Holly Fudge Recipes

FANTASY FUDGE

Steps:

• Line a 9x13 pan with Reynolds Wrap® Non-Stick Foil. Be sure to place the dull side up, this is the non-stick side.
• Combine sugar, butter, and evaporated milk in a medium pot. Bring to a boil over medium heat and let boil for 5 minutes while stirring occasionally.
• Remove from heat and whisk in chocolate chips until smooth. Whisk in marshmallow fluff and vanilla.
• Fold in walnuts and spread into prepared pan. Cool completely.
• Once cooled, lift the foil out of the pan and cut the fudge into 1.5" squares.

HOLLY JOLLY FUDGE

Steps:

• For Directions please see : http://withablast.com/2013/12/holly-jolly-fudge.html

HOLLY FUDGE

Steps:

• Coat 8-inch square baking dish with cooking spray.
• In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently. Allow to boil 5 minutes, stirring constantly.
• Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined. Stir in cherries until evenly distributed.
• Spoon into baking dish and chill 1 hour, or until firm. Cut into squares and serve, or store in an airtight container. Notes: If you prefer, leave out the candied cherries and you'll have a great vanilla fudge.

HOLLY FUDGE (MR.FOOD)

Steps:

• Coat an 8-inch square baking dish with cooking spray.
• In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently.
• Boil for 5 minutes, stirring constantly.
• Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined.
• Stir in red and green glace cherries until evenly distributed.
• Spoon into baking dish and chill 1 hour, or until firm.
• Cut into squares and serve, or store in an airtight container.

FOOLPROOF HOLIDAY FUDGE

Steps:

• Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
• In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
• Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
• Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.