Delicious chocolate fudge!

What's better than making fudge for office parties, barbecues, Christmas, New Years, Easter, Valentine's Day, or just for your family? You can make various assortments with different flavors and they'll look wonderful especially since they won't all have the same color!

Chocolate fudge.

Ingredients:

4 ounces of unsweetened chocolate.

Preparation:
1. Grease an 8 by 8-inch pan with butter.
2. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup.
3. Over medium heat, stir with a wooden spoon until the sugar is dissolved and the chocolate is melted.
4. Increase the heat and bring to a boil. Reduce the heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot.
5. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F.
6. Add the vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes dull.
7. Pour into the prepared pan. Let it sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Double chocolate fudge recipe.
(Makes about 2 1/2 pounds.)

Ingredients:

2 cups (12 oz.) of semisweet chocolate chips.

1 (11 1/2 oz.) package of milk chocolate chips.

Preparation:
1. In a saucepan, over low heat, melt the semi-sweet chocolate chips with 2/3 cup of sweetened condensed milk, 1 tablespoon of cream and 1 teaspoon of vanilla.
2. Remove from the heat; stir in 1/2 cup of walnuts.
3. Spread evenly into a foil-lined 9-inch square pan.
4. In another saucepan, over low heat, melt the milk chocolate chips with the remaining of the sweetened condensed milk, 1 tablespoon of cream and 1 teaspoon of vanilla.
5. Remove from the heat; stir in the remaining walnuts.
6. Spread over fudge in pan.
7. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares.
8. Store loosely covered at room temperature.

Chocolate-peanut butter fudge.

Ingredients:

1 cup of semisweet chocolate chips.

Preparation:
1. Combine the chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted.
2. Stir in the oatmeal.
3. Drop the peanut butter in by the rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.
4. Line a small, shallow baking dish with wax paper.
5. Pat the chocolate mixture in with the help of a cake spatula. Refrigerate for several hours until chilled & firmly set.
6. Cut into 1 inch squares.

Chocolate walnut fudge.

(Makes about 2 1/2 pounds.)

Ingredients:

16 ounces of semisweet chocolate, chopped fine.

2 ounces of unsweetened chocolate, chopped fine.

Preparation:
1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2 inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. Toss the chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.
3. Stir in the sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups of simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
4. Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
5. Stir in the walnuts.
6. Transfer the fudge to prepared pan and spread in even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil and cut into squares.

Notes:
The quality of the chocolate used will affect the flavor and texture of the fudge. Ghirardelli semisweet and unsweetened chocolate work best per our experience.

If you prefer, you can use toasted nuts.

Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler for too long, there is the possibility of the chocolate separating and producing a greasy fudge.

This fudge will change texture and become drier the longer it is stored. Store the fudge tightly wrapped in plastic, in a cool place, for up to 2 weeks or in a freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.

Chocolate walnut fudge with marshmallows.

Ingredients:

1 cup of semisweet chocolate chips.

Preparation:
1. Butter an 8x8 inch dish.
2. Place the butter, chocolate chips and vanilla in a mixing bowl. Set aside.
3. In a medium saucepan over medium heat, combine the sugar, milk and marshmallows.
4. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
5. Pour the marshmallow mixture over contents of mixing bowl.
6. Beat the entire mixture until it thickens and loses its gloss.
7. Quickly fold in nuts and pour into the prepared pan. Refrigerate several hours until firm.

White chocolate fudge.

Ingredients:

2 package (6 squares each) of white baking chocolate.

Make sure to taste the white chocolate and see if it fits your taste because not all white chocolates taste the same!)

Preparation:
1. Line a 8-inch square pan with foil, with the ends of the foil extending over sides of pan; set aside.
2. Microwave chocolate and milk in a large microwaveable bowl until the chocolate is almost melted; stir until the chocolate is completely melted.
3. Add the almonds, cranberries and orange peel; stir until well blended.
4. Spread the chocolate mixture into prepared pan. Refrigerate for 2 hours or until firm.
5. Lift the fudge from pan, using foil handles. Cut into squares. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

White chocolate almond fudge.
(Makes 1-1/2 pounds.)

Ingredients:

2 cups of white chocolate chips.

(Make sure to taste the white chocolate and see if it fits your taste because not all white chocolates taste the same!)

