Recipe ingredients:

• 3 cups almonds, blanched and peeled
• 2 cups half-and-half
• 3/4 cup granulated sugar
• 2 tablespoons ghee
• 2 sheets edible silver leaf, optional

 Recipe method:

• Put almonds in the container of an electric blender or food processor and grind them to a fine powder.
• Set the ground almonds aside until needed.
• Bring cream to a boil in a heavy saucepan.
• Cook over high heat, uncovered, for 10 minutes, or until it has thickened to the consistency of a cream soup, stirring constantly to prevent burning.
• Reduce the heat to medium.
• Add the sugar, and cook for an additional 2 minutes, or until all of the sugar has dissolved.
• Add the ground almonds and the ghee.
• Stir vigorously and constantly as the mixture begins to lump up and stick to the spoon.
• Release the fudge from the spoon by scraping it off with a knife or teaspoon.
• Continue cooking the mixture for 3 minutes.
• Pour fudge onto the center of a greased square of wax paper or an 8 inch square pan.
• Working quickly, flatten and spread it to an even thickness within the square.
• If you are using edible silver leaf, place it over the fudge and gently press it to make it adhere.
• While the fudge is still warm, cut it into neat diamond shape pieces measuring 1 x 2 inches, using a sharp knife dipped in cold water.
• This fudge keeps for three weeks if it is stored in a tightly sealed container at room temperature and for several months in the refrigerator.

Tags: almond, cream, badaam, barfi, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 ounces whipping cream
• 1 1/2 cups granulated sugar
• 1/4 cup corn syrup
• 2 tablespoons butter plus butter for greasing kettle
• 1/2 teaspoon salt
• 1/4 cup plus 1 tablespoon Marshmallow Creme
• 1 ounce blanched almonds, coarsely chopped
• 1 1/2 teaspoons pure almond extract
• 1 or 2 ounces red and/or green candied cherries, quartered and pressed with a paper towel to remove any syrup, optional

 Recipe method:

• Grease kettle sides with butter.
• Bring whipping cream to a boil over medium to high heat. Set off heat.
• Add sugar and stir to melt.
• Stir in corn syrup, 2 tablespoons butter and salt.
• With candy thermometer in the kettle, bring batch to a boil on medium heat and cook to 220 degrees F, stirring just enough to keep from sticking.
• With a pastry brush dipped in a generous amount of cold water, wash around and above cook line. Repeat a second time.
• Continue the easy stir and cook to 238 degrees F. Watch the thermometer reading closely after washing down cook line. The batch will reach 238 degrees F final cook very quickly.
• Remove from heat immediately and set on wire rack to cool undisturbed for at least 5 minutes.
• With a rubber spatula or large serving spoon, stir in remaining ingredients.
• Continue to stir 5 to 10 minutes, working kettle sides and bottom.
• Gloss will begin to dull and the fudge will have a thickening appearance, as if trying to hold a shape.
• Without delay, scoop into loaf pan for a thickness of about 1 1/4 inches.
• As soon as the batch sets, remove from pan and place on wire cooling rack.
• When cold, store in plastic bag to mellow overnight for better cutting.

Tags: almond, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2, 12 ounces, package semisweet chocolate chips
• 2, 14 ounces, cans sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups, 16 pieces, mini Almond Joy candy bars, cut into 1/2 inch pieces

 Recipe method:

• Butter an 8 inch square baking pan.
• Line with enough wax paper to overhang 2 sides by 2 inches.
• In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth.
• Remove from heat.
• Stir in vanilla extract.
• Cool 1 minute.
• Stir in candy bars.
• Spread mixture evenly in pan.
• Refrigerate until firm, at least 2 hours.
• Use wax paper to help remove from pan.
• Peel off paper, then cut into squares.

Tags: almond, joy, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3/4 cup evaporated milk
• 1/4 cup butter
• 2 1/2 cups granulated sugar
• 1 3/4 cups, 7 ounces jar, Marshmallow Creme
• 2 cups milk chocolate chips
• 1 teaspoon vanilla extract
• 1 cup Almond Roca Buttercrunch, crushed

 Recipe method:

• Combine milk, butter, sugar and Marshmallow Creme in a 3 quart saucepan.
• Cook over medium heat, stirring constantly until boiling.
• Continue to cook for 5 minutes.
• Remove from heat.
• Immediately add milk chocolate chips and vanilla extract.
• Stir until smooth.
• Stir in Almond Roca.
• Pour into pan and cool completely before cutting.

Tags: almond, roca, milk, chocolate, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4 cups granulated sugar
• 1, 14 ounces, can crushed pineapple, well drained
• 1 cup heavy cream
• 2 tablespoons butter
• 1 cup chopped macadamia nuts

 Recipe method:

• Butter an 8 inch square pan.
• Mix sugar, pineapple and cream.
• Stir over low heat to dissolve sugar.
• Bring to a boil.
• Cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees F or until mixture forms a soft ball in cold water.
• Remove from heat.
• Cool to lukewarm.
• Add butter, then beat until mixture loses its gloss.
• Quickly stir in nuts.
• Spread into prepared pan.
• Cool and cut in 1 1/2 inch squares.

