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Abby's Recipe Kitchen of Easy Fudge and
Divinity Recipes
Copyright © 2008 by Abby's Kitchen
Fudge Recipes
Candy Recipes
Divinity Recipes
Fudge Recipes
Microwave Chocolate Fudge Candy
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Place chocolate chips and milk in microwave safe bowl. Cook on high for 5
minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter.
Spread in pan. Cool and cut.
Fool Proof Fudge Candy
3 (6 oz.) pkg. semi-sweet chocolate morsels
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
1/2 c. chopped nuts (optional)
In top of a double boiler, over boiling water, melt morsels with milk.
Remove from heat, stir in remaining ingredients. Spread evenly in waxed
paper lined 8 inch square pan. Chill 2 hours or until set. Turn fudge onto
cutting board; peel off paper and cup into squares. Cover and store at
room temperature.
Butter Pecan Fudge
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar
Coat an 8-inch square baking dish with nonstick cooking spray. In a large
saucepan, bring the butter, heavy cream, granulated sugar, brown sugar,
and salt to a boil over medium heat, stirring frequently. Allow to boil
for 5 minutes, stirring constantly, then remove the pan from the heat.
Stir in the pecans and vanilla. Add the confections' sugar and stir until
smooth and well combined. Spread the mixture into the baking dish. Allow
to cool to room temperature then cut into 1-inch squares and serve, or
store in an airtight container until ready to serve. About 5 dozen pieces.
Chocolate Swirl Fudge
3 cups semi sweet chocolate chips
1 ( 14 oz. ) can sweetened condensed milk, not evaporated
4 tablespoons butter
1 1/2 teaspoons vanilla extract
Dash salt
1 cup chopped nuts
2 cups miniature marshmallows
Melt chips with sweetened condensed milk, 2 tablespoons butter, vanilla
and salt. Remove from heat, stir in nuts. Spread evenly into foil lined 8
or 9 inch square pan. Melt marshmallows with remaining 2 tablespoons
butter. Spread on top of fudge. With a table knife or metal spatula, swirl
through top of fudge. Chill at least 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
pounds.
Fudge Candy
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