White Chocolate-Cherry Almond Fudge

White Chocolate-Cherry Almond Fudge

Ingredients:

• 1 1/2 cup granulated sugar
• 2/3 cup milk (whole)
• 1/2 stick (1/4 c) butter or margarine (not spread)
• 1 1/2 cup white chocolate chips (vanilla chips)
• 1 tsp. vanilla extract
• 1/2 cup sliced almonds, toasted
• 1/2 cup dried cherries or cranberries

Instructions:

Line a 8" square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring
to a boil over medium heat, stirring constantly. Without stirring, boil
vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then
whisk until chips melt and mixture is smooth. Stir in almonds and
cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert
pan, peel off foil, invert fudge and cut in 1" squares.

Sugar Free Fudge

Sugar Free Fudge

Ingredients:

• 16 oz Cream cheese, softened
• 2 Unsweetened chocolate squares (1oz ea) melted and cooled
• 1/2 c Sugar substitute(aspartame sweetner)
• 1 ts Vanilla extract
• 1/2 c Chopped pecans

Instructions:

In a small mixing bowl, beat the cream cheese, chocolate, sweetener
and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking
pan lined with foil. Cover and refrigerate overnight. Cut into 16
squares. Serve chilled.

Pistachio Swirl Fudge

Pistachio Swirl Fudge

Ingredients:

• 1 pk (3-oz.) cream cheese
• 1 cn (14-oz.) sweetened condensed milk, divided
• 1/2 ts Vanilla
• 3 pk (6-oz. each) semisweet chocolate pieces
• 1 tb Sweet butter or margarine
• 1/2 c Coarsely chopped pistachio nuts

Instructions:

Place cream cheese in small glass bowl of electric mixer or in a 1-quart
microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or
until cream cheese has softened. Add 2 tablespoons of the sweetened
condensed milk and the vanilla. Beat on low speed just until mixture is
smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and
butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
(50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is
glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream
cheese mixture, by spoonfuls, over chocolate; swirl lightly over
chocolate. Let stand until firm or place in refrigerator. Cut into 25 even
squares by making 4 lengthwise and 4 crosswise cuts equidistant from
each other, then cut each square diagonally in half. Store in airtight
container with waxed paper between layers. Keeps best if refrigerated.
Makes 50.

Old Fashioned Chocolate Fudge

Old Fashioned Chocolate Fudge

Ingredients:

• 1 1/2 c Milk
• 4 oz Unsweetened chocolate (sqs)
• 4 c Sugar
• 3 tb Light corn syrup
• 1/4 ts Salt
• 3 tb Butter or margarine
• 1 1/2 ts Vanilla

Instructions:

Combine milk and chocolate in medium-size heavy saucepan; cook
over low heat until chocolate is melted. Add sugar, corn syrup and salt
and cook, stirring constantly, to boiling.
Cook, without stirring to 234F on a candy thermometer. (A teaspoonful
of syrup will form a soft ball when dropped into cold water.) Remove
from heat at once. Add vanilla and butter or margarine, but do not stir
in.

Cool mixture in pan to 110F, or until lukewarm; beat with wooden
spoon until mixture thickens and begins to lose its gloss. (This will take
about 15 minutes.)
Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into
squares. Makes about 2 pounds.

Nutty Chocolate Mint Fudge

Nutty Chocolate Mint Fudge

Ingredients:

• 7 oz Marshmallow Cream; (1 jar)
• 1 1/2 c Sugar
• 2/3 c Evaporated Milk
• 1/4 c Butter
• 1/4 ts Salt
• 1 1/2 c Mint-Chocolate Chips;Nestles
• 1/2 c Chopped Nuts
• 1 ts Vanilla Extract

Instructions:

In heavy gauge saucepan, combine marshmallow cream, sugar,
evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over
medium heat, stirring constantly. Remove from heat. Add Mint-
Chocolate chips; stir until chips are melted and mixture is smooth. Add
nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill
until firm, about 2 hours. Cut into 1-inch squares.

