Recipe For Fudge

Making fudge can be a great treat anytime or for a special occasion. The basic ingredients in a fudge recipe are commonly found in most kitchens without having to make a special trip to the store. For that reason fudge is easy to to make without a lot of preparation and planning. My favorite fudge is Peanut butter.

Here are some delicious recipes .
Pick your favorite.

LAYERED MINT FUDGE

12 oz. package of chocolate chips
1 – 14 oz. can sweetened condensed milk
2 teaspoons of vanilla
1 cup of white chocolate chips
1 tablespoon of peppermint extract
1 drop green food coloring

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat.
Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan.
Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy
saucepan melt white chocolate chips and the rest of the milk. Add peppermint
extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes.
Spread remaining chocolate. Chill 2 hours.

HOLIDAY FUDGE

3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped

Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when
tested in cold water. Stir frequently during cooking. When fudge is done,
remove from fire and set in a cool place. Do not disturb for 20 minutes or more.
Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the
fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in
cubes.

PEANUT BUTTER FUDGE

2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until
mixture forms a soft ball in cold water. Remove from heat. Add vanilla and
peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan.
Once it starts to set, it hardens fast.

MARSHMALLOW FUDGE

2 1/4 cups of sugar
3/4 cup of evaporated milk
1/4 cup of margarine
1/4 teaspoon of salt
1 cup of marshmallow cream (or 16 lg. marshmallows)
6 oz. package of semi-sweet chocolate chips
1 teaspoon of vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil
over medium heat, stirring constantly. Remove mixture from heat and add
remaining ingredients. Pour into buttered pan and chill.

ROCKY ROAD FUDGE

2 tablespoons of margarine
1 – 12 oz. package of semi-sweet chocolate chips
1 – 14 oz. can of Eagle Brand milk
2 cups of dry roasted peanuts
1 – 10 1/2 oz. package of miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine.
Remove from heat and add peanuts and marshmallows. Stir thoroughly and
spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

WHITE FUDGE

2 cups of sugar
1 cup of light cream or evaporated milk
1/2 cup of butter
1/2 cup of flaked coconut
1 teaspoon of vanilla
8 oz. of white almond bark
1 cup of miniature marshmallows
1/2 cup of chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from
heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts,
coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

WHITE CHOCOLATE FUDGE

2 cup of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 oz. of white chocolate chips
1 – 7 oz. jar of marshmallow cream
3/4 cup of walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball
stage. Remove from heat, add chocolate until melted, add marshmallow creme
and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in
squares. Makes 2 1/2 pounds

SOUR CREAM FUDGE

2 cups of sugar
2 tablespoons of white corn syrup
1 cup of sour cream
1/2 cup of black walnuts
1 teaspoon of vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat
until reaches the soft ball stage. Cool to room temperature. Beat until thick and
pour all at once onto buttered platter. Do not spread top, it will be glossy and
uneven.

EAT YOUR HEART OUT FUDGE

1 1/2 cups of powdered sugar
1/4 cup of milk
1/4 teaspoon of salt
1/2 cup of butter
1 – 12 oz. package of chocolate chips
3/4 cup of chunky peanut butter
1/2 teaspoon of vanilla extract

Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X
2" baking dish or pan. Place foil in pan and press against bottom, sides and
corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and
salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.
Microwave at high for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or
until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir until
blended. Spoon into foiled pan and press into an even layer. Refrigerate at least
2 hours. Peel off foil. Cut into small squares.

MARBLE FUDGE

1 – 12 oz. package of semi-sweet chocolate chips
1 – 12 oz. package of butterscotch chips
1 cup of peanut butter
1 – 10 1/2 oz. package of mini marshmallows
1 cup of salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and
peanuts. Spread in a buttered 13 x 9 inch pan.
Refrigerate for several hours or until set. Cut into squares.

