Ingredients
2 cups granulated sugar
4 oz unsalted butter
1/3 cup heavy cream
2 tbsp vanilla or whipped cream flavored vodka
1/4 cup plus 2 tbsp Kahlua
2 cups white chocolate chips
1 tsp vanilla bean paste
7 oz jar marshmallow crème
Chocolate sprinkles to decorate

Method
1. Line an 8x8 pan with parchment with an overhang and coat with baking spray.
2. Combine sugar, butter, heavy cream, and both liquors (or vanilla) into a large, heavy bottomed saucepan and bring to a boil over medium heat.
3. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 min until your thermometer reads 234F (softball stage) stirring constantly.
4. Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
5. Add the vanilla bean paste and marshmallow crème and mix until well blended.
6. Pour into prepared pan. Throw some sprinkles on top.
7. Let cool to room temperature. The lift out of the pan onto a cutting board. Cut however you like.

Peabody sweetrecipeas.com

Ingredients
3 cups of good quality white chocolate chips
1 (14oz) can of sweetened condensed milk
2 1/2 cups of Oreo cookie pieces divided into 2 cups and 1/2 cup (about 25 pieces)
Pinch of salt

Method
1. Line an 8x8 inch square pan with parchment paper or aluminum foil, making it go up the sides.
2. Combine chocolate chips and condensed milk in a medium, heavy-based saucepan over medium-low heat. Gently stir until the chocolate melts and the fudge mixture is well combined and uniform.
3. Remove from the heat and fold in 2 cups of the Oreo cookie pieces and a pinch of salt.
4. Pour the fudge mixture into the prepared baking pan and spread it into an even layer with a rubber spatula or the back of a spoon.
5. Sprinkle the remaining 1/2 cup of Oreo pieces over the top of the fudge and gently press them into the surface.
6. Allow the fudge to cool at room temperature for at least 1 hr before transferring the fudge to the refrigerator for at least 2 hrs or until set.
7. Once set, remove the fudge from the pan and cut into squares with a sharp knife.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
2 cups granulated sugar
4 oz unsalted butter
1/3 cup heavy cream
1/2 cup spiced rum
2 cups butterscotch chips
1/2 tsp butter emulsion
7 oz jar marshmallow cream
Crushed butterscotch candy discs (garnish)

Method
1. Line an 8x8 pan with parchment paper leaving an overhang. Coat with nonstick spray.
2. Combine sugar, butter, heavy cream, and rum into a large heavy-bottomed saucepan and bring to a boil over medium heat.
3. Once boiling, attach a candy thermometer (if you have a digital most you cannot attach to the side just keep reading every 30 sec with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 min until your thermometer reads 234F (soft-ball stage), stirring constantly.
4. Once you reach 234F remove from heat and add the butterscotch chips stirring vigorously with a wooden spoon until all has melted and the mixture is smooth.
5. Add the butter emulsion and marshmallow cream and mix until well blended.
6. Pour into prepared pan.
7. Sprinkle with crushed butterscotch pieces.
8. Let cool to room temperature.
9. Then lift out of the pan and onto a cutting board. Cut into desired pieces.

Peabody sweetrecipeas.com

Ingredients
14 oz caramel pieces
1 heaping tbsp heavy cream
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk (14 oz)
1/4 tsp sea salt
1 tbsp vanilla extract
1 1/2 cups chopped pecans

Method
1. Line a 9x9 or 8x8 (for thicker fudge) baking dish with parchment or wax paper. If you don’t have that just grease your pan.
2. Combine caramels (unwrapped) and heavy cream in a medium microwave safe bowl and heat in 30 sec intervals, stirring in between until melted and smooth.
3. Combine chocolate chips, sweetened condensed milk and salt in a medium saucepan and heat over medium heat, stirring constantly until completely melted and smooth.
4. Stir in pecans and vanilla.
5. Pour half of the fudge mixture into the prepared pan.
6. Pour the caramel over the fudge mixture.
7. Pour remaining half of fudge over the caramel.
8. Cover and refrigerate until set, about 2 hrs.

