IRISH CREAM
FUDGE1800fudge.com
4 1/2 C. granulated sugar
1 (12 oz.) can evaporated milk
1/2 lb. butter
2 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. semisweet chocolate chips
2 (7 oz.) jars marshmallow crème
2 tsp. vanilla extract
2/3 C. Irish Cream liquor
2 C. chopped nuts
Follow directions EXACTLY. Set chocolate chips, marshmallow cream,
vanilla extract, Irish cream 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 into squares.
CHOCOLATE FUDGE1800fudge.com
Chocolate Recipe
2 C. sugar
1/2 C. milk
2 T. butter
6 oz. semisweet chocolate, grated or chopped
Put sugar into a saucepan, and mix it with the milk to form a thick
paste. Add butter, and stir in chocolate. Put pan over low heat and
cook, stirring constantly. Do not let the contents of the saucepan come
to a boil until the sugar has dissolved and the chocolate has melted.
Clip a candy thermometer to the side of the saucepan. Increase the heat
slightly and let the mixture boil for about 5 minutes, or until it
reaches the soft-ball stage on the candy thermometer. Remove fudge from
the heat, beat it until it is thick, and pour it into a buttered 8-inch
square pan. Cut fudge into 1-inch squares before it has time to get
cold.
COCONUT FUDGE1800fudge.com
Chocolate Recipe
1 1/2 C. sugar
2/3 C. evaporated milk
2 T. margarine
1/4 tsp. salt
1 1/2 tsp. light corn syrup
12 oz. semisweet chocolate chips
1 tsp. vanilla extract
1 1/2 C. flaked coconut
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. Makes about 2 pounds.
COFFEE
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Chocolate Recipe
Butter or margarine
3 C. sugar
1 C. milk
1/2 C. cream
1 T. light corn syrup
3 T. Instant coffee
3 T. butter or margarine
1 tsp. vanilla extract
1 (6 oz.) pkg. semi-sweet chocolate bits
1C. pecans, chopped
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,
chocolate and pecans. Spread in shallow, buttered, 12-inch square pan.
Cut into squares when firm. Yields 1 pound.
CREAM CHEESE
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Chocolate Recipe
4 squares unsweetened chocolate
8 oz. cream cheese
4 C. confectioners’ sugar
1 tsp. vanilla extract
1/2 to 2 C. pecans or walnuts,
however many you prefer 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.
MASHED POTATO FUDGE1800fudge.com
Chocolate Recipe
2 squares unsweetened chocolate
4 T. butter
1/3 C. mashed potato (unseasoned)
1/8 tsp. salt
1 tsp. vanilla extract
1 lb. confectioners' sugar
Melt chocolate and butter together. Blend into mashed potato with the
salt and vanilla extract. Mix well. Sift sugar. Add a small amount of
sugar to potato mixture, a little at a time, blending until no sugar is
visible. When a spoon is no longer able to mix , knead in the balance of
sugar with well-buttered hands. Turn out on a board and continue to
knead until mixture is smooth, pliable and glossy, buttering hands as
necessary. No crumbs should remain. Press into a buttered 8-inch square
pan. Makes about 1 1/4 pounds candy.
NO COOK FUDGE1800fudge.com
Chocolate Recipe
4 squares unsweetened chocolate
1/2 C. margarine or butter
1 box confectioners' sugar
1 egg
1/3 c. sweetened condensed milk
1 tsp. vanilla extract
1 C. chopped nut melt chocolate and butter. Sift sugar and mix with egg
and milk. Stir in chocolate and butter mixture. Add vanilla extract and
nuts. Pour into buttered 8-inch square pan. Chill in refrigerator at
least 2 hours.