Preparation:
1. Line a 8-inch square pan with foil, extending the foil over edges of pan.
2. Melt the white chocolate chips with the sweetened condensed milk in a medium saucepan over very low heat, stirring constantly, until the mixture is smooth. Remove from heat.
3. Stir in the almonds and vanilla.
4. Spread into the prepared pan. Cover; refrigerate for 2 hours or until firm.
5. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.

Note:
To toast almonds, spread on cookie sheet. Bake at 350 degrees F, stirring occasionally, 8-10 minutes or until lightly browned. Let them cool.

Cherry walnut white chocolate fudge.

Ingredients:

8 ounces of premium white chocolate, chopped.

(Make sure to taste the white chocolate and see if it fits your taste because not all white chocolates taste the same!)

Preparation:
1. Spray a 9X9-inch pan with cooking spray. Spray inside of the heavy large saucepan with cooking spray.
2. Combine the sugar, cream, butter and syrup in the prepared saucepan. Cook over medium heat until sugar dissolves and the mixture comes to a boil, stirring frequently. Wash down sugar crystals.
3. Attach the candy thermometer to the side of pan, making sure the bulb is submerged in the sugar mixture but not touching the bottom of the pan.
4. Continue cooking for about 6 minutes or until the sugar mixture reaches the soft-ball stage (234�F) on candy thermometer, stirring frequently.
5. Remove from heat; let stand 10 minutes. (Do not stir.)
6. Add the white chocolate and vanilla; stir for 1 minute or until the chocolate is melted and the mixture is smooth. Stir in the cherries and walnuts.
7. Spread evenly in a prepared pan. Refrigerate until firm. Cut into squares.

Mint chocolate fudge.
(Makes 1 3/4 pounds.)

"If you like chocolate and mint together, and want something to satisfy your sweet tooth, this will definitely do it!"

Ingredients:

2 cups of semisweet chocolate chips.

Preparation:
1. Line an 8 or 9 inch square pan with waxed paper.
2. In a heavy saucepan over low heat, melt the chocolate chips with 1 cup of sweetened condensed milk and vanilla.
3. Spread half of the mixture into prepared pan; chill for 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
4. In another heavy saucepan over low heat, melt the white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.)
5. Stir in peppermint extract and food coloring.
6. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
7. Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

Tips:
If confectioners' coating is not available to you... use icing sugar instead.

You can also use confectioner's sugar instead of confectioner's coating.

If confectioner's sugar or coating is not available. You have another option! Use white chocolate instead. Melt it over low heat with a teaspoon of teaspoon of vegetable oil and then added the 1 teaspoon of peppermint extract.

Make two separate batches of the chocolate layer so that it doesn't have the time to harden once laid out in the pan.

If you really love mint, double the amount. (Best maybe to make it once and see if it's minty enough for you before doubling the amount of mint.)

Chocolate mint cookie crunch fudge recipe.

Ingredients:

1/3 cup of unsweetened cocoa powder.

Preparation:
1. Line a 8" square pan with foil; grease foil.
2. Mix the sugar and cocoa in heavy 3 quart saucepan.
3. Stir in the milk and butter. Bring to a boil over medium heat, stirring constantly.
4. Without stirring, boil vigorously for 5 minutes.
5. Remove from the heat; add the chocolate chips and stir until melted and smooth.
6. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.

Chocolate fudge cake.

Ingredients:

(Another unsweetened baking chocolate will also do the trick.)

Preparation:
1. Preheat the oven to 350F.
2. Microwave the chocolate, 1/2 cup of the sugar and the water in a large microwaveable bowl on High for 2 minutes or until the chocolate is almost melted, stir after 1 min. Stir until the chocolate is completely melted. Cool until lukewarm.
3. Mix the flour, baking soda and salt; set aside.
4. Beat the butter and the remaining 1-1/4 cups of sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
5. Add the eggs, 1 at a time, beating well after each addition.
6. Add the flour mixture alternately with the milk, beating until well blended after each addition.
7. Add the chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round cake pans.
8. Bake for 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove chocolate cake from pans to wire racks. Cool completely.
9. Frost chocolate cake as desired with the chocolate frosting of your choice.

Chocolate fudge frosting.

Ingredients:

3 ounces of unsweetened baking chocolate.

Preparation:
1. Mix all the ingredients except the vanilla in a 2 1/2-quart saucepan.
2. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring.
3. Place saucepan in bowl of ice and water.
4. Beat until frosting is smooth and spreadable; stir in vanilla.

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