DOUBLE DECKER FUDGE

2 cups of Reese's peanut butter chips, divided
1/4 cup of butter, melted
1/2 cup of Hershey's cocoa
1 teaspoon of vanilla
4 1/2 cups of sugar
1 – 7 oz. jar of marshmallow creme
1 1/2 cups of evaporated milk
1/4 cup of butter

Line a 9 X 13 X 2 inch pan with foil. Place 1 cup peanut butter chips in medium
bowl; set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and
vanilla until smooth; add 1 cup peanut butter chips. In heavy 4-quart saucepan,
combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook,
stirring constantly, over medium heat until mixture comes to a rolling boil; boil
and stir 5 minutes. Remove from heat, immediately add half of hot mixture to
bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to
blend. Beat peanut butter mixture until chips are completely melted; spread
evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture
thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan.
Remove foil; cut into squares. Store in airtight container in a cool, dry place.
About 4 pounds.

FOOLPROOF DARK CHOCOLATE FUDGE

3 – 6 oz. packages semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
1 cup of chopped walnuts
A dash salt
1 1/2 teaspoons of vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk
and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or
wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto
cutting board; peel off paper and cut into squares. Store loosely covered at room
temperature.

OLD - FASHIONED FUDGE

3 cups of sugar
1 pkt. of unflavored gelatin
1 cup of milk
1/2 cup of light corn syrup
3 squares (1 oz. size) of unsweetened chocolate
1 1/4 cup of butter or margarine
2 teaspoons of vanilla extract
1 cup of coarsely chopped walnuts

Butter 8 X 8 X 2 inch pan. In 3 1/2 quart saucepan, mix sugar with dry gelatin.
Add milk, corn syrup, unsweetened chocolate, and butter. Cook over medium
heat and, stirring frequently, to 238 degrees on candy thermometer, or until a
little in cold water forms soft ball that flattens when removed from water.
Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes.
Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in
prepared pan. Let cool, then cut into squares. Makes about 2 1/2 pounds.

BEST EVER FUDGE

2 cups of sugar
2 tablespoons of butter
1/3 cup of white Karo syrup
2/3 cup of milk
2 squares of chocolate
1 teaspoon of vanilla

Put all of the above into a heavy saucepan and cook until a soft bal forms (about
5 minutes). Beat until slightly thick - then add any of your favorite nuts if you
want to. Put in a buttered pie dish or square cake pan. Let set until cool and cut
into squares.

SNOWY WHITE FUDGE

3 cups of sugar
1/2 cup of butter
1 – 5 oz. can of evaporated milk
1 – 7 oz. jar of marshmallow creme
1 cup of chopped walnuts
1 teaspoon of vanilla

In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over
medium heat, whisking constantly to prevent scorching, continue for 5 minutes.
Remove from heat, add marshmallow creme and stir until smooth. Add walnuts
and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place
on wire rack to cool. Cut into squares. Yield: about 3 pounds.

CHOCOLATE MINT FUDGE

1 – 12 oz. Package of semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
6 oz. of white chocolate chips
2 teaspoons of vanilla
1 tablespoon of peppermint extract

Add one cup milk to chocolate chips. Melt. Add vanilla. Pour 1/2 of the mixture
into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white
chocolate with the remaining milk. Add peppermint and green food coloring.
(Mixture will be very thick.) Spread on first layer. Let cool another 10 minutes.
Top with other half of chocolate mixture. Let cool. Remove from pan, remove
paper. Cut into squares.

OLD - TIME FUDGE

2 cups of sugar
3/4 cup of heavy cream
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 teaspoon of light corn syrup
2 tablespoon of butter
1/2 cup of coarsely chopped nuts
1 teaspoon of vanilla

Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate
and corn syrup. Cook and stir over medium heat until sugar dissolves and
mixture comes to boiling. Continue cooking to 234 degrees (softball stage),
stirring only as necessary to prevent sticking (mixture should boil gently over
surface). Immediately remove from heat; add butter but Do Not stir. Cool,
without stirring, to 110 degrees or lukewarm (should take 35-40 minutes). Add
nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its
gloss (should take 7-10 minutes). Immediately spread in a buttered 9 x 5 x 3
inch loaf pan. Score into squares while warm; cut when firm. Makes 1 1/4
pounds. *For a lighter consistency use milk instead of heavy cream.

