Best Creamy Fudge Recipes

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AUNT TEEN'S CREAMY CHOCOLATE FUDGE



Aunt Teen's Creamy Chocolate Fudge image

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Provided by Kelly Phillips

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 48

Number Of Ingredients 9

1 (7 ounce) jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract

Steps:

  • Line an 8x8 inch pan with aluminum foil. Set aside.
  • In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  • Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g

GRANDMA'S CREAMY PEANUT BUTTER FUDGE



Grandma's Creamy Peanut Butter Fudge image

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Provided by Chef John

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 64

Number Of Ingredients 5

1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

Steps:

  • Sift sugar through a fine-mesh strainer into a large bowl.
  • Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  • Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
  • Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g

CREAMY FUDGE FROSTING



Creamy Fudge Frosting image

For every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you've got magic in minutes. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 5

4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
2/3 cup 2% milk
1 cup sugar
1/4 teaspoon vanilla extract

Steps:

  • Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.

Nutrition Facts :

EASY CREAMY VANILLA FUDGE



Easy Creamy Vanilla Fudge image

This is really yummy fudge. It's creamy, easy and tastes great! There are lots of things you can add to this recipe!

Provided by cutegirl7

Categories     Desserts     Candy Recipes     Fudge Recipes

Yield 20

Number Of Ingredients 5

3 ¾ cups confectioners' sugar
6 tablespoons butter
3 tablespoons milk
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Grease a 9x5 inch pan. Set aside.
  • In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
  • Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.6 g, Cholesterol 9.3 mg, Fat 3.5 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 25.8 mg, Sugar 22.2 g

CREAMY EGGNOG FUDGE



Creamy Eggnog Fudge image

This eggnog-flavored fudge is made with white chocolate, eggnog, some nutmeg, and cinnamon. It's a very rich fudge worth every nibble!

Provided by Minda

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 20m

Yield 64

Number Of Ingredients 9

2 cups white sugar
¾ cup butter
⅔ cup eggnog
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
12 ounces white chocolate, chopped
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Grease a 9 inch square pan and set aside.
  • Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
  • Heat mixture to 235 degrees F (113 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 the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 12.3 g, Cholesterol 8.4 mg, Fat 4.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 24 mg, Sugar 11 g

CREAMY CHOCOLATE FUDGE



Creamy Chocolate Fudge image

I clipped this recipe from a December 1983 issue of The Charlotte (NC) Observer, which was running a contest to see who made the best fudge. This recipe won in the "Plain Chocolate Fudge" category (no additives such as nuts). I made this for presents at the holidays and now my grown kids are making it for gifts themselves. I buy disposable aluminum pans approx 5x8-inch so I can just wrap them up and give them as gifts. This recipe makes three pans-full.... or two 8x8-inch pans of fudge.

Provided by Impera_Magna

Categories     Candy

Time 30m

Yield 128 1 in squares

Number Of Ingredients 8

4 cups sugar
1 cup whole milk
1 teaspoon vanilla
1 cup butter (no margarine)
25 large marshmallows, cut in quarters
2 ounces unsweetened chocolate squares, cut up
12 ounces semi-sweet chocolate chips
11 1/2 ounces milk chocolate chips

Steps:

  • Butter two 8x8-inch or three 5x8-inch pans.
  • In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
  • Bring to a boil, stirring constantly.
  • Then let boil for 2 minutes, not stirring.
  • NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
  • Turn off heat but leave pot on the burner.
  • Add marshmallows, quickly stirring until melted.
  • Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
  • Pour into prepared pans.
  • Let cool.
  • Fudge tastes better each day --- if it lasts!

CREAMY CHOCOLATE FUDGE



Creamy Chocolate Fudge image

Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 pounds (150 pieces).

Number Of Ingredients 7

1 teaspoon plus 1 cup butter, divided
4 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup chopped walnuts, optional

Steps:

  • Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

Nutrition Facts :

CREAMY FUDGE FROM KRAFT



Creamy Fudge from Kraft image

Right off an old Kraft marshmallow creme jar. It has changed over the years, but I think this one is still the best. I have used an equal weight of a good grade of dark chocolate in place of the chips...

