Best, Easiest, Fastest Fudge Recipe

ty oc for the recipe.I have 1 question.what kind of chocolate chips you use?semi-sweet or milk chocolate?thank you.

yes the link works now rita...didn't earlier tho...of i was cynical id say you posted the wrong link and amended your post...but im not so i wont say it(ill just think it lmaooo)

Which every you prefer Shirls, they both are great and honestly I can't tell the difference. lol

LOL Broxi, no I posted the correct link ... but whilst I was there I noticed that there were two thumbs pointing down and I thought geez these are great recipes so I made the thumbs point up. Little did I know that put them back to be approved to place out in the forum. LOL

I just finished making the fudge and it looks so good.of course i got some on my finger so i sampled it,lol.it taste really good.I used guittard milk chocolate chips.next time i will try semi-sweet.now the hard part waiting.lmao.am not gonna wait the full 2 hours,lol.gosh oc this was a great and easy recipe thank you so very much.when i gain a lot of weight i now who to blame.lmao

I hope you enjoy it Shirls!!!

BTW why do you think I posted my recipe? Ya think I want to be the ONLY one that gains weight around here??? LOL

Here is 3 of my favorits

Caramel Cashew Fudge

3/4 cup heavy cream
2.5 cups granulated sugar
1/2 cup (4 oz) butter
12 oz semi-sweet chocolate chips
1 jar (7 oz) marshmallow cream
20 soft caramels, cut into quarters
1.5 cups salted cashews, coarsely chopped
1 tsp vanilla extract
Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Before you begin, make sure that all of your ingredients are prepped and ready, as you will need to move quickly once the fudge starts cooking.

2. Place the cream, sugar, and butter in a medium-large saucepan over medium-high heat and stir until the sugar and butter dissolves. Continue to cook, stirring occasionally, until the mixture comes to a boil.

3. Once it boils, cook it for exactly five minutes, stirring constantly to prevent scorching.

4. After five minutes, remove the pan from the stove and quickly add the chocolate chips and the marshmallow cream. (Tip: to make the cream easier to scoop, microwave the jar with the lid removed for 15 seconds.) Stir vigorously until the chocolate and marshmallow cream are well-combined in the fudge.

5. Add the vanilla, caramels, and cashews, reserving a few sthingyfuls of nuts and caramels to sprinkle on the top, if desired. Once the fudge is well-mixed, pour it into the prepared pan and smooth it into an even layer.

6. While the fudge is still hot, sprinkle the reserved cashews and caramels on the top, and gently press the nuts in to adhere them. Allow the fudge to cool and set at room temperature for about 2 hours.

7. Once set, lift the fudge from the pan using the foil as handles. Turn it out onto a cutting board, and use a large sharp knife to cut it into small squares to serve. To get the cleanest cuts, run the knife blade under hot water and wipe it off between each cut. Store Caramel Cashew Fudge in an airtight container in the refrigerator for several weeks. Allow to come to room temperature before serving.


Cinnamon Bun Fudge

3 cups granulated sugar
3/4 cup (6 oz) butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow cream
2 tsp vanilla extract
1/2 tsp salt
1 tbsp finely chopped orange zest
3/4 cup toasted pecans, chopped
For the glaze:
1/2 cup powdered sugar
2-1/4 tsp milk
1/4 tsp lemon juice
Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the sugar, evaporated milk, and butter in a large saucepan over medium heat and stir until the butter and sugar melt. Continue to cook, stirring frequently, until the mixture starts to boil.

3. Keep the candy at a rolling boil, stirring constantly, for five minutes. After five minutes, remove it from the heat and add the cinnamon chips, stirring until they are melted and the mixture is smooth.

4.Stir in the marshmallow cream, vanilla, orange zest, salt, and pecans. Once the marshmallow cream has melted and all the ingredients are incorporated, pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for several hours.

5. If you are making the glaze, wait until the fudge has cooled before glazing it. To make the glaze, stir together the powdered sugar, milk, and lemon juice in a small bowl. Pour the glaze into a small Ziploc bag and snip off a tiny corner. Drizzle it in a criss-cross pattern over the fudge, and allow it to set, for at least 15 minutes.

6. Once the fudge and glaze are set, lift it out of the pan using the foil as handles. Use a large, sharp knife to cut the fudge into small 1-inch pieces to serve. Cinnamon Bun Fudge can be stored in an airtight container at room temperature or in the refrigerator for up to two weeks.


Root Beer Float Fudge

1/2 cup (4 ounces) butter, cubed
2 cups granulated sugar
3/4 cup sour cream, not light
1 tsp salt
1 package (12 oz) white chocolate chips
1 jar (7 oz) marshmallow cream
1.5 tsp vanilla extract
2 tsp root beer flavor
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a medium saucepan, combine the sugar, sour cream, salt, and butter over medium heat. Stir until the sugar and the butter melt, and insert a candy thermometer. Continue to cook, stirring constantly, until the mixture reaches 234 degrees on the thermometer. This will take approximately 15 minutes.

3. Once the fudge reaches the proper temperature, keep it on the heat and immediately add the white chocolate chips and the marshmallow cream. Stir constantly until the cream is incorporated and the white chocolate melts, and the mixture is smooth and homogenous.

4. Remove the fudge from the heat, and stir in the vanilla. Working quickly, pour about a cup and a half of the fudge into a bowl and set aside. Add the root beer flavoring to the remaining fudge in the saucepan, and pour it into the prepared pan.

5. Quickly pour the reserved white fudge on top of the root beer layer, drizzling it over the whole pan, using a spatula if necessary to scrape it from the bowl. Take a table knife and run it through the fudge in a swirling motion, creating brown and white ribbons of color on the surface. It is important that these steps happen very fast, otherwise the fudge will begin to set and will look grainy and lumpy when swirled.

6. Allow the fudge to sit at room temperature until set, about 2-3 hours. Remove the fudge from the pan by lifting the foil like handles. Cut into small one-inch squares to serve. Root Beer Float Fudge will keep in an airtight container at room temperature for up to a week.

LOL OC
ty slotmom gonna try them.they look so yummy.

just to let you know don't use white chocolate to make fudge,mine came out ok cause i had to add choco chips but it's really sweet and don't refrig right.live and learn.lmao.ty again oc for recipe.

hi i tried the recipe twice, the first batch i mixed in pecans , i just made a batch and its in fridge i put a layer of choc and a layer of peanut butterin middle . havenyt tried it yet, ty for posting , josie46

I can not stop making this fudge and eating it all.I keep using different kinds of chocolate.I have tried the fudge with white and milk chocolate,just milk chocolate,white chocolate and semi sweet chocolate and it all tastes good.I finally figured out to add extra chocolate to make it more frimmer.if you havn't made this fudge you should really try it so simple and easy.am holding OC responsible if my azz gets to big,LMAO

I had to make it too!! LOL Yes it is very good and WAY EASY I mean c'mon all you do is open packages and can of evap milk and butter.. a child can make it.

When I make it again though - going to put nuts in it.. love nuts in fudge.

Oh and I had to make the "double batch" next time I am going quadruple LOL

and as Shirlsplay said.... gonna blame OC for those extra pounds.

I was going to make a sugar free one but having a hard time finding sugar free chocolate hehehe (I am diabetic so I can't indulge as much as I want to - hmm maybe that is a good thing ROFL)