Chocoholic's Paradise....
Fudge Recipes!!





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BRAND NEW RECIPES...

I just did some more research and found you a few more unique fudge recipes. Check them out!!!

POTATO FUDGE

Ingredients:

3 squares (3 oz) unsweetened chocolate
3 tablespoons butter
1/2 cup unseasoned, mashed potatoes (at room temp)
1 teaspoon vanilla
1/4 teaspoon salt
3-3/4 cups (1 pound) powdered sugar
2 teaspoons milk or soy milk
Almonds, finely chopped

Melt chocolate and butter together in a saucepan over low heat, stirring occasionally. Remove from heat and stir in mashed potatoes, vanilla, and salt. Sift powdered sugar into large bowl. Add chocolate mixture and mix well. Mixture will be slightly dry and crumbly. If necessary, add milk to make a dough that can be kneaded. Turn out on a board and knead until smooth.

Dust board with powdered sugar if necessary. Shape mixture into two rolls, about one inch in diameter. Roll in chopped almonds. Wrap in wax paper and chill. Cut into 1/2 inch thick slices. Makes 4 dozen.


DIABETIC EASTER FUDGE

Ingredients:

1 square unsweetened chocolate
1/4 cup evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate artificially sweetened pudding powder or 8 tsp. finely chopped nuts

Directions:

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.


MACADAMIA NUT FUDGE

Ingredients:

8 tbsp. unsalted butter, cut up
1 cup semisweet chocolate chips
1 cup macadamia nuts, coarsely chopped
1 oz. unsweetened chocolate, finely chopped
1 tsp. vanilla extract
2-1/4 cups sugar
1 can (5 oz.) evaporated milk
12 lg. marshmallows

Directions:

Butter an 8-inch square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238°F. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature in an airtight container.


CRUNCHY CHOCOLATE RAISIN FUDGE (Lowfat)

Ingredients:

1/4 cup diet margarine
1-1/3 cups Non-fat dry milk
2/3 cup cocoa powder
1 cup sugar replacement
1/3 cup evaporated non-fat milk
2 tsp. vanilla
1 cup Rice Krispies cereal
1/4 cup raisins

Directions:

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mixuntil almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10-inch long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into 1/2-inch thick slices. Store in refrigerator.


NUTTY CHOCOLATE MINT FUDGE

Ingredients:

1 jar (7 oz.) marshmallow cream
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp. salt
1-1/2 cups mint chocolate chips
1/2 cup chopped nuts
1 tsp. vanilla extract

Directions:

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat. Add mint chocolate chips; stiruntil chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.


WHITE FUDGE

This White Fudge recipe makes 16 servings.

Ingredients:

1 1/3 cups sugar
1/2 cup butter or margarine
2/3 cup non-dairy liquid coffee cream
1/8 teaspoon salt
1/2 pound white chocolate, finely chopped
2 cups miniature marshmallows
1/2 teaspoon vanilla

Add first four ingredients to heavy saucepan and heat, without stirring, until mixture reaches 238F on candy thermometer. Remove from heat; add next three ingredients and blend together thoroughly. Pour into 9-inch square pan. Allow to partially cool, then cut into squares. Allow to fully cool in pan before removing squares.

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FANTASIA FUDGE

(Maple Variation below)

This is a medium chocolate fudge with creamy texture. It serves as the backbone to dozens of other fudges. Experiment yourself.

1/2 cup Butter
2 1/2 cup Sugar (extra-fine granuled preferred)
5 oz. Evaporated Milk (one small can)
12 oz. Semi-Sweet Chocolate Chips (Hershey's™ or Nestle™)
6-7 oz. Marshmallow Creme/Fluff (1 Jar) - (may subsitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag [optional item]
1 tsp Vanilla Extract

Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Chop walnuts and set aside (optional). Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds). Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

MAPLE VARIATION

Using pure maple syrup (not pancake syrup): add 1/2 cups maple syrup, reduce the evaporated milk to 1/2 cup, and increase the sugar to 3 cups. Substitute white chips for semi-sweet chocolate chips ounce for ounce and reduce the butter by 2 tablespoons. Reduce the marshmallow creme to 3 oz (half a jar). Add up to 1 cup chopped walnuts.


