How to Make Fudge

A soft and creamy candy, fudge is a delicious treat that can be had at any time. Whether you serve it as a dessert, or have it on a hiking trip, or nibble at it around a fire on a cold winter evening, or just as a take-a-break snack, fudge is oh-so-perfect! One of the best things about it is that it is so easy to learn how to make fudge. Plus, it can never get boring because there are so many variations of it. So, here are a few fudge recipes that you can try out.

Classic Chocolate Fudge

4 oz chocolate chips, unsweetened
1/2 cup small marshmallows
2 3/4 cups sugar
3 tbsp butter
1 tbsp corn syrup
1 cup milk
1 tbsp vanilla extract
1 cup roasted nuts, chopped

Put the nuts, vanilla, marshmallows, chocolate, and butter in a large bowl, and mix them together. Then, put the sugar and milk in a heavy pan, and bring it to a boil, cook it for 10 minutes, stirring it occasionally. Next, pour this cooked milk into the bowl that has the other ingredients, stirring it all thoroughly until the chocolate chips, butter and marshmallows dissolve. Pour this mix into baking pans and set it aside for 24 hours. The fudge can be eaten then or covered and stored in the refrigerator.

Caramelized Orange and Hazelnut Fudge

1 cup hazelnuts, toasted
1/2 cup heavy cream
2 cups brown sugar
1 tsp butter
Zest of 1 orange
1/2 tsp baking soda
1 tsp ground cinnamon

Line an 8x8-inch pan with aluminum foil, and spray this with cooking spray. Put the cream, sugar, and baking soda in a saucepan and heat, stirring until the sugar dissolves. Keep cooking on medium heat until the mixture comes to a boil, and then continue cooking until it reaches the stage of a firm ball. Then, take it off the heat and add the nuts, cinnamon, orange zest, and butter. If you want a grainy fudge, stir it immediately using a wooden spoon, but if you want a softer fudge, stir after it cools to room temperature. Spread the fudge in the prepared pan and let it set, and then cut it into 1-inch pieces.

Walnut n’ Chocolate Fudge

2 cups walnuts, chopped
1, 12-oz can evaporated milk
18 oz chocolate chips, semi-sweet
4-1/2 cups sugar
1/2 lb butter, cut into pieces
1 tsp vanilla

Line a 9x13-inch pan with foil and spray it with cooking spray. Put the evaporated milk and sugar in a heavy-bottomed saucepan and place over medium heat. Keep stirring and let it boil for about 6 minutes. Then, take off the heat and add the vanilla, chocolate chips, and butter, continuing to stir until the chocolate dissolves completely and the mixture becomes smooth, then add the nuts, continuing to stir to blend them well. Pour this into the prepared pan and then let it cool and set overnight at room temperature. Then, when the fudge becomes firm, cut into pieces and serve.

Zesty Lemon Fudge

9 oz white chocolate chips
3/4 cup evaporated milk
4 oz butter, cut into pieces
2.25 cups sugar
1 tsp lemon oil
Zest of 1 lemon
Few drops of yellow food color

Line an 8x8-inch pan with aluminum foil, and spray this with cooking spray. Put the evaporated milk and sugar in a heavy-bottomed saucepan and place over medium heat. Cook this, stirring continuously until it begins boiling, and then continue stirring and cooking for about 6 minutes. Then, take it off from the heat and add the food color, lemon zest, lemon oil, white chocolate chips, and butter, and keep stirring until the white chocolate and butter melts. Pour this mixture into the prepared pan and let it set at room temperature. Once the fudge sets, cut into pieces and serve.

Lemony Cream Cheese Fudge

1.5 cups toasted pecans, chopped
8 oz cream cheese, softened
Zest of 1 lemon
1/4 cup butter, softened
5.5 cups sugar
1 tsp vanilla extract
1/8 tsp salt

Line an 8x8-inch pan with aluminum foil, and spray this with cooking spray. Fit the paddle attachment into the mixer and put the cream cheese and butter into it. Beat the two until it becomes fluffy and smooth. Then add the vanilla, lemon zest, sugar and salt, and mix further until well blended. Next add the nuts and mix until well blended. Put the fudge into the pan and allow to set for 4 hours in the refrigerator. Then cut into pieces and serve.