Fudge Recipes

fudgerecipes

 

Nothing satisfies a sweet tooth better than a piece of velvety fudge, and our fudge recipes give your sweet tooth a variety of flavors.

From decadently intense chocolate fudge recipes to the sophisticated and elegant vanilla fudge recipes, they are all delicious.Fudge is a creamy, silky smooth treat that is easy to whip up as a holiday treat or special gift. If you need a bit of pampering for yourself, the fudge recipes we have will take you away.

Make sure you use fresh good quality butter (never substitute margarine because it causes fudge to be thin and watery). Also have a candy thermometer handy for the most consistent results. With so many flavors, fudge is a confectionary delight you'll want to make often.

 

 

 

 

10 Minute Fudge Recipes

10_Minute_Fudge_Recipes

Ingredients:

3 oz. baking chocolate, unsweetened (3 squares)
4 Tablespoons butter
4 1/2 cups powdered sugar
1/3 cup instant nonfat dry milk
1/2 cup light corn syrup
1 Tbsp. water
1 tsp.  vanilla extract
1/2 cup chopped nuts (optional)

Directions:

1. Melt chocolate and butter in top of 2-quart double boiler. Sift together powdered sugar and dry milk.

2. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth.

3. Remove from heat; stir in nuts.

4. Turn into greased 8-inch square pan. Cool until firm. Cut into squares.

 

 

 

 

Bourbon Fudge Recipes

Bourbon_Fudge

Ingredients:

2 cups semi-sweet chocolate chips
1 can 14oz sweetened condensed milk
1/4 cup bourbon
1/2 teaspoon orange extract
1 package (3/4 oz.) slivered almonds

Directions:

1. Combine chocolate chips and milk in large bowl and cover loosely.

2. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth.

3. Add bourbon and orange extract; mix well.

4. Grease an 8 inch square pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.

 

 

 

 

Buttermilk Fudge Recipe

Buttermilk_Fudge

Ingredients:

2 cups white sugar
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1 Tablespoon corn syrup 
1 teaspoon vanilla extract
1/2 cup chopped nuts

Directions:

1. Butter sides of a large heavy saucepan.

2. Combine sugar, buttermilk, baking soda, butter and corn syrup in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.

3. Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.

4. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.

5. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees F). Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.

6. Remove from heat, add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.

7. Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy. Stir in nuts.

8. Pour into a buttered 8- inch square pan. Chill for a minimum of 3 hours. Cut into 1-inch squares.

 

 

 

 

Butterscotch Fudge Recipes

Butterscotch_Fudge

Ingredients:

1 1/2 cups sugar
2/3 cup (5 fl.-oz. can) can evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-oz. pkg.) package butterscotch chips
1 teaspoon vanilla extract
1/2 cup chopped nuts

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for  4 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan; refrigerate 2 hours or until firm.

6. Lift from pan; remove foil. Cut into 48 squares.

 

 

 

 

Candy Bar Fudge Recipes

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Ingredients:

1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup whole milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 caramels, unwrapped
1 Tbsp. water
2 cups peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

Directions:

1. In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes.

2. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square-baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted.

3. Stir in peanuts; spread over chocolate layer.

4. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Makes 2-3/4 pounds.

 

 

 

 

Caramel Fudge Recipe

Caramel_Fudge

This is a very old fashioned caramel fudge recipe. It gets it's rich flavor from the caramelized sugar.

Ingredients:

3 cups sugar
1 cup heavy cream
1/4 cup butter
2 Tbsp. white corn syrup
1/8 teaspoon salt

Directions:

1. In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt.

2. Cook to softball stage or 235 degrees F on candy thermometer.

3. Remove from heat; beat until thick. Pour in buttered pan.

4. Chill 3-5 hours until firm. Cut into squares.

 

 

 

 

Cherry Vanilla Fudge Recipes

Ingredients:

3 cups sugar
1/2 teaspoons salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 Tbsp. butter
2 teaspoons vanilla
1 cup candied cherries; quartered

Directions:

1. Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

3. Remove from heat, leaving thermometer in the saucepan. Cool to 100 degrees F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

5. Pour into buttered 8" square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds.

 

 

 

 

Chocolate Mint Creme Fudge Recipes

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Ingredients:

2 cups semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces premium white chocolate chips
1 Tbsp peppermint extract
Green or red food coloring (optional)

Directions:

1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.

2. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

3. In heavy saucepan, over low heat, melt white chocolate chips with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).

4. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

5. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.

6. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

 

 

 

 

Chocolate Fudge Recipes

Chocolate_Fudge

Ingredients:

2 1/2 cups white sugar
1/2 cup butter
2/3 cup evaporated milk
1 (7 ounce) jar marshmallow creme
2 cups semisweet chocolate chips
3/4 cup chopped walnuts (optional)
1 teaspoon vanilla

Directions:

1. Line 9-inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.

2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

3. Add marshmallow crème and chocolate chips; blend until smooth. Stir in walnuts (if using) and vanilla.

4. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

5. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds--36-48 squares.

