To help with building your year's supply (this is Week 10 of 26), see this chart.
Have you ever been to a store that sells fudge? They display pan after pan of luscious flavors. Well, now you can make them in mere minutes! This recipe includes not only the basic semisweet chocolate fudge, but eighteen other flavors.
Fudge can be made in advance, kept airtight in the refrigerator for a month, or wrapped well and frozen for 2-3 months. This recipe is super simple, and can be turned into lots of flavors. My family’s favorites are Orange Crème Fudge and Cookies and Cremesicle Fudge. (Yes, that’s not the normal spelling, but ‘creamsicle’- regular spelling- is trademarked.) My favorites include Caramel Swirl Fudge- in either vanilla or chocolate- Strawberry-Truffle-Layer Fudge. With pecans, please.
See here for more classic candy recipes-- toffee, penuche, truffles, fondant, and more base fudge recipes.
Have you ever been to a store that sells fudge? They display pan after pan of luscious flavors. Well, now you can make them in mere minutes! This recipe includes not only the basic semisweet chocolate fudge, but eighteen other flavors.
Fudge can be made in advance, kept airtight in the refrigerator for a month, or wrapped well and frozen for 2-3 months. This recipe is super simple, and can be turned into lots of flavors. My family’s favorites are Orange Crème Fudge and Cookies and Cremesicle Fudge. (Yes, that’s not the normal spelling, but ‘creamsicle’- regular spelling- is trademarked.) My favorites include Caramel Swirl Fudge- in either vanilla or chocolate- Strawberry-Truffle-Layer Fudge. With pecans, please.
See here for more classic candy recipes-- toffee, penuche, truffles, fondant, and more base fudge recipes.
When making a batch of fudge, if it’s too firm or too soft, it can be fixed.
If it’s too soft, there are at least two approaches.
1- you can refrigerate or freeze it and serve it cold. Once it’s chilled, you can eat it plain in the traditional squares, or scoop into tablespoon-sized balls. Roll in powdered sugar or unsweetened cocoa powder, and serve as truffles.
2- make it even softer and turn it into hot fudge sauce. To do this, scrape the fudge into a microwave-safe bowl, add ¼ cup milk, cream, or evaporated milk, and heat for a minute or two, until you can stir it. Stir until smooth. If it’s still too thick for sauce, add more milk or cream.
If the fudge is too firm, scrape the fudge into a microwave-safe bowl, add 1-2 Tbsp. milk, cream, or evaporated milk, and heat for a minute or two, until you can stir it. Stir until smooth. Pour into a newly buttered pan.
If you want a healthier version of fudge, try Clean Eating Fudge. It’s Paleo! -and even works for those who can’t have dairy.
The fudge below can be made with a regular can of sweetened condensed milk, a homemade version, or even with a homemade dairy-free version. If you don't have any of those 3 options available, you can boil 7 ounces of cream, evaporated milk or (naturally dairy-free) coconut cream with 1 cup of sugar. Stir to dissolve the sugar, and you have a great substitute for sweetened condensed milk.
Two-Minute Fudge*
3 cups semisweet chocolate chips (1 ½ 12-oz bags)
1 (14 oz.) can sweetened condensed milk (make your own here)
1 tsp. vanilla, optional
pinch of salt, optional
1 c. toasted and chopped nuts, optional
*Approximately two minutes of cooking time.
Line an 8x8 pan with aluminum foil, waxed paper, or plastic wrap. Spray with nonstick spray, or butter it. Set aside.
Stir together chips and milk. Heat in microwave for one minute. Stop and stir. Repeat until the mixture is melted, stirring every minute. Stir in vanilla and salt.
Pour into lined and buttered 8x8 pan. Chill until firm- this will take about 2 hours in the refrigerator or 20 minutes in the freezer.
Makes 2 lbs. without the nuts.
To cut the recipe in half, 7 oz. of sweetened condensed milk is just over 1 ¼ cups.
Milk Chocolate Fudge
Increase chocolate to 4 cups (2 12-oz. bags). Makes almost 2 ½ lbs. without nuts.
