Easy Chocolate Fudge

Note… I wrote this post back in December of 2011 but never published it – with Easter tomorrow I figured it might be a good time to post it finally. Not healthy by any means but ah well!

A second take on the lazy ladies fudge this holiday.

I use Solo Marshmallow Creme as it comes in recipe ready 7 ounce tubs and has no artificial coloring added (Kraft’s has Blue added). I can sometimes find it at Dollar Tree stores so I always check during November/December!

Easy Chocolate Fudge

Ingredients:

  • 2½ cups granulated sugar
  • 5 ounces evaporated milk (canned)
  • 1 stick butter (8 Tablespoons)
  • 12 ounces semi-sweet chocolate chips
  • 7 ounce tub Solo Marshmallow Creme
  • 1 tsp pure vanilla extract

Directions:

Have all the ingredients measured out. Line an 8×8″ glass baking dish with parchment paper or foil, set aside.

In a tall and heavy saucepan add the sugar, milk and 1 Tablespoon of the butter. Put over medium-high heat, stirring gently until it boils, bring up to 233°, add the remaining butter (cut up a bit) into the hot mixture (use a spoon to do the transfer so you don’t splash yourself!!), stir till melted and the mixture has come back to a full boil. Turn off the heat, add in the remaining ingredients and stir quickly until the marshmallow is fully incorporated.

Scrape into the prepared dish and knock the dish gently to evenly spread the fudge. Let fully cool down, you can refrigerate to speed it up. Pop out the parchment paper and peel off. Cut with a large smooth knife or pizza cutter into pieces. Store tightly wrapped and refrigerated for best results.

~Sarah

A Sweet Memory

I made this fudge the first time many years ago. I was going on a cold backpacking trip in the Olympic Mountains in 2004. It was late winter/early spring so I would pack high calorie treats to keep us warm. I met a new friend that trip, Jeremy. I would invite people to join us all the time on hiking trips and he came along – it was like meeting an old friend that first time.

It was a great trip and his goofiness added so much. He was really excited when I pulled out a brick of fudge – and ate like half of it :-D

We went on to have a lot of great trips including the Wonderland Trail around Mt. Rainier and too many trips where it rained/snowed and we spent the nights telling dumb stories.

Jeremy left us two years, in 2010 on January 31st. This was, as he told me, his favorite fudge I had made over the years. He called it Windowpane Fudge (if you make it with dyed marshmallows it looks like stained glass).

Rocky Road Fudge

Ingredients:

12 ounces semi-sweet chocolate chips (1 package)
11 ounces butterscotch chips (1 package)
16 ounce bag miniature marshmallows
½ cup peanut butter (creamy works best)

Directions:

Line a 8×8″ glass pan with parchment paper (grease the back side of the paper to stick better).

Put the chips and peanut butter into a microwaveable bowl. Microwave for 2 minutes at 70% power. Stir well. If needed microwave for another minute in 10-15 second intervals. When smooth, add in marshmallows and mix up. Spread in pan and cool.

Peel off the paper and store tightly wrapped in plastic wrap. Store refrigerated and eat within a week.

~Sarah

Peanut Butter Cherry Fudge

I haven’t had the energy of past years to produce candy like I normally do at the Holidays but I was up to a couple of quick batches of fudge, using the cheating method of marshmallow creme. You do what you got to do when pregnant I figure! This recipe is for my brother who loved getting it. So a bit late on the recipe, but ah well!

I use Solo Marshmallow Creme as it comes in recipe ready 7 ounce tubs and has no artificial coloring added (Kraft’s has Blue added). I can sometimes find it at Dollar Tree stores so I always check during November/December!

Peanut Butter Cherry Fudge

Ingredients:

  • 2½ cups granulated sugar
  • 5 ounces evaporated milk (canned)
  • 1 stick butter (8 Tablespoons)
  • 12 ounces semi-sweet chocolate chips
  • 7 ounce tub Solo Marshmallow Creme
  • ¼ cup peanut butter (preferably unsweetened)
  • ¼ cup Dried Cherries
  • 1 tsp pure vanilla extract

Directions:

Have all the ingredients measured out. Line an 8×8″ glass baking dish with parchment paper or foil, set aside.

In a tall and heavy saucepan add the sugar, milk and 1 Tablespoon of the butter. Put over medium-high heat, stirring gently until it boils, bring up to 233°, add the remaining butter (cut up a bit) into the hot mixture (use a spoon to do the transfer so you don’t splash yourself!!), stir till melted and the mixture has come back to a full boil. Turn off the heat, add in the remaining ingredients and stir quickly until the marshmallow is fully incorporated.

Scrape into the prepared dish and knock the dish gently to evenly spread the fudge. Let fully cool down, you can refrigerate to speed it up. Pop out the parchment paper and peel off. Cut with a large smooth knife or pizza cutter into pieces. Store tightly wrapped and refrigerated for best results.