Tags: aloha, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4 cups granulated sugar
• 2 cups half-and-half
• 2/3 cup amaretto

 Recipe method:

• In a large saucepan, combine all ingredients and brush sides of pan with butter.
• Stir over moderate heat until sugar dissolves.
• Bring to a boil and cook without stirring until 238 degrees F is reached on a candy thermometer.
• Remove from heat and let stand until 140 degrees F is reached.
• Beat with spoon until it begins to thicken slightly.
• Pour into a buttered pan and let set.

Tags: amaretto, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4 1/2 cups granulated sugar
• 1, 12 ounces, can evaporated milk
• 1/2 pound butter
• 2, 12 ounces, packages milk chocolate chips
• 1, 12 ounces, package semisweet chocolate chips
• 2, 7 ounces, jars Marshmallow Creme
• 2 teaspoons vanilla extract
• 2/3 cup Bailey’s Irish Cream
• 2 cups chopped nuts

 Recipe method:

• Set chocolate chips, Marshmallow Creme, vanilla extract, Bailey’s and nuts in a very large bowl. Set aside for later.
• Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly.
• Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer.
• Pour into a buttered 13 x 9 inch pan and chill very well. Cut when cold.

Tags: Bailey’s, irish, cream, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 3 tablespoons shortening, not butter
• Dash of salt
• 3 1/2 tablespoons plain flour
• 2 beaten eggs
• 3 tablespoons cocoa
• 1 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 325 degrees F.
• Mix sugar, shortening, salt, flour and eggs.
• Add cocoa and vanilla extract.
• Pour into a greased cast iron skillet.
• Bake for about 20 minutes, more or less, depending on the size of your skillet.
• Fudge will be done when the top is crusty all the way across.

Tags: baked, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 medium ripe banana, mashed
• 2 ounces unsweetened chocolate, broken
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups granulated sugar
• 3/4 cup milk
• 1/8 teaspoon salt
• 2 tablespoons light corn syrup
• 3 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts, optional

 Recipe method:

• In a saucepan, combine banana, chocolate, brown and granulated sugars, milk, salt and corn syrup.
• Stirring constantly, cook mixture over medium heat until the sugars dissolve.
• If sugar crystals form on the sides of the pan, wipe them off with a pastry brush dipped in water.
• Clip a candy thermometer to the side of the saucepan, and cook over medium heat, stirring the mixture occasionally to prevent sticking, until it reaches the soft ball stage, 236 degrees F.
• Remove the pan from the heat.
• Add the butter without stirring.
• Cool the mixture until lukewarm, 110 degrees F.
• Add vanilla extract.
• Beat fudge until it loses its gloss and starts to thicken.
• Pour it into a buttered loaf pan.
• Sprinkle the fudge with chopped walnuts, if desired.
• Gently press walnuts into the fudge with a spoon.
• When fudge is cool and firm, cut the fudge into 32 pieces.

Tags: banana, chocolate, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4 ounces unsweetened chocolate
• 5 ounces butter
• 1 teaspoon vanilla extract
• 1 2/3 cups cooked beans, or 1, 16 ounces, can beans, drained
• 2 pounds confectioners sugar

 Recipe method:

• Use any variety of cooked or canned beans.
• Melt together chocolate and butter.
• Mix in thoroughly the drained and mashed beans, vanilla extract and sugar.
• Place in a large, buttered, shallow cookie pan and refrigerate.
• Cut into 48 pieces.

Tags: bean, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 large Hershey bars
• 12 ounces chocolate chips
• 1, 7 ounces, jar Marshmallow Creme
• 1/2 cup butter
• 2 cups nuts
• 2 teaspoons vanilla extract
• 1 can evaporated milk
• 1/4 cup granulated sugar

 Recipe method:

• Put milk and sugar in saucepan and boil hard for 6 minutes, stirring constantly to prevent scorching.
• Have remaining ingredients in large mixer bowl and pour boiling mixture over it.
• Stir and mix well.
• Pour onto buttered cookie sheet or wax paper.

Tags: best, ever, recipe, fudge, recipes, cooking

 Recipe ingredients:

• Black layer:
  • 3 cups granulated sugar
  • 4 tablespoons cocoa
  • 1 1/2 tablespoons white corn syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter or margarine
  • 1 1/2 cups cream
• White layer:
  • 3 cups granulated sugar
  • 1 1/2 tablespoons white corn syrup
  • 1 1/2 cups cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter or margarine

 Recipe method:

• Black layer:
  • Combine sugar, syrup, cocoa and cream.
  • Boil to the soft ball stage, 234 degrees F to 238 degrees F on a candy thermometer.
  • Cool to room temperature.
  • Add butter and vanilla extract.
  • Beat until creamy.
  • Pour into well buttered pan.
• White layer:
  • Combine sugar, syrup and cream.
  • Boil to the soft ball stage, 234 degrees F to 238 degrees F on a candy thermometer.
  • Cool to room temperature.
  • Add butter and vanilla extract.
  • Beat until creamy.
  • Pour into pan.
• The two portions will not run together, but will cut out together.
• Cut into small squares.
• Nuts may be added if desired.

Tags: black, white, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4, 1 ounce, squares unsweetened chocolate
• 3/4 cup, 1 1/2 sticks, butter
• 1 teaspoon vanilla extract
• 1 2/3 cups black beans, cooked
• 2 1/2 pounds confectioners sugar

 Recipe method:

• Melt unsweetened chocolate squares with butter.
• Mix in drained and mashed black beans, vanilla extract and sugar.
• Place mixture in a large buttered 15 x 10 inch jellyroll pan.
• Refrigerate.

