Fudge Recipe’s

I have been saving these recipes for many years and this is my own personal collection. Some recipes have been passed down thru the generations in our family. I love a good fudge recipe during the holidays to make and to share! I hope that you and your family enjoy them!

Elvis Fudge


Ingredients:

1 bag (10 oz) peanut butter chips
1 cup sweetened condensed milk
4 tablespoons (1/4 cup) butter
½ cup salted peanuts, chopped
1 bag (10 oz) white chocolate chips
1 medium banana, very ripe
Directions:


1.
Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.2. Place the peanut butter chips in a medium microwave-safe bowl. Add the cup of condensed milk and two tablespoons of butter. Microwave until melted, stirring after every 45 seconds to prevent overheating.3. Stir until the peanut butter chips are melted and smooth. Quickly add the chopped peanuts and stir until they are combined, then pour the peanut butter fudge into the prepared pan and smooth it into an even layer.4. Place the soft banana in a blender or food processor and blend until it is completely smooth and liquidy.5. Place the white chocolate chips, banana puree, and two tablespoons of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. White chocolate can burn quickly, so watch carefully during this step!6. Once the white chocolate is melted, stir it until the mixture is smooth. It may seem broken at first, but keep stirring until it comes together. Pour it on top of the peanut butter fudge layer and refrigerate until the fudge is completely set, at least four hours or overnight.7. To serve, cut into small 1-inch squares.

Kahlua Fudge

Ingredients:
1 1/3 cups Granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup Evaporated milk
1/4 cup Butter
1/4 cup Kahlua
1/4 teaspoon Salt
2 cups Semi-sweet chocolate. pieces
1 cup Milk chocolate pieces
2/3 cup Chopped nuts
1 teaspoon Vanilla

Directions:
Line 8″ square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.

Southern Peach Fudge


Ingredients:

1 cup peach, pulp
3/4 cup margarine
2/3 cup evaporated milk
3 cups sugar
2 cups marshmallow cream
1 teaspoon vanilla
2 cups powdered sugar (sifted)
nuts (optional)
Directions:

Combine the first four ingredients, bring to a boil (to soft ball stage).
Stir constantly because the mixture burns easily.
Remove from heat.
Add: marshmallow cream, vanilla and powdered sugar (sifted) Blend well; pour into greased pan.
(the recipe did not specify pan size. I would guess an 8 or 9 inch square pan would make a thick fudge and a 13×9 inch pan if you like it a little thiner).
Add nuts if desired. Cool, cut into squares

Candy Cane Fudge


Ingredients:

2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
Directions:

Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat.
Stir frequently until almost melted, remove from heat and continue to stir until smooth.
When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, cut into squares.

Christmas Fudge


Ingredients:

3 cups white sugar 1 (7 ounce) jar marshmallow creme
2/3 cup heavy cream 1 (11 ounce) package white chocolate chips
3/4 cup butter green food coloring, as desired
red food coloring, as desired
Directions:

Grease a 9×13 inch pan.
In a medium saucepan combine sugar, cream and butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Stir in marshmallow creme and white chocolate chips; mix well. Reserve 2 separate 1/2 cups of mixture and set aside.
To one of the reserved 1/2 cups mixture add red food coloring until desired shade of red is achieved. To the other 1/2 cup of mixture add green food coloring until desired shade of green is achieved.
Pour white mixture into prepared pan. Pour dots of both the red and green mixtures across the top. Using a toothpick or knife, swirl colors throughout the white.
Chill for 2 hours and cut into 2 inch squares.

Pumpkin Fudge


INGREDIENTS:

2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS:

Line a 9×9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil.
Stir in marshmallow creme and butter. Bring to a rolling boil.
Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla.
Stir until creamy and all chips are melted.
Pour into prepared pan. Cool, remove from pan, and cut into squares.

Eggnog Fudge


Ingredients:

2 1/2 c. sugar
1/2 c. butter
2/3 c. eggnog
1 (7 oz.) jar marshmallow creme
8 oz. almond bark, chopped
3/4 c. nuts, chopped
1 tsp. rum extract

Directions:
Line a 9 x 13 inch pan with foil; butter foil. In large pan, combine sugar, butter and eggnog. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove from heat. Add creme and almond bark; blend until smooth. Stir in nuts and rum extract. Pour into prepared pan. Cool to room temperature. Score fudge. Refrigerate until firm. Store in refrigerator.

