No Fail Fudge Recipes

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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

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 :

NO FAIL CHOCOLATE FUDGE



No Fail Chocolate Fudge image

This fudge recipe is super creamy and everyone requests it during the holidays. While preparing, be sure that you don't let the mix get hotter than 238 degrees or it gets really dry but still tastes good.

Provided by Terrie

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 30

Number Of Ingredients 7

1 ½ cups confectioners' sugar
⅓ cup skim milk
6 tablespoons butter
1 cup semisweet chocolate chips
¾ cup marshmallow creme
¼ teaspoon vanilla extract
3 tablespoons cocoa

Steps:

  • Grease one 8x8 inch pie pan and set aside.
  • In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
  • Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 14.1 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 19.7 mg, Sugar 7.2 g

EASY NO-FAIL CHOCOLATE FUDGE (NO THERMOMETER)



Easy No-Fail Chocolate Fudge (No Thermometer) image

I have made this many times it's an wonderful easy fudge to make and no a candy thermometer needed, this is rich so a small piece goes a long way, this freezes well:)

Provided by Kittencalrecipezazz

Categories     Candy

Time 25m

Yield 49 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar (use nothing less than this amount)
2/3 cup evaporated milk
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon salt
2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips (9 oz)
3/4 cup chopped walnuts (or use pecans or macadamia nuts)
1 1/2 teaspoons vanilla

Steps:

  • Line a 8-inch square pan with foil.
  • In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
  • Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
  • Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
  • Stir in nuts.
  • Pour mixture into prepared foil-lined pan.
  • Refrigerate for 2 hours or until firm.
  • Lift from pan (with foil) remove foil; cut in squares.

NO-FAIL FANTASY FUDGE



No-Fail Fantasy Fudge image

This is the perfect, basic fudge recipe. Smooth and creamy, it has never failed me, and the flavor can't be beat! It's simple, straight-forward, super-fast, and easily adaptable -- there's the "fantasy" part ;) My family loves fudge at Christmas time, and I make several different kinds, but this is the only recipe I have used...

Provided by Tam D

Categories     Candies

Time 10m

Number Of Ingredients 7

3/4 c butter
3 c sugar
2/3 c evaporated milk*
1 pkg semi-sweet chocolate chips (12 oz, or about 2 cups)
7 oz marshmallow creme/fluff
1 tsp vanilla
1 c chopped nuts, optional

Steps:

  • 1. Combine butter, sugar, and milk in a heavy 3 qt. saucepan.
  • 2. Over medium heat, stirring constantly, bring mixture to a full, rolling boil.
  • 3. Continue boiling hard 5 minutes, stirring constantly.
  • 4. Remove from heat. Immediately add chocolate chips, stirring until melted.
  • 5. Quickly add marshmallow creme, vanilla, and nuts, if desired.
  • 6. Beat together with the spoon until well blended and smooth.
  • 7. Pour the fudge mixture into a 9x13" baking dish, that has been prepared with food release spray. Cool to room temperature. Cut into squares. Then refrigerate until firm.
  • 8. NOTES: In case you haven't noticed, you may find your baking chips bags are now 10 oz bags, rather than 12 oz!! My favorite tool for candy making is a long handled wooden spoon, that has a corner on it. If you don't have one, I highly recommend you get one! For deeper/thicker pieces, use an 11x7" baking dish. I prefer my chocolate straight up, so I don't add nuts -- pure chocolate heaven :) If you prefer darker chocolate, substitute dark chocolate chips for the semi-sweet. (If you use very dark chocolate, you may want to increase the amount of butter a bit.) Make cappuccino fudge by adding espresso powder or instant coffee granules in the first step. Instead of, or in addition to chopped nuts, stir in whatever you like -- cranberries, raisins, mini marshmallows, mint or cinnamon flavored baking chips,etc. Stir them in at the very end, just before spreading the mixture into the baking dish. You could also garnish with things like crushed candy cane, toffee chips, chopped candy (Andes mints, peanut butter cups, etc), or simply use finely ground nut dust, or good quality (Folgers) instant coffee granules, even kosher salt. Whatever you like! *We are dairy intolerant, so I substitute Silk brand soy creamer for the evaporated milk.

NEVER FAIL FUDGE



Never Fail Fudge image

This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.

Provided by SharleneW

Categories     Candy

Time 13m

Yield 5 pounds

Number Of Ingredients 8

5 cups sugar
1 (12 ounce) can evaporated milk
1/4 lb butter or 1/4 lb margarine
1 (12 ounce) jar marshmallow cream
1 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts
1 (24 ounce) package chocolate chips

Steps:

  • Butter one 13x9-inch pan or 2 9x9-inch pans.
  • Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
  • Cook over medium heat.
  • Boil slowly for 5 minutes, stirring constantly.
  • Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
  • Pour into buttered pan.
  • Makes about 5 pounds.

Nutrition Facts : Calories 2056.1, Fat 79.8, SaturatedFat 40.4, Cholesterol 68.5, Sodium 771.3, Carbohydrate 350.9, Fiber 9.7, Sugar 306.4, Protein 14.7

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