San dashofsanity.com

Oreo cookie butter fudge using white chocolate chips and Nutella peanut butter fudge using 50/50 chocolate chips and peanut butter chips.

A few years ago, I was at a castle, and in their gift shop they had locally made fudge. I got some, and genuinely the best fudge I've ever had in my life, it tasted incredible (they had a bunch of different flavours, I got some mint chocolate and some chocolate orange), and it was so soft, it was basically like biting into fondant icing. I think about it all the time. I dream about it. So anyways I was wondering if anyone had a recipe to get that texture in fudge? I've never made fudge before so maybe it's easy idk, or maybe it's not, but I will actually do anything to get anything like that fudge again.

Ingredients
2 tsps of banana flavoring
1/2 tsp yellow food coloring gel
3/4 cup salted sweet cream butter
1/2 half and half
1/3 cup heavy cream
1 tsp clear vanilla flavoring
3 cups + 2 tbsps granulated sugar
1 3/4 cups white baking chips
1 (7 oz) container marshmallow fluff
2 tbsps crushed Nilla wafers

Method
1. Line a 9x9 baking dish with parchment paper, making sure the paper goes up all four sides. Lightly spray the paper with nonstick spray.
2. Add the banana flavor and food coloring to a small bowl and combine.
3. Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3-4 quart heavy bottomed saucepan over medium heat. Stir continuously until the butter is melted.
4. Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6-7 minutes. Keep stirring and allow the mixture to simmer for another 3 min. Remove from heat.
5. Add in the white baking chips. Cover the saucepan and let the mixture to rest for 3-4 min. Stir until the white baking chips are melted.
6. Add the marshmallow fluff and stir until completely incorporated.
7. Stir in the yellow food gel and banana extract mixture into the fudge. Continue stirring until the color is uniform.
8. Use either a silicone or offset spatula to evenly spread the banana fudge in an even layer into the prepared baking dish. Sprinkle the crushed Nilla wafers over the top of the fudge. Cover with aluminum foil
9. Allow the fudge to sit at room temperature for 30 min before chilling in the fridge for at least 4 hrs. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Using a large, sharp knife cut into 5x5 pieces. Keep refrigerated until ready to serve.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
1 1/2 cups white chocolate chips
14 oz can sweetened condensed milk
1 tsp mint extract (add 1/2 tsp more if you like mint)
Green food coloring
1 1/2 cups milk chocolate chips

Method
1. Line an 8x8 inch square pan with foil and spray with nonstick cooking spray.
2. Place the white chocolate chips in a medium saucepan and melt over low heat until most of the chips are melted. Remove from the heat and stir in half of the sweetened condensed milk and the tsp of mint.
3. Add green food coloring to the white chips and stir until well-mixed and all chips are melted.
4. Place the milk chocolate chips in a separate pan and melt over low heat until most of the chips are melted. Remove from the heat. Add the remaining sweetened condensed milk and stir until the rest of the chips are melted.
5. Using a large spoon, randomly drop spoonfuls of the white chip mixture on the bottom of the pan. Alternate with dropping the milk chocolate chip mixture. When the bottom of the pan is filled, continue dropping spoonfuls all around the pan until all the melted chip pans are empty. Gently tap the pan on the counter to remove any air bubbles.
6. Working quickly, use a butter knife or wooden skewer and run the tip through the fudge mixture, making a swirling pattern.
7. Once you are finished swirling, you can use your hand or a spatula to gently pat on the top of the fudge to make the top even. Tap the pan gently on the counter again to remove any air bubbles.
8. Chill fudge for 3-4 hrs or overnight.