Mint Swirl Fudge

Ingredients:

1 (12 ounce) package white vanilla chips
1 (16 ounce) can vanilla frosting
1/2 teaspoon peppermint extract
4 drops red food coloring
2 teaspoons crushed peppermint candies
Directions:

Line 8in square pan with foil, extending over edges.
Butter the foil lightly.
In lg saucepan, melt chips, stirring until smooth.
Remove from heat.
Stir in frosting and extract.
Spread in pan.
Drop coloring over fudge and swirl in with knife.
Sprinkle with crushed candies.

Peanut Butter & Jelly Fudge


Ingredients:

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
jelly (whatever flavor is your choice!)
Directions:

Line an 8 by 8 inch pan with tin foil and set aside.
Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners’ sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners sugar and beat until smooth.
Pour about half of the mix into the 8 by 8 inch pan, and smooth out evenly.
Spread Jelly on top of the first layer of peanut butter. The amount depends on your preference. (too much oozes out later).
Pour the rest of the mix on top of the jelly and spread evenly.
Chill until firm, about 2 hours.
Remove from the pan and cut into 1-inch squares.

Key Lime Fudge


Ingredients:

1 (5 ounce) can evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
12 large marshmallows
2 cups white chocolate chips
1/4 cup lime rind, grated (about 4 limes)
2 tablespoons key lime juice
Directions:

Line an 8 x 8 pan with foil and grease the foil with butter.
Combine the milk, sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
Once mixture begins to boil, cook it for 8 minutes, stirring constantly.
Remove from heat and stir in the marshmallows, chocolate, lime rind and lime and mix well until mixture is melted and smooth.
Pour into prepared pan and cool completely.
Cut into 1 inch squares to serve.

Banana Fudge

Ingredients:

3 1/2 c. sugar
1/2 tsp. salt
1 c. light cream
1/4 c. butter
3 tbsp. light corn syrup
1 c. mashed bananas (3 med. size)
1 tbsp. vanilla
1/2 c. chopped walnuts
Directions:

In heavy 2 1/2 quart saucepan, add sugar, salt, cream, butter, corn syrup and bananas, over moderate heat, bring mixture to a boil, stirring constantly. Continue boiling until mixture reaches soft ball stage when dropped in cold water.
Cool without stirring until bottom of pan feels warm to the touch. Add vanilla and walnuts. Heat until candy becomes thick and starts to lose its gloss. Pour into a buttered 8 x 8 x 2 inch cake pan. Let stand until firm. Makes about 3 pounds of fudge.

Creamy Maple Fudge


Ingredients:

1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) maple syrup
1 cup (250 mL) brown sugar
1 tbsp (15 mL) butter
1/2 cup (125 mL) chopped nuts (optional)
Directions:

1. Combine condensed milk with maple syrup, brown sugar and butter. Cook and stir over low heat until mixture becomes a rich brown color, about 20 minutes or until a small amount of the mixture forms a soft ball when dropped in cold water.
2. Remove from heat and stir in nuts.
3. Spread mixture into parchment paper-lined 8×8″ (2 L) square pan. Cool completely and cut into squares.

Cranberry Blueberry Fudge

Ingredients:

1 1/2 lb (680 g) white baking chocolate or confectioners coating*
1 can (300 mL) Regular Eagle Brand® sweetened condensed milk
Pinch salt
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) dried cherries
1/3 cup (75 mL) dried blueberries
1/2 cup (125 mL) chopped almonds (optional)
Directions:

1. Melt coating with Eagle Brand and salt. Remove from heat; stir in vanilla, dried fruit and nuts, if using.
2. Spread evenly onto parchment paper-lined 8 or 9″ (2 L) square pan. Chill 2 hours or until firm.
3. Peel off paper and cut into squares. Store tightly covered at room temperature.

Peanut Butter Fudge


Ingredients:

1 1/2 cups sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1 cup chunky or regular peanut butter
1 teaspoon vanilla extract
1/2 cup chopped peanuts (optional)
Directions:

1. Line an 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, salt, and butter medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, peanut butter and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan; cool for 1 minute. Top with peanuts, pressing in slightly.
6. Chill for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 1-inch squares.

Butterscotch Fudge

Ingredients:

1 1/2 cups sugar
2/3 cup (5 fl.-oz. can) can evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-oz. pkg.) package butterscotch chips
1 teaspoon vanilla extract
1/2 cup chopped nuts
Directions:

1. Line an 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan; refrigerate 2 hours or until firm.
6. Lift from pan; remove foil. Cut into 48 squares.