NO PUDGE CHOCOLATE FUDGE....Lo Fat
Chocoholics unite and rejoice!

Ingredients:
2 cups granulated sugar
6 tbsp. unsweetened cocoa powder
2/3 cup evaporated 2% milk
3 tbsp. butter, divided
2 tbsp. light corn syrup
1 tsp. vanilla

Fill sink with 1/2 inch of cool water. Line bottom of a 9x5-inch loaf pan with a piece of wax paper that sticks up 2 inches at the ends of pan (so you can lift the fudge out of the pan when it's ready). Set aside.

Combine sugar, cocoa, evaporated milk, 2 tbsp. butter and corn syrup in a medium saucepan. Place over medium-low heat. Cook slowly, stirring often, until sugar is completely dissolved and butter is melted. Mixture should be very smooth. This takes about 10 minutes.

Increase heat to medium-high. Insert candy thermometer at this point, if you're using one. Bring mixture to a boil. Boil until fudge reaches the "soft ball stage," stirring occasionally. This stage is usually reached anywhere between 234 and 240 degrees F. Remove immediately from heat. Place pot in sink. Make sure water only comes up 1/2 inch on side of pot (you don't want to cool it too quickly). Add remaining 1 tbsp. butter and vanilla. DO NOT STIR YET.

Allow fudge to cool for 5 minutes in water. Lift from sink and let fudge cool at room temperature for another 20 minutes (if you're using a thermometer, let the fudge cool to 110 degrees F.). When you press down lightly on the fudge it should indent a little. A "skin" will have formed on top. This is good.

Using a wooden spoon and a bit of muscle, begin to stir the fudge. Stop stirring and observe the fudge every once in a while. You're looking for it to lose its shine, lighten slightly in color, and become thicker. Repeat stirring and observing until these changes take place.

Spread fudge into prepared pan. Refrigerate until fudge is "set," about 1 hour. Run knife around edge of pan and lift out fudge by holding on to wax paper. Slice into 16 rectangular chunks. Store covered in fridge. Makes 16 pieces.

Per serving: 136 calories, 2.6 g fat, 28.9 g carbohydrate, 1.1 protein, 16 mg sodium, 7 mg cholesterol Calories from fat: 16.2%

SPICED PUMPKIN FUDGE

Ingredients:
3/4 c. butter
3 c. sugar
2/3 c. evaporated milk
1/2 c. canned pumpkin
1 t. pumpkin pie spice
2 c. butterscotch baking chips
7 oz. jar marshmallow cream
1 c. chopped toasted almonds or desired nuts
1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer.

Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Makes about 3# candy.

COFFEE POT FUDGE

Ingredients:
Butter or Margarine
3 cups sugar
1 cup milk
1/2 cup cream
1 Tbsp. light corn syrup
3 Tbsp. Instant coffee
3 Tbsp. butter or margarine
1 tsp. vanilla
1 pkg. (6 oz.) semi-sweet chocolate bits
1 cup pecans, chopped

Butter the bottom and sides of large saucepan. In saucepan, combine sugar, milk, cream, corn syrup and coffee. Cook over medium heat until mixture boils and sugar dissolves, stirring constantly. Cook until small amount forms a soft ball when dropped into cool water.

Add butter and let cool until barely warm. Beat until mixture thickens. Add vanilla, chocolate and pecans. Spread in shallow, buttered, 12x12 pan. Cut into squares when firm.

Yields 1 pound .

ROCKY ROAD FUDGE

Ingredients:
2 c. (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 T. butter or margarine
3 c. salted dry roasted peanuts
1 pkg. (10-1/2 oz.) miniature marshmallows

In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Refrigerate until firm. Cut into squares.