Peanut Butter or Butterscotch Fudge
Use 4 c. peanut butter chips or butterscotch chips.
Vanilla Fudge
Use white chocolate chips, increasing to 4 cups.
Cherry Vanilla Fudge
Stir in 1 c. quartered candied cherries, replace half the vanilla with
almond extract, use almonds for the nuts.
Cookies and Creme Fudge
Break each of 16 chocolate sandwich cookies into fourths; stir into Vanilla Fudge. (see below)
Cremesicle Fudge (Orange Creme Fudge)
Make a batch of vanilla fudge, pour 3/4 of it into prepared pan. To remaining fudge, add 3 drops yellow food color, 2 drops red, and 1 tsp. orange extract.
Drop by spoonfuls onto top, swirl in.
Caramel Swirl Fudge
Melt 4 oz (about 18 squares) of caramel with 1-2 tsp. of water, drop by spoonfuls onto top, then swirl.
Candy Bar Fudge
Melt 4 oz caramel with 1-2 tsp. water, stir in 3/4 c. peanuts. Drop on top and either swirl in or cover the top with 1 c. chocolate chips, melted.
Chocolate-Peanut Butter Fudge
Add 2 Tbsp. peanut butter to hot mixture, before powdered sugar is added. Top with chopped peanuts if you like, pressing them in slightly.
Mint Layer Fudge
Make chocolate fudge; spread in pan. Melt together 1 c. white chips, 2 Tbsp. milk, 1/4-1/2 tsp. mint extract, and 1/8 tsp. green food color. Mix well, spread on top.
Orange-Pecan Fudge
Make vanilla fudge, stir in 1 Tbsp. orange zest, finely chopped, and 1 c. pecans.
Peanut Butter Swirl Fudge
Make chocolate fudge, melt ½ c. peanut butter, drop on top of fudge; swirl.
Rocky Road Fudge
Use nuts, and stir 2 c. mini marshmallows into fudge before spreading into the pan.
S’mores Fudge
Leave out nuts, stir in 1 c. mini marshmallows and 4 whole grahams, broken.
Strawberry Fudge
Replace half the condensed milk with 1 1/4 c. strawberry jam. Swirl about 2
Tbsp. jam on top. Especially good with pecans or walnuts.
Strawberry ‘Truffle Layer’ Fudge
Spread regular fudge in pan, melt together 1 c. (6 oz.)semisweet chips with 2 Tbsp. butter. Stir in 1/4 c. strawberry jam. Spread on top.
Toasted Coconut Fudge
For either chocolate or white fudge, toast 1 c. coconut, stir in 3/4 c, along with 1 c. chopped toasted pecans. Sprinkle remaining 1/4 c. coconut on top, press in. If using a fudge recipe that calls for milk or evaporated milk, you may also substitute an equal amount of coconut milk.
Wonka Bar Fudge
substitute 4 whole graham crackers, broken into small chunks, for the nuts.
If it’s too soft, there are at least two approaches.
1- you can refrigerate or freeze it and serve it cold. Once it’s chilled, you can eat it plain in the traditional squares, or scoop into tablespoon-sized balls. Roll in powdered sugar or unsweetened cocoa powder, and serve as truffles.
2- make it even softer and turn it into hot fudge sauce. To do this, scrape the fudge into a microwave-safe bowl, add ¼ cup milk, cream, or evaporated milk, and heat for a minute or two, until you can stir it. Stir until smooth. If it’s still too thick for sauce, add more milk or cream.
If the fudge is too firm, scrape the fudge into a microwave-safe bowl, add 1-2 Tbsp. milk, cream, or evaporated milk, and heat for a minute or two, until you can stir it. Stir until smooth. Pour into a newly buttered pan.
If you want a healthier version of fudge, try Clean Eating Fudge. It’s Paleo! -and even works for those who can’t have dairy.
The fudge below can be made with a regular can of sweetened condensed milk, a homemade version, or even with a homemade dairy-free version. If you don't have any of those 3 options available, you can boil 7 ounces of cream, evaporated milk or (naturally dairy-free) coconut cream with 1 cup of sugar. Stir to dissolve the sugar, and you have a great substitute for sweetened condensed milk.