PEANUT
BUTTER MARSHMALLOW CREAM
FUDGE
2 C. sugar 1800fudge.com
Chocolate Recipe
1/2 C. milk
Small amount of light corn syrup
1 C. Marshmallow Crème
1 C. peanut butter Clip a candy thermometer to the side of the saucepan.
Boil the sugar, milk and light corn syrup to the soft ball stage. Remove
from the heat and add the Marshmallow Crème and peanut butter. Beat well
and pour into a buttered 9-inch square pan.
VANILLA
PEANUT BUTTER
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1 C. milk chocolate chips
2 C. (12 oz.) vanilla milk chips or almond bark
2 C. peanut butter chips
1/2 C. chopped peanuts
Line jellyroll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips into
prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla
and chocolate chips on top, drizzling each randomly. To marbleize, use
knife to pull through chocolate in wide curves. Refrigerate until set.
Break into squares.
PUMPKIN
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Chocolate Recipe
3 C. milk
5 C. pumpkin
7 tsp. pumpkin pie spice
3 C. granulated sugar
Dash of salt
1/2 C. butter
1 C. chopped nuts
1 C. Marshmallow Crème
8 oz. white chocolate
1 tsp. vanilla extract
Combine milk, pumpkin, spice, sugar, butter and nuts in a 5-quart
saucepan and bring to a boil, cooking until the mixture reaches the firm
ball stage (use a candy thermometer). Stir in Marshmallow Crème, white
chocolate and vanilla extract. Stir until it begins to get thick. Pour
into a buttered pan and let set.
QUICK AND EASY FUDGE1800fudge.com
Chocolate Recipe
4 C. sugar
20 marshmallows
2 T. water
1 large can evaporated milk
18 oz. chocolate chips
2 tsp. vanilla extract
1/2 lb. butter or margarine
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.
VANILLA FUDGE 1800fudge.com
4 1/2 C. sugar
1 can evaporated milk
2 large pkg. vanilla chips
1/2 lb. butter or margarine
1 jar Marshmallow Crème
1 1/2 C. chopped nuts (optional)
1 1/2 tsp. vanilla extract Boil evaporated milk for exactly 8 minutes,
stirring constantly. Remove from heat. Stir in remaining ingredients.
Pour into a greased pan. Cool and cut into squares. Makes 5 pounds.
WORLD FAMOUS PEANUT BUTTER FUDGE
2 C.
milk
1 C. sugar
1 C. peanut butter (smooth or crunchy)
1 (7 oz.) jar Marshmallow Crème
1 tsp. vanilla extract
Stir sugar into milk over medium heat until sugar is dissolved, leave on
medium heat without stirring until mixture reaches soft ball stage (it
will start to turn a pale gold color). Remove from heat; immediately
stir in peanut butter, Marshmallow Crème and vanilla extract, in that
order. Stir rapidly because mixture will thicken quickly. When it is
completely mixed and thickened, pour out into a buttered 8-inch square
pan. Refrigerate for 30 minutes, then cut into squares.
BLUEBERRY
CHEESECAKE FUDGE
1/4 C. butter
2 1/2 C. granulated sugar
2/3 C. evaporated milk
12 oz. vanilla chips
3 oz. cream cheese, at room temperature
5 oz. Marshmallow Crème
1 1/2 C. dried blueberries
1 tsp. vanilla extract
1 tsp. butter flavoring or extract
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 Crème 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, and cut into squares.
Yields 2 pounds
Chocolate-Peanut Butter Swirl Fudge
1/2 cup corn syrup
1/3 cup evaporated milk
16 oz semi-sweet chocolate
2 tsp vanilla
1/4 cup sugar, sifted
1/3 cup creamy or chunky peanut butter
Line an 8 inch square baking pan with plastic wrap. . In a saucepan,
combine corn syrup and evaporated milk, add the chocolate. Heat on
medium low until chocolate is melted. Remove from heat, stir in
vanilla and icing sugar until smooth. Spread in pan. Drop peanut
butter by teaspoonfuls onto fudge. With knife, swirl peanut butter
through fudge to create a marble pattern. Refrigerate two hours or
until firm.
