Wednesday, December 2, 2009

Time to Make Fudge

It’s time to start thinking about making fudge for Christmas! I love fudge. Well wrapped fudge stored in an airtight container will keep for 2 weeks in the refrigerator and for up to a year in the freezer. Creamy, melt in your mouth, fudge is wonderful to have on hand to serve visitors or to give as gifts. I have several varieties that I make every year and I have also been collecting recipes all year to experiment with.

The easiest recipe I have is Microwave Fudge. It is very easy to make and cooks up quickly in the microwave. It is delicious!

Microwave Fudge
1 lb. powdered sugar, sifted
½ cup cocoa
½ cup milk
½ cup margarine
1 Tbsp vanilla
½ cup nuts, optional

Blend sugar and cocoa in a microwave safe 8x8x2 inch dish. Pour in milk and place butter on top. Cook 2 minutes. Remove and stir. Add vanilla and nuts. Stir until well blended. place in the freezer for 20 minutes or refrigerate for 1 hour. Cut into squares. This fudge looks really pretty when sprinkled with colored non pareils. Be sure to sift the sugar or you will have lumpy fudge. This fudge has a tendency to be soft so it should be refrigerated when not being served
My favorite fudge is the one my mother always made. It has a really good flavor and I could eat tons of it.

2/3 cup Carnation Evaporated Milk
1 2/3 cups granulated sugar
½ tsp. salt
1 ½ cups mini marshmallow
1 2/2 cups semi sweet chocolate chips
1 tsp vanilla
½ cup nuts, optional

Mix milk, sugar, and salt in saucepan over medium heat. Heat until boiling, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla, and nuts. Stir until melted. Pour into buttered 9 inch square pan. Cool. Cut into pieces.

My mother-in-law’s awesome Peanut Butter Fudge:

Peanut Butter Fudge
2 cups granulated sugar
½ evaporated milk
½ cup margarine
1 cup peanut butter
2 cups quick cooking oats
2 cups miniature marshmallows

Cook sugar, milk, margarine, peanut butter, and vanilla over medium heat until mixture boils. Boil 2 minutes, stirring constantly. Remove from heat and add marshmallows and oatmeal. Mix until well blended and pour onto butter 13x9 inch cookie sheet. Cool and cut into squares. You can sprinkle chocolate chip on top right before cooling and spread to make a chocolate frosting. You can also add ½ cup nuts or coconut with the oatmeal for a different flavor.

Eggnog Chocolate Fudge has 2 layers of chocolate. I love eggnog so I can’t wait to try this recipe that I found in a Woman’s World magazine.

Eggnog Chocolate Fudge

2 – 14 oz cans sweetened condensed milk
1 – 11.5 oz. bittersweet chocolate chips (you can substitute semi sweet if you can’t find bittersweet)
3 cups white chocolate chips
½ tsp vanilla
1 ½ tsp rum extract
1 ½ tsp. nutmeg
½ tsp salt
Chocolate shavings, optional
1. Line 8 inch square pan with waxed paper and overhang by 2 inches and coast with cooking spray. Pour 1 can milk into large microwave safe bowl and bittersweet chocolate chips. Microwave on high for 30 seconds intervals, stirring between intervals until smooth. Spread in pan.
2. Pour remaining 1 can of milk into clean microwave safe bowl and add white chips. Microwave on high for in 30 second intervals, stirring until smooth and stir in extracts, nutmeg, and salt. Gently spread over mixture in pan.
3. Refrigerate until set for about 6 hours or overnight. Cut into squares and decorate with chocolate shavings and dragees.

Cherry Swirl Fudge looks really pretty. I found the recipe in an old Crafting Traditions magazine.

Cherry Swirl Fudge

1 ½ tsp butter – no substitutions
1 pkg. vanilla chips (10 -12 oz.)
1 can vanilla frosting or 2 cups
1 tsp cherry or almond extract
4 drops red liquid food coloring

Line an 8 inch square pan with foil and butter. In a heavy saucepan, melt chips over very low heat, stirring frequently or microwave at 70% for 10 -20 second intervals until melted. Remove from heat and stir in the frosting and extract until blended. Pour into prepared pan. Randomly place food coloring drops on top of fudge and cut through with a knife to swirl. Cover and refrigerate for 4 hour or firm and cut into square.

My friend cannot get fudge recipes to work and swears this is the only recipe that turns out good every time. It looks pretty easy so I’d like to try it.

Jell-O Fudge

1 package pudding mix (chocolate but not instant)
2 tablespoons butter
1/4 cup milk
1 1/2 cups powdered sugar
(confectioners), sifted
1/4 cup nuts, Chopped
Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4 inch pan. Cool; cut into squares. Makes 1 lb.

Now for the bad news. That last fudge recipe has 1516 calories per serving. The eggnog fudge has 109 if you cut it into 64 servings. I would probably cut it into 16 squares which would be 436 calories. The microwave fudge has 77 calories per piece if cut into 36 pieces. The carnation milk fudge has 76 calories per square if cut into 36 pieces. Ouch! No diets allowed!
Here are a few diet fudge recipes although they are more sugarless than low calorie:


1 can (16 oz.) evaporated milk
3 tbsp. cocoa
1/4 c. butter
2 1/2 c. graham cracker crumbs, finely crushed
1 tsp. vanilla
4 packets Equal
1/4 c. pecans, finely chopped

Set aside 1/4 cup of the graham cracker crumbs in a bowl. Combine evaporated milk, cocoa and butter in a saucepan. Bring to a boil. Remove the saucepan from heat. Stir in graham cracker crumbs, vanilla, Equal and nuts. Mix well. Set aside until cool enough to handle. When mixture cools, shape into 1 inch balls. Roll the balls in the reserved graham cracker crumbs. Store in refrigerator until ready to eat.
Makes 36 servings.

Can’t Resist Diet Fudge (Diets in Review)
2 oz unsweetened chocolate
1/2 cup Splenda, or to taste
4 Tbs. butter
3 Tbs. heavy cream
1/2 tsp. vanilla
1. Combine all ingredients in pan over low heat
2. Stir and until melted
3. Pour into greased pan & chill

1 comment:

Alice Taylor said...

Hi! I saw your recipes for fudge and my, these are really diet busters! I’ve done the 3 Day Military diet to shed the extra weight fast for an upcoming family wedding. So far, I’ve lost around 6 pounds, which is great. When I saw your recipes, I decided to bookmark the page since I can eat a few desserts in moderation after my 3 day diet. You see, I can cycle the diet, meaning 3 days on and 4 days off till I start it again. I’m looking for low carb meals and I think these recipes of yours are great for desserts, since the military diet also has vanilla ice cream included in the meal plan. If you want a to review the diet and feature that in your next blog post for readers like me, here’s a resource link