Fudge. A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired. Fudge is a cooked candy typically made with sugar, butter, and dairy, plus flavorings such as dark chocolate, white chocolate, peanut butter, butterscotch, marshmallow, maple syrup, nuts, and even pumpkin.
In texture, this crystalline candy falls in between fondants and hard caramels.
Indulge in creamy fudge recipes from Giada, Ree, Alton and more.
Whether you go with classic unadorned chocolate or throw in a surprise twist like peanut butter, your tastebuds will thank you.
You can have Fudge using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Fudge
- Prepare 3 cup of Sugar.
- You need 3/4 cup of Butter.
- You need 2/3 cup of Evaporated Milk.
- It's 1 can of Marshmallow Creme.
- You need 12 oz of Chocolate.
- You need 1 tsp of Vanilla.
We've rounded up our top-rated fudge recipes, made with all kinds of chocolate and mix-ins galore. Chocolate Pecan Fudge Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan. Weve got the best easy fudge recipes to satisfy that sweet tooth. Of all the treats we enjoy during the holiday season, fudge is perhaps the most iconic.
Fudge step by step
- In a lot combine sugar, milk and butter to boiling..
- Add marshmallow creme, chocolate and vanilla then pour in grad pan to cool..
Soft, chocolaty, and oh-so-sweet, you can make fudge the old-fashioned way, with careful temperature monitoring and lots of beating by hand to achieve the perfect texture. Candies are are high in sugar and low in moisture, both of which help to prevent microbial growth. So when you make a batch of homemade chocolate fudge, it's likely to stay good for several weeks at least! HOW TO STORE FUDGE This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe.