Fudge Recipes

 Frosting Fudge

1 tub cake frosting

1 cup peanut butter 

One cup of peanut butter microwave one minute

add 1 tub (any flavor) frosting and microwave one more minute

Mix and add nuts, if desired. Pour into a wax paper line pan and refrigerate.

 

Sugar Cookie Fudge

14 ounces sweetened condensed milk

1.5 cups sugar cookie mix 1 package

2.5 cups white chocolate chips

2 Tablespoons butter

Christmas sprinkles

1. Line an 8x8 square pan with aluminum foil or parchment paper. Butter the top of the foil or paper.

2. Place sweetened condensed milk in a medium sauce pan and heat over medium heat stirring constantly until heated through.

3. Add in white chocolate chips and continue stirring until the chips are completely melted.

4. Remove from the heat and add in butter and sugar cookie mix. Stir until both are well incorporated.

5. Pour the fudge mixture into your prepared pan and add some of the holiday sprinkles to the top of the fudge. Place in the refrigerator for at least 4 hours.

6. Remove from the refrigerator about 30 minutes before cutting. Cut the sugar cookie Christmas fudge into 16 small squares.

White Chocolate Cranberry Pistachio Fudge 

2 ½ cups white chocolate chips

14 ounces sweetened condensed milk

½ cup shelled pistachios chopped

½ cup dried cranberries

Topping

2 tablespoons shelled pistachios chopped

2 tablespoons dried cranberries

Line a square baking dish with foil or parchment paper.

Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Microwave for 60 seconds, and then remove and stir. Heat for another 30 seconds and then stir. Repeat as needed until chocolate is melted and smooth.

Stir 1/2 cup pistachios and dried cranberries into the white chocolate.

Pour mixture into prepared baking dish and smooth with a rubber spatula.

Sprinkle 2 tablespoons each pistachios and dried cranberries on top of the fudge.

Place in the fridge to cool for 30 minutes to 1 hour.

Cut into 2-inch squares and enjoy!

  

Butter Pecan Fudge 

1 tsp plus 1/2 cup butter cubed

1/2 cup sugar

1/2 cup brown sugar

1/2 cup heavy whipping cream

1/8 tsp salt

1 tsp vanilla extract

2 cups sifted powdered sugar

1 cup coarsely chopped pecans toasted 

Line an 8x8-in. pan with parchment paper; set aside.

In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F.

Remove from heat and add vanilla (without stirring).

Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.

Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour. 

Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.