~Sarah

Rum Raisin Fudge

Rum Raisin Fudge

Ingredients:

  • 18 ounces semi-sweet chocolate chips (1 1/2 bags)
  • 14 ounce can sweetened condensed milk
  • 1/2 cup raisins
  • 2 Tbsp rum
  • 1/2 cup honey roasted peanuts
  • 1 1/2 tsp pure vanilla extract

Directions:

Line an 8×8″ glass baking pan with 2 sheets of parchment paper, with ends hanging over, forming handles.Put the raisins in a small bowl, cover with the rum and let sit for 15 to 30 minutes (or longer) until plumped up. You can drain off the remaining rum or add it into the fudge.

In a large microwave safe glass bowls add the chocolate chips and the milk. Heat on high for 1 minute, stir well. If needed heat for another 15 seconds and stir till thoroughly combined. Add in the vanilla extract, the raisins and the peanuts, stirring well to combine. Immediately pack into the prepared pan and smooth out. If you want a smooth texture use a piece of wax paper or plastic wrap to press down on and then smooth out the top. Let cool for a couple of hours or overnight, knock out, peel off the parchment paper and cut into pieces.

~Sarah

A Seasons Collection of Candy Making

We have a nifty party store in town that sells fabulous packaging collections – inexpensive yet very nice looking. If making luscious handmade gifts search out gift bags, gift trays and more. It completes the gift perfectly! (And best of all? These trays all wrapped up fit perfectly into a USPS medium Flat Rate shipping box. Got to love that!)

Here is our 2008 – 2010 collection of candy recipes:

Almond Roca

Triple Chocolate Almond Bark

Gingersnap Bark

Penuche Fudge

Mocha Cranberry Spiced Pecan Fudge

Wild Blueberry Walnut Fudge

Marshmallows

Maple Syrup Marshmallows

Alton Brown’s Marshmallows

Mint Cakes(These are similar to ‘Kendal Mint Cakes’)

5 recipes for fudge, based on past recipes used for backpacking.

Bear Scat Fudge

Chocolate Fudge Peppermint Fudge

Rocky Road Fudge

The Easiest Best Fudge Ever

PB & Chocolate Fudge

~Sarah

Candy Making: Mocha Cranberry Spiced Pecan Fudge

Marshmallow fudges are easy to do, mostly because they don’t involve as careful watching and neither do you need a thermometer. The only commercial marshmallows that are affordable (not from a natural foods store) that don’t have artificial dyes are ones from Wal-Mart, which I pick up for these fudges. I pick up the cranberries and the spiced/candied pecans from Trader Joe’s.

Mocha Cranberry Spiced Pecan Fudge

Ingredients:

  • 1 1/2 cups granulated sugar
  • 2/3 cup canned evaporated milk
  • 2 Tbsp instant espresso powder
  • 2 Tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup diced candied spiced pecans
  • 1/4 cup dried cranberries
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

Directions:

Line a 8×8″ baking dish with two layers of plastic wrap, overlaying them with a long lip so you can pull the fudge out later.

In a large saucepan combine the sugar, milk, espresso, butter and salt, bring to a boil over medium heat, let continue to boil for 5 minutes, stirring often.

Take off the heat and add in the marshmallows, chocolate chips, nuts, cranberries, vanilla and cinnamon. Stir rapidly till fully melted and mixed. Pour into the baking dish, pack down with a silicone spatula. Let cool in the refrigerator for 2 hours, then knock out on wax or parchment paper and cut into pieces. A bench scraper or think boning knife works well.

~Sarah

Candy Making: Wild Blueberry Walnut Fudge

Marshmallow fudges are easy to do, mostly because they don’t involve as careful watching and neither do you need a thermometer. The only commercial marshmallows that are affordable (not from a natural foods store) that don’t have artificial dyes are ones from Wal-Mart, which I pick up for these fudges. I find dried wild blueberries at Trader Joe’s. They are tiny, sweet and chewy. If you cannot find them I would suggest currants instead.

Wild Blueberry Walnut Fudge

Ingredients:

  • 1 1/2 cups granulated sugar
  • 2/3 cup canned evaporated milk
  • 2 Tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 2 cups miniature marshmallows
  • 1/2 cup diced walnuts
  • 1/4 cup dried wild blueberries
  • 1 tsp pure vanilla extract

Directions:

Line a 8×8″ baking dish with two layers of plastic wrap, overlaying them with a long lip so you can pull the fudge out later.

In a large saucepan combine the sugar, milk, butter and salt, bring to a boil over medium heat, let continue to boil for 5 minutes, stirring often.

Take off the heat and add in the marshmallows, chocolate chips, nuts, berries and vanilla. Stir rapidly till fully melted and mixed. Pour into the baking dish, pack down with a silicone spatula. Let cool in the refrigerator for 2 hours, then knock out on wax or parchment paper and cut into pieces. A bench scraper or think boning knife works well.

~Sarah

Candy Making: Penuche Fudge

This is a traditional fudge, a long cooking time and yes, you have to keep an eye on it. It is very dense and very rich. Do eat it soon after making and keep leftovers tightly wrapped.

