Holiday Fudge Recipes

Our delicious Holiday Fudge Recipes will keep your Christmas Eve party guests happy.  Just make enough to supply the demand.

Practice making these delicious recipes for the holiday season to add to your snack menu for the holidays or all year long.  

For a bonus we've included a couple of chocolate candy recipes that are deliciously unique!  Make them for gifts along with your favorite fudge recipe.

          

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Holiday Fudge Recipes:

Fabulous Fudge

 

Makes about 36

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow cream
1 cup chopped nuts
1 tablespoon vanilla
 

Traditional method:
Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts & vanilla beat till blended. Pour into greased 13x9 inch pan. Let cool and serve.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue micro waving on HIGH 5 1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

 

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Holiday Fudge Recipes:

Perfect Fudge Everytime

      
8 squares Baker's Sweet Chocolate
2/3 cup sweetened condensed milk
1 teaspoon vanilla
  chopped nuts (optional)
 
Preparation Tips:

Melt chocolate with milk over hot water. Blend in vanilla; mix well. Add chopped nuts, if desired. Spread in waxed paper-lined 8 x 4 inch or 9 x 5 inch loaf pan. Chill until firm. Makes 32 candies

   

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 Holiday Fudge Recipes:

Rich Chocolate Fudge

  

4 cups sugar
1/2 cup Land O Lakes butter
12 ounce can evaporated milk
12 ounce package (2 cups) semi-sweet real chocolate chips
12 ounces sweet baking chocolate
7 ounce jar marshmallow cream
2 teaspoons vanilla

Macadamia Nut:  

1 1/4 cups coarsely chopped macadamia nuts

Rocky Road:  

1 1/4 cups coarsely chopped walnuts, toasted

30 (3 cups) marshmallows, cut into quarters

Apricot:  

1 1/4 cups coarsely chopped dried apricots

 

Preparation Tips:

In 4 quart saucepan combine sugar, butter and evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil, 10 to 14 minutes. Reduce heat to medium; boil, stirring constantly, until candy thermometer reaches 228 degrees or small amount of mixture dropped into ice water forms a 2 inch soft thread, 6 to 7 minutes. Remove from heat, gradually stir in chocolate chips and chocolate until melted. stir in marshmallow cream and vanilla until well blended. 

For Macadamia Nut Fudge, stir in 1 cup nuts. Spread into buttered 13x9 inch pan. Sprinkle with remaining 1/4 cup nuts. 

For Rock Road Fudge, stir in 1 cup nuts, then stir in marshmallows, leaving marbled affect. Spread into buttered 13x9 inch pan. Sprinkle with remaining 1/4 cup nuts. 

For Apricot Fudge, stir in apricots. Spread into buttered 13x9 inch pan. 

Cool completely at room temperature. Cut into 1 inch squares. Store covered in cool place. Makes about 9 to 10 dozen pieces.

 

Traditional Fudge

    

2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate or 1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts

Preparation Instructions:

Butter loaf pan, 9x5x3 inches. In 2 quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. 

Cook, stirring occasionally, to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.) 

Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.) 

Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1 inch squares. 32 squares.
 

To Make Pecan Rolls: Do not butter pan; substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate. Shape candy into 12 inch roll; roll in 1/2 cup finely chopped pecans. Wrap; chill until firm. Cut into 1/4 inch slices. 48 slices.

  Holiday Fudge Recipes:

Chocolate Thumbprints

This isn't fudge, but it's a great chocolate treat!

INGREDIENTS
 

1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup brown sugar
1-1/2 cups sifted unbleached flour
2 tablespoons milk
1/4 cup semi-sweet chocolate pieces, finely chopped
Chocolate filling (recipe below)

Preheat oven to 375 degrees F. Cream butter with salt and vanilla until fluffy. Gradually add brown sugar. Blend in flour, milk and chocolate. Shape dough into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Make depression with thumb in center of each cookie. Bake 8-10 minutes. Roll in confectioner's sugar while still warm. Cool completely. Fill depression with chocolate filling. Allow filling to set completely before storing cookies.

 

CHOCOLATE FILLING

3/4 cup semi-sweet chocolate pieces
1 tablespoon butter
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla

Melt the chocolate and butter in a saucepan over hot water (or melt in microwave). Stir to blend. Cool slightly. Blend in corn syrup, water and vanilla. Fill cookies before chocolate cools and sets. (Extra filling may be refrigerated and used later, heated in microwave until soft, as a yummy chocolate sauce over ice cream or cake.)

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Holiday Fudge Recipes:

Chocolate Cream Drops

 

Another chocolate treat!

INGREDIENTS

 

1/2 cup unsalted butter, softened
1/2 cup shortening
1 3-ounce package cream cheese, softened
1-1/2 cups sugar
1 egg, well beaten
2 tablespoons milk
1/2 teaspoon vanilla
2 ounces unsweetened chocolate, melted
2-1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Thoroughly cream together the butter, shortening, cream cheese and sugar. Add egg, milk and vanilla; beat well. Stir in cooled chocolate. Sift together the flour and salt. Add to batter; blend well. Stir in nuts. Drop by teaspoons onto greased cookie sheets. Bake approximately 10 minutes.

 

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Holiday Fudge Recipes:

Super Chocolate Fudge

 

34 Servings
 

1 pk Semi sweet chocolate chips-(350gr)
1 cn Sweetened condensed milk
1 1/4 c  Icing sugar
1 pn Salt
1 t  Vanilla
1/2 c  nuts, Chopped

 

In heavy saucepan, over low heat, melt chocolate chips with
condensed milk; stir in remaining ingredients.  Spread evenly in waxed
paper lined 8 inch square pan.  Chill 2-3 hours or until firm. Turn fudge.

Turn fudge

onto cutting board, peel of paper, cut into squares. Store loosely
coved at room temperature. Makes about 3/4 of a pound.  May be
wrapped and frozen for up to six weeks. Thaw at room temperature
before serving.

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Reminder

Make sure to supervise your children or work along side with them for safety when using the stove.

Did you know that you can make bread items ahead of time and then freeze them?  

Specialty breads are easy to make and they can be frozen for a few months.  So begin your baking now for upcoming events you will need to!

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