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

Ingredients:

• • 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)
•  INSTRUCTIONS
  • 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: http://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B001FB6IFY (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 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.

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

3 mins

Cook time

3 mins

Total time

6 mins

Serves: 16

INGREDIENTS

• 3 cups semi-sweet chocolate chips (1-1/2 bags)
• 1 can sweetened condensed milk
• ½ cup chopped walnuts (optional)

INSTRUCTIONS

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:

• Peanut butter Chocolate Chip fudge
• Tips to make the Perfect Fudge
• The World’s Best Fudge

 

 Bailey’s Fudge

Ingredients

• 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

INSTRUCTIONS

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.

 

Honey and Macadamia Nut Fudge

INSTRUCTIONS

1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine granulated sugar, brown sugar, half-and-half or light cream, milk, and honey. Cook and stir over medium-high heat until mixture boils and sugars dissolve (about 8 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (15 to 20 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (50 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in the 1/2 cup nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in prepared pan. Score into 1-1/4-inch squares while warm, and if desired, sprinkle with additional nuts or dried fruit. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares. Makes 1-1/4 pounds (about 36 pieces).

Cadbury Creme Fudge

Ingredients

1/2 cup light corn syrup
1/4 cup butter (room temp)
3 cup powdered sugar
1/4 t. salt (optional…I didn’t add this)
12 ounces chocolate chips

INSTRUCTIONS

1. Mix together corn syrup and butter

2.  Mix in powdered sugar

3. Separate 1/3 into another bowl and dye smaller portion yellow with food coloring

4.  step by step on making the eggs

5. To make fudge…Put wax paper in a small cake pan and sprayed a little cooking spray

6. Press the white and yellow goodness in the bottom of the pan

7. Pour melted chocolate chips over the top and keep in the fridge

8. Eat when the chocolate firms up…or with a spoon right now…(I won’t tell)

Christmas Buttercream Fudge {Never Fail

Ingredients: 

1 pkg white chocolate morsels
16 oz tub vanilla prepared frosting
1/2 t butter extract
1/4 t salt

Key Lime Fudge

INGREDIENTS:

One 5-ounce can evaporated milk (2% or whole)
1 2/3 cups granulated white sugar
1/2 teaspoon salt
12 large marshmallows (halved)
2 cups white chocolate chips (I used Whole Foods mini chips)
1/4 cup grated lime zest (about 5 limes)
2 tablespoons Key lime juice (5 to 7 limes, juiced)

INSTRUCTIONS

1. Line an 8″ x 8″ square pan with aluminum foil; grease the foil with butter. It’s not a good recipe for a 9-inch square pan as the fudge will be too thin.

2. Combine the milk, sugar and salt in a large heavy saucepan over medium heat. Stir and bring to a boil; boil 8 minutes, stirring constantly at a boil (if you have a candy thermometer, you can bring it to the soft-ball-stage, but I didn’t use one). Remove the pan from heat. Add the marshmallows, chocolate, zest and juice, and stir until the marshmallows and chocolate are melted and the mixture is smooth. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1-inch squares.

TIPS:

*This recipe can be made with regular limes too.

Peanut Butter Fudge

Only 3 Indredients – Peanut Butter Fudge

Ingredients (24 squares)

• 5 cups white chocolate chips
• 3 cups sweetened condensed milk
• 3/4 cup peanut butter

Instructions

Spray a 9×13 glass baking dish, or silicone baking mold with non-stick cooking spray. Set aside

Melt the 5 cups of white chocolate chips on the stove over medium heat, stirring continuously. Stir together the sweet and condensed milk and peanut butter until fully smooth and combined into the chocolate. Immediately remove from heat

Pour into baking mold or glass dish and let cool until firm set.

Cut and serve

This recipe is SO SIMPLE and only 3 ingredients. Seriously, you can’t beat that. So if you have a dinner that you have to take a treat to, neighbor gifts, or a cookie exchange coming up in the next 2 weeks, this is the recipe for you!

 Old Fashioned Maple Fudge

Ingredients

• 1 cup white granulated sugar
• 1 cup brown sugar
• 1 cup 35% whipping cream (heavy cream)
• 1/3 cup butter
• 1/4 cup pure maple syrup
• 1 tbsp vanilla
• pinch of salt
• 1/4-1/2 cup icing sugar

Instructions

Spray a 9×13 glass baking dish, or silicone baking mold with non-stick cooking spray. Set aside

Melt the 5 cups of white chocolate chips on the stove over medium heat, stirring continuously. Stir together the sweet and condensed milk and peanut butter until fully smooth and combined into the chocolate. Immediately remove from heat

Pour into baking mold or glass dish and let cool until firm set.