Cherry Cordial Fudge

Ingredients:

3/4 cup butter (1 & 1/2 sticks)
3 cups white sugar
3/4 cup evaporated milk
12 oz. white baking chips
1&1/2 teaspoons cherry extract
several drops red food coloring
7 oz. jar Marshmallow Creme
1 cup frozen Cherry Cordial kisses, chopped

Directions:
1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
2. Remove from heat and immediately stir in the white chips, cherry extract, and food coloring until mixture is smooth.
3. Quickly stir in marshmallow creme until no lumps remain.
4. Stir in frozen chopped kisses, just enough to incorporate.
5. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.

Creamsicle Fudge Recipe

Ingredients:

1 1/2 teaspoons plus 3/4 cup butter, divided
2 1/2 C. sugar
3/4 cup heavy whipping cream
12-oz package white chocolate chips
1 7-oz jar marshmellow fluff
1 Tbs. orange extract
Orange food coloring (or red and yellow food coloring, if orange isn’t available)

Directions:

Using 1 1/2 tsp of the butter, grease a 13×9″ pan and set aside. In a saucepan, combine the remaining butter, cream and sugar. Cook on low heat until the sugar has dissolved completely, stirring occasionally. Bring to a boil, and then cook for another three minutes. Remove saucepan from the burner, and stir in the white chocolate chips and marshmellow fluff. Blend until smooth. Scoop out about a cup of the mix and set aside. Add the orange extract and a couple of drops of orange food coloring to the mixture still in the pot, and stir until blended. If you use gel food coloring, you can typically get it in orange. If you use just regular liquid coloring, you’ll probably need to blend red and yellow. About 10 drops of yellow and five drops of red should do it (or any other 2:1 ratio), but you can adjust that depending on what shade of orange you like.
Scoop orange mixture into your prepared pan. Take the cup of remaining white mixture and drop small globs over the top of the orange, using a teaspoon. Use a knife to swirl the white into the orange, giving it a marbled appearance. Don’t blend it all the way; you still want to be able to see streaks of white. Cover and refrigerate until firm, and then cut into squares. This makes about 2 1/2 pounds of fudge.

Coffee Fudge


Ingredients:

3 cups sugar
3/4 cup milk
2 Tbsp. instant coffee
1/2 cup liquid non-dairy creamer
1 Tbsp. light corn syrup
2 Tbsp. butter
1 teaspoon vanilla
1 1/2 cup (6 oz.) chopped chocolate
1/4 cup finely chopped nuts
Directions:

1. Combine sugar, milk, instant coffee, non-dairy creamer and corn syrup in a 3-quart saucepan. Cover and bring to a boil.
2. Uncover and place thermometer in pan; cook without stirring to 236 degrees F.
3. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until fudge begins to thicken; pour into a buttered 8-inch square pan.
4. Melt the chocolate over hot (not boiling) water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate.
5. Cut into squares before fudge becomes firm. Makes about 48 pieces.

Cookies ‘n Cream Fudge

Ingredients:

2 1/2 cups sugar
1/2 cup butter
2/3 cup (5 oz) evaporated milk
2 cups (7 oz) jar marshmallow crème
8 oz almond bark or vanilla flavored candy coating cut into pieces
1 teaspoon vanilla
12 Oreo cookies, coarsely crumbled
Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy-duty saucepan, combine sugar, butter, and milk.
2. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.
3. Add marshmallow crème, candy coating and vanilla; blend until smooth. Pour half of mixture into foil lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture.
4. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).

Cherry Chase Fudge


Ingredients:

1 cup sugar
2 tablespoons butter
1/4 teaspoon salt
1/3 cup half-and-half
1 cup miniature marshmallow
1 cup cherry chips (can be found at walmart)
1 cup chocolate chips
1/2 cup peanut butter
1 cup salted peanuts
Directions:

Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
Spread in 8 or 9″ square pan which has been lined with parchment or wax paper.
Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
Stir in peanuts. Spread evenly over cherry layer.
Let set in refrigerator. Cut into 1″ squares with warm sharp knife

Jack Daniels Fudge

Ingredients:

1 (12 ounce) package semi-sweet chocolate chips
1 cup Jack Daniels Whiskey (Blackjack)
2 (1 lb) boxes powdered sugar
1 cup chopped pecans or 1 cup chopped walnuts
Directions:

Melt chocolate bits in a microwave or double broiler, stirring frequently.
As soon as chocolate is melted, mix Jack Daniels with the powdered sugar in a large bowl,and add to the melted chocolate, stir well, add nuts.
Turn into a 13x9x2-inch pan and cover with plastic wrap.
This sets quickly and you want to cool it long enough to set but still warm enough to cut.
Since this is a no cook recipe regarding the booze be careful how much you eat and don’t serve to minors.