Holiday Cookie Recipes

Christmas cookies are a great annual indulgence and add to the celebrations of the holiday season. Regrettably many families are to busy make cookies from a recipe so.they purchase premade. Both boughten cookies and frozen cookie dough are very expensive. If you really want to enjoy christmas cookies I highly recommend you bake your own christmas cookies from a good family recipe or any good recipe you can find. Baking christmas cookies from scratch is a good deal more cost effective than store-bought cookies or buying frozen cookie dough. The great thing about homemade cookies from a recipe they are so yummy and even more fun when shared with friends and family.

Baking cookies is as much a part of the christmas custom for the kids and most
grownups as a visit by the old whiskered gentleman himself. The cookies are often made in hopes of his pending arrival by kids which can be as excited as they can presumably be with all sorts of nice visions dancing around in their heads. Baking cookies for the holiday can be a great time for bonding with the little ones. Christmas cookies are ideal to satisfy their desire to make and eat sweet things. This is one thing that you want your children or grandchildren to look back on at christmas time and remember doing with you, and you need to be able to look back at christmas and remember doing that with them.

Below are some great recipes for you to try. I hope you enjoy them.

Mary Christmas.


Cranberry Orange Cookies

1 Cup Butter, Softened
1/2 Teaspoon Salt
2 Cups Cranberries, Chopped
1 1/2 Teaspoon Orange Zest, Divided
1 Egg
2 1/2 Cups All Purpose Flour
1 1/2 Cups Confectioners Sugar
1 Cup White Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Brown Sugar
5 Tablespoons Orange Juice Divided
1/2 Cup Chopped Walnuts,

Preheat the oven to 375 degrees F
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and walnuts, stir until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.


Molasses Sugar Cookies

1 Teaspoon Salt
2 Teaspoons Cinnamon
2 Eggs
4 Cups Flour - All Purpose
2 Cups Sugar - White
4 Teaspoons Baking Soda
1 1/2 Cups Shortening
1 Teaspoon Ginger
1 Teaspoon Ground Cloves
1/2 Cup Molasses

Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F for 8-10 minutes.


Soft Gingersnaps

1 1/2 Cups Butter
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
2 Eggs
4 1/2 Cups All Purpose Flour
2 Cups White Sugar
3 Teaspoons Baking Soda
1/2 Teaspoon Nutmeg
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cloves
1/2 Cup Molasses

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.


Buckeye Bars

1/2 cup butter, softened
3/4 cup crunchy peanut butter
3/4 cup crushed Vanilla Wafers (about 22)
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Serving Suggestion
Serve in holiday-colored foil candy cups.

Make Ahead
Store in airtight container in freezer up to 1 month. Thaw in refrigerator before serving.


Swedish Christmas Cookies

1 cup of butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tablespoons of chopped almonds
3/4 cup of sugar
1 teaspoon of almond extract
2 1/2 to 2 3/4 cups of flour
2 tablespoons of sugar

Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract.
Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To
shape, divide dough into 6 equal portions. Rol out each portion to make a rope, about
24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites
and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or
until cookies feel firm and are lightly browned around the edges. Let cool on cookie
sheet a few minutes then remove to a wire rack to cool completely.


Christmas Nuggets

2 cups of flour
1 teaspoon of salt.
1/2 cup of shortening
1/2 cup of butter
1/2 cup of powdered sugar
1 tablespoon vanilla
1/2 cup chopped nuts
green and red candied cherries or ( pecans optional)


Mix flour and salt. Cream together shortening, butter and powdered sugar. Blend in
vanilla and chopped nuts. Add to the flour mixture. Shape into small balls. Top with candied red and green cherries or a half pecan. Bake at 325 degrees for 25 minutes. After cooled sprinkle with powdered sugar.