 

 

 

Chocolate Marshmallow Fudge Recipes

Chocolate_Marshmellow_Fudge

Ingredients:

3 cups sugar
2/3 cup evaporated milk
4 Tbsp. butter
12 ounces chocolate chips
1 (7 1/2 ounce) jar marshmallow cream
1 teaspoon vanilla extract

Directions:

1. Combine sugar, evaporated milk, and butter in medium heavy sauce pan.

2. Cook to soft ball stage.

3. Remove from heat and add chocolate morsels, marshmallow cream, and vanilla.

4. Stir until well combined.

5. Pour into a foil lined 9x13" pan.

6. Chill at least 2 hours until firm. Invert pan, remove foil and cut into squares.

 

 

 

 

Chocolate Peanut Butter Fudge Recipes

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Ingredients:

4 cups sugar
3 Tbsp. unsweetened cocoa
2 Tbsp. butter
1/4 teaspoon vanilla
1 cup evaporated milk
1 1/2 cups peanut butter
1 pint marshmallow cream

Directions:

1. Combine sugar, cocoa, butter, vanilla, and evaporated milk in a saucepan.

2. Cook, stirring constantly, until mixture boils all over.

3. Begin timing. Boil exactly 3 minutes.

4. Remove from heat. Stir in peanut butter and marshmallow cream until smooth.

5. Pour into buttered pan, chill until firm (about 2 hours).

 

 

 

 

Coffee Fudge Recipes

Coffee_Fudge

Ingredients:

3 cups sugar
3/4 cup milk
2 Tbsp. instant coffee
1/2 cup liquid non-dairy creamer
1 Tbsp. light corn syrup
2 Tbsp. butter
1 teaspoon vanilla
1 1/2 cup (6 oz.) chopped chocolate
1/4 cup finely chopped nuts

Directions:

1. Combine sugar, milk, instant coffee, non-dairy creamer and corn syrup in a 3-quart saucepan. Cover and bring to a boil.

2. Uncover and place thermometer in pan; cook without stirring to 236 degrees F.

3. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until fudge begins to thicken; pour into a buttered 8-inch square pan.

4. Melt the chocolate over hot (not boiling) water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate.

5. Cut into squares before fudge becomes firm. Makes about 48 pieces.

 

 

 

 

Cookies 'n Cream Fudge Recipe

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Ingredients:

2 1/2 cups sugar
1/2 cup butter
2/3 cup (5 oz) evaporated milk
2 cups (7 oz) jar marshmallow crème
8 oz almond bark or vanilla flavored candy coating cut into pieces
1 teaspoon vanilla
12 Oreo cookies, coarsely crumbled

Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy-duty saucepan, combine sugar, butter, and milk.

2. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.

3. Add marshmallow crème, candy coating and vanilla; blend until smooth. Pour half of mixture into foil lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture.

4. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).

 

 

 

 

Creamy Peanut Butter Fudge Recipe

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Ingredients:

3 cups sugar
1 cup evaporated milk
1/8 teaspoon salt
1 jar (16 ounces) creamy peanut butter
1/2 jar (7 1/2 ounces) marshmallow fluff
1 stick butter
2 teaspoon pure vanilla extract

Directions:

1. Melt butter in a large heavy-bottomed sauce pan over low heat.

2. Add sugar, salt and evaporated milk, stirring until well blended. Increase heat to medium-high and bring mixture to a boil.

3. As soon as mixture reaches a boil, lower heat to medium and boil slowly, stirring continually, for 5 minutes (or until mixture reaches soft ball stage - between 234 and 240 degrees F).

4. Remove pan from heat, add peanut butter, marshmallow creme and vanilla, stirring until the ingredients are well combined.

5. Pour mixture into well greased  9-by-13-inch baking pan let cool at room temperature on wire rack then refrigerate for at least two hours until firm.

 

 

 

 

Diabetic Fudge Recipe

Diabetic_Fudge

Ingredients:

1 14 1/2 oz. can evaporated milk
3 Tbsp. cocoa
1/4 cup margarine
liquid sweetener to equal to 1/2 cup of sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups graham cracker crumbs
1/4 cup nuts

Directions:

1. Combine milk and cocoa in saucepan. Beat well. Add margarine, sweetener, salt. Bring to boil.

2. Remove from heat. Stir in remaining ingredients except 1/4-cup graham crackers.

3. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

 

 

 

 

Double Chocolate Fudge Recipe

Double_Chocolate_Fudge

Ingredients:

2 cups (12 oz) semi-sweet chocolate chips
1 (11 1/2 oz) package milk chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp. heavy cream
2 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Directions:

1. In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 Tbsp. cream and 1 tsp vanilla.

2. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.

3. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 Tbsp. cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts.

4. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.