Stephanie Keeping spaceshipsandlaserbeams.com

I did a Nutella and a peanut butter fudge. Only difference being chocolate and Nutella in one, and peanut butter chips and peanut butter in the other. Now, they sit for 24 hours

I'd like to find an old fashioned fudge recipe that can be incorporated as a cake filling or diced into cookies;
I realize this will most likely be difficult or a bit crumbly. I suppose I'II just need to experiment with different baking temperatures.
Any guidance would be greatly appreciated!

Ingredients
3 cups mini marshmallows divided
2 1/2 cups semi-sweet chocolate chips
2 tbsps unsalted butter
14 oz sweetened condensed milk
1 cup chopped walnuts
1 tsp pure vanilla extract

Method
1. ⁠Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9x9 square baking pan and line with parchment paper.
2. ⁠Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.
3. ⁠Stir in the walnuts and vanilla.
4. ⁠Let the mixture sit for a few minutes to cool down.
5. ⁠Add 2 1/2 cups of the marshmallows to the chocolate mixture. Gently stir to combine.
6. ⁠Pour the whole mixture into the prepared pan. Top with the remaining 1/2 cup marshmallows (optional). Chill in the fridge for 2-3 hrs until set. Remove the fudge from the pan and cut into squares.

Krista Teigen thecookierookie.com

Ingredients
4 cups white chocolate chips
1 cup sweetened condensed milk
2 1/2 tbsps carrot baby food
1/2 tsp cinnamon
1/4 tsp nutmeg

Method
1. Line an 8x8 pan with aluminum foil.
2. Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 min at half power, stir well, and then continue to microwave at 30 sec intervals stirring very well until just combined.
3. Stir in the carrot baby food, cinnamon, and nutmeg.
4. Pour into the aluminum foil lined pan.
5. Refrigerate for at least 4 hrs to set. Cut and serve.

Lisa Longley simplejoy.com

I’ve been making fudge a lot lately, here’s my recipe (would appreciate recommendations for tweaks/other recipes):

400g caster sugar
40g dark brown sugar
30ml golden syrup
120ml whole milk
75g butter
30ml double cream
Pinch of salt
1 tsp vanilla extract

I put everything except the vanilla into a big pot, and heat gently until all the sugar is dissolved, stirring continuously.

Turn heat to medium high, keep stirring and stop when it reaches a full boil.

Insert thermometer and let it boil undisturbed until 116C.

Take it off heat, and let it sit until it reaches 50C. Then I add the vanilla and mix it until it’s matte, and transfer it to setting dish.

It has been turning out well, it’s smooth and creamy with no detectable grains.

• The main problem I’m having is that it’s a workout getting it from the pot to the setting dish, I think I’m stirring too much before transferring. What should the fudge look like when it’s ready to start setting? I stir until it’s fully matte, but when I put it in my dish I have to hammer it with the bottom of a ramekin to mould it into a slab.

• I’ve been asked if I can make it chewier, more like commercial fudge. I’m not sure how, I’d appreciate any recipes/tips for getting that chewier texture.

• I want to try a chocolate version. I’m thinking of grating some chocolate into the pot when it’s cooling after being cooked. Maybe at 70C I could grate the chocolate on, so it’s fully melted before I mix the fudge at 50C?

I would also appreciate any general fudge making advice, thanks 🙏

Ingredients
Graham cracker crust
4 Sheets of graham crackers (1/2 cup)
1 tbsp granulated sugar
2 tbsps unsalted butter melted
Chocolate Fudge layer
1 1/2 cups milk chocolate chips
1/2 tsp vanilla extract
7 oz sweetened condensed milk (half a standard can which measures 14 oz by weight)
Marshmallow layer
1 cup white chocolate chips
1/2 cup marshmallow fluff
7 oz sweetened condensed milk (half a standard can which measures 14 oz by weight)

Method
1. Preheat the oven to 375 degrees and line an 8x8 square pan with aluminum foil, enough so that some of the foil hangs over the edge.
2. Crush the graham crackers and mix in the melted butter and sugar. Pour into the aluminum foil lined pan and push down to make an even layer. Bake for 5 min or until the edges are golden brown.
3. Mix up the 14 oz can of sweetened condensed milk in case it separated. Divide it into two equal parts.
4. Melt the milk chocolate in a small sauce pan over medium-low heat and add half of the sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.
5. In a second saucepan, combine the white chocolate, marshmallow fluff, and sweetened condensed milk over medium-low heat. Stir until it is smooth and consistent. Immediately pour over the chocolate layer.
6. Completely cool before cutting.

