••••MAPLE FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 Tbsps. butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups (12-oz. pkg.) NESTLÉ Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavoring
48 walnut halves or pieces

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for  4 1/2 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart.

6. Press into fudge; refrigerate until firm. Lift from pan; remove foil.

7. Cut into 48 squares with 1 nut half per square.

••••10 MINUTE FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

3 oz. baking chocolate, unsweetened (3 squares)
4 Tablespoons butter
4 1/2 cups powdered sugar
1/3 cup instant nonfat dry milk
1/2 cup light corn syrup
1 Tbsp. water 
1 tsp.  vanilla extract 
1/2 cup chopped nuts (optional)

Directions:

1. Melt chocolate and butter in top of 2-quart double boiler. Sift together powdered sugar and dry milk.

2. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth.

3. Remove from heat; stir in nuts.

4. Turn into greased 8-inch square pan. Cool until firm. Cut into squares.

••••CARAMEL FUDGE••••

(Source: momswhothink.com & photo also)

This is a very old fashioned caramel fudge recipe. It gets it's rich flavor from the caramelized sugar.

Ingredients:

3 cups sugar
1 cup heavy cream
1/4 cup butter
2 Tbsp. white corn syrup
1/8 teaspoon salt

Directions:

1. In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt.

2. Cook to softball stage or 235 degrees F on candy thermometer.

3. Remove from heat; beat until thick. Pour in buttered pan.

4. Chill 3-5 hours until firm. Cut into squares.

••••CHOCOLATE MINT CREME FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

2 cups semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces premium white chocolate chips
1 Tbsp peppermint extract
Green or red food coloring (optional)

Directions:

1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.

2. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

3. In heavy saucepan, over low heat, melt white chocolate chips with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).

4. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

5. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.

6. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

••••OLD FASHIONED CHOCOLATE FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

1 1/2 cups whole milk
4 oz. unsweetened baking chocolate (squares)
4 cups sugar
3 Tbsp. light corn syrup
1/4 teaspoon salt
3 Tbsp. butter or margarine
1 1/2 teaspoon vanilla

Directions:

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.

2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

3. Cool mixture in pan to 11 0F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)

4. Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

••••BUTTERMILK FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

2 cups white sugar 
1 cup buttermilk
1 teaspoon baking soda 
1/2 cup butter 
1 Tablespoon corn syrup  
1 teaspoon vanilla extract 
1/2 cup chopped nuts

Directions:

1. Butter sides of a large heavy saucepan.

2. Combine sugar, buttermilk, baking soda, butter and corn syrup in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.

3. Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.

4. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.

5. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees F). Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.

6. Remove from heat, add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.

7. Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy. Stir in nuts.

8. Pour into a buttered 8- inch square pan. Chill for a minimum of 3 hours. Cut into 1-inch squares.

 

••••PEANUT BUTTER FUDGE :)••••

••••ENCORE EDITION••••

(Source: wonkette.com)