MY CHRISTMAS FUDGE
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.-Barbara Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 96 pieces (5-3/4 pounds).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil; coat with cooking spray., In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat., Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely., Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY CHRISTMAS FUDGE
Make and share this Cranberry Christmas Fudge recipe from Food.com.
Provided by Tracy-Dorothy
Categories Candy
Time 4h35m
Yield 64 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a pan. Line a 8 x 8 square shaped baking-pan with aluminum foil, then spray it with some nonstick. Make room in a fridge for the pan refridgerating.
- In a large microwave bowl, break the chocolate into 1 oz pieces.
- Pour sweetened condensed milk on the chocolate.
- Microwave the chocolate for one minute. Use a silicone spatula to stir vigorously.
- When the mixture is melted and humongous, add the flavoring: vanilla extract.
- Turn into the prepared pan, and then spread into an well-even layer. Set aside.
- In the separate bowl, break white chocolate into 1 oz. pieces, then microwave for 30 seconds. Stir vigorously.
- When the chocolate is melted, stir in cream cheese. Cream cheese helps it stay soft, once it has been chilled in the fridge.
- Spread the white chocolate mixture on the top of the dark chocolate.
- Refridgerate for 3 hours. Cut into a one inch square, once you're done refridgerating.
Nutrition Facts : Calories 68.8, Fat 5.1, SaturatedFat 3.2, Cholesterol 3.3, Sodium 13.8, Carbohydrate 6.7, Fiber 1.2, Sugar 4.5, Protein 1.6
CHRISTMAS FUDGE
A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.
Provided by Marg CaymanDesigns
Categories Candy
Time 45m
Yield 64 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 4-5 minutes, stirring constantly.
- Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
- Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into foil-lined 8-inch square baking pan.
- Sprinkle with additional nuts if desired.
- Chill until firm.
- Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
- Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
- Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.
Nutrition Facts : Calories 54.8, Fat 2.4, SaturatedFat 1.1, Cholesterol 1.7, Sodium 16.8, Carbohydrate 8.9, Fiber 0.3, Sugar 7.8, Protein 0.5
BERRY CHRISTMAS FUDGE
Make and share this Berry Christmas Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 15m
Yield 80 1-inch squares
Number Of Ingredients 6
Steps:
- In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds.
- Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours.
- Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 65, Fat 1.9, SaturatedFat 0.7, Cholesterol 3.1, Sodium 14.4, Carbohydrate 11.8, Fiber 0.3, Sugar 11.2, Protein 0.6
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