Tags: black, bean, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 6 ounces bittersweet, not unsweetened, or semisweet chocolate, chopped
• 1/2 cup Marshmallow Creme
• 1 ounce unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• 1 1/4 cups granulated sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup cherry preserves
• 1/3 cup whipping cream
• 1/3 cup water
• 1/4 cup, 1/2 stick, unsalted butter
• 2/3 cup dried tart cherries, about 3 ounces
• 1/4 cup semisweet chocolate chips

 Recipe method:

• Line a 9 x 5 x 3 inch loaf pan with foil.
• Place first 4 ingredients in medium metal bowl.
• Mix sugar, sweetened condensed milk, cherry preserves, whipping cream, water and butter in heavy medium saucepan.
• Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
• Add dried cherries.
• Attach candy thermometer to side of pan.
• Increase heat to medium-high.
• Boil until thermometer registers 230 degrees F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
• Immediately pour hot syrup over chocolate mixture in bowl. Do not scrape pan.
• Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
• Transfer fudge to prepared pan. Smooth top.
• Sprinkle with chocolate chips.
• Chill until firm, about 3 hours.
• Lift fudge from pan, using foil as aid.
• Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces.
• Can be made 2 weeks ahead. Refrigerate in airtight container.
• Let stand 30 minutes at room temperature before serving.

Tags: black, forest, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 cups granulated sugar
• 2/3 cup evaporated milk
• 3/4 cup margarine
• 1/2 teaspoon black walnut extract
• 1 1/2 cups Marshmallow Creme
• 1/2 cup walnuts
• 12 ounces chocolate chips

 Recipe method:

• Heat sugar, evaporated milk and margarine to boil and cook over medium heat to 238 degrees F.
• Beat in chocolate chips, Marshmallow Creme, walnuts and black walnut extract.
• Pour into a greased 13 x 9 inch dish.

Tags: black, walnut, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1/4 cup butter
• 2 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 12 ounces vanilla chips
• 3 ounces cream cheese, at room temperature
• 5 ounces Marshmallow Creme
• 1 1/2 cups dried blueberries
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring or extract

 Recipe method:

• Line a 9 inch square pan with aluminum foil and set aside.
• Heat milk over medium heat until warm. Add sugar.
• Bring to a rolling boil over medium high heat while stirring constantly with a wooden spoon.
• Add Marshmallow Creme and butter.
• Return to a rolling boil for 5 1/2 minutes. Start timing as soon as the rolling boil resumes.
• Cut cream cheese into small dice and add it to the boiling mixture about 1 minute before the end of the boil.
• If brown flecks begin to appear in the mixture, lower the heat a little.
• Remove from heat and add vanilla chips and blueberries.
• Stir until creamy and all chips are melted.
• Stir in vanilla extract and butter flavoring or extract.
• Mix thoroughly. Pour into prepared pan. Cool.
• Remove from pan. Remove foil. Cut into squares.

Tags: blueberry, cheesecake, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4, 1 ounce, squares chocolate
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pound sifted confectioners sugar
• 1/3 cup milk
• 1 cup chopped Brazil nuts
• Whole Brazil nuts

 Recipe method:

• Melt chocolate and butter over hot water.
• Stir in salt and vanilla extract.
• Stir in sugar alternately with the milk, keeping pan over hot water.
• Remove from heat and stir in Brazil nuts.
• Pour fudge into a 7 inch square pan.
• Garnish with Brazil nuts, cut in half.
• Let stand several hours.
• Cut into squares.

Tags: Brazil, nut, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 tablespoons butter or margarine
• 2 cups brown sugar, firmly packed
• 1/4 teaspoon salt
• 3/4 cup light cream
• 3/4 cup coconut, pecans or walnuts

 Recipe method:

• Melt butter or margarine in saucepan.
• Add sugar, salt and cream and stir until sugar has dissolved.
• Clip a thermometer to the side of the saucepan.
• When mixture begins to boil, reduce heat to medium and continue cooking to soft ball stage on the candy thermometer.
• Remove from heat and do not stir until the outside of the pan is cool to the touch.
• Beat until creamy.
• Add coconut or nuts.
• Press into a greased pan.

Tags: brown, sugar, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 cup brown sugar, firmly packed
• 1/2 cup butter or margarine
• 1/4 cup milk
• 1 1/4 to 2 cups confectioners sugar
• 1 cup broken walnut meats

 Recipe method:

• Melt butter or margarine, stir in brown sugar.
• Cook over low heat two minutes.
• Add milk and let come to rolling boil.
• Let cool.
• Add powdered sugar and beat until smooth and thick as fudge.
• Add nuts and pour into buttered pan.

Tags: brown, sugar, walnut, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1 cup milk
• 2, 1 ounce, squares chocolate, grated
• 1/8 teaspoon cream of tartar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup nut meats, chopped

 Recipe method:

• Combine first four ingredients.
• Boil to soft ball stage, 234 degrees F to 236 degrees F.
• Add butter.
• Cool to lukewarm.
• Add vanilla extract.
• Beat until thick.
• Add nut meats.
• Pour into buttered pan.

