3 Easy Yummy Fudge Recipes
My mother makes really good fudge
My mother makes really good fudge. Whenever I used to watch her making fudge in our kitchen, she then would pass on the bowl to me after she finished making the fudge so I could lick it clean. I loved this. I've tried lots of fudge recipes in my lifetime but I am biased. My mom's fudge is still the very best fudge for me. It's both good and made by my mother so I guess that equals to a really great fudge recipe.
Mom used to prepare for us 3 different kinds of fudge for me and my siblings and we all loved them. Here they are.
Mom's Choco Fudge
1 2/3 c light cream
4.5 c sugar
2 tsps vanilla
2 (12 ounce) packages semisweet choco chips
1/2 c butter (NOT margarine), sliced into pieces
1 (11 ounce) package milk choco chips
2 c chopped walnuts, if desired
Grease a 9x13" pan with butter and set aside. Inside a large, heavy saucepan, combine cream, and sugar. Bring to a boil on medium heat, stir it CONSTANTLY!! When it comes to a boil, lower the heat to medium low and continue to cook and stir as mixture boils. Boil for 5 mins.
Then remove pan from the heat and immediately mix in butter and all of your chocolate. Stir constantly until chocolate melts into the cream mixture and fudge becomes satiny. Fold in vanilla & nuts, if using. Immediately spoon and spread into the prepared pan. Let stand at room temperature until cool. Cut into squares. Make about 4 pounds of fudge.
Choco-Mint Fudge
1 c white confectioners' coating
2 c semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 tsps vanilla extract
1 tbsp peppermint extract
1 drop green food coloring (optional)
Line an 8 or 9 inch square pan with waxed paper. In heavy saucepan on low heat, melt chocolate chips with 1 c sweetened condensed milk & vanilla. Spread half of mixture in your prepared pan; chill 10 minutes, or 'til set. Reserve remaining chocolate mixture at room temperature.
Into another heavy saucepan on low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Mix in peppermint extract and food coloring. Spread this mixture onto chilled chocolate layer; chill 10 minutes, or just until firm.
Spread reserved chocolate mixture over mint layer; chill 2 hours, or until firm.
Rocky Road Fudge
3 c chocolate chips (semi-sweet)
1 14-oz can condensed milk
1/4 c (4 tbsp) butter
1/4 tsp salt
1 tsp vanilla extract
1 1/4 c toasted nuts, coarsely chopped
1.5 c mini marshmallows
Prepare an 8x8 or 9x9 pan by lining it using aluminum foil and spraying the foil with nonstick cooking spray. Inside a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave it in one-minute increments until melted, about 2-3 minutes.
Stir to ensure all the chocolate is melted, then add in vanilla & salt. Stir until the candy turns smooth and well-mixed. Add 1 c of marshmallows and 1 c of nuts and stir until well-combined.
Pour fudge into the prepared pan and smooth it into a very even layer. Sprinkle the remaining 1/2 c marshmallows and 1/4 cup nuts on top of your fudge and press gently so that they're embedded in the surface. Place the fudge inside refrigerator to set for at least 2 hours. Once set, slice into 1-inch squares and serve at room temperature. Store excess fudge inside an airtight container in the refrigerator.
by: Jeff D McQueen
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