Best 7 Quick Fudge Recipes
Indulge in the delightful world of fudge, a confectionery treasure that captivates taste buds with its velvety texture and rich, decadent flavors. This article presents a curated collection of quick and easy fudge recipes, offering a range of irresistible variations to satisfy every craving. From the classic chocolate fudge, a timeless favorite, to the luscious peanut butter fudge, a harmonious blend of sweet and nutty, these recipes promise a culinary journey that will leave you craving for more. Discover the secrets of crafting perfect fudge, with step-by-step instructions and helpful tips to guide you through the process. Whether you're a seasoned baker or a novice in the kitchen, these recipes cater to all skill levels, ensuring a successful and enjoyable fudge-making experience. So, gather your ingredients, prepare your taste buds, and embark on a delectable adventure with our quick fudge recipes.
Let's cook with our recipes!
QUICK AND EASY PEPPERMINT FUDGE
Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
- Lift the foil out of the pan and peel off the fudge. Cut into small squares.
QUICK DARK CHOCOLATE CRANBERRY CASHEW FUDGE
This fudge is by far the easiest and tastiest I have ever made. Perfect texture and very versatile. Store in a cool, dry place. Wrap in foil or waxed paper, or just cover until ready to cut and serve.
Provided by Jamie Goebel Eavou
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 4h15m
Yield 36
Number Of Ingredients 6
Steps:
- Butter an 8-inch square pan.
- Heat chocolate chips and condensed milk over low heat, stirring until chocolate is melted and mixture is smooth, about 5 minutes. Stir in cashews, cranberries, and vanilla extract.
- Pour mixture into prepared pan, spread evenly, and chill in refrigerator until set, about 4 hours.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 13.2 g, Cholesterol 3.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 30.3 mg, Sugar 5.8 g
QUICK HOT FUDGE SAUCE
Dorothy Floyd sends her daughter's recipe for a wonderful dessert topping, Hot Fudge Sauce. While Dorothy hails from Norton, Ohio, her daughter Vicki Wolfe cooks across the state in Cincinnati. But they're both chocoholics, and Vicki was happy to send this one to her mom. Dorothy writes, "She has many recipes for hot fudge sauce, and gave me this one as she knows I like easy recipes." We're sure you'll like this one, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine marshmallows, chocolate chips and milk. Cook and stir over low heat until smooth. Serve over ice cream. Sprinkle with jimmies if desired.
Nutrition Facts : Calories 191 calories, Fat 10g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
QUICK AND EASY VANILLA FUDGE
This recipe came from an article in First Magazine (one of my new favorites!) about vanilla and it's benefits. According to the article, the color "renews your resolve", the scent "tames a sweet tooth" (the recipe for the homemade perfume is also posted), and the antioxidant "winter-proofs skin". With the fudge recipe was an explanation that vanilla will "reduce the risk of breast cancer" by inhibiting the growth and development of diseased cells in healthy tissue. SO...eat up gals! Vanilla is good for you! Note: all the cooking times are approximate.
Provided by Redneck Epicurean
Categories Candy
Time 2h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Heat, stirring often, until the mixture is creamy.
- Pour into a greased 9x5 pan and sprinkle with the nuts.
- Refrigerate until firm.
Nutrition Facts : Calories 2428.1, Fat 71.2, SaturatedFat 44.9, Cholesterol 189.6, Sodium 673.9, Carbohydrate 452, Sugar 442.3, Protein 2.2
QUICK FUDGE
My dad always made the fudge recipe off of the Hershey's cocoa can. It can take a while but it was well worth the wait. I never liked any other fudge until my aunt gave me this recipe which tastes almost identical to the Hershey's fudge. My dad is gone now, but it brings back memories when I eat this fudge.
Provided by PA Cindy
Categories Candy
Time 35m
Yield 30-36 one inch squares
Number Of Ingredients 9
Steps:
- Stir together the first six ingredients over medium heat until thickened.
- Remove from heat.
- Quickly add the butter, peanut butter, and vanilla.
- Pour into a buttered pie pan or other similar size pan.
- This will set pretty quick because of the corn starch.
NOT SO SWEET FUDGE-- MICROWAVE QUICK
I am a chocoholic. But can't eat much in the way of carbs. So most sweets, including baked goods are out. I came across a recipe for Chocolate Ice Cream without an ice cream freezer in Cook's Country Magazine. Looked great, simple, and had my mouth watering. I have tried 3 different ice cream freezers (even a fancy gelato maker) and never been happy with the results. I was so impressed with what looked like a great recipe I had to try it. Well, I wasn't that happy with it. Perhaps because I didn't use semi-sweet chocolate. I used 70% Scharfenbargers. I have stayed away from Sweetened Condensed Milk, again because of the carbs. Most fudge recipes call for all kinds of sugar. But I was trying to make ice cream and the only sweetener with a fair amount of cream was the SCM. So ...to make a long story short. The base for the ice cream was FANTASTIC FUDGE not too sweet, creamy, with excellent chocolate flavor that was very satisfying. (I know, why not just eat the chocolate?--too bitter, go figure). So here is the base recipe. I use instant espresso, which greatly enhances the chocolate flavor. Cook time is refrigeration time. I haven't tried variations yet, but that should be pretty easy. UPDATE: unsweetened bakers chocolate works well; tried orange rind and orange extract with excellent results.
Provided by godbreathed01
Categories Candy
Time 25m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve ESPRESSO in HOT WATER; add VANILLA; set aside.
- put CHOCOLATE in medium sized microwavable bowl (I use ceramic). Mic on high at 30 second intervals until melted, smoothing with rubber spatula as needed.
- add SWEETENED CONDENSED MILK and stir until smooth.
- add ESPRESSO-VANILLA mixture; stir until smooth.
- stir in NUTS if using.
- This will be velvety smooth. Press into a small flat pan 6x6 or so. Let sit until firm. REfrigerate if hot outside. about 1 hours Doesn't make alot. But great for a chocolate fix.
- I usually eat it the same night.
QUICK FUDGE ICING
This recipe requires just a few ingredients to make an easy, quick, and good chocolate icing for cakes, brownies, or cookies.
Provided by Janice Reesman
Categories Desserts Frostings and Icings Chocolate
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
- Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 26.6 g, Cholesterol 0.8 mg, Fat 8.5 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.3 g, Sodium 24 mg, Sugar 25.6 g
Tips:
- Prepare the ingredients in advance: Measure and gather all the ingredients before starting to cook. This will help you stay organized and avoid scrambling for ingredients in the middle of the process.
- Use a heavy-bottomed saucepan: This will help distribute heat evenly and prevent the fudge from scorching.
- Cook the fudge over medium heat: This will help prevent the sugar from crystallizing and will give you a smooth and creamy fudge.
- Stir the fudge constantly: This will help prevent the sugar from sticking to the bottom of the pan and will also help incorporate air into the fudge, making it light and fluffy.
- Be patient: It takes time for the fudge to reach the right consistency. Don't rush the process or you'll end up with a grainy or gritty fudge.
- Test the fudge for doneness: The best way to test if the fudge is done is to drop a small amount into a bowl of cold water. If the fudge forms a soft ball, it is done. If it forms a hard ball, it is overcooked.
- Cool the fudge completely before cutting: This will help prevent the fudge from crumbling or sticking to the knife.
Conclusion:
Making quick fudge is a fun and easy way to satisfy your sweet tooth. With just a few simple ingredients and a little bit of time, you can make delicious fudge that everyone will love. So next time you're craving something sweet, try making a batch of quick fudge. You won't be disappointed!
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