Tags: butter, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1/2 cup, 1 stick, butter
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• 1 cup pecan halves, toasted
• 1 teaspoon vanilla extract
• 2 cups confectioners sugar

 Recipe method:

• Coat an 8 inch square baking dish with nonstick cooking spray.
• In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
• Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
• Stir in the pecans and vanilla.
• Add the confectioners sugar and stir until smooth and well combined.
• Spread the mixture into the baking dish.
• Allow to cool to room temperature.
• Cut into 1 inch squares.
• Serve or store in an airtight container until ready to serve.

Tags: butter, pecan, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1, 11 ounces, package butterscotch chips
• 1, 16 ounces, can vanilla frosting
• 1/2 teaspoon rum extract
• 1/4 teaspoon nutmeg
• 3/4 cup chopped pecans

 Recipe method:

• Line an 8 inch square pan with foil.
• Spray foil with nonstick cooking spray.
• Melt butterscotch chips in medium saucepan over low heat, stirring constantly.
• Remove from heat.
• Stir in all remaining ingredients until well mixed.
• Spread fudge in foil lined pan.
• Refrigerate 1 hour or until firm.
• Use foil to lift candy from pan.
• Remove foil. Cut into 1 inch squares.

Tags: buttered, rum, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1 cup buttermilk
• 1/4 pound butter
• 1 tablespoon light corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped walnuts

 Recipe method:

• Using a 6 quart saucepan, butter upper sides of saucepan.
• Put all ingredients except vanilla extract and walnuts into saucepan.
• Grease a 10 x 5 inch pan.
• Dissolve sugar, stirring constantly with a wooden spoon over low heat until butter melts and the spoon glides smoothly over the bottom of the pan.
• Increase heat to medium and bring to a boil.
• Wash down any crystals that may have formed with pastry brush dipped in hot water, using as little water as possible.
• Clip a candy thermometer to the side of the saucepan.
• Reduce heat while retaining a boil, stirring no more than necessary.
• Cook until the mixture registers 236 degrees F to 242 degrees F, then shock the mixture by placing the saucepan in a sink filled with 1/2 inch of water.
• Add vanilla extract, without stirring, then allow the mixture to cool to lukewarm.
• When mixture is lukewarm and a skin forms on top, 110 degrees F, stir fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
• Pause frequently to allow fudge to react.
• Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, then suddenly stiffen.
• If mixing by hand, the fudge will snap with each stroke. By mixer, mixer waves will become very distinct. By food processor, fudge will flow sluggishly back to center when processor is stopped.
• Add walnuts before fudge totally candies.
• Pour, score and store when cool in an airtight container in the refrigerator or at room temperature.
• The recipe is easily doubled and can be frozen.

Tags: buttermilk, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar
• 1/2 cup, 1 stick, butter or margarine
• 1 small can Pet milk
• 1, 7 ounces, jar Marshmallow Creme
• 1, 12 ounces, package butterscotch chips
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

 Recipe method:

• Combine sugar, butter, milk and marshmallow cream in a large saucepan.
• Bring to a full boil. Boil for 5 minutes.
• Remove from heat and add butterscotch chips, nuts and vanilla extract.
• Pour into greased 8 inch square pan.
• Chill in refrigerator until firm.
• Cut into squares.

Tags: butterscotch, creme, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1, 10 ounces, package mini marshmallows
• 1, 12 ounces, package butterscotch chips
• 2 cups chopped walnuts
• 4 1/2 cups granulated sugar
• 1 can evaporated milk
• 1 cup, 2 sticks, butter or margarine
• 1 tablespoon vanilla extract

 Recipe method:

• Combine marshmallows, chips and walnuts in large bowl.
• Combine sugar, evaporated milk and margarine in large saucepan.
• Clip a candy thermometer to the side of the saucepan.
• Cook to soft ball stage, 236 degrees F.
• Stir in vanilla extract.
• Pour over marshmallow mixture in bowl.
• Beat until morsels and marshmallows melt.
• Pour into a greased 15 1/2 x 10 1/2 inch pan.
• Cool and cut into squares.

Tags: butterscotch, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 pound light brown sugar
• 1 1/2 cups, 9 1/2 ounces, Marshmallow Creme
• 3/4 cup light cream
• 1/4 cup butter or margarine
• 1 cup butterscotch chips, 6 ounces
• 5, 1 1/4 ounces, Heath bars, coarsely chopped

 Recipe method:

• Butter a 9 inch square pan.
• Stir sugar, Marshmallow Creme, cream and butter in a heavy 3 quart pan over medium heat until mixture comes to a full boil.
• Boil for 6 minutes, stirring constantly.
• Remove from heat, stir in chips until melted, then toffee bars. Toffee bars may not melt completely.
• Pour into prepared pan and chill until firm.
• Cut into small squares.

Tags: butterscotch, toffee, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4 cups granulated sugar
• 20 marshmallows
• 2 tablespoons water
• 1 large can Pet milk
• 18 ounces chocolate chips
• 2 teaspoons vanilla extract
• 1/2 pound butter or margarine

 Recipe method:

• Melt sugar, marshmallows, water and milk, then boil 10 minutes, stirring constantly to avoid scorching.
• Add chocolate chips, vanilla extract and butter or margarine.
• Beat only until of pouring consistency.
• Pour into a buttered 13 x 9 inch pan.

