Best Melt In Your Mouth Fudge Smooth Recipes

FANTASY FUDGE

Steps:

• Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
• Prepare the 9*13 baking pan. Line the pan with foil and butter the inside.
• Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
• Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
• Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
• Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
• Pour the mixture into the prepared pan and let it cool before slicing.
• Let it set for 4 hours. Place it in the refrigerator to make it more firm.

MELT-IN-YOUR-MOUTH CHOCOLATE FUDGE

Steps:

• Before beginning get everything ready. This is a time sensitive recipe.
• Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
• Clear the sink and get a hand-beater ready.
• It really starts here:.
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• Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
• Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
• Take off heat and place saucepan in sink (the lower height helps).
• Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
• Pour or scoop the almost set fudge into the tray.
• When set, cut into squares. A hot knife helps.
• Options:.
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• Push nuts into almost set fudge.
• Add a flavouring before beating.
• Cheating:.
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• If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
• Use an electric hand mixer to make the process painless - but watch the thickening.

LAVENDER FUDGE

Steps:

• Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Combine the cream and lavender in a small saucepan over medium heat. Bring the cream to a simmer, then remove the pan from the heat and cover it with a lid. Allow the cream to sit for 20 minutes to infuse it with lavender flavor.
• After 20 minutes, pour the cream through a fine-mesh strainer into a medium saucepan to remove the lavender. Add the butter, sugar, and salt to the cream, and place the pan over medium heat. Stir until the sugar and butter melts.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F/113 C on the candy thermometer.
• Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.
• Add the vanilla extract, and 3 drops of purple food coloring. Stir well, and if necessary, add another drop or two of coloring to get a shade of purple that you like.
• Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.
• Once set, cut it into small 1-inch pieces.
• To make the optional chocolate drizzle, melt the chocolate in the microwave in 30-second increments. Transfer it to a plastic bag and cut a small hole in the corner. Drizzle a swirl of chocolate over each piece of fudge, and then refrigerate the fudge to set the chocolate completely.
• Store Lavender Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.