Candy Licious Fudge Recipes

CANDY BAR FUDGE

Steps:

• In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square dish. , In another microwave-safe bowl, heat caramels and water on high until melted, about 75 seconds. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high until melted, about 30 seconds; spread over caramel layer. Chill until firm.

CHOCOLATE FUDGE

Steps:

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
• Line a 9×13'' pan with tin foil and set aside.
• In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
• Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
• Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
• Grease your foil-lined pan with cooking spray.
• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.
• Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn't dry out.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

PENUCHE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.