Fudge Recipes

Children's Book Week is November 13th-19 2006.

This week I have posted fudge recipes to honor Maud Hart Lovelace's beloved Betsy-Tacy series of books. Betsy and her friends LOVED to make fudge all through the series of ten semi-autobiograhical books that took from when she was 5 years old till she got married and had her first child. That's a lot of fudge making!

Quick Fudge (Less than 30 minutes to make! My favorite!)

1 lb box of Domino’s confectioner sugar
6 tablespoons of margerine (or butter for richer flavor)
¼ cup of milk
1/4 teaspoon of salt
1 tablespoon of vanilla extract
1/2 cup of cocoa

Melt margerine or butter in a large saucepan.
Stir in and combine the sugar.
Add remaining ingredients.
Stir till it comes to a full boil.
Pour fudge into a buttered 8 inch square buttered pan. (or a 9 x 5 buttered loaf pan)
Let cool and then cut into small squares.

Optional: Add chopped nuts into the mix (1/2 cup).

Add chopped nuts to the top of the fudge after you put it in the pan and press gently into it for a "nutting topping".

No Cook Chocolate Fudge

2 (3 oz.) pkg. cream cheese
1 lb. confectioners sugar
4 (1 oz.) pkg. Premelted chocolate
1/2 tsp. vanilla
2/3 c. chopped nuts (optional)

Grease a 9 x 9 x 2-inch pan with butter or margarine.
Put cream cheese in bowl and let set at room temperature.
When soften add 1/2 pound confectioners sugar.
Stir constantly.
Add chocolate and vanilla.

Mix thoroughly.

Gradually add the remaining 1/2 pound confectioners sugar.
Stir until smooth.
Stir in the optional nuts.

Spread fudge in pan.
Place in refrigerator for two hours then cut into squares.

Fantasy Fudge (from the Marshmallow Fluff label, transcribed by my Mom, her favorite fudge recipe!)

1/2 cup butter
2 ½ cups of fine sugar
5 oz can of evaporated milk
12 oz package of semi-sweet chocolate chips
6/7 oz jar of Marshmallow Fluff (or 16 regular sized marshmallows)
1 teaspoon of vanilla extract

Optional: candy thermometer

Set aside in a large glass bowl: chocolate chips, marshmallow and vanilla.

Line a 8 or 9 inch pan with tin foil. (8 inch pan will be a thicker piece of fudge).
Heat milk on medium until warm and then add the sugar. Bring to a rolling boil.
Stir constantly to disolve the sugar and combine all ingredients and prevent chocolate from scorching the pan.

Continue to boil for 7 or 8 more minutes or until the candy thermometer reaches 235 degrees.
Very important: Do not over boil.
Remove from heat and add the butter.
Stir until dissolved but no more than 30 seconds.

Pour the boiled mixture over the ingredients in the large glass bowl and combine till chocolate chips have melted and are smooth.

Pour this mixture into the foil lined pan.
Allow to cool at room temperature.

Refrigerate.
Remove foil.
Cut into square pieces.

Optional: 1 cup (or 4 oz) of nuts: walnuts, pecans, or cashews. Put in the glass bowl with the chocolate chips, marshmallows, and vanilla. Pour the chocolate mixture over that combination of ingredients.

Peanutbutter Fudge (from The Boston Cooking School Cookbook)

2 cups sugar
2/3 cups milk (evaporated milk can be used also)
1 teaspoon vanilla
1 cup Marshmallow Fluff (or marshmalow)
1 cup peanut butter


Cook sugar and milk to soft ball stage (234 degrees).
Add other ingredients.
Combine thoroughly and pour into buttered pan about 9 x 9 inches.
Cool and cut into squares.
Makes about 2 pounds.
Makes a great gift or for bake sales.

Here are several more fudge recipes in text format: Millionaire Fudge, Irish Creme/Amaretto Fudge, Irish Cream Truffle Fudge, Best Ever Cheese Fudge, Holiday Fudge, Five ingredient Peanut Butter Fudge.
Enjoy!