FALL FUDGE RECIPES RECIPES
FUDGE | ALLRECIPES
I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.
Provided by Dana
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 8 x8-inch pan
Number Of Ingredients 4
Steps:
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
Nutrition Facts : Calories 406.9 calories, CarbohydrateContent 46.2 g, CholesterolContent 16 mg, FatContent 22.5 g, FiberContent 0.5 g, ProteinContent 6.3 g, SaturatedFatContent 11.6 g, SodiumContent 51.7 mg, SugarContent 13.5 g
PUMPKIN FUDGE RECIPE | SOUTHERN LIVING
When it comes to holiday food gifts, fudge is one of our tried-and-true favorites, sitting in the ranks of bourbon balls and pecan pralines. Sometimes smooth and creamy, sometimes marbled or pecan-studded, this treat makes the most of its few ingredients and never-ending array of flavor options. Our favorite fall-tastic variation? Pumpkin fudge.This recipe proves that not all fudge recipes have to be deep, dark chocolate. (We even have a Red Velvet Fudge recipe, perfect for a Valentine's Day surprise!) This pumpkin fudge recipe is an oldie, but a goodie. Southern Living reader, Mary McClure of Barboursville, West Virginia, submitted it over 15 years ago for our October issue. The secret to her squares undeniably lies in the sweet ingredient list of canned pumpkin, white chocolate, pumpkin pie spice, chopped pecans, and—of course—marshmallow fluff. When everything's mixed and dished, these to-die-for fudgy bites turn out tasting as festive as their pumpkin-orange hue.
Provided by Mary McClure, Barboursville, West Virginia
Total Time 2 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Makes about 3 pounds
Number Of Ingredients 9
Steps:
- Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
- Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
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