Yield: about 3-1/4 pounds

GIRLS JUST WANNA HAVE FUDGE
Lo Fat Chocolate and peanut-butter fudge

Ingredients:
1 1/2 cups sugar
3/4 cups brown sugar
1/3 cup unsweetened cocoa powder
2/3 cup evaporated 2% milk
1 cup miniature marshmallows
1/4 cup light peanut butter
2 tbsp. butter

In a medium, non-stick saucepan, combine sugar, brown sugar, cocoa and milk. Slowly bring to a boil over medium-low heat, stirring frequently. Boil until a few drips of hot syrup form a soft ball when dropped in a cup of ice water. (This stage of fudge-making is usually reached when a candy thermometer registers between 234 and 240 degrees F.) Remove from heat and stir in marshmallows, peanut butter and butter.

Stir until marshmallows are completely melted. Let fudge stand for 15 minutes without stirring. Meanwhile, line bottom of a 9 x 5-inch loaf pan with a piece of waxed paper that sticks up 2 inches at both ends of pan (so you can lift out the fudge when it's ready). Spread fudge in pan. Refrigerate until firm, about 1 to 1 1/2 hours. Cut into 24 pieces and store covered in refrigerator. Makes 24 pieces.

Per piece: 112 calories, 2.2 g fat, 1 g saturated fat, 1.2 g protein, 23 g carbohydrate, 0.4 g fiber, 3.1 mg cholesterol, 23.4 mg sodium % calories from fat: 17

QUICK HOLIDAY RASPBERRY FUDGE

Ingredients:
3-1/3 cups (2 - 10 oz pkgs) Hershey's Raspberry Chips or3-1/3 cups Hershey's Semi-Sweert Chocolate Chips
1 (14 oz) can sweetened condensed milk (NOT evaporated milk!!!)
1-1/2 tsps pure vanilla extract or raspbery-flavored liqueur

1. Line 8" square pan with foil, extending foil over edges of pan.

2. In medium microwave-safe bowl, place raspberry chips & sweetened condensed milk. Microwave at HIGH (100%) 1 min; stir. If necessary, microwave an additonal 30 seconds at a time, stirring after each heating, just until chips are melted & mixture is smooth when stirred; stir in vanilla. Spread evenly into prepared pan.

3. Cover; refrigerate 2 hrs or until firm. Remove from pan; place on cutting board. Peel off foil; cut (with pizza cutter) into squares. Store loosely covered at room temperature.

Yield: About 4 dozen pieces or 2 lbs.

Prep Time: 5 mins Cook Time: 1 min Chill Time: 2 hrs

Note: For best results, do not double this recipe!!

PEANUT BUTTER FUDGE
Quick & Easy

Ingredients:
2 c. sugar
1/2 c. milk
1 1/3 c. peanut butter
1 jar (7 oz) marshmallow cream

In a pot, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow cream. Stir til well combined and pour into a buttered square pan. Chill til firm.

Yield: Makes 3 dozen.

KAHLUA CREAMY FUDGE

Ingredients:
1 1/3 cup granulated sugar
1 (7 oz.) jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Line 8-inch square baking pan with foil.

In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.

Yield: about 2 3/4 lbs.

PISTACHIO SWIRL FUDGE

Ingredients:
1 pk. 3-oz. cream cheese
1 can (14oz.) sweetened condensed milk divided
1/2 tsp. vanilla
3 pk. (6-oz. each) semisweet chocolate pieces
1 tblsp. sweet butter or margarine
1/2 cup coarsely chopped pistachio nuts

Place cream cheese in small glass bowl of electric mixer or in a 1 - quart microwave safe bowl. Microwave on high (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2 - quart microwave safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture , by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in the refrigerator. Cut in bite size pieces. Store in airtight container with wax paper between layers. Keeps best if refrigerated.

