More Chocolate Fudge Recipes

Nutty Mint Chocolate Fudge Recipe

7 oz. marshmallow cream
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
1-1/2 cups Mint Chocolate Chips
1/2 c chopped nuts
1 teaspoon vanilla extract

1. In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat.
   
2. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract.
   
3. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.

Pistachio Chocolate Fudge Recipe

1 package (3-oz.) cream cheese
1 can (14-oz.) sweetened condensed milk, divided
1/2 teaspoon vanilla
3 cups semisweet chocolate pieces
1 tbsp. butter
1/2 cup coarsely chopped pistachio nuts

1. Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
   
2. Place remaining sweetened condensed milk, semisweet chocolate, and butter in a 2-1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3-1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
   
3. Spread chocolate mixture evenly into prepared pan.
   
4. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
   
5. Let stand until firm or place in refrigerator. Cut into 25 even squares. Store in airtight container with waxed paper between layers. Keeps best if refrigerated.

Candy Bar Chocolate Fudge Recipe

1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups confectioner’s sugar
1 teaspoon vanilla extract 30 caramels, unwrapped
1 tbsp. water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

1. In a microwave-safe bowl, combine the butter, cocoa, brown sugar, and milk. Microwave on high until mixture boils, about 3 minutes.
   
2. Stir in confectioner’s sugar and vanilla. Pour into a greased 8-inch square baking pan.
   
3. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer.
   
4. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.

Makes 2-3/4 pounds.