Holiday Time….I Love Fudge! 16 Recipes?


My Vintage Taxi customers and I talk about everything during our rides to all the regional airports. YES….EVEN FUDGE!!                        My favorite candy and so many varieties.

Some of these I’ve made or my great customers have suggested. GIVE EM A TRY!

Occasionally I have samples on your ride to the airport.

  •  Pumpkin Butterscotch Fudge 
  • Easy Orange Creamsicle  Fudge
  •  Nutella Fudge       
  •  Rocky Road Fudge 
  •  Peppermint Fudge 
  • Old Fashioned Maple Fudge
  •  Peanut Butter Fudge
  • Key Lime Fudge
  • Christmas Buttercream Fudge {Never Fail
  • Cadbury Creme Fudge
  • Honey and Macadamia Nut Fudge
  • Bailey’s Fudge
  • 3 Minute Microwave Fudge
  • Toasted Marshmallow Fudge
  • Root Beer Float Fudge
  • The Best Fudge Ever

The Best Fudge Ever

The Best Fudge Ever


    • 1 stick of salted butter (1/2 cup)
    • 5 oz. can of evaporated milk (or 10 tablespoons if you only have a big can)
    • 1/4 cup corn syrup
    • 2 1/2 cups granulated sugar
    • 7 oz. jar of marshmallow creme or 2 cups mini marshmallows
    • 1 1/2 cups chocolate chips (I use semi-sweet)
    • 1 tablespoon vanilla
    • 1 cup nuts (optional)
    • Line an 8×8 inch square pan with parchment paper and grease it lightly.
    • Place the chocolate chips and vanilla in a large bowl. Set aside.
    • Combine the butter, milk, syrup, and sugar in a medium pot (it should come about half way up the sides of the pan). Cook on medium heat.
    • Bring the mixture to a boil, stirring constantly until it reaches 234ºF  (known as “the soft ball stage”) on a candy thermometerimage: (or you can test if it’s done by putting a spoonful of the boiling mixture into a cup of ice water. If you form it into a soft ball, it’s ready).
    • Remove from the heat and stir in the marshmallows or marshmallow creme until the mixture is smooth.
    • Pour the mixture over the chocolate chips and stir until all the chocolate is melted and the mixture is smooth. Add the nuts if using.
    • Pour the mixture into the prepared pan and cool completely before cutting.



Root Beer Float Fudge

Root Beer Float Fudge

Root Beer Float Fudge is a beautiful swirled fudge flavored like root beer and vanilla ice cream! Your taste buds won’t believe this combination of smooth, sweet vanilla fudge and unmistakable root beer flavor. For an even more robust root beer taste, you can increase the flavoring to 1 tablespoon.

I used LorAnn root beer flavor when testing this recipe. If you use other brands, you should taste the fudge while preparing it and make adjustments, as different brands have different strengths.

How to Make It

  1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. In a medium saucepan, combine the sugar, sour cream, salt, and butter over medium heat. Stir until the sugar and the butter melt, and insert a candy thermometer. Continue to cook, stirring frequently to prevent scorching, until the mixture reaches 236 F (113 C) on the thermometer. This will take approximately 10-15 minutes.
  1. Once the fudge reaches the proper temperature, take it off the heat and immediately add the white chocolate chips and the marshmallow cream. Stir constantly until the cream is incorporated and the white chocolate melts, and the mixture is smooth and homogeneous.
  2. Add the vanilla extract, and stir it in. Working quickly, pour about a cup of the fudge into a bowl and set aside. Add the root beer flavoring to the remaining fudge in the saucepan, and pour it into the prepared pan.
  3. Quickly pour the reserved white fudge on top of the root beer layer, drizzling it over the whole pan, using a spatula if necessary to scrape it from the bowl. Take a table knife and run it through the fudge in a swirling motion, creating brown and white ribbons of color on the surface. It is important that these steps happen very fast, otherwise, the fudge will begin to set and will look grainy and lumpy when swirled.
  4. Allow the fudge to sit at room temperature until set, about 2-3 hours, or for an hour in the refrigerator. Remove the fudge from the pan using the foil like handles. Cut into small one-inch squares to serve. Root Beer Float Fudge will keep in an airtight container at room temperature for up to a week, or in the refrigerator for two weeks.

Toasted Marshmallow Fudge

Makes 35 small squares.Ingredients:
½ teaspoon vanilla bean paste (I use this one)
170g (6oz) white chocolate, finely chopped
230g (8oz or 1 cup) sugar
100g (3.5oz) evaporated milk
1 tablespoon milk powder
100g (3.5oz) marshmallows*
60g (1.5oz) butter
1 teaspoon cocoa, for dustingINSTRUCTIONS

1. Mix vanilla and white chocolate in a large mixing bowl and set aside.

2. Toast marshmallows over an open flame until they are melting and slightly browned on edges, which gives a smoky flavour.

3. In a medium saucepan mix sugar, evaporated milk, milk powder and half the butter.

4. Bring to full rolling boil over a medium-heat, stirring constantly to prevent burning, until a candy thermometer reaches 110’C (233’F).

5. Add the toasted marshmallows and remaining butter and stir until ingredients are melted and the mixture is smooth.

6. Bring to the boil then pour over chocolate and mix continually to melt chocolate through mixture.

7. Pour fudge into tin, sprinkle with cocoa, then set to room temperature before cutting into squares.

* Or you can cheat and use this toasted marshmallow fluff.

3 Minute Microwave Fudge 

Prep time
Cook time
Total time
Serves: 16
  • 3 cups semi-sweet chocolate chips (1-1/2 bags)
  • 1 can sweetened condensed milk
  • ½ cup chopped walnuts (optional)
  1. Line a 9″ by 9″ pan with foil and spray with non-stick cooking spray.
  2. Place chocolate chips in microwave safe bowl. Pour sweetened condensed milk over the chocolate chips.
  3. Microwave on high for 60 seconds. Stir well.
  4. Microwave on high for 60 more seconds. Stir well again.
  5. If the chocolate chips are not completely melted, continue to microwave at 30 second intervals until chocolate is completely melted.
  6. Add chopped walnuts (if using) and stir completely.
  7. Pour fudge into prepared pan.
  8. Refrigerated for an hour or until completely hardened.
  9. Lift foil out of pan and cut into cubes.

Easy fudge recipes:


This Bailey's Fudge is easy to make, tastes absolutely delicious, and is the perfect amount of rich amazingness!

 Bailey’s Fudge


  • 3 1/2 cups milk chocolate chips about 21 ounces
  • 1 cup sweetened condensed milk
  • 1/4 cup Baileys see note
  • 1 tsp vanilla extract
  • 1/2 cup Andes baking chips


  1. Line an 8 by 8 inch pan with aluminum foil.
  2. In a large bowl combine the chocolate chips and sweetened condensed milk. Microwave for one minute, stir, and microwave for 30 seconds.
  3. Stir in the Baileys and the vanilla extract until smooth. Pour into the prepared pan and top with the baking chips. Press in slightly.
  4. Cover and refrigerate for four hours until firm. For firmer fudge store in the refrigerator.