Provided by Steve_G

Categories     Candy

Time 20m

Yield 81 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar (300 gms)
1/2 cup butter (1 stick, 114 gms)
2/3 cup evaporated milk (5 oz can)
1 (7 ounce) jar marshmallow creme
1 pinch salt
3 cups semi-sweet chocolate chips (1 1/2 12 oz bags)
1/2 teaspoon vanilla extract
2 cups chopped walnuts (optional)
1 cup milk chocolate chips (optional)

Steps:

  • Lightly grease a foil-lined 9x9x2 inch pan; set aside.
  • Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
  • Boil and stir for exactly 5 minutes.
  • Add chocolate chips and vanilla extract.
  • Stir until smooth.
  • Stir in optional walnuts.
  • Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
  • Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.

CREAMY PEANUT BUTTER FUDGE



Creamy Peanut Butter Fudge image

This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.

Provided by Janet Awaldt

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 50m

Yield 24

Number Of Ingredients 7

4 cups white sugar
1 cup light brown sugar
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g

CREAMY MAPLE FUDGE RECIPE - (3.6/5)



Creamy Maple Fudge Recipe - (3.6/5) image

Provided by á-36147

Number Of Ingredients 5

1 can (300 mL) Eagle Brand® Regular sweetened condensed milk
1/2 cup (125 mL) maple syrup
1 cup (250 mL) brown sugar
1 tbsp (15 mL) butter
1/2 cup (125 mL) chopped nuts (optional)

Steps:

  • 1. Combine sweetened condensed milk with maple syrup, brown sugar and butter. Cook and stir over low heat until mixture becomes a rich brown colour, about 20 minutes or until a small amount of the mixture forms a soft ball when dropped in cold water. 2. Remove from heat and stir in nuts. 3. Spread mixture into parchment paper-lined 8x8" (2 L) square pan. Cool completely and cut into squares.

MAMA DEE'S NEVER FAIL CREAMY FUDGE



Mama Dee's Never Fail Creamy Fudge image

This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don't boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for...

Provided by Dee Stillwell

Categories     Chocolate

Time 15m

Number Of Ingredients 7

18 oz semi sweet chocolate chips( 1 1/2 - 12 oz bags)
1 c butter, softened
1 jar(s) marshmallow cream (5 - 7oz)
1 Tbsp vanilla extract
4 1/2 c granulated sugar
1 can(s) evaporated milk (13 oz)
2 c pecans or nut of ur choice. chopped

Steps:

  • 1. In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9"x13" pan or holiday tins
  • 2. In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!

CREAMY PEANUT BUTTER FUDGE



Creamy Peanut Butter Fudge image

Christmas wouldn't be the same without this peanut butter fudge. Evaporated milk gives the treat a rich, creamy consistency, and the recipe is always a family favorite. -Diana L. Osborn, Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 81 pieces.

Number Of Ingredients 9

1 teaspoon plus 1/4 cup butter, divided
1-1/2 cups sugar
1 can (5 ounces) evaporated milk
1/4 teaspoon salt
1/3 cup butterscotch chips
1/3 cup peanut butter chips
1 jar (7 ounces) marshmallow creme
1 cup chunky peanut butter
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly. , Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY ORANGE FUDGE



Creamy Orange Fudge image

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

Provided by BDE

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 20m

Yield 12

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 784.9 calories, Carbohydrate 108.3 g, Cholesterol 57 mg, Fat 37.4 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 22.9 g, Sodium 179.3 mg, Sugar 106.1 g

CREAMY CHOCOLATE MARBLE FUDGE



Creamy Chocolate Marble Fudge image

Enjoy this tasty creamy chocolate fudge recipe that's perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 96

Number Of Ingredients 11

6 cups sugar
1 can (12 ounces) evaporated milk
1 cup butter or margarine
1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme or 1 package (10 1/2 ounces) miniature marshmallows
1 tablespoon vanilla
1 package (12 ounces) white baking chips (2 cups)
1 cup milk chocolate chips
1 package (6 ounces) semisweet chocolate chips (1 cup)
2 tablespoons baking cocoa
1/2 cup chopped nuts, if desired

Steps:

  • Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
  • Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
  • Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
  • Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 30 mg

CREAMY VANILLA FUDGE



Creamy vanilla fudge image

Make your own homemade version of the sweet shop classic with just 6 ingredients. Once you see how easy it is to put together you'll be making it at every opportunity - it's perfect to stash away in the cupboard as a little treat because it lasts for so long! This recipe makes 36 pieces of fudge.

