Fudge Recipes

[Dee]

EGGNOG FUDGE

3/4 c Eggnog

2 tb Corn syrup

2 tb Butter or margarine

2 c Sugar

1 ts Vanilla

1. Butter 8-inch square pan. Lightly butter sides of heavy, medium

saucepan.

2. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook

over medium heat, stirring constantly, until sugar is dissolves and mixture

comes to a boil. Wash down sides of pan with pastry brush frequently dipped

in hot water to remove sugar crystals.

3. Add candy thermometer. Continue to cook until mixture reaches the

soft-ball stage (238 F).

4. Pour into large heat-proof mixer bowl. Cool to lukewarm,.(about 110 F)

Add vanilla and heat with heavy-duty mixer until thick. Spread into

prepared pan. Score fudge into squares with knife. Refrigerate until firm.

Cut into squares. Store in refrigerator. Makes about 1 pound.

Irish Cream Fudge

1 Pkg Vanilla Flavored Candy Coating -- (28 Oz)

2 tablespoons butter, unsalted -- Optional

1 can EAGLE BRAND Condensed Milk -- (14 oz)

1/4 teaspoon salt

1 1/2 cups chopped walnuts -- Or other nuts

1 1/2 ounces BAILEY'S Irish Cream -- Or other

3 ounces HEATH BITS -- optional

Over medium heat, melt the candy coating, EAGLE BRAND, butter, and salt.

Stir until melted and smooth. Stir in the BAILEY'S Irish Cream, and then the

nuts and HEATH BITS. Pour into a waxpaper lined 9" X 13" pan (or equiv).

Chill until firm. Remove to a cutting board; remove waxed paper, and cut into squares.

MICROWAVE DIRECTIONS:

Combine as above. Cook on HIGH 3 minutes; stir. Cook 3 minutes more; stir.

Add Irish Cream, and stir until blended, Stir in nuts and HEATH BITS.

Prepare as above.

 

PUDDING MIX FUDGE

1/4 c Butter

4 oz Pkg chocolate pudding mix

1/4 c Milk

1 3/4 c Icing sugar

Melt butter and stir in pudding mix (not instant) and milk. Bring to boil

and remove from heat. Stir in the icing sugar and 1/2 tsp. vanilla,

walnuts if desired. Pour into buttered pan.

4 servings

 

WHITE ALMOND FUDGE

3 oz pkg. cream cheese

2 1/2 c sifted confectioners sugar

1/2 ts almond extract

1/2 c chopped almonds

1/8 ts salt

Beat cream cheese until smooth & soft with electric mixer set at cream (or beat with a spoon). Then slowly blend in remaining ingredients. Press into a buttered 9x5x3" loaf pan. Chill until firm, then cut in 21 pieces. Makes about 1 pound.

Variation: Coconut White Fudge - Substitute 1/2 c flaked or cookie coconut for almonds. Makes 21 pieces.

I'm sure you could leave out the almonds and use vanilla instead of almond extract to make Vanilla Fudge, but I doubt it would turn out white.

 

WHITE LIME FUDGE

2 tb Butter; or margarine

2 c Sugar

3/4 c Milk

Lime peel; grated (1 lime)

3/4 c Pecans; chopped

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236F (soft-ball stage). Cool to 110F to 120F (warm) about 45 minutes.

Stir in lime peel and pecans. Beat vigorously until mixture just starts to

lose its gloss. Pour immediately into well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3 weeks. Makes about 1 pound.

------------------