Bailey's Truffle Fudge Best Vanilla Fudge Brown Sugar Fudge Easy, Easy Peanut Butter Fudge Recipe Honey Nut White Fudge Recipe Maple Walnut Fudge Recipe Mocha Fudge Recipe Pumpkin Fudge Rocky Road Fudge Bailey's Truffle Fudge 3 cup Semisweet chocolate chips 1 cup Vanilla chips OR -More chocolate chips* 1/4 cup Butter 3 cup Powdered sugar 1 cup Bailey's Irish Creme 1/2 cup Chopped nuts; optional TRUFFLE TOPPING 1 cup Semisweet chocolate chips 1/2 cup Vanilla chips OR -More chocolate chips* 2 Tbsp Butter; cut in pieces 4 Tbsp Bailey's Irish Creme *Using all semisweet chocolate will yield a deeper, darker fudge. Melt all chips with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well. Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently press to smooth fudge. TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat in butter and Bailey's until smooth. Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1 to 2 hours. Can be frozen. Makes 64 pieces. Best Vanilla Fudge 2 cup Sugar 1 Can (5-oz) evaporated milk 1/3 cup Milk 1/8 tsp Salt 1/4 cup Butter 1 tsp Vanilla extract Broken nuts (optional) Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238F, soft-ball stage (this should take 25 to 35 minutes). Immediately remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110F, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not overbeat. Immediately spread fudge into the prepared pan. Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator. Makes about 1 lb (32 servings). Brown Sugar Fudge 1 cup White Sugar; Granulated 1 cup Light Brown Sugar; Firm Pack 1/2 cup Heavy (Whipping) Cream 3 Tbsp Molasses; 2 oz Unsweetened Chocolate; 2 squares 4 Tbsp Butter; 1/2 stick 1 1/2 tsp Vanilla 1/2 cup Chopped Nuts; Optional Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente slightly chewy -- between 230F and 240F. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. Shock by placing the saucepan in the cold water in the sink. Seed by adding, without stirring, the vanilla. Then allow to cool. Stir when luke warm and "skin" forms on the top (110 degrees F). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. Add 1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. Easy, Easy Peanut Butter Fudge Recipe 12 oz Package semisweet chocolate -morsels 12 oz Jar crunchy peanut butter 14 oz Can sweetened condensed milk Put chocolate chips and peanut butter into a microwave-safe dish. Microwave, on high 1-2 minutes until chips have completely melted. Add sweetened condensed milk; stir until mixture is of a uniform consistency. Pour into an 8x8 square pan lined with wax paper. Refrigerate until firm. Cut into 1" pieces. Yield: 1-1/2 pounds or 16 servings. Honey Nut White Fudge Recipe 2 Tbsp Butter or margarine 2/3 cup Undiluted Evaporated Milk 1 1/2 cup Granulated sugar 2 cup (4 ounces) miniature Marshmallows 2 cup (12-ounce package) NESTLE TOLL HOUSE Premier White Morsels 1 1/2 cup honey roasted Peanuts, divided 2 tsp Vanilla extract Combine butter, evaporated mink and sugar in medium, heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. STIR in marshmallows, morsels, 1 cup peanuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch square baking pan. Coarsely chop remaining peanuts; sprinkle over fudge and press in. Chill until firm. Remove foil before cutting into squares. Maple Walnut Fudge Recipe 2 Tbsp Butter or margarine 2/3 cup Undiluted Evaporated Milk 1 1/2 cup Granulated sugar 1/4 tsp Salt 2 cup (4 oz) mini marshmallows 2 cup (12-oz package) NESTLE TOLL HOUSE Premier White Morsels 1/2 cup Chopped walnuts 1 1/2 tsp Maple flavoring About 50 walnut Halves or pieces COMBINE butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 13x9-inch baking pan. Place walnut halves in rows, spacing about l/2-inch apart on top of fudge. Press into fudge. Chill until firm. cut into squares with 1 walnut half per square. Mocha Fudge Recipe 1 lb Dark chocolate, broken into Pieces 1 lb Can sweetened condensed milk 2 1/2 oz Butter 1 Tbsp Instant coffee 1 tsp Boiling water Grease and line lamington pan with foil. Place chocolate, condensed milk and butter in saucepan, stir constantly over low heat until mixture is smooth. Blend coffee and water together until coffee is dissolved, add to chocolate mixture, stir until evenly combined. Pour into prepared pan, refrigerate until set. Cut into squares to serve. Cover with plastic wrap and refrigerate until required. Makes about 30. Pumpkin Fudge 2 cup Sugar 1/3 cup Mashed pumpkin 1/4 tsp Cornstarch 1/4 tsp Pumpkin pie spice 1/2 cup Evaporated milk 1/2 tsp Vanilla 1/4 cup Butter 1 cup Chopped pecans Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235F on a candy thermometer. Add vanilla, butter and pecans. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool. Rocky Road Fudge 12 oz pkg Chocolate chips; semisweet 1 can Sweetened condensed milk; 14 oz 2 Tbsp Butter 2 cup Peanuts; dry roasted 8 oz bag Mini marshmallows In heavy saucepan over low heat, melt chocolate with condensed milk and butter. Remove from heat. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in 9 by 13 inch pan lined with wax paper. (Or drop teaspoons on to baking sheets lined with wax paper.) Chill 2 hours or till firm. Remove from pan, peel off paper, cut into squares. Cover and store at room temperature.