NEVER-FAIL FUDGE
Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.
Provided by LEEMA
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Butter a 9x9 inch dish.
- Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g
NEVER FAIL FUDGE
This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.
Provided by SharleneW
Categories Candy
Time 13m
Yield 5 pounds
Number Of Ingredients 8
Steps:
- Butter one 13x9-inch pan or 2 9x9-inch pans.
- Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
- Cook over medium heat.
- Boil slowly for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
- Pour into buttered pan.
- Makes about 5 pounds.
Nutrition Facts : Calories 2056.1, Fat 79.8, SaturatedFat 40.4, Cholesterol 68.5, Sodium 771.3, Carbohydrate 350.9, Fiber 9.7, Sugar 306.4, Protein 14.7
NO-COOK NEVER-FAIL FUDGE
This recipe came from a dear friend of mine. It is an unbelievably delicious fudge! This fudge has been a hit with all who have tried it. Don't let them know the ingredients until they have tasted it; they still won't believe it has cheese in it. Also, it is easier to make if the recipe is halved. Pecans can be substituted for walnuts.
Provided by Mary
Categories Desserts Candy Recipes Nut Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 6
Steps:
- Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
- Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 48.6 g, Cholesterol 31.7 mg, Fat 18 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 8.3 g, Sodium 176.1 mg, Sugar 44.8 g
MAMA DEE'S NEVER FAIL CREAMY FUDGE
This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don't boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for...
Provided by Dee Stillwell
Categories Chocolate
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9"x13" pan or holiday tins
- 2. In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!
BEST EVER NEVER FAIL FUDGE
Make and share this Best Ever Never Fail Fudge recipe from Food.com.
Provided by AlexandriaAngel
Categories Candy
Time 10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Stir over low heat until well blended.
- Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
- Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
- Remove from heat.
- Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
- Then turn into a buttered 9x9-inch pan to cool.
PEANUT BUTTER FUDGE (NEVER FAIL)
Make and share this Peanut Butter Fudge (Never Fail) recipe from Food.com.
Provided by sowy1
Categories Candy
Time 12m
Yield 49 1" square pieces, 49 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
- In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
- Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
- Remove from heat, stir in peanut butter untill blended.
- Turn into greased pan & cool.
Nutrition Facts : Calories 96.5, Fat 3.8, SaturatedFat 1.3, Cholesterol 3.4, Sodium 72.9, Carbohydrate 15, Fiber 0.3, Sugar 12.7, Protein 1.6
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Provided by Judith Choate
Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Quantity: Approximately 8 dozen pieces
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
KITTENCAL'S EASY NEVER-FAIL 5-MINUTE CHOCOLATE FUDGE
You will be surprised at how easy and delicious this fudge is and it sets to the perfect texture! --- if you prefer a less sweeter taste then remove 2 tablespoons of white sugar after measuring the 1-2/3 cups --- evaporated milk may be replaced for the cream, using good-quality chocolate chips for this will only improve the flavor--- for easy removal from the pan, line pan with a large piece of foil overlapping on both sides, to remove the fudge lift up foil, remove foil from bottom of the fudge then place the block of fudge onto a flat surface and slice into small squares, or you may slice the fudge in the pan --- you will love this fudge!
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Butter an 8-inch square pan (or line with foil overlapping on the ends to remove the complete block of fudge).
- In a saucepan combine the sugar, cream, butter and salt; bring to a boil (careful the mixture does not run over the pot).
- Reduce heat to medium-low or low and simmer gently for 5 minutes, stirring a few times during cooking (start timing after the mixture is at a full boil).
- Remove from heat and add in marshmallows, chocolate chips and vanilla; beat vigorously with a wooden spoon or a whisk until the marshmallows and chocolate are completely melted and combined (this should take about 1 minute or less).
- Mix in nuts if using.
- Pour the mixture into prepared pan.
- Cool to room temperature then refrigerate.
- Cut into small squares.
NEVER-FAIL TWO-TONE FUDGE
I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.
Provided by Chef shapeweaver
Categories Candy
Time 4h20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
- Stir until completely melted.
- Spread into a 8 by 11.5 in baking dish that has been sprayed.
- Spread evenly (mixture will be a little stiff).
- In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
- Pour over the peanut butter mixture, spreading evenly.
- Chill for 2 hours.
- Cut into squares, then chill for another 2 hours.
MAMIE EISENHOWER'S NEVER FAIL FUDGE
This recipe was popular in the 1950's and is reported to be one of Mamie Eisenhower's favorite recipes. It is rich and delicious. But most of all it is easy and "Never Fails". It can be made without the nuts.
Provided by Kathie Carr
Categories Candies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Note: This picture is one of Mamie Eisenhower's official portraits. FUDGE: Line a 13 by 9 inch pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside.
- 2. In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm.
- 3. Using foil, lift fudge out of pan; cut into 1 inch squares. Store in an airtight container in the refrigerator. Yield: about 6 pounds.
NEVER FAIL TWO TONE FUDGE
I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.First posted to RecipeZAAR on August 6th,2003 Reposted here on June 9th.,2011. ( And you can sure tell that I took this photo,back in the day I didn't even know that you could...
Provided by Rose Daly
Categories Other Desserts
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Spray an a 8 by 11.5 in baking dish and set aside.
- 2. In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.Stir until everything is completely melted.