Microwave Fudge

Microwave Fudge

Ingredients:

• 2 c Miniature marshmallows
• 14 oz Can condensed milk
• 1 ds Salt
• 12 oz Semi-sweet chocolate chips
• 1 c Milk chocolate chips
• 1/2 c Nuts
• 1 1/2 ts Vanilla

Instructions:

In 2 qt. glass measure, combine marshmallows, milk, and salt.
Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and
mixture is smooth. Add chips and stir until melted. Stir in nuts (may
use up to 1 cup) and vanilla.
Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in
pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper
and cut into squares.
Serves 32

Kahlua Creamy Fudge

Kahlua Creamy Fudge

Ingredients:

• 1 1/3 cups Granulated sugar
• 1 7 ounce jar marshmallow creme
• 2/3 cup Evaporated milk
• 1/4 cup Butter
• 1/4 cup Kahlua
• 1/4 teaspoon Salt
• 2 cups Semi-sweet chocolate. pieces
• 1 cup Milk chocolate pieces
• 2/3 cup Chopped nuts
• 1 teaspoon Vanilla

Instructions:

Line 8" square baking pan with foil. In 2 quart saucepan, combine
sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a
rapid boil, stirring constantly for 5 min. Remove from heat; add all
chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared
pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4
pounds.

Jello Pudding Fudge

Jello Pudding Fudge

Ingredients:

• 1 pk Jello chocolate pudding and pie filling; not instant
• 2 tb Butter
• 1/4 c Milk
• 1 1/2 c Confectioners' sugar; sifted
• 1/4 c Nuts; chopped

Instructions:

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1
minute; stirring constantly. Remove from heat. Quickly blend in sugar;
add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares.
Makes 1 lb.

Hazelnut Fudge

Hazelnut Fudge

Ingredients:

• 3 c Sugar
• 1 c Milk
• 1/2 c Corn syrup
• 3 oz Unsweetened chocolate
• 1 c Butter
• 2 ts Vanilla
• 1 c Oregon hazelnuts

Instructions:

Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl;
add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into
buttered pan.

Girl Scout Samoa Fudge

Girl Scout Samoa Fudge

Ingredients:

• 1/2 c Samoas Girl Scout cookies, crushed
• 2 c Sugar
• 6 oz Heavy cream
• 12 Regular marshmallows
• 1/2 c Butter
• 1 ts Vanilla
• 6 oz Chocolate chips

Instructions:

Heat and boil together sugar, heavy cream, marshmallows and butter
for 5 minutes. Remove from heat and add vanilla and chocolate chips,
mixing until the chips have melted. Add crushed Samoas; mix well.
Pour into 8-by-8-inch buttered pan and cool.

Fudge

Fudge

Ingredients:

• 1 Bag semisweet chocolate chips
• 1/2 Bag butterscotch chips
• 1 Regular-size can Eagle milk (evaporated milk)
• Vanilla extract

Instructions:

Combine all ingredients in a microwave-safe bowl. Microwave for 2
minutes. Stir. Pour into 8 x 8 inch bowl and let cool.

Double Chocolate Fudge

Double Chocolate Fudge

Ingredients:

• 2 c (12 oz) semi-sweet chocolate chips
• 1 (11 1/2 oz) package milk chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 TB cream or mil
• 2 ts vanilla extract
• 1 c chopped walnuts (optional)

Instructions:

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3
cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla.
Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foillined
9-inch square pan.

In another saucepan, over low heat, melt milk
chocolate chips with remaining sweetened condensed milk, 1 TBSP
cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts.
Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto
cutting board; peel off foil and cut into squares. Store loosely covered
at room temperature. Makes about 2 1/2 pounds.

Diabetic Fudge

Diabetic Fudge

Ingredients:

• 1 14 1/2 oz. evaporated milk
• 3 tb Cocoa
• 1/4 c Oleo
• Liquid Sweetner to equal to 1/2 cup of sugar
• 1/4 ts Salt
• 1 ts Vanilla
• 2 1/2 c Graham cracker crumbs
• 1/4 c Nuts

Instructions:

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner,
salt. Bring to boil. Remove from heat. Stir in remaining ingredients
except 1/4 cup graham crackers. Cool about 15 minutes. Divide
mixture into 32 balls. Roll in remaining cracker crumbs and chill.