Provided by franmack

Time 30m

Yield Makes 36 squares

Number Of Ingredients 6

450g (1lb) granulated sugar
85g (3oz) butter
150ml (¼ pt) milk
175g (6oz) evaporated milk
Few drops of vanilla extract
A little vegetable oil

Steps:

  • Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
  • Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
  • Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
  • Remove the pan from the heat and stir in the vanilla extract.
  • Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
  • Mark the fudge into 36 squares with a sharp knife and leave to cool completely.

CREAMY HOMEMADE CHOCOLATE FUDGE



Creamy Homemade Chocolate Fudge image

Someone gave me this recipe a while back and it makes REALLY great fudge - and I notoriously screw up fudge... :)

Provided by CandyTX

Categories     Candy

Time 30m

Yield 3 pounds, 48 serving(s)

Number Of Ingredients 9

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Steps:

  • Line an 8x8 inch pan with aluminum foil. Set aside.
  • In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  • Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE



Creamy Marshmallow-Peanut Butter Fudge image

Make this super easy Creamy Marshmallow-Peanut Butter Fudge. Simply mix together a few delicious ingredients, and then let the fudge firm up in the fridge.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 36 servings

Number Of Ingredients 7

1-1/2 cups sugar
3/4 cup butter or margarine
1 can (5 oz.) evaporated milk (about 2/3 cup)
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows
2 pkg. (10 oz. each) peanut butter chips
1/2 tsp. vanilla
1 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
  • Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
  • Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
  • Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 20 g, Protein 4 g

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE



No Bake Creamy Peanut Butter Fudge Pie image

I found this recipe on a message board a while back. I saved it and thought it would be a nice recipe to share. It was proclaimed the BEST Pb pie! I never made this, but it sounds very, very rich. You may coat the top in the fudge sauce or just drizzle. 8)

Provided by OceanIvy

Categories     Pie

Time 10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1 (16 ounce) package Cool Whip
1 graham cracker pie crust
fudge syrup or fudge sauce

Steps:

  • In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
  • Blend mixture well.
  • Pour mixture into pie crust.
  • Drizzle chocolate syrup on the top.
  • Chill before serving.

CREAMY CAPPUCCINO ORANGE FUDGE



Creamy Cappuccino Orange Fudge image

Make and share this Creamy Cappuccino Orange Fudge recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 20m

Yield 70 Candies

Number Of Ingredients 9

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules
2 tablespoons hot water
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 tablespoon orange zest
orange strip (to garnish)

Steps:

  • Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
  • Dissolve coffee granules in hot water.
  • Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
  • After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
  • Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
  • Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

Nutrition Facts : Calories 80.7, Fat 3.4, SaturatedFat 2.1, Cholesterol 5.2, Sodium 17.5, Carbohydrate 12.6, Sugar 11.4, Protein 0.4

CREAMY AND TASTY EGGNOG FUDGE



Creamy and Tasty Eggnog Fudge image

Creamy and tasty! Try white chocolate chips in place of butterscotch for variety.

Provided by LOONEYPROFESSOR

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 35m

Yield 81

Number Of Ingredients 7

cooking spray
1 cup eggnog
3 cups white sugar
1 ½ cups miniature marshmallows
½ teaspoon ground nutmeg
1 (6 ounce) package butterscotch chips
2 tablespoons cold butter

Steps:

  • Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
  • Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
  • Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
  • Set fudge aside at room temperature until set, at least 15 minutes.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 9.9 g, Cholesterol 2.6 mg, Fat 1.1 g, Protein 0.1 g, SaturatedFat 0.8 g, Sodium 7.1 mg, Sugar 9.5 g

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