Easy Butterscotch Fudge

Don't be afraid to make these just because there is no candy thermometer or strict candy-making guidelines.  That is why these are called EASY.  The only thing you need to be cautious of in this recipe is stirring faithfully.  As with all fudge recipes I make or caramels, I line the pan with foil so that I can easily lift out of the pan and cut/serve/store from there.  Enjoy!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract

Directions:

1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.


2. Bring to a full rolling boil, stirring constantly.


3. Continue boiling 5 minutes over medium/medium-high heat, stirring.


4. Remove from heat, stir in butterscotch chips until melted.


5. Add marshmallow creme and vanilla; beat until blended.


6. Pour into greased 13×9 inch pan.


7. Let cool and serve.

Crunchy Peanut Butter Fudge

2 pounds sugar, powdered
0.25 pound butter
1 can evaporated milk
1 jar of marshmallow cream
1 jar of crunchy peanut butter, small jar

Combine sugar, butter and milk in a large, heavy pot. Bring to a boil stirring constantly. Be very careful not to burn! Cook until mixture forms a firm ball when tested in cold water. About 15 minutes of boiling. Remove from heat and add the marshmallow cream and the peanut butter and mix thoroughly. Turn into a 9x12 buttered pan and allow to partially set. Cut into serving size pieces and allow to fully set. This is the original recipe. Adding an extra jar of peanut butter still makes excellent fudge, which is more peanut buttery and less sweet.

Crunchy Peanut Butter Chip Fudge

You can never have too many fudge recipes!


2 cups packed brown sugar
2/3 cup evaporated milk
1/2 teaspoons salt
1 1/2 cup chocolate chips
1 cup crunchy peanut butter
1 cup peanut butter flavor chips
1 teaspoon vanilla extract
Butter to grease pan

Butter one 8 inch pan and set aside. In a saucepan mix brown sugar, evaporated milk and salt. Cook over low heat and stir until boiling. Boil for 3 minutes . Remove from heat and stir in chocolate chips, peanut butter, peanut butter flavor chips, and vanilla. Mix until smooth. Pour fudge into pan. Refrigerate 4 hours or until firm.

Pudding Mix Fudge

okay, so if it's made of chocolate and is made easy with just a few ingredients, it has to be good and you can never have too many chocolate or fudge recipes!!!


1/4 cup butter
4 ounces package chocolate pudding mix
1/4 cup milk
1 3/4 cups 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 teaspoon vanilla, walnuts if desired. Pour into buttered pan.

Jello Pudding Fudge

This is one recipe I haven't tried yet, but it sounds fool proof, so it is definitely on my list to try real soon!


1-packet jell-o chocolate pudding and pie filling, not instant
2-tablespoons butter
1/4-cup milk
1 1/2-cups confectioners' sugar, sifted
1/4-cup nuts, chopped

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar, add nuts. Pour into greased 8x4-inch pan. Cool, cut into squares.

Easy 15 minute Peanut Butter Fudge

1 cup sugar
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup milk
1 cup miniature marshmallows
1/2 cup peanut butter
1 teaspoon vanilla

In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240 on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch square pan. Cut into squares.

Easy to Make Fudge

4 cups sugar
1 1/3 cup evaporated milk
1-cup butter
2 cups semi sweet chocolate chips, 12 ounce bag
1 jar marshmallow cream, 7-ounces
1-teaspoon vanilla
1 cup chopped pecans or walnuts, optional

Line a 13x9" pan with foil. Butter the pan and set aside. Butter the sides of a heavy 3-quarters saucepan. Combine the sugar, butter and milk. Cook over medium-high heat to boiling stirring constantly with a wooden spoon. Dissolving the sugar should take about 7 minutes. Carefully clip thermometer onto inside of pan. Cook over medium heat, stirring frequently till thermometer reaches 236 degrees, softball stage. Mixture should be boiling at a moderate steady rate over the entire surface. Reaching softball should take 12-13 minutes at this boil rate. Remove saucepan from heat and unclip thermometer. Add chocolate and marshmallow crème, then vanilla and nuts. Stir quickly until well blended and then turn out into pan. While fudge is still warm score the surface into individual pieces if desired. Store in fridge.

CHOCOLATE PEANUT BUTTER MARSHMALLOW FUDGE

4 cups sugar
1/4 pound butter
1 can (12 ounces) evaporated milk
1 dash salt
12 ounces semisweet chocolate chips
7 ounces marshmallow cream
1 1/2 cup mini marshmallows
1/2 cup peanut butter
1 1/2 teaspoons vanilla

Bring to a boil:

Sugar, butter, evaporated milk and salt. Boil 15 minutes. Remove from heat.

Add chocolate chips, marshmallow creme, peanut butter and vanilla. Beat until thick. Fold in the mini marshmallows. Pour into 13 x 9 inch pan. Refrigerate.

Butterscotch Fudge

1 teaspoon plus 2 tablespoons butter (no substitutes), divided
1 2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon maple flavoring

Line an 8-inches square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat; add marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepare pan. Let stand until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-inch squares. Store in an airtight container at room temperature.

Cookie Crumblin' Creamy Fudge

3 cups sugar
1/2 cup butter
2/3 cup (5 ounces) evaporated milk
2 cups (7 ounces) marshmallow creme
8 ounces almond bark, cut into pieces
1 1/2 teaspoons vanilla
12 oreo type cookies, broken into bite-size pieces

Line an 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator.

Pat In the Pan Chocolate Fudge

1/2 cup butter
1 (8 ounce) package cream cheese
3 ounces unsweetened chocolate
6 cups powdered sugar

Line 13-inch x 9-inch pan with foil so foil extends over sides of pan. In large saucepan, combine butter, cream cheese and chocolate. Heat just until melted and mixture is smooth, stirring constantly. Remove from heat, add powdered sugar 1 cup at a time, mixing well after each addition, and knead if necessary. Press mixture evenly in prepared pan. Refrigerate to set. Remove fudge from pan by lifting foil and remove foil from fudge. Cut into squares or desired shapes. Decorate as desired. Store in refrigerator.

Pumpkin Fudge

1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
Dash of salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons margarine
1 teaspoon vanilla

In saucepan combine milk, sugar, syrup, pumpkin and salt. Cook over medium heat
and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage.
Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to
cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered
dish. When firm, cut into squares.

Peace Fudge

3 cups sugar
3/4 cup margarine
2/3 cup milk, evaporated
12 ounce chocolate chips, semi-sweet
7 ounce marshmallow creme
1 cup nuts
1 teaspoon vanilla


Combine sugar, margarine, and milk in heavy 2.5 quart saucepan, bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f, stirring constantly to prevent scorching. Remove from heat, stir in chips until melted. Add marshmallow creme, nuts and vanilla, beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares.