Fudge It

#Classics

It's a perfect homemade gift for the holidays, but it has a reputation for being hard to make. Not so! These recipes take the fear out of making fudge.


Photos by Con Poulos Food styling by Carrie Purcell Prop styling by Kate Parisian
Above Image | Candy Cane Fudge

Candy Cane Fudge

armagazine.com/candy-cane-fudge
*****
322 Reviews

Prep | 15 min Cook | 5 min Ready | 2 hr, 20 min (includes chilling) Makes | 64 pieces

Submitted by: Tinamckellarmusial
Gluten-free

  • 3⅓ cups vanilla baking chips
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons peppermint extract
  • 1½ cups crushed candy canes (about 50 mini candy canes) [From our kitchen: Mini candy canes are easier to crush and provide more color than full-size ones.]
  • 4 drops red or green liquid food coloring (optional)

  • Line bottom and sides of an 8-inch square baking pan with nonstick foil.
  • Melt vanilla chips with condensed milk in a heavy saucepan over medium-low heat, stirring constantly, until just melted, about 4 minutes. Remove pan from heat. Working quickly, stir in peppermint extract and 1¼ cups candy canes.
  • Quickly spread fudge in prepared pan. If using food coloring, make a depression in each quadrant of fudge; add a drop of food coloring to each. Working quickly, swirl food coloring into fudge with a knife. [From our kitchen: Like many of you who reviewed this recipe, we didn't like the pink hue of the fudge when food coloring was stirred in. Swirling offers a more candy-cane-like look.] Smooth surface with a rubber spatula. Sprinkle remaining ¼ cup candy canes over top and press into fudge.
  • Chill, uncovered, until firm, about 1 hour. Lift fudge out of pan using foil, peel off foil, then cut fudge into 1-inch squares.

[From our kitchen: Fudge keeps 1 week, chilled and covered. For best flavor, bring fudge to room temperature before serving.]

Per 1-Piece Serving: 101 Cal; 3.9g Fat (3.3g Sat); 0.5g Pro; 14.2g Carb; 0g Fiber; 25mg Sodium; 2mg Chol

MCEDILLO

“I made this for a Christmas party and everyone loved it! I put the candy canes inside a large zip-top plastic bag before crushing them with a hammer.”

TYORK

“I cut the recipe in half, used a round cake pan, put the empty can of condensed milk in the middle, then put the fudge around the can to make a wreath and decorate it. So easy and beautiful.”

Blipp, watch, make! Or go to armagazine.com/cane-fudge-video


Kemp's Chocolate–Peanut Butter Fudge

armagazine.com/kemps-chocolate-peanut-butter-fudge
Brand-new recipe! Go online to rate and review.

Prep | 15 min Cook | 10 min Ready | 1 hr, 30 min (includes chilling) Makes | 64 pieces

Submitted by: Kempm
Gluten-free

  • ⅓ cup semisweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • ½ stick butter, cut into tablespoon pieces
  • 1 (10-ounce) package peanut butter chips (1⅔ cups)
  • ⅛ teaspoon salt

  • Line an 8-inch square baking pan with nonstick foil.
  • Melt chocolate chips with ¼ cup condensed milk and 1 tablespoon butter in a small saucepan over low heat, stirring constantly, until smooth, about 3 minutes. Turn off heat and keep warm, covered.
  • Melt peanut butter chips with remaining cup condensed milk, remaining 3 tablespoons butter, and salt in a heavy saucepan, stirring constantly, until smooth, about 5 minutes.
  • Dollop spoonfuls of peanut butter mixture into prepared pan. Immediately spoon chocolate mixture in small dollops over and around peanut butter mixture. Swirl mixtures together with a knife. [From our kitchen: The key to easy swirling is to have the peanut butter mixture very warm when the chocolate mixture is added, and to add the chocolate immediately.] Chill fudge, uncovered, until firm, about 1 hour.
  • Lift fudge out of pan using foil,peel off foil, then cut fudge into 1-inch squares.

[From our kitchen: Fudge keeps 1 week, covered and chilled. For best flavor, bring fudge to room temperature before serving.]

Per 1-Piece Serving: 54 Cal; 2.9g Fat (2g Sat); 1.4g Pro; 6.3g Carb; 0.3g Fiber; 27.1mg Sodium; 4mg Chol


Aunt Teen's Creamy Chocolate Fudge

armagazine.com/aunt-teens-creamy-chocolate-fudge
*****
1,762 Reviews

Prep | 10 min Cook | 20 min Ready | 1 hr, 30 min (includes chilling) Makes | 64 pieces

Submitted by: Kellyphillips
Gluten-free

  • 1 (7.5-ounce) jar marshmallow creme
  • 1½ cups sugar
  • ⅔ cup evaporated milk (5-ounce can)
  • ½ stick butter, cut into pieces
  • ¼ teaspoon salt
  • 1 (11.5-ounce) package milk chocolate chips (1¾ cups)
  • 1 cup semisweet chocolate chips (6 ounces)
  • ½ cup chopped nuts (optional)
  • 1 teaspoon vanilla extract

  • Line bottom and sides of an 8-inch square baking pan with nonstick foil.
  • Combine marshmallow creme, sugar, evaporated milk, butter, and salt in a heavy saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly (this will take 10 to 12 minutes). Boil, stirring constantly, 6½ minutes. [From our kitchen: To test doneness, perform the soft-ball test on page 52.]
  • Remove from heat and pour in both kinds of chocolate chips. Quickly stir in nuts (if using) and vanilla. Transfer to prepared pan, spreading evenly.
  • Chill, uncovered, until firm, about 1 hour. Lift fudge out of pan, peel off foil, and cut into 1-inch squares.

[From our kitchen: Fudge keeps 1 week, chilled and covered. For best flavor, bring fudge to room temperature before serving.]

Per 1-Piece Serving: 82 Cal; 3.8g Fat (2.1g Sat); 0.7g Pro; 12.6g Carb; 0.6g Fiber; 23.5mg Sodium; 4.2mg Chol

JuicyfruitOO7

“If you cook fudge too long, it ends up hard, crumbly, and less tasty. If you cook it too little, the fudge will be squishy. Experience is going to be your best friend here.”

STAN_53

“If you like mint, try adding a couple of drops of mint oil when you stir in the chips. My latest experiment is adding Heath toffee bits—it makes a wonderful fudge!”


Maple-Walnut Fudge

armagazine.com/maple-walnut-fudge
*****
91 Reviews

Prep | 10 min Cook | 10 min Ready | 1 hr, 30 min (includes chilling) Makes | 64 pieces

Submitted by: Shorecook
Gluten-free

  • 3 cups white chocolate chips (from two 12-ounce packages)
  • 1 (14-ounce) can sweetened condensed milk
  • ½ stick butter, cut into pieces
  • 4 teaspoons maple-flavored extract [From our kitchen: The extract also adds rich color to the fudge.]
  • 1½ cups (6-ounce bag) walnut halves and pieces [From our kitchen: Toast the walnuts for even more nutty flavor. Bake on a baking sheet lined with parchment paper in a 350°F oven until golden brown, 8 to 10 minutes.]

  • Line an 8-inch square baking pan with nonstick foil.
  • Melt white chocolate chips, condensed milk, and butter in a heavy saucepan over low heat, stirring constantly, until smooth, about 10 minutes. [From our kitchen: Be careful not to overheat or chocolate will scorch.] Stir in extract, then add walnuts. Pour into prepared pan.
  • Chill, uncovered, until set, about 1 hour. Lift fudge out of pan using foil, peel off foil, then cut fudge into 1-inch squares.

[From our kitchen: Fudge keeps 1 week, chilled and covered. For best flavor, bring fudge to room temperature before serving.]

Per 1-Piece Serving: 107 Cal; 6g Fat (3.6g Sat); 1g Pro; 10.5g Carb; 0.2g Fiber; 29mg Sodium; 4mg Chol

House of aqua

“I used some candy cup papers and a small cookie scoop to measure fudge into each cup. The papers peel off easily and you have perfect-looking fudge!”


World's Best Oreo Fudge


*****
30 Reviews

Prep | 15 min Cook | 20 min Ready | 2 hr, 20 min (includes chilling) Makes | 117 pieces

Submitted by: Lori

  • 2 cups sugar [From our kitchen: Like many of you who reviewed the recipe online, we found this a bit sweet and so cut back on the original 3 cups sugar.]
  • 1½ sticks butter
  • ⅔ cup evaporated milk (5-ounce can)
  • 2 cups white chocolate chips
  • 1 (7.5-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup crushed chocolate sandwich cookies (about 10) [From our kitchen: If you love more crunch in your fudge, add more crushed or broken cookies to your taste.]
  • 1½ cups coarsely chopped chocolate sandwich cookies (about 12)

  • Line a 9×13-inch baking pan with nonstick foil.
  • Bring sugar, butter, and evaporated milk to a rolling boil in a heavy saucepan over medium-low heat, stirring constantly (this will take about 12 minutes). Boil mixture, stirring constantly, 5 minutes. [From our kitchen: To check doneness, you can do the soft-ball test in Editor's Tip at left.] Remove saucepan from heat. Stir in white chocolate chips, then marshmallow creme, stirring until melted. Stir in vanilla.
  • Gently fold crushed cookies into fudge until just incorporated. Spread evenly in prepared pan. Sprinkle chopped cookies evenly over top and press lightly into fudge.
  • Cool on a wire rack at room temperature until almost set, about 45 minutes. Chill, uncovered, until firm, about 1 hour. Lift fudge out of pan using foil, peel off foil, then cut into 1-inch squares.

[From our kitchen: Fudge keeps 1 week, chilled and covered. For best flavor, bring fudge to room temperature before serving.]

Per 1-Piece Serving: 64 Cal; 2.8g Fat (1.9g Sat); 0.2g Pro; 9.1g Carb; 0.1g Fiber; 26.3mg Sodium; 3.5mg Chol

Douglas Adams

“I used semisweet chocolate chips instead of white chocolate chips. I also made an Oreo crust for the bottom.”

Lullabyelaura

“I substituted vanilla almond bark for white chips because I didn't have them, and the consistency and taste were still amazing. I even live in the very humid South, and it was the smoothest fudge I've ever made.”