 

 

 

 

Jello Pudding Fudge Recipe

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Ingredients:

1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, divided
1/2 cup (1 stick) butter, divided
1/3 cup water
1 pkg.(4-serving size) JELL-O Chocolate Instant Pudding
2 1/2 cups powdered sugar

Directions:

1. Microwave 4 of the chocolate squares, 6 Tbsp. of the butter and water in large microwavable bowl on high for 2 minutes or until butter is melted; stir.

2. Add dry pudding mix; stir until well blended.

3. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan.

4. Microwave remaining 4 chocolate squares and 2 Tbsp. butter in large microwavable bowl on high 1-1/2 minutes or until butter is melted.

5. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1-inch) squares.

 

 

 

 

Kahlua Creamy Fudge Recipe

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Ingredients:

1 1/3 cups granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semi-sweet chocolate. pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 teaspoon vanilla

Directions:

1. Line 8" square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt.

2. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted.

3. Add nuts and vanilla. Turn into prepared pan.

4. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.

 

 

 

 

Maple Fudge Recipes

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Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 Tbsps. butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups (12-oz. pkg.) NESTLÉ Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavoring
48 walnut halves or pieces

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for  4 1/2 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart.

6. Press into fudge; refrigerate until firm. Lift from pan; remove foil.

7. Cut into 48 squares with 1 nut half per square.

 

 

 

 

Marshmallow Fudge Recipe

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Ingredients:

3 cups (18oz) semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Sweetened Condensed milk (not evaporated milk)
Dash salt
2 Tbsp. butter
2 cups mini marshmallows
1 1/2 teaspoons vanilla extract

Directions:

1. In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt.

2. Remove from heat; stir in butter, marshmallows and vanilla.

3. Spread evenly into wax paper lined 8- or 9-inch square pan.

4. Chill 2 hrs or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

 

 

 

 

Microwave Fudge Recipes

Microwave_Fudge_Recipes

Two great and easy recipes for fudge that you can make in your microwave. Take your pick for an easy fudge in the microwave.

Microwave Fudge Recipe 1

Ingredients:

2 cups miniature marshmallows
14 oz. can condensed milk
1 dash Salt
12 oz. semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup nuts
1 1/2 tsp. vanilla

Directions:

1. In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth.

2. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.

3. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm.

4. Turn on to cutting board, peel off paper and cut into squares. Serves 32.

 

Microwave Fudge Recipe 2

Ingredients:

4 cups sugar
1 cup butter
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 cup chopped nuts

Directions:

1. In 4-quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until softball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking.

2. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix.

3. Pour into buttered 9-inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Chill and cut.

 

 

 

 

Old Fashioned Chocolate Fudge Recipe

Old_Fashioned_Chocolate_Fudge

Ingredients:

1 1/2 cups whole milk
4 oz. unsweetened baking chocolate (squares)
4 cups sugar
3 Tbsp. light corn syrup
1/4 teaspoon salt
3 Tbsp. butter or margarine
1 1/2 teaspoon vanilla

Directions:

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.

2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

3. Cool mixture in pan to 11 0F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)

4. Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

 

 

 

 

Peanut Butter Fudge Recipe

Peanut_Butter_Fudge

Ingredients:

1 1/2 cups sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1 cup chunky or regular peanut butter
1 teaspoon vanilla extract
1/2 cup chopped peanuts (optional)

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine sugar, evaporated milk, salt, and butter medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for 4  to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, peanut butter and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan; cool for 1 minute. Top with peanuts, pressing in slightly.

6. Chill for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 1-inch squares.

 

 

 

 

Pumpkin Fudge Recipe

pumpkin-fudge

Turn pumpkin into a creamy, sweet treat by making this pumpkin fudge recipe. Great to give away or keep for when you need a special indulgence for yourself.

Ingredients:

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 oz. can) evaporated milk
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups (12 ounce package) white chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions:

1. Line a 13 x 9-inch baking pan with foil.

2. In a heavy medium saucepan, combine the sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice.

3. Bring to a full rolling boil over medium heat, stirring constantly.

4. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

5. Stir in white chocolate chips, marshmallow crème, nuts and vanilla extract and stir vigoriously for 1 minute until chips are melted.

6. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. .

7. To cut, lift foil from pan. Remove foil and cut fudge into 1-inch pieces.

 

 

 

 

Sugar Free Fudge Recipe

Ingredients:

16 oz. cream cheese, softened
2 unsweetened chocolate squares (1 oz ea) melted and cooled
1/2 cup sugar substitute(splenda or nutrasweet)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Directions:

1. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans.

2. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

 

 

 

 

Vanilla Fudge Recipe

Vanilla_Fudge

Ingredients:

4 cups sugar
2 Tbsp. butter
1 large can evaporated milk
1 small jar marshmallow fluff
1 teaspoon Vanilla

Directions:

1. Cook sugar, butter and evaporated milk, stirring constantly, until a medium firm ball is formed when dropped in cold water (about 25 minutes). Cool slightly.

2. Add marshmallow fluff and vanilla. Beat until cool and creamy.

3. Pour into a buttered 8 inch square pan. Chill until firm.