Delicious Fudge Recipes

You can find many different fudge recipes at http://www.fudge-recipes.net. This is a large collection of free homemade fudge recipes including peanut butter fudge recipes, chocolate fudge recipes, and diabetic fudge recipes.

Or browse the fudge recipes below:

Chocolate Peanut Butter Fudge

This is such an easy and fun recipe to make.

INGREDIENTS:
3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter

DIRECTIONS:
Butter one 9x9 inch pan. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Original recipe yield: 2 pounds.

Creamy Peanut Butter Fudge

This is the creamiest peanut butter fudge ever.

INGREDIENTS:
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

DIRECTIONS:
Grease a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

Makes 1 - 9x13 inch dish..

Easiest Peanut Butter Fudge

INGREDIENTS:
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

DIRECTIONS:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Original recipe yield: 1 - 8x8 inch pan.

Peanut Butter Fudge With Real Peanut Butter

An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips.

INGREDIENTS:
4 cups white sugar
1 cup evaporated milk
1/2 cup margarine
1 cup peanut butter
1 cup marshmallow creme

DIRECTIONS:
Line a 9x13 inch pan with foil or parchment paper. In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

Original recipe yield: 1 9x13 inch pan.

Baked Fudge

INGREDIENTS:
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
4 eggs, beaten
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans

DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). In large bowl, sift together sugar, flour and cocoa. Add eggs. Add melted butter, vanilla and pecans. Pour mixture into 8x12-inch baking pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes or until firm.

Makes about about 24 bars.

Chocolate Walnut Fudge

INGREDIENTS:
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

DIRECTIONS:
Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Makes 1 - 8x8 inch dish.

German Chocolate Fudge

INGREDIENTS:
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans

DIRECTIONS:
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.

Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

Makes about 80 servings.

White Chocolate Fudge

INGREDIENTS:
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
12 ounces white chocolate, chopped
3/4 cup chopped pecans

DIRECTIONS:
Grease an 8x8 inch baking dish. Set aside. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Makes about 2 1/2 pounds.

Creamy Orange Fudge

White chocolate, cream cheese, confectioners' sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge.

INGREDIENTS:
2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners' sugar
1 tablespoon orange extract

DIRECTIONS:
Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.

Original recipe yield: 1 - 8x8 inch dish.

Strawberry Fudge

This recipe is healthier than chocolate fudge and as tasty.

INGREDIENTS:
1 (12 fluid ounce) can evaporated milk
3 cups white sugar
2 tablespoons butter
1 3/4 cups sliced fresh strawberries
2 tablespoons lemon juice

DIRECTIONS:
Butter a 9x9 inch dish. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.

Original recipe yield: 0.75 pound.

Pumpkin Fudge

Great for your Thanksgiving Dinner!

INGREDIENTS:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

DIRECTIONS:
Butter or grease one 8x8 inch pan. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Original recipe yield: 36 servings.

Top

Printer friendly version

Back to Candy Making