Quickfruitandnutfudge Recipes

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FUDGE QUICKIES



Fudge Quickies image

This is a choc-nutty no-bake cookie. They are also good with raisins. Good luck!

Provided by BAKLEEMAN

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 48

Number Of Ingredients 8

2 cups white sugar
2 cups packed brown sugar
1 cup butter
1 cup milk
2 cups semisweet chocolate chips
4 cups quick cooking oats
1 cup chopped walnuts
1 cup flaked coconut

Steps:

  • Place oats, nuts, coconut, and chocolate chips in a large bowl.
  • Place sugars, butter or margarine, and milk in a saucepan. Bring to a boil, and continue to boil for 2 minutes. Pour hot mixture over oat mixture. Mix well. Drop from a teaspoon onto wax paper. Allow to set up.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 27.7 g, Cholesterol 10.6 mg, Fat 8.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 4.4 g, Sodium 37.5 mg, Sugar 22 g

QUICK FRUIT AND NUT FUDGE



Quick Fruit and Nut Fudge image

Make and share this Quick Fruit and Nut Fudge recipe from Food.com.

Provided by wicked cook 46

Categories     Candy

Time 3h

Yield 64 serving(s)

Number Of Ingredients 5

1 lb semisweet chocolate, chopped
1 (300 ml) can sweetened condensed milk
1 teaspoon vanilla
1 cup dried cranberries or 1 cup raisins
1 cup chopped toasted pecans

Steps:

  • In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
  • Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
  • Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.).
  • Additional Information.
  • Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.

Nutrition Facts : Calories 66.6, Fat 5.4, SaturatedFat 2.7, Cholesterol 1.9, Sodium 9, Carbohydrate 5.7, Fiber 1.4, Sugar 3.3, Protein 1.5

FRUIT AND NUT WHITE CHOCOLATE FUDGE



Fruit and Nut White Chocolate Fudge image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 64 pieces of fudge

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for the pan
1 pound white chocolate chips (2 1/4 to 2 1/2 cups)
1 14-ounce can sweetened condensed milk
1/4 teaspoon salt
1/2 cup chopped roasted pistachios
1/2 cup chopped salted roasted cashews
1/3 cup chopped dried apricots
1/3 cup chopped dried cranberries
1 teaspoon orange blossom water

Steps:

  • Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
  • Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

CHUNKY FRUIT 'N' NUT FUDGE



Chunky Fruit 'n' Nut Fudge image

Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-3/4 pounds.

Number Of Ingredients 13

1 package (11 ounces) dried cherries
1 cup dried cranberries
1-1/2 teaspoons plus 3/4 cup butter, softened, divided
1 can (14 ounces) sweetened condensed milk
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 to 11 ounces) butterscotch chips
1 package (10 ounces) peanut butter chips
1 package (10 ounces) miniature semisweet chocolate chips
3 tablespoons heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond or rum extract
1-1/2 cups unsalted cashew halves
1 package (11-1/2 ounces) semisweet chocolate chunks

Steps:

  • In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

QUICK FUDGE



Quick Fudge image

My dad always made the fudge recipe off of the Hershey's cocoa can. It can take a while but it was well worth the wait. I never liked any other fudge until my aunt gave me this recipe which tastes almost identical to the Hershey's fudge. My dad is gone now, but it brings back memories when I eat this fudge.

Provided by PA Cindy

Categories     Candy

Time 35m

Yield 30-36 one inch squares

Number Of Ingredients 9

1 cup sugar
1 cup dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 tablespoons cocoa
1/2 cup milk
3 tablespoons butter
3 tablespoons peanut butter
1 teaspoon vanilla

Steps:

  • Stir together the first six ingredients over medium heat until thickened.
  • Remove from heat.
  • Quickly add the butter, peanut butter, and vanilla.
  • Pour into a buttered pie pan or other similar size pan.
  • This will set pretty quick because of the corn starch.

NUT FUDGE



Nut Fudge image

Some 17 years ago, when I was dating the man who is now my husband, his mother gave me this recipe for his favorite fudge. It's a tasty treat that's so simple to make.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/4 pounds.

Number Of Ingredients 7

3 tablespoons butter, divided
12 ounces German sweet chocolate, chopped
2 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
2 cups pecans or walnuts, chopped

Steps:

  • Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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