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Edible Gifts: Fudge

Gifts of fudge are some of the favorite homemade gifts, both for the giver and receiver. Here are numerous fudge recipes for your child to try their hand at. Always remember to include a list of ingredients in your edible gifts for the sake of those who might have food allergies.

7-Minute Fudge

2 C Sugar
3 Tbsp Butter Or Margarine
1/2 Tsp Salt
1 C Evaporated Milk
1/2 C Miniature Marshmallows
1 1/2 C Chocolate Chips
1 Tsp Vanilla
2/3 C Nuts (Optional)

Mix sugar, butter, salt and milk in pan. Use medium heat, stir till sugar is disolved. Continue stirring and allow to boil 7 minutes. Turn burner off. Add marshmallows, chocolate chips and vanilla and stir till theydisolve. Place in buttered 8 inch pan. Cool. Cut.

ALMOND FUDGE

3 c Sugar
1 c Milk
2 tb Light corn syrup
1/4 ts Salt
3 tb Butter or margarine
1/2 ts Vanilla
1/4 ts Almond extract
1/2 c Coarsely chopped toasted -Almonds

In heavy 3-quart saucepan, combine sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Cook without stirring to soft-ball stage or until candy thermometer registers 236 F. remove from heat. add butter. DO NOT STIR. Cool without stirring to 110 F. Add vanilla and almond extract. Beat vigorously until fudge stiffens and begins to lose its gloss. Quickly stir in almonds. Pour into buttered 8"square pan. Cool, cut into squares. Makes 3 dozen pieces.

BLACK AND WHITE FUDGE

3 c Sugar
4 tb Cocoa
-
1 1/2 tb White corn syrup
1 tb Vanilla
2 tb Butter or butter-substitute
1 1/2 c Cream

Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan.

White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute

Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares.

BUTTERSCOTCH FUDGE

1/4 c Butter
3/4 c Sour cream
1 c White sugar
1 t Vanilla
1/4 t Salt
1/2 c Nuts
1 c Brown sugar
2 T White syrup

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.

Candy Bar Fudge

1/2 cup butter or margarine
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 Tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

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

Cherry Vanilla Fudge

3 cups sugar
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
2 teaspoons vanilla
1 cup candied cherries; quartered

Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan. 2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage) 3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F. 4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. 5. Pour into buttered 8" square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds

CHOCOLATE-PEANUT BUTTER FUDGE

1 c Semisweet chocolate chips
1/4 c Lightbrown sugar
2 tb Soy milk
1/2 c Oatmeal
1/3 c Peanut butter, room temp.

Combine 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. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in. Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refirgerate for several hours until chilled & firmly set. Cut into 1" squares.

CHRISTMAS FUDGE

3 c Sugar
1 1/2 c Non-dairy liquid coffee
Cream
1 c Light corn syrup
1 t Salt
2 t Vanilla
2 c Candied pineapple and Cherries
1 c Sliced almonds
1 1/2 c Broken pecan pieces

Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to dissolve sugar; cook to 236 degrees F.without stirring. Remove from heat. Add vanilla and beat with electric mixer until mixture is creamy and begins to hold its shape. Stir in pineapple, cherries, almonds, and pecans by hand. Press into two buttered 8-inch square pans and chill until firm enough to cut. Let stand in refrigerator 24 hours before serving. Makes about 80 pieces.

COCONUT FUDGE

3 c Sugar
1 tb Light corn syrup
1 c Milk
1 pk (8-oz.) shredded coconut

Place all ingredients in a 2-quart saucepan. Cook, stirring occasionally, to 237 degrees F. Cool in the pan or pour out on a marble slab to cool. When warm, beat in pan or work with spatula on slab until candy turns dull and creamy. Spread in an 8-inch square pan. Cut into squares. Makes about 49 pieces.

COFFEE FUDGE

3 C Sugar
3/4 C Milk
2 T Instant coffee
1/2 C Non-dairy liquid
Coffee cream
1 T Light corn syrup
2 T Butter
1 T Vanilla
1 1/2 C (6 oz.) chopped chocolate
Coating or wafers
1/4 C Finely chopped nuts

A mildly flavored fudge for coffee lovers, topped with chocolate and nuts. Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces.

