12 drops yellow food coloring 
Mix sugar, milk and margarine in a heavy saucepan. Bring to a boil over medium heat while stirring. Boil for three minutes. Remove from heat, stir in vanilla chips and marshmallow cream. Stir until chips are melted. Remove about one cup mixture and set aside. Add flavoring and food coloring to the remaining mixture left in pan. Mix well and pour in a 9 x 13" greased dish. Stir in the extra cup of mixture with knife using a swirl motion. Refrigerate until completely cool. Cut into squares and enjoy.
 
Five Pound Fudge


4-1/2 Cups Sugar
12 Ounces Can evaporated milk
1/4 Pound Butter
1 Jar marshmallow creme
12 Ounces Semi-sweet chocolate chips
12 Ounces Milk chocolate bar
2 Cups Chopped pecans or walnuts
2 Teaspoons Vanilla
Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. 

Creamy Peanut Butter Fudge


2 cups sugar
1 cup milk
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/2 cup peanut butter
1/2 cups nuts (optional)
Butter the sides of a 2 quart saucepan. In it combine sugar, milk, salt. Heat over medium heat , stirring constantly until sugar dissolves, and mix comes to a boil. Cook to a soft ball stage (238 degrees)stir only if neccessary. Remove from heat and add peanut butter, nuts if desired, and butter. add vanilla and beat well--pour quickly into buttered dish to cool. 

Old Fashioned Peanut Butter Fudge


2 cup white sugar
1 cup brown sugar
1/8 tsp. salt
2 tablespoons light corn syrup
1 tablespoon margarine
3/4 cup canned milk  
Cook over medium until it forms a soft firm ball. Stir in a 7 oz. jar marshmallows and 1 teaspoon vanilla. Mix well. Add 2 heaping tablespoons of peanut butter. Mix fast and well. Pour into a buttered 9x13 inch pan. 

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