SNOW FUDGE

Ingredients:
2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
8 oz. white confectionery coating, chopped
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1 tsp. vanilla

1. Place sugar, cream and butter into a heavy 3 quart saucepan.

2. Cook over medium heat to 238 F., stirring constantly.

3. Remove from heat.

4. Allow mixture to stand, without stirring for 10 minutes.

5. Add confectionery coating. Beat until melted.

6. Quickly stir in coconut, pecans, and vanilla.

7. Pour into a buttered 8" square pan. Cool. Cut into squares.

Yield: Makes 64 1-inch squares.

FESTIVE FUDGE

Ingredients:
3 cups (18-ounce) semi-sweet chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts, optional
1 1/2 teaspoons vanilla extract

Line 8- or 9-inch square pan with foil. Butter foil; set aside.

Line medium-sized heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Yield: about 2 pounds.

Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as above.

Prep Time: 10 minutes

Chilling Time: 2 hours

CANDY CANE WHITE FUDGE

Ingredients:
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

Yield: 64 pieces

CHOCOLATE PEANUT BUTTER FUDGE

Ingredients:
2-1/2 cups sugar
1/4 cup cocoa
1 cup milk
1 tablespoon light corn syrup
1/2 cup butter or margarine -- divided
1/2 cup peanut butter
1 cup chopped pecans
2 teaspoons vanilla extract

Combine first 4 ingredients in a large heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter, and stir until melted; cover and boil mixture 3 minutes.

Remove cover, and continue to cook, without stirring, until mixture reaches soft ball stage (232 degrees . Remove from heat, and add remaining butter, peanut butter, pecans, and vanilla (do not stir). Cool mixture 10 minutes.

Beat until butter, peanut butter, and pecans are blended into chocolate mixture. Pour immediately into a buttered 9-inch square pan. Cool and cut fudge into squares. Yield: 3 dozen pieces (2 pieces per serving).

Per Serving: 255 Calories; 14g Fat (46.6% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

SNICKERS FUDGE

BOTTOM LAYER

1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

CARAMEL LAYER

14 oz pkg caramels
1/4 cup whipping cream

ICING

1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.

EASY CINNAMON FUDGE

Ingredients:
1 lb powdered sugar (3 cups)
1/2 cup unsweetened cocoa
1/2 tsp ground cinnamon
1/2 cup butter
1/4 cup milk
1 1/2 tsp pure vanilla extract
1 cup chopped nuts

Line a 8"square baking pan with foil, allowing foil to extend over sides. Butter foil.

In a bowl, mix together sugar, cocoa and cinnamon.

In a saucepan, heat butter and milk until butter melts. Add vanilla. Combine with sugar mixture. Stir in nuts. Pour into prepared pan. Refrigerate at least one hour.

Use foil to lift out of pan. Cut into 2" squares. Diagonally cut each square in half, making triangles. Garnish with whole nuts if desired.

Makes 1 pound (32 servings).

BUTTERSCOTCH FUDGE

Estimated Times: Est. preparation time: 15 mins

Est. cooking time: 20 mins

Ingredients:
1 cup chopped walnuts
7 fluid ounces marshmallow creme
1 1/2 cups sugar
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup butter
1/4 teaspoon salt
16 ounces NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1 teaspoon orange extract
1 teaspoon orange peel, grated

Directions:
Spread 1/2 of the chopped walnuts evenly on the bottom of wax paper lined 13"x9" pan.

In a heavy saucepan, combine marshmallow creme with sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat.

Add butterscotch chips the cooked mixture and stir until the chips are melted. Stir in orange extract and grated orange peel. Pour into the prepared pan and sprinkle with remaining chopped walnuts. Chill until firm.

Servings: 32

CHOCOLATE ORANGE FUDGE

Fudge is a holiday favorite throughout the South — some versions are creamy and others are granular. This recipe makes a deliciously dense, grainy fudge.

Ingredients:
2 cups superfine sugar
2 ounces unsweetened chocolate, chopped
2/3 cup heavy cream
1/4 teaspoon salt
1 tablespoon unsalted butter
1/3 cup finely chopped candied orange peel

Garnish: candied orange peel, cut into small thin slices

Butter an 8-inch square glass baking dish.

