Danish Fudge Recipes

DANISH FUDGE

Danish Fudge image

I received this recipe from my son's boy scout leader. It is a nice change from the standard fudge. I get many rave's at Christmas time. It is very easy to make. This is my son's job at Christmas time. Give it a try I hope you will enjoy.

Provided by Bobbie537

Categories Candy

Time 10m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup butter
2/3 cup evaporated milk
1 (1 lb) box brown sugar
1 (1 lb) box confectioners' sugar (sifted)
1 teaspoon vanilla
1/2 cup walnuts (optional)

Steps:

Combine butter, evaporated milk and brown sugar in 2 quart sauce pan. Bring to boil for 3 minutes.
Let mixture cool for 2 minutes. Add confectioners sugar, vanilla and nuts ( if desired).
Pour into 8x8 pan to cool at room temperature until hardened. Cut into 1 inch pieces. Enjoy!
This is a great give away at Christmas time. I use mini pie tins. It works out great.

Nutrition Facts : Calories 246.7, Fat 7.6, SaturatedFat 4.8, Cholesterol 20.7, Sodium 67, Carbohydrate 45.6, Sugar 44.1, Protein 0.6

DIVINITY FUDGE

Divinity Fudge image

The following recipe is adapted from the Food. website (www.food.com). It includes sugar, white corn syrup, egg whites and chopped pecans.

Provided by TasteAtlas

Categories Dessert

Yield 16 servings

Number Of Ingredients 7

Ingredients

2 1/3 cups (465g) sugar
2/3 cup (160 ml) white corn syrup
½ cup (120 ml) water
¼ tsp salt
2 egg whites
1 cup (120g) chopped pecans
½ tsp vanilla

Steps:

Mix sugar, white corn syrup, water, and salt in a saucepan over low heat until sugar dissolves. Then boil to 265°F/130°C on a candy thermometer without stirring. If you don't have a candy thermometer, test the temperature by dropping a little bit of mixture into cold water - a hard, almost brittle ball should form.
Beat the egg whites stiff and pour the hot syrup over them, all the while beating with a mixer. Beat until the mixture loses its glaze, and a small amount dropped from a spoon keeps its shape. Add the nuts and the vanilla.
Put the mixture into a greased 9x9x2-inch (23 x 23 x 5 cm) pan, let it cool, and then cut into squares. Alternatively, drop the mixture using a spoon onto waxed paper. Store the fudge in tins.

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