Creamy Mocha Fudge

Creamy Mocha Fudge

Ingredients:

• 1/2 c Cocoa
• 3 1/2 c Icing sugar
• 1/4 c Whipping cream
• 1/2 c Butter
• 2 tb Coffee; very strong
• 1/2 c Pecans; coarsely chopped

Instructions:

Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee
and beat with an electric beater till smooth. Fold in pecans. Turn into
wax paper lined loaf pan. Smooth top with knife dipped in warm water.
Refrigerate till set. When set, turn and cut into squares.

Chocolate-Peanut Butter Fudge

Chocolate-Peanut Butter Fudge

Ingredients:

• 1 c Semisweet chocolate chips
• 1/4 c Lightbrown sugar
• 2 tb Soy milk
• 1/2 c Oatmeal
• 1/3 c Peanut butter, room temp.

Instructions:

Combine chocolate, sugar & soy milk in a steaming bowl & place in a
larger pot with some water in it. Cook over low heat until the chocolate
has been smoothly melted. Stir in the oatmeal. Drop the peanut butter
in by rounded teaspoonfuls. Swirl it around until it is evenly distributed
but not blended in.
Line a small, shallow baking dish with wax paper. Pat the chocolate
mixture in with the help of a cake spatula. Refrigerate for several
hours until chilled & firmly set. Cut into 1" squares.

Chocolate Mint Cookie Crunch Fudge

Chocolate Mint Cookie Crunch Fudge

Ingredients:

• 1 1/2 cup, granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 can (5 oz) evaporated milk
• 1/2 stick (1/4 c) butter or margarine
• 1 cup (6 oz) mint-flavored semisweet chocolate chips
• 16 round chocolate sandwich cookies

Instructions:

Line a 8" square pan with foil; grease foil.
Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and
butter. Bring to a boil over medium heat, stirring constantly. Without
stirring, boil vigorously 5 min. Remove from heat; add chips and stir
until melted and smooth. Spread 1 cup in lined pan, top with cookies,
then spread remaining fudge evenly over top. Refrigerate 6 hours until
firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

Ingredients:

• 1 lg Can Evaporated milk
• 1/4 lb Butter
• 4 c Sugar
• 2 pk Chocolate pieces (6 Ozs ea)
• 1/2 Jar marshmallow cream

Instructions:

Combine first three ingredients in saucepan and cook to 234 deg.F or
until it forms a soft ball in cold water. Stir often. Remove from heat
and fold in remaining ingredients. If desired add chopped nuts. Pour
into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.

Chocolate Fudge

Chocolate Fudge

Ingredients:

• 2 1/2 c Sugar
• 1/2 c Margarine or butter
• 2/3 c Evaporated milk
• 1 Jar (7 oz.) marshmallow creme
• 2 c Semi sweet chocolate chips
• 3/4 c Chopped walnuts
• 1 ts Vanilla

Instructions:

Line 9 inch square or 13x9 inch pan with foil so that foil extends over
sides of pan; butter foil. In large saucepan, combine sugar, margarine
and evaporated milk. Bring to a boil over medium heat, stirring
constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add
marshmallow creme and chocolate chips; blend until smooth. Stir in
walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room
temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.

Chocolate Creme Fudge

Chocolate Creme Fudge

Ingredients:

• 3 c Sugar
• 3/4 c Margarine
• 2/3 c Milk, evaporated
• 12 oz Chocolate chips, semi-sweet
• 7 oz Marshmallow creme
• 1 c Nuts
• 1 ts Vanilla

Instructions:

Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring
to full rolling bowl, stirring constantly. Continue boiling 5 minutes over
medium heat or until candy thermometer reaches 234oF, stirring
constantly to prevent scorching. Remove from heat; stir in chips until
melted. Add marshmallow creme, nuts and vanilla; beat until well
blended. Pour into greased 9"x13" pan. Cool at room temperature, cut
into squares. Makes approx 3 lb.

Cheese Fudge

Cheese Fudge

Ingredients:

• 1 c (2 sticks) butter, softened
• 8 oz Pasteurized process cheese, cubed
• 1 1/2 lb Powdered sugar
• 1/2 c Cocoa
• 1/2 c Non-fat dry milk
• 2 ts Vanilla
• 2 c Coarsely chopped nuts

Instructions:

In a large saucepan over medium heat melt butter and cheese, stirring
frequently. Remove from heat. Sift together sugar and cocoa; add to
cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.
Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.