Miracle Fudge
12 oz baking chips
1 can frosting
Heat chips in microwave, just until melted. Stir in frosting until well blended and creamy. Pour into a buttered pan. Refrigerate until set.
Combo Ideas:
Peanut Butter Chips/Chocolate or Vanilla Frosting
Andes Mint Chips/Chocolate Frosting
Vanilla Chips/Lemon or Strawberry Frosting
Chocolate Chips/Coconut Pecan Frosting or Chocolate or Vanilla Frosting
Cherry or Raspberry Chips/Chocolate Frosting
*You can also stir in chopped pecans, mini marshmallows, coconut, toffee bits, raisins, etc.
I crushed some Lemon Drop candies and added them to vanilla chips and lemon frosting.
Easy Fudge
From Betty Crocker's Cookbook
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) semisweet chocolate chips
1 square (1 ounce) unsweetened chocolate - if desired
1 1/2 cups chopped nuts - if desired
1 teaspoon vanilla
Butter square pan, 8x8x2. Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread in pan. Refrigerate until firm. Cut into 1 inch squares.
Rocky Road Fudge
Betty Crocker Cookbook
1/4 cup milk
1 - 11 1/2 ounce package milk chocolate chips
2 cups miniature marshmallows
1/2 cup chopped nuts
Dash of salt
Grease baking pan with some butter or margarine.
Heat milk and chocolate chips in saucepan over low heat until chocolate chips melt, stirring constantly.
Remove from heat. Stir in miniature marshmallows, nuts and salt. Spread the candy in the butter pan with spatula. Refrigerate about 1 hour or until firm. Cut into 1-inch squares.
Cream Cheese Fudge
Betty Crocker's Chocolate Cookbook
6 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
1/4 tsp. salt
2/3 cup cocoa
1 lb. (4 cups) powdered sugar
1 cup coarsely chopped pecans
Beat cream cheese, butter, vanilla and salt on low speed until smooth. Beat in cocoa. Adding 1 cup at a time, beat in powdered sugar. Beat each addition until smooth. Stir in pecans. Press into an ungreased 8 inch square baking pan. Refrigerate until firm, about 3 hours. Cut into 1 1/2 inch squares. Refrigerate. Makes about 2 dozen pieces.
Easy Cocoa Fudge
From Betty Crocker's Chocolate Cookbook
1 cup granulated sugar
1/4 cup cocoa
1/3 cup milk
1/4 cup butter or margarine
1 tbsp. light corn syrup
1 tsp. vanilla
1/3 cup chopped nuts
2 to 2 1/4 cup powdered sugar
Mix granulated sugar and cocoa in a 2 quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Cool, without stirring, until the bottom of the pan is lukewarm, about 45 minutes. Stir in vanilla and nuts. Stir in powdered sugar until mixture is very stiff. Press into a buttered loaf pan 9x5x3. Refrigerate about 30 minutes, until firm. Cut into 1 inch squares. Makes 32 pieces.
Double Chocolate Fudge
From Betty Crocker's Microwave Cookbook
1 can (14 oz.) sweetened condensed milk
2 cups (12 oz.) semisweet chocolate chips
1 oz unsweetened chocolate
1 tsp vanilla extract
1 1/2 cups chopped nuts
Butter baking pan, 8 x 8 x 2 inches.
Stir milk and chocolate chips in 2-quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.
Old-Fashioned Fudge
From The Betty Crocker Recipe Card Library
Gifts From Your Kitchen
2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate or 1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts
Butter loaf pan, 9x5x3 inches. In 2 quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
Cook, stirring occasionally, to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.)
Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)
Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1 inch squares. 32 squares.
Pecan Rolls: Do not butter pan; substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate. Shape candy into 12 inch roll; roll in 1/2 cup finely chopped pecans. Wrap; chill until firm. Cut into 1/4 inch slices. 48 slices.