Kitchen

[BigOrangeKitty]

What you need is Rachael Ray's fudge recipe! It is SO easy, SO good, and you'll get asked for the recipe if you bring it to a gathering. I'm always asked.

(1) 12-oz. bag semi-sweet chocolate chips

9 oz of butterscotch chips (that's 3/4 of a bag)

(1) 14-oz. can sweetened condensed milk

(1) teaspoon vanilla

(1) 8 oz. can chopped walnuts

l/2 cup currants

8 x 8 pan lined with saran wrap

Preheat a heavy pot on low heat. Add chips and milk and stir til melted.

Stir in vanilla. Remove from heat, add nuts and currants, stir, and quickly spread in pan. It will set immediately. Cover and chill in fridge. Cut into very small pieces.

(Currants can be found with the raisins in the grocery store. Don't leave them out! They make this fudge spectacular!)

[Eileen in Virginia]

My mother used to make this fudge for us. It's alot like BigOrangeKitty's recipe without the currants. I'll have to try them the next time I make it.

FUDGIE SCOTCH RING

(EASY Chocolate Fudge)

Ingredients

1 12-oz. pkg. semi-sweet chocolate chips

1 12-oz. pkg. butterscotch chips

2 cans Sweetened Condensed milk

2 cups coarsely chopped walnuts

1 tsp. pure vanilla extract

Process

1. Melt both types of chocolate chips with the sweetened condensed milk in the top of a double boiler over hot (NOT BOILING) water. Stir occasionally until morsels melt and mixture begins to thicken.

2. Remove from heat; add chopped walnuts and vanilla, blending well.

3. Chill for 1 hour until mixture thickens.

4. Line the bottom of 2- 9” pie pans with 12” squares of aluminum foil.

5. Spoon chocolate mixture in small mounds to form a ring.

6. Chill in refrigerator until firm enough to slice. Cut into ½ inch slices.

7. YIELD: approximately 36 slices.

EILEEN’S NOTES

A. This is the EASIEST fudge I’ve ever made and I get consistently smooth, creamy fudge.

B. This recipe pre-dates microwaves by @20 years. I’ve never tried to make it in the microwave, but it might work well that way, too.

C. This is a double recipe because most chocolate chips now come in 12-oz. bags.

D. The butterscotch chips make the fudge taste as though it’s been made with rum. This might be an issue (mistakenly) for people who don’t drink. Tell them to enjoy.

E. I substitute a heavy, non-stick saucepan for the double-boiler and have had good results. Set the heat on Medium or just a little bit higher than Medium. The chips start melting sooner than you’d expect, so keep an eye on the pot, stirring well occasionally.

F. I also substitute silicone molds (another item not available when I was a kid) for the pie pan. The molds come in nice shapes/sizes and can be peeled back easily when you’re ready to cut the fudge. They’re also washable and reusable.

G. If you use silicone molds, skip Step #3 and just pour or spoon the hot fudge mixture into the molds. If you’re using other types of molds, be sure to butter them first so you can get the fudge out after it’s chilled. (Really, go with the silicone ones.)

H. I don’t do it, but you could probably also add baby marshmallows, crushed candy canes, etc. instead of or in addition to the chopped walnuts. Just adapt the directions to make sure the mixture isn’t too hot to make them melt.

[doglover3]

E-Z Fudge by MaryBeth Roe

1 Can sweetened Condensed Milk

12 oz. Chocolate Chips

12 oz. Butterscotch Chips

1 Cup Miniature Marshmallows

1/2 Teaspoon salt

3/4 Cup Chopped Nuts

1-1/2 Teaspoon Vanilla

Melt the chips with the sweetened condensed milk. Stir in the vanilla, salt and nuts. Add the marshmallows than stir again. Pour into greased pans(either two 8 X 8 pans OR one 9 X 13 pan) Chill and set than cut.

2 INGREDIENT FUDGE

(GOTTA TRY THIS ONE, SOOOOO EASY AND SOOOO GOOD) I have been making this quite awhile now,

1 jar of peanut butter 18 oz
1 container of chocolate icing, 16 to 18 oz
1/2 to 3/4 cup chopped nuts(opt) we prefer walnuts(opt)

Put both the icing and the PB in a bowl (separate or together) in the mic for just a few seconds, not many or will get too soft, just enough to be able to stir together, 3 or 4 seconds, stir both together to blend than if wanted, add 3/4 cup of chopped nuts and spread in a 9'' square pan and put in fridge till hardened, cut into squares when hardened than either keep in the fridge OR do as I do and put the hardened squares in a freezer baggie and store in there. No need to defrost at all, eat right from the freezer and just put back what you don't want or need.
Very handy to have on hand for company like this.

