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Favorite Fudge Recipe - Care to share?


Asked by _Tam_ at 2:55 PM on Dec. 15, 2010 in Food & Drink

Level 30 (42,083 Credits)
This question is closed.
Answers (5)
  • Always Smooth Chocolate Fudge
    1 tablespoons butter
    2 1/4 cups sugar
    6 oz evaporated milk
    1 (12oz) package semi sweet chocolate chips
    1/2 oz baking cocoa powder
    3 1/2 oz marshmallow cream or Marshmallows
    1/2 teaspoon vanilla
    walnuts are optional
    First combine butter, sugar, milk in a sauce pot and bring it to a hard rolling boil for exactly 6 minutes. In a separate bowl place chips, cocoa and marshmallow until the six minutes is up then pour liquid mixture into bowl of dry ingredients, stir until smooth and add vanilla. Spread mixture into a wax paper lined cake pan and chill until hard. Cut into bite size pieces.

    Answer by SweetLuci at 4:04 PM on Dec. 15, 2010

  • Peanut Butter Fudge
    3 cups sugar
    3/4 cup butter
    3/4 cup evaporated milk
    1 (10 oz) package peanut butter flavored morsels
    1 (7 oz) jar marshmallow creme
    1 teaspoon vanilla extract
    Combine first 3 ingredients in a large heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Cover and cook 3 minutes withour stirring; uncover and boil 5 minutes (Do not stir). Remove from heat; add morsels, stirring until morsels melt. Stir in marshmallow creme and vanilla. Pour into a buttered 13x9x2" pan Place in freezer for 10 minutes, or let cool at room temperature. Yield= 3 pounds.

    Answer by SweetLuci at 4:06 PM on Dec. 15, 2010

  • Yes, someone please share, I have always wanted to learn to make fudge, too.

    Answer by Indyk at 3:04 PM on Dec. 15, 2010

  • Easy Peanut Butter Fudge
    12 oz Package semisweet chocolate -morsels
    12 oz Jar crunchy peanut butter
    14 oz Can sweetened condensed milk

    Put chocalate chips and peanut butter into a microwave-safe dish.
    Microwave on high 1-2 minutes until chips have completely melted. Add
    sweetened condensed milk; stir until mixture is of a uniform
    consistency. Pour into an 8x8 square pan lined with wax paper.
    Refrigerate until firm. Cut into 1" pieces. Recipe Yield: 1-1/2 pounds
    or 16 servings fudge.

    Answer by SweetLuci at 4:05 PM on Dec. 15, 2010

  • I have three of four recipes, but I'm always on the lookout for new recipes.

    Comment by _Tam_ (original poster) at 7:04 PM on Dec. 15, 2010