Fudge Recipies

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Vassar Fudge Recipe

• 2 cups granulated white sugar
• 1 cup cream
• 2 oz. unsweetened chocolate, chopped
• 1 tablespoon butter

1. Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly.
2. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.

Wellesley College Fudge

This is the fudge recipe that's from Wellesley College.

Ingredients:

• 2 cups granulated sugar
• 1 cup heavy cream
• 2 oz. unsweetened chocolate, chopped
• 1 tablespoon butter
• 1/2 lb marshmallows

Smith College Fudge

The fudge recipe from Smith College is almost like penuche.

Ingredients:

• 4 tablespoons butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 1/4 cup molasses
• 1/2 cup heavy cream
• 2 oz. unsweetened chocolate, chopped
• 1 1/2 teaspoon vanilla

Peanut Butter Fudge

This is a very easy peanut butter fudge recipe. It's absolutely delicious!

Ingredients:

• 4 cups granulated sugar
• 1 cup light brown sugar
• 1/2 cup butter
• 1 1/2 cups heavy cream
• 7 oz. marshmallow creme
• 16 oz. peanut butter

1. Combine granulated sugar, brown sugar, butter, and heavy cream in a heavy saucepan. Cook over medium heat.
2. Bring to a boil, stirring constantly, for 7 minutes.
3. Remove from heat. Stir in marshmallow creme and peanut butter.
4. Spoon into 9 x 13 greased baking pan. When cool, cut into squares.

Vegan Peanut Butter Fudge

This is a dairy free peanut butter fudge.

Ingredients:

• 3/4 cup vegan margarine
• 1 cup peanut butter
• 1 3/4 cup confectioners sugar

1. Melt margarine over low heat.
2. Remove from heat and stir in peanut butter.
3. Gradually stir in confectioners sugar.
4. Put in 9 x 9 greased pan. Cool and cut into squares.

Microwave Fudge

This microwave fudge recipe can be quickly made when you're in the mood for a great treat.

Ingredients:

• 2 cups chocolate chips
• 14 oz. can sweetened condensed milk
• 1 1/4 cup chopped nuts
• 1 teaspoon pure vanilla extract

1. Mix chocolate chips with milk on 50% power 3 to 5 minutes, stirring once.
2. Stir in nuts and vanilla.
3. Put into a 8 x 8 greased baking pan. Cool and cut into squares.

Sugar Free Fudge

There are a lot of people who want sugar free fudge, and this is an easy fudge recipe! It's a great diabetic fudge.

Ingredients:

• 1 envelope gelatin
• 1/4 cup cold water
• 1 square unsweetened chocolate
• 3/4 teaspoon liquid sweetener
• 1/2 cup evaporated milk
• 1/4 c water
• 1/4 cup chopped nuts

1. Soften gelatin in 1/4 cup cold water.
2. In saucepan over low heat, melt chocolate with sweetener. Slowly add evaporated milk and other 1/4 cup of water.
3. Add gelatin to chocolate mixture.
4. Stir until dissolved, then remove from heat.
5. Let cool. When mixture begins to thicken, add nuts.
6. Put in a greased 8 x 8 pan. Cool and cut into squares.

Fantasy Fudge

Here is a fantasy fudge recipe. It's great for any occasion.

Ingredients:

• 1 1/2 sticks salted butter
• 3 cups sugar
• 5 1/2 oz. can evaporated milk
• 12 oz. chocolate chips
• 7 oz. marshmallow creme
• 1 cup chopped nuts
• 1 teaspoon pure vanilla extract

1. In 4 qt. bowl, microwave butter on high until melted, about 1 minute.
2. Add sugar and milk and mix well. Microwave on high about 5 minutes, until mixture boils. Mix well.
3. Stir in chocolate chips, marshmallow creme, nuts and vanilla.
4. Spoon into a greased 9 x 9 baking pan. Let cool, then cut into squares.

Vanilla Fudge

If you're looking for the best fudge recipe, here is the one for vanilla fudge.

Ingredients:

• 1 cup heavy cream
• 2 cups sugar
• 1 stick salted butter (4 oz)
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract

1. Combine heavy cream, sugar, butter, and corn syrup in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves and butter is melted. Wash down sides of pot with a pastry brush to dissolve sugar crystals.
2. Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add vanilla, but do not stir.
3. When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy.
4. Spoon into a greased 8 x 8 baking pan. Let cool, then cut into squares.

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