Tags: candy, kitchens, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 5 cups granulated sugar, divided
• 2 cups half-and-half
• 1/4 cup butter
• 1/2 cup milk
• 2 cups miniature marshmallows
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

 Recipe method:

• Combine 4 cups sugar, half-and-half and butter in a heavy Dutch oven.
• Cook over low heat, stirring gently, until sugar dissolves.
• Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
• Sprinkle remaining 1 cup sugar in a large heavy skillet.
• Cook over medium heat, stirring constantly, until sugar melts and turns light golden brown.
• Pour caramelized sugar and milk into fudge mixture. Mixture will lump but will become smooth with further cooking.
• Cook over low heat, stirring constantly, until caramelized sugar dissolves.
• Continue cooking, without stirring, until mixture reaches soft ball stage, 240 degrees F.
• Cool to 160 degrees F. Add marshmallows and vanilla extract.
• Beat with a spoon until marshmallows melt and mixture begins to thicken.
• Stir in pecans. Pour into a buttered 9 inch square pan, spreading with a spatula.
• Cool candy and cut into squares.

Tags: caramel, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 2/3 cup milk
• 1/4 teaspoon salt
• 2 tablespoons light corn syrup
• 2 tablespoons butter or margarine
• 1/2 teaspoon ground cardamom
• 1/4 cup chopped walnuts
• 1/4 cup chopped pistachios

 Recipe method:

• Cook sugar, milk, salt and corn syrup in 2 quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
• Clip a candy thermometer to the side of the saucepan.
• Cook, stirring occasionally, to 240 degrees F.
• Remove from heat. Add margarine.
• Cool mixture to 120 degrees F without stirring. Bottom of pan will be lukewarm.
• Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. Mixture will hold its shape when dropped from spoon.
• Quickly stir in nuts. Spread mixture in buttered 9 x 5 inch loaf pan.
• Let stand until firm. Cut into 1 inch squares.

Tags: cardamom, sheer, payra, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3, 1 ounce, squares unsweetened chocolate
• 2 cups granulated sugar
• 2 tablespoons corn syrup
• 1 cup Carnation milk, undiluted evaporated
• 3 tablespoons butter
• 1 teaspoon vanilla extract

 Recipe method:

• Place sugar into a 2 quart saucepan.
• Cut the chocolate over the sugar.
• Add corn syrup and milk.
• Place over medium heat, stirring until sugar dissolves and chocolate melts.
• Bring to boiling, cover and cook 2 minutes.
• Uncover and cook, stirring occasionally, to 234 degrees F or until soft ball forms.
• Remove from heat.
• Add butter and let cool without stirring until mixture is 110 degrees F or pan is cool enough to hold in palm of hand.
• Add vanilla extract and beat until thick and no longer glossy.
• Spread in buttered pan.
• When firm, cut in squares.
• Nut fudge: Just before turning beaten candy into pan, add 3/4 to 1 cup nuts.
• Coconut fudge: Just before turning beaten candy into pan, add 1/2 cup shredded coconut.
• Raisin fudge roll: Add 1/2 cup raisins and 1/2 cup nuts. Form into a roll. Chill and slice.

Tags: carnation, velvet, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups peeled and grated young carrots
• 3 1/2 cups granulated sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup water
• 1/2 teaspoon lemon extract
• 1/2 cup chopped walnuts

 Recipe method:

• Butter upper sides of a 3 quart saucepan.
• Measure all ingredients except lemon extract and nuts into the saucepan.
• Grease and line a 12 x 5 inch pan.
• Put 1/2 inch of water into the kitchen sink.
• Dissolve the sugar, stirring constantly with a wooden spoon over low heat until the spoon glides smoothly over the bottom of the pan.
• Increase heat to medium and bring to a boil.
• Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible.
• Clip a candy thermometer to the side of the saucepan.
• Reduce heat while retaining boil. Stir no more than necessary.
• Test is ice water when mixture thickens and bubbles become noisy.
• A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it, and it should be slightly chewy.
• The temperature will be approximately 234 degrees F to 240 degrees F.
• Remove saucepan from heat and place it in the sink.
• Add lemon extract without stirring, then allow the fudge to cool.
• Stir when lukewarm and skin forms on top, 110 degrees F.
• Stir fudge thoroughly but not vigorously either by hand or with an electric mixer.
• Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become light in color or streaked with lighter shades, give off some heat, and suddenly stiffen.
• If mixing by hand, fudge will snap with each stroke. By mixer, mixer waves will become very distinct. By food processor, fudge will flow sluggishly back to center when processor is stopped.
• If the fudge candies too quickly, just spoon it out and knead it with your hands.
• Add nuts before fudge totally candies.
• Pour, score and store when cool in airtight container in refrigerator or at room temperature.
• This recipe is easily doubled and can be frozen.

Tags: carrot, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 teaspoons plus 1/2 cup butter, softened, divided, no substitutes
• 1, 5 ounces, can evaporated milk
• 2 1/2 cups granulated sugar
• 2 cups, 12 ounces, semisweet chocolate chips
• 1, 7 ounces, jar Marshmallow Creme
• 24 caramels, quartered
• 3/4 cup salted cashew halves
• 1 teaspoon vanilla extract

 Recipe method:

• Line a 9 inch square baking pan with foil.
• Butter the foil with 2 teaspoons butter. Set aside.
• In a large heavy saucepan, combine milk, sugar and remaining butter.
• Cook and stir over medium heat until sugar is dissolved.
• Bring to a rapid boil. Boil for 5 minutes, stirring constantly.
• Remove from the heat. Stir in chocolate chips and Marshmallow Creme until melted.
• Fold in caramels, cashews and vanilla extract. Mix well.
• Pour into prepared pan. Cool.
• Remove from pan and cut into 1 inch squares.
• Store at room temperature.

