Cant Fail Fudge Recipes

NEVER-NEVER EVER-EVER FAIL FUDGE

Never-Never Ever-Ever Fail Fudge image

This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!

Provided by Jackie Boehm

Categories Desserts Candy Recipes Nut Candy Recipes

Time 1h

Yield 64

Number Of Ingredients 7

Ingredients

⅔ cup evaporated milk
1 ⅔ cups white sugar
½ teaspoon salt
16 large marshmallows
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g

CAN'T FAIL FUDGE

Can't Fail Fudge image

This is a staple at our holiday parties. Rich and smooth. *Hint: Do not use too much butter to grease pan, or bottom of fudge will be soggy. ENJOY!!

Provided by Ellis Island

Categories Candy

Time 20m

Yield 10-15 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 cups sugar
1/4 cup butter or 1/4 cup margarine
3/4 cup evaporated milk
12 large marshmallows (or 1 jar marsh. creme)
1 cup chocolate chips (I like to put 1/2c semi-sweet, 1/2 c white chocolate)
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla

Steps:

Mix first 3 ingredients in a 2-quart saucepan over medium heat.
Bring to a boil stirring entire time. Boil until candy thermometer hits 234 degrees (or exactly 5 minutes boiling), stirring entire time.
Remove from heat and add remaining ingredients. Stir until chocolate and marshmallows are dissolved.
Pour in buttered 8x8 pan.
Chill 30 minutes, cut with buttered knife.
Chill again until set.

Nutrition Facts : Calories 348.6, Fat 11.1, SaturatedFat 6.8, Cholesterol 17.7, Sodium 61.3, Carbohydrate 64.4, Fiber 1, Sugar 59, Protein 2.2

NO-FAIL FUDGE

No-Fail Fudge image

Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.-Jeannie De Vries, Martinton, Illinois

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-1/2 pounds.

Number Of Ingredients 7

Ingredients

1 teaspoon plus 1/2 cup butter, softened, divided
3-1/2 cups confectioners' sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1 cup M&M's minis

Steps:

Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts :

SHEILA'S CAN'T-FAIL FUDGE

Sheila's Can't-Fail Fudge image

This is the ONLY fudge recipe that I make, which everyone looks forward to around the holidays. My niece Alisa saves her empty container from the year before and brings it to me for her annual refill. She loves to help make this, and it is so easy, even a child can do it! I personally prefer walnuts in my fudge, but it's great either way. It makes a nice gift when presented in a holiday tin. Note: Make only one recipe at a time - do not double!

Provided by JackieOhNo

Categories Candy

Time 1h

Yield 8 inch square pan

Number Of Ingredients 7

Ingredients

2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups miniature marshmallows
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)

Steps:

Combine evaporated milk, sugar, and salt. Boil for 5 minutes, stirring constantly. Remove from heat.
Add chocolate chips and marshmallows, and stir until melted. Then stir in the vanilla (and add nuts, if using).
Spoon fudge into a greased 8x8x2-inch square pan. Smooth out with spatula. Refrigerate until cool, then cut into squares.

NEVER-FAIL FUDGE

Never-Fail Fudge image

Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.

Provided by LEEMA

Categories Desserts Candy Recipes Fudge Recipes Chocolate

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

4 cups confectioners' sugar
½ cup unsweetened cocoa powder
6 tablespoons butter
¼ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans

Steps:

Butter a 9x9 inch dish.
Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
Let cool completely before cutting into squares.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g

MY NEVER-EVER-FAIL CHOCOLATE FUDGE

My Never-Ever-Fail Chocolate Fudge image

Provided by Judith Choate

Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free

Yield Quantity: Approximately 8 dozen pieces

Number Of Ingredients 7

Ingredients

12 oz bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tbsps unsalted butter, at room temperature
1 tbsp pure vanilla extract
20 large marshmallows
4 cups sugar
2 5-oz cans evaporated milk

Steps:

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

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