NEVER FAIL FUDGE
This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down. It turns out perfectly rich and creamy each and every time you make it.
Provided by Michaela Kenkel
Categories Candy
Time 2h40m
Number Of Ingredients 7
Steps:
- Line a 9x13 baking dish with buttered parchment paper. Set aside.
- In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
- Stir in marshmallow fluff and chocolate chips until smooth.
- Spread into prepared pan.
- Chill for a couple of hours in the fridge, until set.
- Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.
Nutrition Facts : Calories 83 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 19 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Provided by Judith Choate
Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Quantity: Approximately 8 dozen pieces
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
NEVER FAIL FUDGE
This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.
Provided by SharleneW
Categories Candy
Time 13m
Yield 5 pounds
Number Of Ingredients 8
Steps:
- Butter one 13x9-inch pan or 2 9x9-inch pans.
- Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
- Cook over medium heat.
- Boil slowly for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
- Pour into buttered pan.
- Makes about 5 pounds.
Nutrition Facts : Calories 2056.1, Fat 79.8, SaturatedFat 40.4, Cholesterol 68.5, Sodium 771.3, Carbohydrate 350.9, Fiber 9.7, Sugar 306.4, Protein 14.7
BEST EVER NEVER FAIL FUDGE
Make and share this Best Ever Never Fail Fudge recipe from Food.com.
Provided by AlexandriaAngel
Categories Candy
Time 10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Stir over low heat until well blended.
- Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
- Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
- Remove from heat.
- Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
- Then turn into a buttered 9x9-inch pan to cool.
KITTENCAL'S EASY NEVER-FAIL 5-MINUTE CHOCOLATE FUDGE
You will be surprised at how easy and delicious this fudge is and it sets to the perfect texture! --- if you prefer a less sweeter taste then remove 2 tablespoons of white sugar after measuring the 1-2/3 cups --- evaporated milk may be replaced for the cream, using good-quality chocolate chips for this will only improve the flavor--- for easy removal from the pan, line pan with a large piece of foil overlapping on both sides, to remove the fudge lift up foil, remove foil from bottom of the fudge then place the block of fudge onto a flat surface and slice into small squares, or you may slice the fudge in the pan --- you will love this fudge!
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Butter an 8-inch square pan (or line with foil overlapping on the ends to remove the complete block of fudge).
- In a saucepan combine the sugar, cream, butter and salt; bring to a boil (careful the mixture does not run over the pot).
- Reduce heat to medium-low or low and simmer gently for 5 minutes, stirring a few times during cooking (start timing after the mixture is at a full boil).
- Remove from heat and add in marshmallows, chocolate chips and vanilla; beat vigorously with a wooden spoon or a whisk until the marshmallows and chocolate are completely melted and combined (this should take about 1 minute or less).
- Mix in nuts if using.
- Pour the mixture into prepared pan.
- Cool to room temperature then refrigerate.
- Cut into small squares.
PEANUT BUTTER FUDGE (NEVER FAIL)
Make and share this Peanut Butter Fudge (Never Fail) recipe from Food.com.
Provided by sowy1
Categories Candy
Time 12m
Yield 49 1" square pieces, 49 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
- In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
- Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
- Remove from heat, stir in peanut butter untill blended.
- Turn into greased pan & cool.
Nutrition Facts : Calories 96.5, Fat 3.8, SaturatedFat 1.3, Cholesterol 3.4, Sodium 72.9, Carbohydrate 15, Fiber 0.3, Sugar 12.7, Protein 1.6
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