Penuche Fudge

Ingredients:

  • 2/3 cup canned evaporated milk
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup + 2 Tbsp unsalted butter (1 1/4 sticks)
  • 1/4 tsp kosher salt
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup diced walnuts (3 ounces)

Directions:

Line an 8×8″ glass baking dish with plastic wrap, allowing extra to lay over the sides (laying one piece down, then another piece the other direction works well, giving “handles”).

Bring the milk, brown sugar, butter and salt to a boil in a tall and heavy saucepan, stirring constantly with a silicone spatula or a wood spoon. Turn to medium-low, set the timer for 25 minutes and let bubble. Clip in a candy thermometer and watch for 236° (which is about 25 minutes). Stir often during the cooking time.

Take off the stove and scrape into a large heat proof mixing bowl, add in the powdered sugar and beat on low-speed with a hand mixer for 1 minute. Turn up to medium and beat for 2 minutes. Turn back to low and add in the vanilla and walnuts.

Scrape the fudge into the prepared dish and pat down. Use a small piece of plastic wrap to flatten and smooth it out. Score the fudge and cut into 18 to 24 pieces. Let cool on the counter for a couple hours.

~Sarah

Fudge Recipe Galore!

Fudge Recipes:

I love making fudge for backpacking trips. It is great for group trips –  It is sweet, high in fat, easy to carry and almost everybody loves fudge. (And if they don’t? More for us!)

All my fudge recipes are molded into an 8×8″ pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out, take off paper. I trim the fudge, wrap in 2 layers of plastic wrap, then put it in a gallon Ziploc® bag for carrying. Most fudge will do fine up into the mid to high 60’s for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would. If using the fudge to serve at home keep wrapped in plastic wrap till serving time, then cut and plate for serving.

You can also pour the fudge into prepared bread pans for thick slices. As well you can pour it thin into a prepared cookie sheet with sides – then you can cut it out later with decorative cookie cutters!

The recipes are from our website, TrailCooking.

Chocolate-Peppermint Fudge

3 cups chocolate chips
1/2 cup butter (use only butter)
1 14 ounce can sweetened condensed milk
1 cup chopped walnuts
1/2 cup fresh, chopped peppermint leaves (the leaves must be 100% dry of any water)

Put chocolate, butter and milk into a heatproof glass bowl, put that over a gently simmering pot of water on the stove. Using the double boiler method, slowly melt. Stir periodically. When melted, add the walnuts and peppermint leaves.
Pour into a prepared pan. Put into the refrigerator till cold.

Rocky Road Fudge

12 ounces semi-sweet chocolate chips (1 package)
11 ounces butterscotch chips (1 package)
1 16 ounces bag of miniature marshmallows
1/2 cup peanut butter (creamy works best)

Put the chips and peanut butter into a microwaveable bowl. Microwave for 2 minutes at 70%. Stir well. If needed microwave for another minute in 10-15 second intervals. When smooth, add in marshmallows and mix up. Spread in pan and cool.

The Easiest Best Fudge Ever

1 cup sugar
1/2 tsp salt
3 Tbsp unsalted butter
1/2 cup heavy cream
1 3/4 cup miniature marshmallows
1 1/2 cups of chips (use any flavor! Chocolate, peanut butter, vanilla, butterscotch, mint, etc)
1/2 tsp vanilla or whatever flavor extract you would like (almond, peppermint, etc.)

Combine sugar, salt, butter, cream and marshmallows in a heavy medium saucepan. Set over medium heat, cook, stirring until butter and marshmallows are almost melted. That will take about 5-6 minutes. Bring to a boil, stirring occasionally for 5 minutes. Take off burner. Add chips and flavoring to pan. Start stirring and keep that going until all the chips are melted and it looks all nicely mixed. Pour into the pan. Let sit for 3 hours (or 1 in the fridge) before you take out of the pan.

Bear Scat Fudge

It might be Cranberry Fudge, and it might be tasty, but pretty it is not. Named after er, um….well bear “presents” during berry season – something you often see when hiking in alpine!

1 package of semi sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup canned evaporated milk
1 tsp vanilla
1 6 oz package dried cranberries

In a heavy medium sauce pan, over low heat, melt the chips and corn syrup, stirring, till melted. Watch this, and do not leave. Take off heat. Add powdered sugar, milk and vanilla. Mix well, until smooth. Add in cranberries and pour into your pan. Refrigerate for 8 hours, then cut. This fudge is flexible, and should be cut while cold.

PB & Chocolate Fudge

2/3 cup milk
2 cups sugar
3/4 cup mini marshmallows
2 cups chunky peanut butter
1/2 cup plain M&M’s or Sunspire natural ones

In a 2 quart pot, combine milk and sugar. Cook over medium heat until mixture comes to a boil, then simmer for 3-5 minutes. Remove from the heat and quickly add marshmallows, peanut butter and M&M’s®. Mix well. Pour into a prepared pan and allow to cool, then cut and wrap tightly.

~Sarah

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