In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F. Remove pan from heat and add butter and orange peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a wooden spoon until it just begins to lose its gloss (do not overbeat or fudge will seize). Pour fudge immediately into baking dish and cool 15 minutes, or until it begins to harden. Cut fudge into 1-inch squares and cool completely. Fudge may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 2 weeks.

Garnish fudge with candied orange peel slices.

Makes about 1 pound

DOUBLE DECKER FUDGE

This recipe for Double Decker Fudge is a bit more work than other fudges, but it's attractive. You can achieve the same look as this recipe if your going to be making a LOT of fudge, by simply making one batch of Chocolate Fudge, putting it into two pans instead of one, then making a batch of Butterscotch, or Peanut Butter Fudge, or whatever other flavor you can imagine, and then layering it on top of the chocolate fudge. Image a fudge with rich, black, semi-sweet fudge underneath, and a more milky chocolate fudge on top.. mmmmmm a Chocoholic's delight that would be!!!

Ingredients:
4 1/2 C. Sugar
2 cans (6 oz) Evaporated Milk
1 Pkg. (6 oz) Semi-sweet chocolate chips
1 jar Marshmallow Cream
1 Pkg. (6 oz. or 1 cup) Butterscotch pieces
Dash of Salt
1/2 c. Butter

In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk, butter or margarine, and salt. Cook and stir over medium heat until mixture boils. Boil gently, stirring frequently for 5 minutes. Divide mixture in half. To one half (about 3 cups) add chocolate pieces, stir until melted and blended. Pour into buttered 13 x 9 x 2 inch pan.

To remaining half of marshmallow mixture, add the butterscotch pieces, beating until smooth. If necessary (and it usually is) beat butterscotch mixture with rotary beater until pieces are melted and mixture is smooth. Pour over chocolate layer. Cool, and cut in pieces.

CARROT FUDGE

Ingredients:
1 1/2 c Grated carrots
1/2 ts Lemon flavoring
3 1/2 c Sugar
1/2 c Sweetened condensed milk
1/2 c Water

Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots.

ALASKAN SANTA MOUSE FUDGE

Source: Fran's Place Bed and Breakfast Efficiency Apartments
3909 Turnagain Boulevard
Anchorage, Alaska 99517

Ingredients:
1 pound butter
1 pound Velveeta processed cheese
4 pounds powdered sugar
1 cup dry cocoa (Hershey's)
1 Tablespoon vanilla
1/2 cup chopped nuts

Melt butter and cheese together on medium heat. Add sugar and cocoa and vanilla. Mix well and stir in nuts. Place in buttered 9 x 13-inch pan, cool and cut.

Makes: 6-1/2 pounds.

PENUCHE FUDGE

Source: Christopher Kratzer House Bed and Breakfast
101 East Cherry Street
Clearfield, Pennsylvania 16830

Ingredients:
2 cups brown sugar
1 cup water (or milk, cream, or evaporated milk if desired)
1/4 teaspoon salt
1 Tablespoon butter
1 teaspoon vanilla
1 cup nutmeats

Slowly stir over low heat until sugar is dissolved. Boil brown sugar, water, sugar and salt quickly without stirring to the "soft-ball stage" (238 degrees). Add butter. Place saucepan containing the candy in cold water. When the bottom of the saucepan is cool, begin to beat the candy until smooth and creamy. Add vanilla and nutmeats. Drop candy from spoon on oiled wax paper or into oiled pan and cut into squares.

JULIA'S YUMMY FUDGIES

The Captain's House on the Lake Historic Bed and Breakfast
123 West Doyle
Granbury, Texas 76048

Ingredients:
1 can Eagle Brand milk
Chopped nuts as desired (or cherries, any added item you desire)
1-1/2 cup graham cracker crumbs
1 package (small) chocolate chip morsels (semi-sweet)
1 package (small) butterscotch morsels

Mix all ingredients and pour into slightly greased 9 x 9-inch square pan and bake in preheated oven at 350 degrees until middle still slightly "jelloed". Cool 45 minutes and cut.