Cake Batter Fudge

Ingredients:

2 Cups white or yellow cake mix
2 Cups powdered sugar
1/2 Cup (1 stick) butter, cut into 4 pieces
1/4 Cup milk
1/2 cup white chocolate chips
1/4-1/2 cup sprinkles (who really measures sprinkles?)
Directions:

In a microwave proof mixing bowl combine dry cake mix and powdered sugar. Stir just to blend.
Add in butter and milk. No need to stir.
Microwave on high for 2 minutes.
Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
Fold in about half of your sprinkle to give some color.
Quickly spread fudge into a 8×8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.

Chocolate Orange Fudge

Ingredients:

2 1/2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped pecans (optional)
2 teaspoons orange zest (see notes above)
Directions:

Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
Set aside.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
Stir until smooth.
Remove from heat and stir in pecans and grated orange peel.
Spread in prepared dish and chill until firm.
Carefully remove fudge from pan using the edges of the foil.
Cut into squares.
Store covered in refrigerator.

Lemon Fudge

Ingredients:

1-1/2 teaspoons plus 6 tablespoons butter
2 packages (10 to 12 ounces) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract
Directions:

Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds

Raspberry Fudge

Ingredients:

3/4 cup (1 1/2 sticks) margarine or butter
1 5-ounce can (2/3 cup) evaporated milk
1 7-ounce jar Marshmallow Cream
1/3 cup seedless raspberry jam
2 3/4 cups sugar
1 12-ounce package semi-sweet chocolate chips
1 cup chopped nuts – optional
1 teaspoon vanilla extract
10 drops Raspberry Flavoring
Directions:

Lightly grease a 13-x9-inch or 9-inch square pan.
Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
Gradually stir in chocolate chips until melted. Remove from heat.
Add all remaining ingredients and mix well.
Pour into prepared pan.
Cool at room temperature.
When cooled, cut into squares.

Red Velvet Fudge

Ingredients:

2 cups white sugar
1/4 cup cocoa
1 cup buttermilk
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring
Directions:

Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
Combine sugar, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
Reduce heat and allow fudge to simmer. DO NOT STIR.
Allow fudge to cool to 110 degrees and add butter and vanilla.
Beat by hand or use electric mixer
Place in prepared pan and allow to cool, usually 1-2 hours

Pina Colada Fudge

Ingredients:

1 (12 oz.) package white chocolate chips
1 (16 oz.) tub cream cheese or vanilla frosting
1/4 tsp. salt
1/2 tsp. rum extract
1/2 cup dried pineapple, chopped
1/4 cup toasted flaked coconut
1/3 cup chopped macadamia nuts
1/3 cup chopped pecans
more nuts or fruit for garnish (optional)

Directions:
1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan-Set aside.
2. Melt the baking chips in the microwave in a medium bowl.
3. Stir in the frosting, salt, extract, nuts and fruit until well combined.
4. Scrape into the prepared pan and sprinkle with additional nuts or fruit as garnish, if using.
5. Refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve

Milk Chocolate Fudge

Ingredients:

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions:

Line an 8×8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Strawberry Fudge

Ingredients:

1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup strawberry preserves
2 egg whites, stiffly beaten
Directions:

Grease an 8 x 8 inch square pan.
In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

Vanilla Fudge

Ingredients:

3 3/4 cups confectioners’ sugar
6 tablespoons butter
3 tablespoons milk
1 tablespoon vanilla extract
1 pinch salt
Directions:

Grease a 9×5 inch pan. Set aside.
In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
Pour quickly into greased 9×5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

Baileys Rock Road Fudge

Ingredients:

50ml Baileys Irish Cream liqueur
200g good-quality dark chocolate, roughly chopped
20g unsalted butter
1/3 cup (100g) sweetened condensed milk
50g chopped unsalted pistachio kernels
75g roughly crushed shortbread biscuits
200g mini marshmallows (or regular marshmallows, chopped)
150g white chocolate, roughly chopped
Directions:

Grease an 8cm x 20cm bar pan. Line with baking paper, leaving some overhanging.
Place Baileys, dark chocolate, butter and milk in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Allow to melt, then stir gently until smooth. Remove from heat and cool slightly. Stir in nuts, biscuit, marshmallow and 100g white chocolate. Spread mixture into pan, then chill for 2-3 hours until firm.
Melt remaining 50g white chocolate as before. Drizzle over fudge, leave for 3-4 minutes to set, then cut into squares. The fudge will keep in an airtight container in the fridge for up to 1 week.

Funfetti Cake Batter Fudge

Ingredients:

1- 14 ounce can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Rainbow Sprinkles
Directions:

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color
Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.
Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.

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