Best Foolproof Fudge Recipes

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

FOOLPROOF DARK CHOCOLATE FUDGE

Steps:

• Over low heat, melt the chips in the sweetened condensed milk.
• Remove from the heat and stir in the nuts and vanilla.
• Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
• Chill and pop out of pan.
• Peel off foil and cut into 1-inch squares.

FOOLPROOF HOLIDAY FUDGE

Steps:

• Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
• In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
• Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
• Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE

Steps:

• Lightly butter or grease a 13x9 pan; set aside.
• Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
• Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
• Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
• Boil 12 minutes (more or less), stirring constantly.
• Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
• Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
• Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
• Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store covered in refrigerator.
• Notes: Microwave:.
• In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
• Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
• Stir in remaining ingredients.
• Proceed as above.
• Variations:
• Creamy Dark Chocolate Fudge:
• Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
• Proceed as above.
• Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
• Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge:
• Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
• In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
• In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
• Stir in chocolate mixture.
• Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).

FOOLPROOF DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips with Eagle Brand® and salt. Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper lined 8x8 or 9x9 inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
• Notes: Microwave: In 1 quart glass measure, combine chips with Eagle Brand® and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
• Variations:.
• Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Eagle Brand. Proceed as above.
• Milk Chocolate Fudge: Omit 1 (6 ozs.) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge: Omit 1 (6 ozs.) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2 ozs.) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9x2 inch pan. Proceed as above.

FOOLPROOF FUDGE

Steps:

• In a sauce pan or double boiler, melt chips with condensed milk.
• Remove from heat.
• Stir in nuts and vanilla.
• Spread evenly into a 8 or 9 inch square pan, lined with wax paper.
• Chill 2 hours.
• Turn out on to cutting board, remove paper and cut into pieces as desired.

MUM'S FOOLPROOF FUDGE (WITH CONDENSED MILK)

Steps:

• 1. In heavy saucepan melt chocolate chips, Eagle Brand milk and salt.
• 2. Remove from heat, add walnuts and vanilla and mix well. Spread evenly into wax paper lined 8 inch square pan.
• 3. Chill until firm, turn onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

FOOLPROOF DARK CHOCOLATE FUDGE

Steps:

• 1. in a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. remove from heat; stir in nuts and vanilla.
• 2. spread evenly into waxed paper-lined 8 or 9 inch square pan.
• 3. chill 2 hours or until firm. turn fudge onto cutting board; peel off paper and cut into squares. store loosely covered at room temperature.

FOOLPROOF DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla.
• Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store loosly covered at room temperature.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with Eagle Brand Milk. Remove from heat stir in remaining ingredients. Spread evenly onto a waxed lined 9 inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper cut into squares
• Make about 2 pounds. Store loosely convered at room temperature.

FOOLPROOF FUDGE

Steps:

• Line an 8" square pan with waxed paper.
• Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
• When melted, remove from heat.
• Stir in vanilla and then the nuts.
• Spread mixture into the lined pan.
• Cool to room temperature, then refrigerate if necessary until set.
• Turn out of pan, peel off the paper, and cut into 1" squares.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt morsels with Eagle Brand milk. Remove from heat, stir in remaining ingredients. Sppread evenly into wax paper line 8 in square pan. Chill 2-3 hours till firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temp. This recipe is so...easy!

FOOLPROOF FUDGE

Steps:

• 1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside. 2. In double boiler melt chips with condensed milk and salt. Remove from heat. Stir in nuts if desired and the vanilla. Spread evenly into prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Variation: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as above. Comments: Christmas favorite

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE

Steps:

• Lightly butter or grease a 13x9 pan; set aside.
• Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
• Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
• Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
• Boil 12 minutes (more or less), stirring constantly.
• Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
• Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
• Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

FOOLPROOF 2 INGREDIENT PUMPKIN FUDGE

Steps:

• Put the chips in a microwave safe bowl. Add sweetened condensed milk. Stir together. Microwave on HIGH 1 minute. Stir until all the chips are melted and mixture is smooth.
• Line an 8 x 8 pan with parchment paper. Lightly spray with non stick cooking spray.
• Pour the pumpkin mixture into the prepared pan,cover, and chill until firm; at least 2 hours or overnight. Remove from fridge. Invert onto a large cutting board. Remove paper and cut into 1 inch pieces. Yields about 70 pieces of candy.