Smooth Silky Fudge Recipes

EASY SOFT & CREAMY FUDGE RECIPE

Easy Soft & Creamy Fudge Recipe image

Smooth as silk, this creamy candy bar fudge makes a large batch and never turns to sugar. Be creative adding nuts, peanut butter, or candies to make your favorite flavor come to life!

Provided by Fab FruGALS

Time 5h50m

Number Of Ingredients 6

Ingredients

3 6.8-ounce Symphony Bars or 20.8-ounces of milk chocolate candy bars, (I like Dove, Symphony or Toblerone Bars)
4 cups sugar
2 cups heavy cream
2 sticks of butter
1 Tablespoon vanilla
1 cup nuts (chopped and toasted, if desired)

Steps:

Begin by lining a 9x13-inch pan with parchment paper. Next break up chocolate bars into a large heat-proof mixing bowl. Set up electric mixer.
Butter the sides of a large, lidded, heavy, pot. Pour cream and sugar into pot and stir together. Place over medium heat and stir constantly, just until it comes to a rolling boil. When it reaches this point, cover pot with lid for 1 minute and then remove the lid. Continue cooking to a soft ball stage, 230˚degrees on a candy thermometer.
Remove pot from heat, add butter and vanilla. Let it sit in the hot candy mixture for 1 minute without stirring. Pour candy over broken chocolate bars in mixing bowl. Do not scrape the pan. Beat fudge until very smooth with beaters. Add stir-ins, nuts, peanut butter, or candies at this point. Pour into prepared pan, cover and refrigerate till set, preferably overnight.
To cut, using the parchment paper, lift the slab of fudge to a cutting board. Cut with a sharp knife or pizza cutter into even squares. Keep refrigerated in a sealed container.

Nutrition Facts : Calories 253 kcal, Carbohydrate 38 g, Protein 2 g, Fat 12 g, Sodium 10 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

FRENCH SILK FUDGE

French Silk Fudge image

Smooth and rich. Microwave recipe. Note: If you can't find super-fine sugar, process regular granulated sugar in the food processor until very fine.

Provided by BecR2400

Categories Candy

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups superfine sugar (see note)
1 (5 ounce) can evaporated milk
1/2 cup butter
2 cups miniature marshmallows (I use an 8 oz. jar of marshmallow fluff)
2 (11 1/2 ounce) bags milk chocolate chips (3 1/2 cups total)
2 tablespoons pure vanilla extract
1 cup chopped pecans

Steps:

Butter an 8-by-11-inch baking pan and set aside.
In a 2-quart glass bowl, mix the sugar and the evaporated milk.
Microwave on high, uncovered, for 3 minutes.
Remove from the microwave oven and stir.
Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
Meanwhile, cut the butter into four pieces and set aside.
Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
Add the chocolate chips, vanilla and nuts, and mix well.
Spread into the buttered pan and chill for at least an hour, or until firm.
Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.

Nutrition Facts : Calories 428.6, Fat 21.4, SaturatedFat 8.7, Cholesterol 31, Sodium 97.3, Carbohydrate 57.9, Fiber 1.4, Sugar 52.2, Protein 3.1

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