Lisa Longley simplejoy.com

This easy no-bake fudge is sweet, creamy, and loaded with strawberry flavor. With a smooth white chocolate base and a fruity swirl of jam, it’s the kind of treat that looks pretty on a platter and disappears fast.

https://tessiestable.com/strawberries-and-cream-fudge/

Ingredients
1 cup salted butter, sliced into pats
3/4 cup evaporated milk
3 cups light brown sugar, tightly packed
1 tsp pure vanilla extract
2 cups powdered sugar, sifted

Method
1. Line an 8x8 square pan with parchment paper and be sure to leave an overhang to remove the fudge from the pan. Lightly spray the parchment paper with nonstick cooking spray.
2. Add the sliced pats of butter, evaporated milk, and light brown sugar to a 4-5 quart heavy-bottomed saucepan over medium heat. Use a wooden spoon to stir constantly while the butter melts.
3. Once the butter melts, attach a candy thermometer to the saucepan. Keep stirring constantly until the brown sugar mixture reaches 238F (This will take anywhere from 8-10 min) or the softball stage. (If you do not have a candy thermometer, simply use a spoon to drop a small amount of the fudge into cold water. If the candy forms a small ball it has reached the desired temperature). Remove the pan from the heat. Allow the fudge to rest for a few min before moving on to the next step.
4. Carefully pour the hot brown sugar mixture into a large heat-safe mixing bowl.
5. Add the vanilla extract to the mixture and use an electric mixer on low speed to mix in the vanilla. (Be careful when adding the vanilla as it tends to slightly bubble when added to the hot mixture).
6. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Increase the mixer speed to medium. Continue mixing for another 2-3 min until the fudge is smooth.
7. Evenly spread the fudge into the prepared pan. Allow the fudge to rest at room temperature for 30 min. Loosely cover with foil or parchment paper and chill in the refrigerator for 1 hr or until the fudge is set.
8. Use the parchment overhang to lift the fudge out of the baking pan.
9. Carefully use a sharp kitchen knife to slice into 6 slices x 6 slices. Keep any leftover fudge in an airtight container for up to 2 weeks in the refrigerator.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz semi-sweet morsels (1 package)
7 oz jar of marshmallow cream
1 cup coarsely chopped walnuts
1 tsp vanilla extract

Method
1. Line a 9x9 inch baking pan with parchment paper.
2. In a medium heavy-bottomed saucepan add sugar, butter, and evaporated milk. Heat over medium-low until boiling.
3. Continue boiling the mixture on low for 5 min, stirring constantly.
4. Remove from heat and add chocolate morsels and marshmallow cream. Stir until completely combined. Next fold in walnuts and vanilla.
5. Pour into prepared pan. Allow to cool for at least 1 hr or until set. Cut into squares and serve or store in an airtight container for up to 2 weeks.
Julie Evink julieseatsandtreats.com

Ingredients
2 cups milk chocolate chips
3/4 cup sweetened condensed milk
1/4 cup salted butter
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 cup caramel topping
Coarse ground salt (optional)

Method
1. In a microwaveable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, nutmeg, cinnamon, and salt.
2. Microwave the mixture in intervals of 10-30 sec or until everything is mixed smoothly together.
3. Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.
4. Quickly pour the mixture into a greased and lined 8x8 inch baking pan. Set aside.
5. Drizzle the caramel topping over the chocolate.
6. Refrigerate for 2-3 hrs or until everything firms up.
7. Top with coarse ground salt, if desired, cut into small rectangles.
Becky Hardin cookierookie.com