Tags: cashew, caramel, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 cups raw cashews, 1/2 pound
• 3/4 cup granulated sugar
• 1 tablespoon butter
• 2 teaspoons rose water
• 3 sheets edible silver leaf, optional

 Recipe method:

• Place cashews in a bowl, cover them with boiling water and soak them for 1 hour.
• Drain the nuts, put them in an electric blender or food processor and reduce them to a fine paste, adding some milk or water if the paste begins to clog.
• Heat a well seasoned frying pan, at least 9 inches in diameter, over medium heat for 2 minutes.
• Add the nut paste and sugar.
• Reduce heat to medium low and cook the mixture for about 20 minutes, stirring and scraping the sides and bottom of the pan frequently.
• When the fudge is thick and sticky, stir in the butter.
• Pour the fudge into a buttered 9 inch square pan.
• Spread the fudge evenly by patting it gently with a spatula.
• When cool, brush the top of the fudge with rose water and let it dry briefly.
• Press the edible silver leaf over the fudge, if using, and cut 1 1/2 inch square or diamond shape pieces using a knife dipped in cold water.
• This fudge keeps for 3 weeks if stored in a tightly sealed container at room temperature and will keep for several months if the container is stored in the refrigerator.

Tags: cashew, nut, kajoo, barfi, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4, 1 ounce, squares unsweetened chocolate
• 3 cups granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons light corn syrup
• 1 1/4 cups milk
• 4 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 2 cups pecans or walnuts, broken

 Recipe method:

• Melt chocolate in 3 quart saucepan on lowest heat or over hot water.
• Stir in sugar, cinnamon, corn syrup and milk.
• Clip a candy thermometer to the side of the saucepan.
• Increase heat to medium and cook, stirring until sugar dissolves.
• Wash crystals from side of pan.
• Cook to 238 degrees F, soft ball stage.
• Remove from heat.
• Add butter and, without stirring, let cool to 110 degrees F or lukewarm.
• Add vanilla extract and beat until mixture begins to thicken.
• Stir in nuts and continue beating until candy holds its shape.
• Drop from spoon onto buttered wax paper or pour into buttered pan.
• When cool, cut into squares.

Tags: cinnamon, chocolate, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 cup evaporated milk
• 2 cups granulated sugar
• 1 teaspoon salt
• 1/4 cup butter
• 1, 12 ounces, package, 2 cups, peanut butter morsels
• 1/2 cup firmly packed brown sugar
• 6 tablespoons butter
• 1/2 cup corn syrup
• 2 cups sifted confectioners sugar
• 1 cup nuts, chopped

 Recipe method:

• In heavy saucepan, combine milk, sugar, salt and butter.
• Bring to a boil over moderate heat.
• Boil 8 minutes, stirring constantly.
• Remove from heat, add morsels.
• Stir until morsels melt and mixture is smooth.
• Spread into foil lined 9 inch square pan.
• Chill 30 minutes.
• In heavy saucepan, combine brown sugar, butter and corn syrup.
• Stir until smooth.
• Bring to a boil, remove from heat.
• Add confectioners sugar and nuts.
• Stir until blended.
• Spread over first layer.
• Chill until firm.

Tags: cloud, topped, peanut, butter, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 2 tablespoons margarine
• 1/4 teaspoon salt
• 1 1/2 teaspoons light corn syrup
• 12 ounces semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/2 cups flaked coconut

 Recipe method:

• Mix sugar, milk, margarine, salt and corn syrup in saucepan using a wooden spoon.
• Bring to boil over medium heat and cook 5 minutes, stirring constantly.
• Remove from heat. Add chocolate chips and vanilla extract.
• Mix well and add 3/4 cup of the coconut and spoon into buttered 11 x 7 inch pan.
• Fudge will be too thick to pour.
• Smooth in pan with wooden spoon.
• Press remaining coconut on top of fudge and mark into 1 1/2 inch squares.
• When cool, cut squares through.

Tags: coconut, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 medium size potatoes, peeled
• 4 tablespoons melted butter
• 1/2 pound shredded coconut
• 2 pounds confectioners sugar
• 2 teaspoons vanilla extract
• 4, 1 ounce, squares sweet chocolate, melted

 Recipe method:

• Cook potatoes until soft and rub through sieve or ricer.
• Add melted butter and confectioners sugar.
• Mix together well and then add coconut and vanilla extract.
• Beat until creamy.
• Pour into a flat, buttered tin.
• When set, pour the chocolate over it.
• Let stand 2 hours.
• Cut into squares.

Tags: coconut, potato, recipe, fudge, recipes, cooking

 Recipe ingredients:

• Butter or margarine
• 3 cups granulated sugar
• 1 cup milk
• 1/2 cup cream
• 1 tablespoon light corn syrup
• 3 tablespoons instant coffee
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1, 6 ounces, package semisweet chocolate bits
• 1 cup pecans, chopped

 Recipe method:

• Butter the bottom and sides of large saucepan.
• In saucepan, combine sugar, milk, cream, corn syrup and coffee.
• Cook over medium heat until mixture boils and sugar dissolves, stirring constantly.
• Cook until small amount forms a soft ball when dropped into cool water.
• Add butter and let cool until barely warm.
• Beat until mixture thickens.
• Add vanilla extract, chocolate and pecans.
• Spread in shallow, buttered, 12 inch square pan.
• Cut into squares when firm.