Cut and serve

Old Fashioned Maple Fudge Ingredients 1 cup white granulated sugar 1 cup brown sugar 1 cup 35% whipping cream (heavy cream) 1/3 cup butter 1/4 cup pure maple syrup 1 tbsp vanilla pinch of salt 1/4-1/2 cup icing sugar Instructions 1. Combine sugars, cream, butter, salt and maple syrup into a sauce pan. 2. Place over medium heat, and bring to a boil. 3. Lower temperature and continue to stir, let mixture cook out. 4. To test fudge mixture after about 7 mins pour a little bit into cold water. 5. You want it to each the soft ball stage, so it will actually look like a little ball sinking to the bottom of the glass. 6. Remove from heat after it reaches this stage and add in your vanilla about 2 teaspoons worth. 7. It will take about 10-15 mins for fudge to cool and thicken up, I like to use my kitchen aid standing mixer with the paddle attachment to beat the fudge into the consistency I like. Watch for your mixer starting to slow down. The mixture will get harder, once fudge starts becoming hard to stir turn off kitchenaid, if mixture is not stiffening up add stiffed icing sugar and continue mixing. 8. The pour mixture into a buttered dish, then refrigerate. Notes If fudge mixture ends up being to runny, slowly add sifted icing sugar until you get the right consistency. Consistency should look like the last picture

 Peppermint Fudge

Ingredients

• 3 cups Semi-Sweet Chocolate Chips
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 8 whole Peppermint Candies, Crushed

Instructions

Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray.

Combine the chocolate chips and sweetened condensed milk in a double boiler over medium heat. Heat until melted, about 5-7 minutes. Stir until smooth, then immediately pour it into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle on the crushed peppermints.

Refrigerate for 2 hours, then cut into small squares.

Rocky Road Fudge

Ingredients

• 2 1/2 cups Miniature Marshmallows, Divided
• 12 ounces Semisweet Chocolate Chips
• 11 1/2 ounces Milk Chocolate Chips
• 1/2 cup Creamy Peanut Butter
• 1 1/2 cups Peanuts, Or almonds

Instructions

1. Line an 8-inch square baking dish with parchment paper. Pour 1 cup marshmallows into bottom of dish.
2. In a large microwave safe bowl, combine the chocolates and peanut butter. Microwave for 30 seconds, stir and add an additional 30 seconds. Continue stirring until smooth (you may need to microwave an additional 30-60 seconds).
3. Fold in remaining 1 1/2 cup mini marshmallows and peanuts.
4. Pour chocolate mixture over marshmallows in

 

Nutella Fudge

Ingredients

• 12 ounces semi-sweet chocolate chips
• 1 stick butter
• 1 cup nutella
• (optional, but a must) sprinkles

Instructions

1. Prepare a loaf pan by covering with parchment paper or non stick foil.
2. In a sauce pan over low-medium heat, stirring constantly, melt the chocolate chips, butter and nutella. Once melted, quickly spread into the prepared pan and spread sprinkles on top.
3. Allow to cool at room temperature. Cut and store in an air-tight container.

Easy Orange Creamsicle  Fudge

Ingredients

• 1 (15 oz) container vanilla frosting
• 1 (10 oz) bag vanilla baking chips
• 1 tsp orange extract
• Yellow Food Coloring
• Orange Food Coloring

Instructions

1. Line a 8” x 8” pan with tin foil.
2. In a medium saucepan melt the vanilla frosting over low heat until frosting is glossy.
3. Add vanilla chips to saucepan and cook, while stirring, until chips are melted and blended with the frosting.
4. Reserve 1/2 c. of mixture for later.
5. Mix remaining fudge mixture in saucepan with the orange extract.
6. Add yellow and orange food coloring and stir until completely combined. You will use about 5 drops of orange and 7 drops of yellow food coloring. Please adjust as this will depend on the brand and type of food coloring you use.
7. Pour orange fudge into the bottom of the lined pan.
8. Drop spoonfuls of white fudge you reserved on top of the orange fudge.
9. Drag butter knife through fudge to swirl it.
10. Refrigerate at least four hours until it set.
11. Store in fridge.

 Pumpkin Butterscotch Fudge

You’re going to love the delicious flavor of this Pumpkin Butterscotch Fudge! Creamy and incredibly delicious! Perfect for the fall and holiday season!

Author: Trish – Mom On Timeout

Recipe type: Dessert

Serves: 64 pieces

Ingredients

• 2½ cups granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter
• 1 cup half-and-half
• ½ cup canned pumpkin
• ¾ tsp pumpkin pie spice
• dash of ground cloves
• 1 (12-ounce) package butterscotch chips
• 1 (7-ounce) jar marshmallow creme
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

Instructions

1. Line an 8-inch or 9-inch square pan with foil.
2. Butter the foil generously and set aside.
3. Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
4. Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer, about 235F. I use this digital candy thermometer and highly recommend it!
5. Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
6. Add the marshmallow creme and stir until blended.
7. Add the vanilla and nuts and stir until combined.
8. Pour into prepared dish and cool.
9. Cut into squares and store in an airtight container.