Easy Homemade Chocolate Fudge

Easy Fudge

• 18 oz chocolate chips
• 1 can Eagle Brand milk
• pinch of salt
• 3/4 cup nuts
• 2 tablespoons butter or margarine
• 1 1/2 teaspoon vanilla

In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour in 9 inch square pan. Chill a few hours, then cut into squares.
Variation: White Fudge: Use 1 1/2 pounds white confectionery candy coating instead of chocolate chips.
Recipe from an Amish Cookbook

Everyday Fudge

• 2 squares of chocolate
• 3/4 cup milk
• 2 cups sugar
• 2 tablespoons butter
• 1 tsp. vanilla

Cut chocolate in small pieces, put in saucepan with milk and sugar over low heat, and stir until chocolate melts. Continue cooking until a teaspoon of syrup will form a soft ball when dropped in cold water.

Remove from heat, add butter without stirring and set in a pan of cold water. When lukewarm, take the pan from the cold water, add vanilla and beat until it thickens. Turn into a buttered pan before it sets and let cool.

One fourth cup of chopped nuts or raisins may be added while beating. Or a cup of marshmallows cut in pieces may be beaten in.
Recipe circa 1919

Basic Chocolate Fudge

• 1/2 cup butter
• 2 cups sugar
• 4 T cocoa
• 1/2 cup milk
• 2 teaspoons vanilla

Melt butter, mix in sugar, milk, cocoa. Boil 1 1/2 minutes Add vanilla and beat on high speed until warm.
-Pour on a cake for frosting, or in a buttered dish for fudge.
-Note: On humid days cook a little longer.

My Note: This is the fudge recipe I grew up with, and mother made it every Christmas.

Lightning Microwave Fudge

• 1 box powdered sugar
• 1/2 c. Hershey's cocoa
• 1/2 c. margarine, cut into pieces
• 1/4 c. milk
• 1 Tblsp. vanilla
• 1/2 c. chopped nuts

Combine sugar, cocoa, milk and margarine in medium microwave bowl. Microwave at high power for 2 to 3 minutes or until margarine is melted. Stir in nuts and vanilla. Spread evenly in buttered 8-inch square pan.
See the recipe: Microwave Fudge

Quickie Fudge (Microwave)

• 1 lb. sifted powdered sugar
• 1/2 c. cocoa
• 1/4 c. milk
• 1/2 c. butter or margarine
• 1 Tblsp. vanilla
• 1/2 c. chopped nuts
• 1/2 cup minature marshmallows

Blend powdered sugar and cocoa in mixing bowl. Add milk, butter and marshmallows, but do not mix. Cook in microwave 3 minutes on high. Remove and stir to mix ingredients. Add vanilla and nuts; mix until blended. Pour into greased containers and place in freezer for 20 minutes or refrigerato for 1 hour. Cut and serve.
See the recipe: Quickie Microwave Fudge

Fannie Farmer Fudge

• 1 (10-1/2 oz.) pkg. small marshmallows
• 3 (6 oz.) pkg. chocolate chips
• 1/2 lb. soft butter
• 1/2 tsp. vanilla
• 3 cups walnuts, chopped
• 4 1/2 cups sugar
• 1 (13 oz.) can evaporated milk

Mix marshmallows, chips, butter, vanilla and walnuts in large bowl. Set aside. Mix sugar and milk in saucepan and cook over moderate heat, stirring until boiling, then cook 10 minutes longer.
Pour sugar and milk mixture over ingredients in bowl. Stir until all is melted. Pour into large 13x9 inch ungreased pan. Refrigerate and enjoy!
See the recipe: Fannie Farmer Fudge

Million Dollar Fudge

• 4 1/2 cup sugar
• 1/4 cup butter
• pinch salt
• 1 large canned milk.
Mix above and boil 3 minutes

Pour over:
• 1 12 oz package chocolate chips
• Large Hershey bar
• 1 pint marshmallow creme

Stir until melted.
• Stir in 1 1/2 cup nuts

Creamy Chocolate Fudge (Makes 3 pounds)

• 3 cups sugar
• 3/4 cup margarine
• 2/3 cup canned milk (evaporated milk, not sweet milk)
• 1 cup nuts, chopped
• 1-12oz pkg. Semisweet chocolate pieces
• 1-7oz jar marshmallow creme
• 1 tsp. vanilla