Tags: coffee, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 cups miniature marshmallows
• 2 cups, 12 ounces, semisweet chocolate morsels
• 2 ounces unsweetened chocolate baking bars, coarsely chopped
• 2/3 cup evaporated milk
• 1 1/3 cups granulated sugar
• 1/4 cup butter
• 1 cup coarsely chopped pecans
• 1/4 cup coffee liqueur
• 1/8 teaspoon chocolate extract

 Recipe method:

• In large bowl, combine marshmallows, morsels and unsweetened chocolate.
• In 2 quart saucepan, combine evaporated milk, sugar and butter.
• Bring to boil over medium heat, stirring constantly.
• Pour over marshmallow mixture, stir until marshmallows and chocolate completely melted and mixture is smooth.
• Stir in nuts and liqueur and chocolate extract.
• Pour into buttered 8 inch square baking pan. Cool.
• Chill until firm.

Tags: coffee, liqueur, pecan, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 cups granulated sugar
• 1 cup half-and-half
• 3 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1 tablespoon instant coffee powder
• 2 teaspoons hot water
• 4 tablespoons butter
• 1/4 teaspoon vanilla extract
• 1 cup walnuts, coarsely chopped

 Recipe method:

• In 5 quart glass or ceramic microwave safe bowl, combine sugar, half-and-half, syrup and salt.
• Cook on high for 5 to 7 minutes until mixture comes to a full boil, stirring occasionally.
• Set microwave safe candy thermometer in place.
• Continue to cook on high for 7 to 10 minutes or until temperature reaches 240 degrees F or soft ball stage.
• When a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water.
• Dissolve coffee in hot water.
• Add coffee mixture, butter and vanilla extract to hot candy mixture, but do not stir.
• Cool without stirring to 110 degrees F or until outside of bowl feels lukewarm.
• Meanwhile, lightly butter an 8 inch square baking pan.
• When mixture is cool, beat with a wooden spoon until fudge becomes thick and begins to lose its gloss.
• Stir in nuts. Pour fudge into prepared pan. Do not scrape bowl as the mixture on the side may be sugary.
• Chill. When firm, cut into squares.

Tags: coffee, walnut, microwave, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3, 6 ounces, packages white chocolate baking squares
• 1, 14 ounces, can Eagle Brand Sweetened Condensed Milk
• 1/8 teaspoon salt
• 3 cups coarsely crushed chocolate creme filled sandwich cookies, about 20 cookies

 Recipe method:

• In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt.
• Remove from heat. Stir in cookies.
• Spread evenly into foil lined 8 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board.
• Peel off foil and cut into squares.
• Store tightly covered at room temperature or in refrigerator.
• Variation: Use 3 cups of any of your other favorite cookies. Proceed as above.

Tags: cookies, cream, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 3/4 cup sour cream
• 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract, or both
• 1/2 cup broken nut meats
• 10 candied cherries, sliced

 Recipe method:

• In a 2 quart saucepan combine sugar and cream, stirring well.
• Place on heat, then continue stirring to dissolve sugar.
• Cover pan. Bring mixture to a boil.
• Cook 1 minute or until steam inside pan has melted all sugar crystals down from the sides.
• Remove cover. Continue cooking without stirring over gentle heat to a soft ball stage, 235 degrees F, about 12 minutes.
• Let cool without stirring or moving until lukewarm, 110 degrees F.
• Add flavoring, nutmeats and cherries.
• Stir beat with heavy spoon until candy becomes creamy and loses its gloss, about 8 minutes.
• Pour into a lightly greased, 8 inch square pan.
• Cut while still warm.

Tags: country, fair, cream, candy, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1, 12 ounces, package fresh or frozen cranberries
• 1/2 cup light corn syrup
• 2 cups semisweet chocolate chips
• 1/2 cup confectioners sugar
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract

 Recipe method:

• Line bottom and sides of an 8 inch square pan with plastic wrap. Set aside.
• In a medium saucepan, bring cranberries and corn syrup to a boil.
• Boil over high heat for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons.
• Remove from heat. Immediately add chocolate chips, stirring until they are melted completely.
• Add confectioners sugar, evaporated milk and vanilla extract, stirring vigorously, until mixture is thick and glossy.
• Pour into prepared pan. Cover and chill until firm.

Tags: cranberry, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1, 12 ounces, package fresh cranberries
• 1/2 cup light corn syrup
• 2 cups white chocolate chips
• 1/2 cup confectioners sugar
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, chopped

 Recipe method:

• Line the bottom and sides of an 8 inch square pan with plastic wrap. Set aside.
• In a medium saucepan, bring the cranberries and corn syrup to a boil on high for 5 to 7 minutes.
• Stir occasionally until the liquid is reduced to about 3 tablespoons.
• Remove from heat. Immediately add the chocolate chips and stir until they are completely melted.
• Add confectioners sugar, evaporated milk, vanilla extract and nuts.
• Stir vigorously until the mixture is thick and glossy.
• Pour into the pan. Cover and chill until firm.

Tags: cranberry, nut, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 4, 1 ounce, squares unsweetened chocolate
• 8 ounces cream cheese
• 4 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1/2 to 2 cups pecans or walnuts, or however many you prefer

 Recipe method:

• Melt chocolate in microwave, then cool to room temperature.
• With cream cheese at room temperature, mix cream cheese with chocolate.
• Add confectioners sugar and vanilla extract.
• Pat into an 8 or 9 inch pan.
• Refrigerate a couple of hours before cutting.
• If you want a peanut butter flavor, add 1/2 cup peanut butter and increase sugar to 5 cups.

Tags: cream, cheese, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 6 ounces cream cheese, softened
• 2 tablespoons milk
• 4 cups sifted confectioners sugar
• 1 1/2 cups chopped walnuts or pecans
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon rum flavoring
• 3 ounces unsweetened chocolate, melted and cooled

 Recipe method:

• Line an 8 inch square pan with foil, then butter the foil.
• In a mixing bowl, combine softened cream cheese and milk.
• Gradually add the confectioners sugar, beating the mixture until smooth.
• Stir in 1 cup of the nuts, the vanilla extract and rum flavoring.
• Stir in melted chocolate.
• Immediately turn fudge mixture into prepared pan, pressing evenly into pan.
• Sprinkle with remaining nuts, pressing nuts lightly.
• Cover and chill for at least 1 hour before cutting into squares.
• Store the fudge in the refrigerator.
• Variation: Substitute other flavors for rum, such as almond, peppermint or orange extract.

Tags: cream, cheese, rum, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 cups granulated sugar
• 3/4 cup, 1 1/2 sticks, butter or margarine
• 2/3 cup cream
• 7 ounces Marshmallow Creme
• 1, 12 ounces, package vanilla chips
• 3 teaspoons orange flavoring
• 12 drops yellow food coloring
• 9 drops red food coloring

 Recipe method:

• Put sugar, cream and butter or margarine into a heavy cooking pot.
• Boil until it reaches the soft ball stage on a candy thermometer, about 5 minutes.
• Add Marshmallow Creme and chips. Mix well.
• Remove 1 cup of mixture and set aside.
• Add orange flavoring and food colorings to mixture in pot.
• Stir and pour into greased 11 x 8 inch or 13 x 9 inch dish.
• Stir white mixture and pour on top, then swirl with a knife.
• Chill to cool. Cut into whatever size you desire.

Tags: creamsicle, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1, 13 ounces, Hershey’s chocolate bar
• 3, 6 ounces, packages semisweet chocolate chips
• 1 jar Marshmallow Creme
• 2 teaspoons vanilla extract
• 4 1/2 cups granulated sugar
• 1 large can evaporated milk plus 1/3 cup
• 1/2 teaspoon salt
• 3/4 pound pecans, chopped

 Recipe method:

• Shred chocolate bar and put into large bowl with chocolate chips and Marshmallow Creme. Set aside.
• Combine sugar, milk and salt in a saucepan.
• Bring to a boil, stirring constantly and let boil for 7 minutes. Clock exactly.
• Remove from heat and pour over chocolate in bowl. Mix well.
• Add pecans and vanilla extract.
• Spread into foil lined 13 x 9 inch baking pan and refrigerate.

Tags: creamy, 7, minute, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 3 cups granulated sugar
• 1 cup light cream
• 1/2 cup milk
• 1/4 cup light corn syrup
• 2 tablespoons butter
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup coarsely chopped pecans

 Recipe method:

• Combine sugar, cream, milk, syrup, butter and salt in a heavy 2 quart saucepan.
• Cook over low heat, stirring until sugar dissolves.
• Clip a candy thermometer to the side of the saucepan.
• Bring to boil. Cook, stirring occasionally, to 238 degrees F.
• Remove from heat. Cool to 110 degrees F. Do not stir.
• Add vanilla extract. Beat until candy is creamy and begins to lose its gloss.
• Stir in nuts. Pour into buttered 8 inch square pan.
• When firm, cut into 1 inch squares.

Tags: creamy, blonde, recipe, fudge, recipes, cooking

 Recipe ingredients:

• 1 package, 14 ounces, Kraft caramels
• 2 tablespoons milk
• 1, 10 1/2 ounces, package miniature marshmallows
• 1 1/2 cups granulated sugar
• 1/2 cup, 1 stick, butter or margarine
• 1, 5 ounces, can evaporated milk, about 2/3 cup
• 2 package, 8 ounces each, semisweet chocolate
• 1/2 teaspoon vanilla extract
• 1 cup coarsely chopped walnuts

 Recipe method:

• Lightly grease foil lined 13 x 9 inch pan. Set aside.
• Melt caramels and milk in saucepan on low heat, stirring until smooth. Set aside.
• Heat marshmallows, sugar, butter and evaporated milk on medium heat until mixture boils, stirring constantly.
• Boil and stir 5 minutes.
• Stir in chocolate and vanilla, stirring until chocolate melts.
• Stir in walnuts.
• Immediately spread chocolate mixture into prepared pan.
• Pour caramel sauce over chocolate layer, rewarming caramel if necessary to pour.
• Swirl caramel through chocolate with knife.
• Refrigerate several hours or overnight.
• Cut into 1 inch squares.
• Store in airtight container in refrigerator.
• For creamier fudge, let stand at room temperature 1 hour before serving.

Tags: creamy, caramel, recipe, fudge, recipes, cooking