Best Perfect Fudge Recipes

PERFECT CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper.
• Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
• Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

PERFECT CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

PERFECT HOT FUDGE SAUCE

Steps:

• Microwave chocolate & butter in a large microwaveable bowl on HIGH for 2 minutes, or until butter is melted.
• Remove from microwave & stir until chocolate is completely melted.
• Add milk, whipping cream & sugar, stirring until well blended.
• Microwave 5 minutes or until mixture is thick & sugar is completely dissolved, stirring after 3 minutes.
• Stir in vanilla.
• Store in tightly covered container in refrigerator.
• Reheat just before serving.

PERFECT FUDGE

Steps:

• Prepare two 8X12-inch baking pans, by coating them with butter.
• In a large 4-quart pot, combine sugar, evaporated milk, salt and butter.
• Bring to a boil.
• Cook for 5 minutes, stirring constantly.
• Add both chocolates, marshmallow creme, pecans and vanilla.
• Stir until chocolate is melted and ingredients are well blended.
• Pour into prepared pans and allow to cool for about 30 minutes before cutting.

PERFECT CHOCOLATE FUDGE

Steps:

• 1. In large heavy pan heat sugar and evaporated milk until it boils stirring continuously with a wooden spoon. Set timer on stove and boil 7 minutes stirring continuously. You will see the color change to a darker cream color at the 7 minute mark. Place chocolate chips, butter and vanilla in a large bowl. Pour the milk mixture over the chips and stir gently just until mixed with the wooden spoon. Pour into buttered 9 x 13 pan and cover tightly with plastic wrap. Wait 24 hours. The fudge is ready to eat the next day. Variations: Add nuts or dried fruit to the fudge. This fudge is very creamy and can be kept in an airtight container for two weeks.

PERFECT CHOCOLATE FUDGE

Steps:

• Butter loaf pan (9"x 5"x 3").
• Combine sugar, milk, chocolate, corn syrup, and salt in 2-quart saucepan.
• Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
• Cook, stirring occasionally, to 234 on a candy thermometer (or until small amount dropped into cold water forms a soft ball which flattens when removed from water).
• Remove from heat.
• Add butter.
• Cool mixture to 120 without stirring (or until bottom of pan is lukewarm).
• Add vanilla.
• Beat vigorously and continuously 5-10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold shape when dropped from the spoon.).
• Quickly stir in nuts if desired.
• Spread mixture evenly in buttered pan.
• Cool until firm. (Then it is ready to cut and serve).

PERFECT CRANBERRY CASHEW FUDGE RECIPE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper. Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth. Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.