Two-Minute Fudge*
3 cups semisweet chocolate chips (1 ½ 12-oz bags)
1 (14 oz.) can sweetened condensed milk (make your own here)
1 tsp. vanilla, optional
pinch of salt, optional
1 c. toasted and chopped nuts, optional
*Approximately two minutes of cooking time.
Line an 8x8 pan with aluminum foil, waxed paper, or plastic wrap. Spray with nonstick spray, or butter it. Set aside.
Stir together chips and milk. Heat in microwave for one minute. Stop and stir. Repeat until the mixture is melted, stirring every minute. Stir in vanilla and salt.
Pour into lined and buttered 8x8 pan. Chill until firm- this will take about 2 hours in the refrigerator or 20 minutes in the freezer.
Makes 2 lbs. without the nuts.
To cut the recipe in half, 7 oz. of sweetened condensed milk is just over 1 ¼ cups.
Milk Chocolate Fudge
Increase chocolate to 4 cups (2 12-oz. bags). Makes almost 2 ½ lbs. without nuts.
Peanut Butter or Butterscotch Fudge
Use 4 c. peanut butter chips or butterscotch chips.
Vanilla Fudge
Use white chocolate chips, increasing to 4 cups.
Cherry Vanilla Fudge
Stir in 1 c. quartered candied cherries, replace half the vanilla with
almond extract, use almonds for the nuts.
Cookies and Creme Fudge
Break each of 16 chocolate sandwich cookies into fourths; stir into Vanilla Fudge. (see below)
Cremesicle Fudge (Orange Creme Fudge)
Make a batch of vanilla fudge, pour 3/4 of it into prepared pan. To remaining fudge, add 3 drops yellow food color, 2 drops red, and 1 tsp. orange extract.
Drop by spoonfuls onto top, swirl in.
Caramel Swirl Fudge
Melt 4 oz (about 18 squares) of caramel with 1-2 tsp. of water, drop by spoonfuls onto top, then swirl.
Candy Bar Fudge
Melt 4 oz caramel with 1-2 tsp. water, stir in 3/4 c. peanuts. Drop on top and either swirl in or cover the top with 1 c. chocolate chips, melted.
Chocolate-Peanut Butter Fudge
Add 2 Tbsp. peanut butter to hot mixture, before powdered sugar is added. Top with chopped peanuts if you like, pressing them in slightly.
Mint Layer Fudge
Make chocolate fudge; spread in pan. Melt together 1 c. white chips, 2 Tbsp. milk, 1/4-1/2 tsp. mint extract, and 1/8 tsp. green food color. Mix well, spread on top.
Orange-Pecan Fudge
Make vanilla fudge, stir in 1 Tbsp. orange zest, finely chopped, and 1 c. pecans.
Peanut Butter Swirl Fudge
Make chocolate fudge, melt ½ c. peanut butter, drop on top of fudge; swirl.
Rocky Road Fudge
Use nuts, and stir 2 c. mini marshmallows into fudge before spreading into the pan.
S’mores Fudge
Leave out nuts, stir in 1 c. mini marshmallows and 4 whole grahams, broken.
Strawberry Fudge
Replace half the condensed milk with 1 1/4 c. strawberry jam. Swirl about 2
Tbsp. jam on top. Especially good with pecans or walnuts.
Strawberry ‘Truffle Layer’ Fudge
Spread regular fudge in pan, melt together 1 c. (6 oz.)semisweet chips with 2 Tbsp. butter. Stir in 1/4 c. strawberry jam. Spread on top.
Toasted Coconut Fudge
For either chocolate or white fudge, toast 1 c. coconut, stir in 3/4 c, along with 1 c. chopped toasted pecans. Sprinkle remaining 1/4 c. coconut on top, press in. If using a fudge recipe that calls for milk or evaporated milk, you may also substitute an equal amount of coconut milk.
Wonka Bar Fudge
substitute 4 whole graham crackers, broken into small chunks, for the nuts.
Cremesicle Fudge.
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