Quick and Easy Fudge Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 48 pieces

Quick & Easy Fudge

1 ½ cups sugar

5 oz. evaporated milk

2 tblsp. butter

¼ tsp. salt

2 cups mini-marshmallows

1 ½ cups semi-sweet chocolate chips

½ cup chopped nuts (optional)

1 tsp. vanilla

1. Line an 8-inch square pan with aluminum foil. Set aside.
2. Combine the sugar, milk, butter and salt in a heavy-bottomed pan.
3. Bring to a full, rolling boil over medium heat while stirring constantly.
4. Continue to boil, stirring constantly, for 4 to 5 minutes.
5. Remove the pan from the heat and stir in the marshmallows, chocolate chips, nuts (if using) and vanilla.
6. Stir briskly until the marshmallows are completely melted and incorporated into the mixture.
7. Pour into the prepared pan.
8. Refrigerate until firm (at least two hours).
9. Lift from pan, remove foil, and cut into pieces.

[doglover3]

Quick & Easy Fudge by Ree Drummond, The Pioneer Woman

3 cups semi-sweet chocolate chips

1-14 ounce can sweetened condensed milk

Line an 8 inch square pan with foil. Spray foil with a cooking

spray. In medium saucepan over low heat combine chocolate

chips and sweetened condensed milk. Stirring constantly until

it’s all melted and smooth. Pour mixture into the prepared pan

and spread to even out the surface. You can sprinkle nuts,

coconut, crushed peppermint candies etc on the top if you

wish before it sets.

Refrigerate for a good 2 hours. Lift the foil out of the pan and

peel it off the fudge. Cut into small squares and keep in fridge

in a container.

[DiamondGirly]

I make the sweetened condensed milk recipe, since I'm afraid of the "soft ball stage" recipes....I need to try sometime, but until then...

This recipe is made in the microwave! It has been a no-fail one for me and is wonderful...my favorite now!! I usually use walnuts instead of mixed nuts, since I have LOTS of them (grown in our town, and a friend keeps me supplied!).

Rocky Road Fudge (microwaved!)

1-1/2 cups sugar

2 cups mini marshmallows

1- 5 oz can evaporated milk

1/4 cup margarine or butter

1-12 oz pkg semi-sweet chocolate morsels

1 tsp vanilla

1-10 to 12 oz can mixed nuts

In 2 qt glass bowl, microwave sugar, 1 cup mini marshmallows, evaporated milk & margarine on high for 4 1/2 to 6 minutes until marshmallows are melted. Stir once during cooking, cook another 1 1/2 minutes.

Stir in chocolate morsels & vanilla until smooth. Fold in nuts and remaining marshmallows. Spread in a foil lined 8x8 baking pan. Refrigerate until firm, cut into 24 pieces.

ENJOY!!

[qualitygal]

Wow! Thanks ladies for all the responses! All I can think is oooooooooooooh!

[DiamondGirly]

This looks good...and it doesn't use the "soft ball" stage or thermometer, either Ha!

http://www.sixsistersstuff.com/2013/12/double-decker-chocolate-peanut-butter-fudge.html

Double Decker Chocolate Peanut Butter Fudge
Ingredients:
1 (10-12 oz) bag peanut butter chocolate chips (I used Reese’s chips)
1 (10-12 oz) bag semisweet chocolate chips
4 1/2 cups white granulated sugar
2 (7 oz) jars marshmallow creme
1 1/2 cups evaporated milk
1/2 cup butter
2 teaspoons vanilla extract

Directions:
Line a 13X9? baking pan with aluminum foil.
Using two large bowls, pour peanut butter chips in one and chocolate chips in the other.

Combine the sugar, marshmallow creme, evaporated milk, and butter in a large saucepan and cook over medium heat. When the mixture comes to a boil, stir continuously for 5 minutes (let it boil the entire time you are stirring). Remove the saucepan from heat and add vanilla. Quickly stir to incorporate.

Carefully pour half of the mixture into the peanut butter chips bowl and the other half into the chocolate chips bowl. Stir the peanut butter chips until they are melted and the mixture is smooth (it will take a minute or two). Pour the peanut butter mixture into the bottom of the pan lined with foil.

Now stir the chocolate chip mixture until the chips are completely melted and the mixture is smooth. Carefully pour and spread on top of the peanut butter layer in the pan (I slowly and carefully poured mine on top, then used a spatula to spread it to the edges- if you pour too quickly, it will make holes and dents in your fudge).

Let the fudge cool for a couple of minutes before placing in the fridge. Allow fudge to set up for 2-4 hours, then cut and serve.

Makes about 48-60 servings (depending on how large or small you cut the pieces). If you don’t need to make fudge to feed the masses, you can easily cut this recipe in half and prepare using an 8×8? baking pan.

[carrob]

Thanks for all the fudge recipes!

[nanny24]

HolyMoly DiamondGirly, that looks awesome....is it legal for something to look that delicious?????

[nomless]

About of fashioned fudge.....it should be smooth. If it's grainy, it wasn't beaten long enough and the sugar crystalized. It gets very thick, making it difficult to stir/beat, so some -- me included -- stop beating too soon. My dad made great old fashioned fudge....he had the strength to keep on beating.