Combine sugar, margarine and milk in a heavy 2 1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium high heat or until candy thermometer reaches 234F, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into a greased 13x9 inch pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Fudge (Makes 5 pounds)

• 1/2 cup butter
• 4 1/2 cups sugar (2 lbs)
• 1 Tablespoon vanilla
• 1 large (sweet chocolate.) Hershey bar (9 3/4 oz)
• 1 (12 oz. pkg.) semi sweet chocolate chips
• 2 squares unsweetened chocolate
• 1 large can of milk
• 1 jar marshmallow fluff
• 2 cups chopped nuts

Mix in a dutch oven - 1 can of milk, butter and sugar. Bring to boil, cover and cook for 5 minutes. Add marshmallow fluff. Mix until dissolved. Then add vanilla and nuts. Pour into a large cookie sheet and let set until firm. Cut and store in refrigerator.
Recipe from a 1983 church cookbook

Chocolate and Cream Cheese Fudge

• 4 squares unsweetened chocolate
• 2 packages cream cheese - soft
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1 lb powdered sugar - sifted
• 1 cup chopped walnuts - optional

Line an 8" square pan with wax paper or foil, set aside Melt chocolate in a saucepan over low heat, stir frequently Remove from heat and cool slightly. Beat cream cheese with electric mixer until creamy. Add vanilla and salt, then gradually add the confectioner sugar, beating continually until smooth. Beat melted chocolate into cream cheese mixture - Optional add the nuts - Pour fudge into prepared pan and refrigerate for 1 hour Cut into 1" squares Makes 64 squares.

Easy Creamy Fudge

• 1 lb. Velveeta cheese
• 1 lb. oleo (margarine)
• 4 lbs. powdered sugar
• 1 cup cocoa
• 1 Tblsp. vanilla
• 1 cup chopped nuts

Melt cheese and oleo together. Mix in remaining ingredients. Pour mixture into shallow pan and spread. Cool and cut into small pieces. Makes 7 pounds of candy.
See the recipe: Easy Velveeta Fudge

Buttermilk Fudge

• 2 cups sugar
• 1/2 cup butter or oleo
• 1 cup buttermilk
• 1 tsp. soda
• 2 Tblsp. white syrup
• 1 tsp. vanilla
• 1/2 cup chopped nuts

Dissolve soda in buttermilk. Cook sugar, butter, buttermilk, soda and syrup until soft ball stage. Add vanilla and beat. Add chopped nuts. Put in greased 8x8-inch pan.

Note: Candy foams up as it boils and turns brown. Watch for scorching.
See the recipe: Buttermilk Fudge

Chocolate Fudge with Nuts

• 3 cups white sugar
• 2 blocks bitter chocolate or 6 Tbsp. cocoa
• 3/4 cup Pet milk, undiluted
• 1 tsp. salt
• 2 Tblsp. white Karo syrup
• 1 tsp. vanilla
• 2 Tbsp. butter

In a large covered kettle (preferably cast aluminum) mix the sugar, chocolate or cocoa, Pet milk, salt and syrup.

Cook covered, until it starts to boil. Remove cover and stir, being sure the sides of the kettle have cleaned down.

Let it boil until consistency is soft ball stage, maybe 5 minutes or less.

Pour into bowl with the vanilla and butter, and whip until candy stage, not very long. Add 1/2 cup nuts. Pour into buttered pan and cool. This can be used for cake icing also.
See the recipe: Chocolate Fudge with Nuts

Old Fashioned Chocolate Fudge

• 3 oz Hershey's baking chocolate melted
• 2/3 cup Eagle Brand condensed milk
• 2 Tbsp. butter
• 1 Tbsp. vanilla
• 2 cups confectioner's sugar, sifted
• 1/2 cup chopped nuts
• 1/2 cup chopped dates

Melt chocolate in double boiler. Add condensed milk and cook 5 minutes stirring until mixture thickens. Remove from fire, add butter and vanilla. Stir in sugar and blend thoroughly. Fold in chopped nuts and dates. Scrape mixture into buttered square pan, smoothing top with spatula. Chill 4 hours in refrigerator. Cut into squares.