- 3. Take mixture and spread into prepared pan.( Mixture will be a little stiff.)
- 4. In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
- 5. Pour over the peanut butter mixture, spreading as evenly as you can.( it doesn't matter if it doesn't quite go to the edges.)
- 6. Chill for 2 hours then cut into squares, and chill for another 2 hours.
NEVER-FAIL PEANUT BUTTER FUDGE
This wonderfully rich fudge is a special treat that always comes out perfect. It's a great gift for the holidays or a birthday. Cut the cooled fudge into perfect squares and pack in a gift-wrapped, tissue paper-lined box. Tie on a bow and you're there.
Provided by PainterCook
Categories Candy
Time 20m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
- Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
- Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2" side. For thicker fudge, squarish baking pans are fine.
- Let cool completely before you cut into squares.
Nutrition Facts : Calories 4601.1, Fat 215.8, SaturatedFat 106.6, Cholesterol 302.4, Sodium 1530.5, Carbohydrate 639.3, Fiber 19.2, Sugar 551.7, Protein 54.2
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
NEVER FAIL PEANUT BUTTER FUDGE
How to make Never Fail Peanut Butter Fudge
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 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.
NEVER FAIL FUDGE
Steps:
- combine butter, sugar, and evaporated milk and bring to a boil. Boil 5 1/2 minutes. Remove from heat. Quickly add and mix in the marshmallow cream and vanilla. When it is nearly mixed in, then add the chocolate and stir like heck! Add the nuts last and pour into buttered pan. Stir and pour quickly before it loses its gloss. Do not smooth out top once it is poured, otherwise it will break the gloss. Cool completely, then cut.
PAM'S NEVER FAIL FUDGE
Steps:
- Never Fail Fudge (as long as you have all the ingredients) Bring to a Boil (for 6 minutes only!!!! 4 cups of Sugar 1 - 12 ounce can of Evaporated Milk 1/4 pound of butter (1 cube) Prepare man with strong arms for next step: Take off Stove and add: 1 - 1 lb. pkg. (16 oz.) of miniature marshmallows 2 - 7 oz. marshmallow cream 2 - 6 oz. Milk Chocolate Hershey Bars 2 - 12 oz. pkgs. of Choc. Chips 2 tsp. Vanilla 1 cup of Walnuts (optional) Cream until smooth (takes a long time, hard on the arms, this is where the man comes in) - Pour into cookie sheet and let set - cut into 1 inch square pieces and place in containers. I put Freezer Wrap paper on the cookie sheet and then pour fudge on top. It makes it easier to cut and get the pieces off the cookie sheet
NEVER FAIL FUDGE
This is the fudge my Mother and I made every year for as long as I can remember. Although my Mother is gone now, I still make this and fondly remember her.
Provided by Teresa H @LeahsMom
Categories Candies
Number Of Ingredients 8
Steps:
- This recipe really requires two people to make as one needs to add the ingredients while the other is stirring. Completely butter a 9x13 pan or two square 9 inch pans if you want to add nuts to half the recipe and set aside.
- Place both jars of marshmallow cream in hot water letting soak until just before adding. This makes the marshmallow cream much easier to remove from the jar. Break up the milk chocolate and open the bags of chips setting aside all ingredients. Open both jars of cream just minutes before the sugar mixture comes off the stove.
- Combine butter, sugar and evaporated milk in a large heavy pot. Bring the ingredients to a boil for 5 1/2 minutes. Remove from heat placing on a hot pad.
- Add alternating marshmallow cream and chocolate until completely mixed. This will require a pretty strong arm or alternating with the person who was adding the ingredients. Add in vanilla and optional nuts. Once it is completely combined pour in to the prepared pans and allow to fully cool before cutting. If you are adding nuts to half the recipe, pour half of the combined in to one pan, add nuts mixing completely and pour the rest in to another pan.
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter, lightly buttered; wooden spoon. Boiling time: 6 minutes. Storage: Keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
- add your own note
NEVER FAIL FUDGE
I learned this recipe with Pampered Chef. I am known in my family as the one that cannot make fudge. I have even had my sister make it side by side to me and mine did not turn out while hers is perfect. This is super easy and fun. Can be put into pastry bag or PC deco rater to make stars or simple drop candies. Enjoy
Provided by Lisa Gordon @tlag
Categories Chocolate
Number Of Ingredients 2
Steps:
- Melt chocoate chips in microwave without buringin them.
- Add the frosting and incorporate completely. Place in a 9x9 pan buttered, and wait for them to set up.
KITTENCAL'S EASY NEVER-FAIL 5-MINUTE CHOCOLATE FUDGE
How to make Kittencal's Easy Never-Fail 5-Minute Chocolate Fudge
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Butter an 8-inch square pan (or line with foil overlapping on the ends to remove the complete block of fudge).
- In a saucepan combine the sugar, cream, butter and salt; bring to a boil (careful the mixture does not run over the pot).
- Reduce heat to medium-low or low and simmer gently for 5 minutes, stirring a few times during cooking (start timing after the mixture is at a full boil).
- Remove from heat and add in marshmallows, chocolate chips and vanilla; beat vigorously with a wooden spoon or a whisk until the marshmallows and chocolate are completely melted and combined (this should take about 1 minute or less).
- Mix in nuts if using.
- Pour the mixture into prepared pan.
- Cool to room temperature then refrigerate.
- Cut into small squares.
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