These fudge recipes are quick and perfect for a chocolate fix.
When you’re looking for a chocolate fix, nothing can beat a rich piece of fudge. If you’re like me, the idea of getting out a candy thermometer and testing for the soft ball stage sounds too complicated. You don’t have to give up on your craving. Try one of these easy fudge recipes.
Extra Easy Fudge
- 2 cups milk chocolate chips
- 2 ® cups prepared chocolate frosting
- 1 cup chopped walnuts
- Line an 8 x 8-inch pan with buttered foil.
- Melt the chocolate chips in a small saucepan over low heat, stirring constantly.
- Remove from heat and stir in frosting and nuts until smooth.
- Pour into prepared pan and refrigerate until firm.
- Cut into small squares and serve.
German Chocolate Fudge
- 2 cups semisweet chocolate chips
- 12 1-ounce squares German sweet chocolate
- 1 7-ounce jar marshmallow cream
- 4 ® cups white sugar
- 2 tablespoons butter
- 1 12-ounce can evaporated milk
- 1/8 teaspoon salt
- 2 cups chopped pecans
- Combine chocolate chips, German sweet chocolate and marshmallow cream in a large bowl.
- In a heavy skillet combine sugar, butter, evaporated milk and salt.
- Bring to a boil over medium heat and cook for six minutes, stirring constantly.
- Pour hot syrup over chocolate mixture and stir with wooden spoon until smooth. Add pecans.
- Spread into buttered 10 x 15-inch pan and let stand until firm. Cut into squares and serve.
Espresso Toffee Fudge
- Butter-flavored cooking spray
- 1 stick butter
- 4 cups sugar
- 1 12-ounce can evaporated milk
- 2 tablespoons instant espresso powder
- 1 12-ounce package semisweet chocolate chips
- 30 large marshmallows
- ? cup toffee bits
- Coat 9 x 13-inch baking pan with cooking spray.
- Combine butter, sugar, evaporated milk and espresso powder in large saucepan.
- Stir constantly over medium heat, bringing mixture to a rolling boil for 10 minutes.
- Remove from heat; stir in chocolate chips and marshmallows until completely mixed.
- Pour into prepared pan and sprinkle with toffee bits, patting lightly. Cool until set; cut and serve.
Chocolate Cream Cheese Fudge
- 1 8-ounce package cream cheese, softened
- 4 cups sifted powdered sugar
- 4 squares unsweetened baking chocolate, melted
- ® cup chopped walnuts
- 1 teaspoon vanilla
- Beat cream cheese in large bowl on medium speed until creamy.
- Gradually add sugar and beat until blended. Add the rest of the ingredients and mix well.
- Spread into greased 8 x 8-inch square pan and refrigerate until firm. Cut into squares and serve.
Creamy Marshmallow Peanut Butter Fudge
This recipe is just in case you want your fudge minus the chocolate.
- 1 ® cups sugar
- ? cup butter or margarine
- 1 5-ounce can evaporated milk
- 1 10.5-ounce package miniature marshmallows
- 2 10-ounce packages peanut butter chips
- ® teaspoon vanilla
- 1 cup chopped peanuts
- Line 9 x 13-inch pan with lightly greased foil.
- In large saucepan, combine sugar, butter, evaporated milk and marshmallows.
- Cook over medium heat until mixture comes to a boil and boil five minutes, stirring constantly.
- Add vanilla and peanut butter chips and cook until chips are completely melted and mixture is well blended, stirring frequently.
- Spread immediately into prepared pan; sprinkle fudge with peanuts and pat lightly.
- Refrigerate several hours. Cut into squares and serve.