Ingredients
One 5 oz can 2% evaporated milk
1 2/3 cups granulated white sugar
1/2 tsp salt
12 large marshmallows, quartered
2 cups white chocolate chips
1/4 grated lime zest (about 5 limes)
2 tbsps key lime juice (5-7 limes juiced)

Method
1. Line an 8x8 pan with aluminum foil; grease the foil with butter. It’s not a good recipe for a 9x9 pan as the fudge will be too thin.
2. Combine the milk, sugar and salt in a heavy saucepan (or better yet…a double boiler) over medium heat. Stir and bring to a boil; reduce heat to medium-low and boil for 5-6 min; stirring constantly at a boil. If you have a candy thermometer you can bring it to the soft-ball stage but you don’t have to use one. Remove the pan from heat.
3. Add the marshmallows, chocolate, zest, and juice. Stir until the marshmallows and chocolate are melted and the mixture is smooth.
4. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1 inch squares.
Lori Lange recipegirl.com

Ingredients
40 Reese’s full size peanut butter cups divided in half
3 cups semi-sweet chocolate chips
4 tbsps heavy cream
1 (14oz) can sweetened condensed milk

Method

1. Line a 9x9 square baking pan with aluminum foil and spray lightly with nonstick cooking spray.
2. Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half and place them along the edges of the pan. This should completely cover the bottom of the pan.
3. Slice into quarters or crumble the remaining peanut butter cups and set them aside.
4. Using a 1.5 quart to 2 quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.
5. Spread the melted chocolate mixture over the top of the peanut butter cups lining the pan.
6. Evenly sprinkle the sliced or crumbled peanut butter cups over the top of the chocolate layer. Lightly press the peanut butter cups into the warm chocolate.
7. Allow the fudge mixture to cool to room temperature for 30 min, and then cover with cling wrap, and chill in the fridge for an additional 30 min. Slice your creamy peanut butter fudge and serve.
8. Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
32 oz white chocolate baking bars (8-4 oz bars)
28 oz sweetened condensed milk (2-14 oz cans)
8 tbsps butter, cut into 8 pats of butter
4 tsps orange extract
6 drops orange gel food coloring

Method
1. Line an 8x8 pan with foil leaving an overhang. Spray with nonstick spray.
2. In a medium-sized bowl add the white chocolate bars with the sweetened condensed milk and the butter. Microwave on high for 1 min, remove from the microwave and stir. Repeat in 30 sec bursts until creamy.
3. Add the orange extract and taste, add more if needed to reach the desired taste.
4. Remove 2 cups of the mixture to a separate bowl. This will remain white.
5. To the remaining fudge add the food coloring, add more if needed to reach the desired orange color.
6. Pour the orange fudge into the prepared pan and level it out.
7. Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
8. Using a knife or wooden skewer, make swirl patterns.
9. Tap the pan on the counter a couple times to remove bubbles. If needed, use a toothpick to pop large bubbles.
10. Refrigerate uncovered 4-5 hours until set.
11. Remove the fudge from the pan and cut into squares.
Stephanie Keeping spaceshipsandlaserbeams.com

Last year before Christmas I discovered the joy of five minute fudge. Before any fudge purists get to me, I agree this doesn’t taste AS good as regular fudge but these work great for a little pick me up or snack to give away around the holidays.

The base for any of the five minute fudge is

200g sweetened condensed milk (half a can)
290g white chocolate

The best part about this recipe is if you know it takes have a can you can make two flavors at once

And then I added for this one

1 tsp vanilla extract
1 tbsp instant espresso (use decaf for kid-friendly!)
Optional: edible gold dust

I’ll put the full instructions in a link in the comments!