If using as the main dessert, cut squares larger and top with ice cream, whipped cream, or yogurt!

BAKED FUDGE

This recipe creates a crusty top and yummy soft inside that are sure to please the chocolate lovers among you...

Ingredients:
4 eggs
2 cups sugar
1 cup butter, melted
1/2 cup flour
1/2 cup cocoa
2 teaspoons vanilla

Preheat oven to 325 degrees. Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Pour into a 9 x 12-inch greased pan. Set in a pan of hot water and bake for 45 minutes to an hour or until crusty on top and soft inside. Serve warm with a scoop of ice cream.

Serves: 8.

DIABETIC FUDGE RECIPES

DIABETIC FUDGE

Yield: 32 Servings

1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetener to equal 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.


SUGAR-FREE FUDGE

Ingredients:

16 oz Cream cheese, softened
2 ea Unsweetened chocolate squares (1oz each)
1/2 c Sugar substitute
1 t Vanilla extract
1/2 c Chopped pecans or walnuts (optional)

Melt chocolate. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into well- greased 8-inch square baking pan. Cover and refrigerate overnight.


DIABETIC CHOCOLATE-CINNAMON FUDGE

Ingredients:

1 envelope unflavored gelatin
1/4 C. water
1 (1 oz.) square unsweetened chocolate
1/8 tsp. cinnamon
3/4 tsp. liquid food sweetener
1/4 C. water
1/2 C. evaporated milk
1/2 tsp. vanilla extract
1/4 C. chopped nuts

Soften gelatin in the 1/4 cup water for 5 minutes.

Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from heat. Add vanilla extract; cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.


SUGAR FREE FUDGESICLES

Ingredients:

1 small box sugar-free instant chocolate pudding
1/3 C. fructose
1/2 C. evaporated milk
2 C. whole milk

In a medium bowl, stir together dry pudding mix and fructose. Pour in both milks and whisk briskly, until well blended. Pour mixture into popsicle molds and freeze until firm. Yields 6.


VANILLA FUDGE I

Ingredients:

2 cups sugar
2/3 cup sweet milk
2 tablespoons dark corn syrup
1/2 stick butter
2 teaspoons vanilla
pinch of salt
1 cup chopped pecans

Mix all ingredients expect for nuts in heavy pan. Stir until it starts to boil. Boil until reaches the soft ball stage. Set aside, and let cool When lukewarm, beat by hand until creamy. Add nuts. Drop by teaspoon onto waxed paper.


VANILLA FUDGE II

Ingredients:

2 c sugar
5-oz can evaporated milk
1/3 c milk
1/8 ts salt
1/4 c butter
1 ts vanilla extract
broken nuts (optional)

Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil, set aside.

Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238 degrees, soft-ball stage (this should take 25 to 35 minutes).

Immediately remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not overbeat.

Immediately spread fudge into the prepared pan. Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator. Makes about 1 lb (32 servings).

URGENT MESSAGE!!!!

If you find that you CANNOT contain yourself.. and you end up eating all the chocolate in the house... PLEASE
Go to this site
It's of the utmost importance..
Click on the disappearing chocolate bunny for "A Chocoholic's Confession"

You'll be glad you did!!! My friend, Misty, will help!!


For emergency prayer to help you from consuming all this fudge OR other chocolates..


To read another lady's problems about addiction..
Stop by Confessions of a Chocoholic
With my friend, Peggie..
I'll be prayin' for ya, Peg.. Hold on.. babee.... help is coming..

Where In the World Is The Chocolate???
Another page at Peggies Place.. full of chocolate and candy links for all!


For other recipes, tips, or food ideas, visit
Georgia's Kitchen
Or...Recipe Heaven ..Georgia's Recipe Archives..


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