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Fudge Recipes

Peanut Butter Fudge

4 cups granulated sugar
1-cup light brown sugar
1/2-cup butter
1 1/2 cups heavy cream
7 oz. marshmallow crème
16 oz. peanut butter

Combine granulated sugar, brown sugar, butter, and heavy cream in a heavy saucepan. Cook over medium heat. Bring to a boil, stirring constantly, for 7 minutes. Remove from heat. Stir in marshmallow crème and peanut butter. Spoon into 9 x 13 greased baking pan. When cool, cut into squares. Yields 3 lb

Pumpkin Pie Fudge

1 1/2 cups granulated sugar
2/3-cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4-teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package vanilla flavored baking chips (12 ounces)
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla. Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set. Cut into small squares to serve. Cover and store in refrigerator. Yield: Approximately 4-5 dozen pieces

Kailua Cream Fudge

1 1/3 cups granulated sugar
1 (7 oz.) jar marshmallow cream
2/3-cup evaporated milk
1/4-cup butter
1/4 cup Kailua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1-cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Line an 8-inch square baking pan with tin foil. In 2-quart saucepan, combine the sugar, marshmallow cream, milk, butter, Kailua and salt. Bring to a hard boil, stirring constantly for a full 5 minutes. Remove from heat and add all the chocolate. Stir until melted. Add the nuts and vanilla. Turn into the prepared pan. Refrigerate until firm. To serve, cut in squares. Yield: About 2-3/4 lbs.

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