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Fudge recipes?

Answer Question

Asked by tspillane at 7:21 PM on Jul. 5, 2011 in Food & Drink

Level 30 (43,823 Credits)
Answers (12)
  • This is my MIL's. It's the BEST I've ever tasted.

    3 cups sugar
    ¾ cup ( 1 ½ sticks) butter
    2/3 cup evaporated milk (short can)

    Bring to boil in heavy pan and boil for 4 minutes, remembering to stir constantly as it burns easily.

    Remove from heat and stir in:
    12 ounces chocolate chips

    Then stir in:
    one jar marshmallow crème ( 7 ounces)
    1 teaspoon vanilla
    1 cup chopped walnuts if desired.

    Pour into lightly buttered 9 X 13 pan and let cool.

    Answer by Rosehawk at 7:39 PM on Jul. 5, 2011

  • Chocolate Fudge

    4 oz (110 g) unsweetened chocolate, chopped
    1 cup (250 ml) heavy cream
    2 cups (500 ml) sugar
    A pinch of salt
    2 Tbs (30 ml) butter at room temperature
    1 tsp (5 ml) vanilla extract
    1/2-1 cup (125-250 ml) chopped nuts (optional)

    Combine the chocolate and cream in a saucepan over low heat.
    Stir constantly until the chocolate is melted and the mixture is
    blended and smooth. Add the sugar and salt and bring to a boil,
    stirring constantly, still over low heat. Stop stirring and cook
    until the mixture reaches 236F (113C) on a candy thermometer.
    Remove from the heat immediately and add the butter but do
    not stir. Cool until the mixture is lukewarm, add the vanilla, and
    beat vigorously with a wooden spoon until the mixture is smooth
    and no longer shiny. Add the nuts if desired and spread into a
    greased 8-inch (20 cm) square pan. Cut into squares when it has

    Answer by rkoloms at 10:35 PM on Jul. 5, 2011


    16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
    2 ounces unsweetened chocolate, chopped finely
    1/2 tsp. baking soda
    1/8 tsp. salt
    1 (14-ounce) can sweetened condensed milk
    1 Tbsp. vanilla extract
    1 cup mini marshmallows
    1 cup roughly chopped peanuts
    1/2 cup semisweet chocolate chips

    1. Line 8×8-inch baking pan with foil and spray lightly with nonstick spray.

    2. In a medium, heatproof bowl, toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.


    Answer by Christmaslver68 at 7:09 AM on Jul. 7, 2011

  • cont

    3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in marshmallows, peanuts and additional chips. Scrape fudge into prepared pan and spread in an even layer with rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.

    Answer by Christmaslver68 at 7:10 AM on Jul. 7, 2011

  • Chocolate Peanut Butter Fudge

    1 cup peanut butter chips
    1 cup bittersweet chocolate chips
    2 1/4 cups granulated sugar
    One (7 ounce) jar marshmallow creme
    1 (5 ounce) can evaporated whole milk
    1/4 cup butter
    1 teaspoon vanilla extract

    1. Line an 8″ X 8″ pan with foil and spray lightly with nonstick spray

    2. In 2 separate heat-safe medium bowls, place 1 cup peanut butter chips in one and chocolate chips in the other

    3. In a 3 quart sauce pan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and continue to stir for 5 minutes. Remove from heat and quickly stir in vanilla

    Answer by Christmaslver68 at 7:11 AM on Jul. 7, 2011

  • cont

    4. Quickly stir one-half of the hot mixture into peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly pour into prepared pan. Stir the chocolate chip mixture until fully melted and carefully spread over top of peanut butter layer.

    5. Let sit at room temperature until completely cool (or refrigerate). Cut into small squares.

    Answer by Christmaslver68 at 7:11 AM on Jul. 7, 2011

  • Ingredients

    2 3/4 cups sugar
    4 ounces unsweetened chocolate
    3 tablespoons butter, plus more for greasing pan
    1 cup half-and-half
    1 tablespoon corn syrup
    1 tablespoon vanilla extract
    1 cup chopped, roasted nuts, optional

    Answer by Christmaslver68 at 7:12 AM on Jul. 7, 2011

  • cont


    Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

    Answer by Christmaslver68 at 7:13 AM on Jul. 7, 2011

  • Ingredients

    3 cups sugar
    4 heaping tablespoons cocoa
    3 tablespoons light corn syrup
    1 cup evaporated milk
    6 tablespoons butter, plus extra for buttering dish
    1 cup chopped pecans
    1 1/2 teaspoons vanilla extract


    Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

    Answer by Christmaslver68 at 7:14 AM on Jul. 7, 2011

  • Expresso Toffee Fudge


    Butter-flavored cooking spray
    1 stick butter
    4 cups sugar
    1 (12-ounce) can evaporated milk
    2 tablespoons instant espresso powder
    1 (12-ounce) package semisweet chocolate chips
    30 large marshmallows
    3/4 cup toffee bits


    Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.

    Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

    Answer by Christmaslver68 at 7:16 AM on Jul. 7, 2011

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