Cookies 'n Cream Fudge

2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) evaporated milk
2 c (7 oz) jar marshmallow creme
8 oz Almond bark or vanilla-flavored candy coating cut into pieces
1 ts Vanilla
12 Oreo cookies, broken into Bite-size pieces

Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).

CRANBERRY FUDGE

1 1/4 c Cranberries; fresh or frozen
1/2 c Light corn syrup
2 c Chocolate chips
1/2 c Powdered sugar
1/4 c Evaporated milk
1 ts Vanilla

Line bottom and sides of 8x8-inch pan with plastic wrap. Set aside. Bring cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5- 7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons. Remove from heat. Immediately add chocolate chips, stirring until they are completely melted. Add remaining ingredients, stirring vigorously until the mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm. Cut into 1 1/2-inch squares. Store covered in refrigerator. Makes 25 pieces.

EGGNOG FUDGE

3/4 c Eggnog
2 tb Corn syrup
2 tb Butter or margarine
2 c Sugar
1 ts Vanilla

Butter 8-inch square pan. Lightly butter sides of heavy, medium saucepan. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar is dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the soft-ball stage (238 F). Pour into large heat-proof mixer bowl. Cool to lukewarm,.(about 110 F) Add vanilla and heat with heavy-duty mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Makes about 1 pound.

HONEY FUDGE

2 c Sugar
2 Squares unsweetened-chocolate
2/3 c Evaporated milk
1/8 ts Salt
1 t Vanilla
2 tb Butter or butter substitute
1/4 c Honey

Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add flavoring. Beat until mixture is thick, creamy, and will hold its shape when dropped from a teaspoon. The Household Searchlight

IRISH CREME FUDGE (MICROWAVE)

1 sm Potato (about 5 ounces)
3 tb Irish Creme liqueur
2 Squares (2 oz) unsweetened-chocolate
3 tb Margarine/butter
1 lb Powdered sugar, unsifted-(about 3-1/4 cups)
36 Walnut pieces

Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgey texture. The mellow flavor comes from Irish Crem liqueur, used in both the fudge and the icing. Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The added bonus is that this fudge is low in fat.

Designer Icing (recipe follows)

Line an 8x8x2-inch pan with foil. extending foil over the edges of the pan. Butter foil; set the pan aside. Prick potato 2 or 3 times witha fork. Cook on 100% power (High) for 4-5 minute sor until tender, turning over once. Cool and peel. Mash potato (you should have 1/3 cup). Add liqueur, stir until smooth. Set aside.

In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 minutes or until almost melted, stirring once. Stir until smooth.

Stir potato mixture into chocolate mixture. Slowly stir in powdered sugar. Stir or knead until smooth. Press into the foil-lined pan. Score into thirty-six 1-1/4-inch squares. Press a walnut piece into each square. Cover and chill until firm. Holding foil at edges, remove the fudge from the pan; cut into squares. Drizzle Designer icing over fudge.

Designer Icing In a small microwave-save bowl, cook 1 Tbsp margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to ake an icing of piping or drizzling consistency. Makes 36 pieces.

JELLO PUDDING FUDGE

1 pk Jello chocolate pudding and pie filling -- not instant
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners' sugar -- sifted
1/4 c Nuts -- chopped

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Makes 1 lb. Note. Any flavor of pudding will do.

MACADAMIA FUDGE

1 c Macadamia nuts; coarsely chopped
3 c Sugar
1 c Milk
2 tb Light corn syrup
3 tb Margarine or butter
1 ts Vanilla

To toast macadamia nuts, spread in a single layer in a shallow baking pan. Toast in a 350~ oven about 15 minutes, stirring occasionally. Reserve 2 tbsp. to sprinkle on top of fudge. Line a 10x6x2-inch baking dish with foil, extending foil over edges of dish. Butter foil; set dish aside. Butter the sides of heavy 3-quart saucepan. In the saucepan combine sugar, milk, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (about 8 minutes). Avoid splashing mixture on sides of pan. Clip candy thermometer to pan. Cook over medium-low heat till thermometer register 236~, soft-ball stage (25 to 35 minutes); stir frequently. Remove from heat; add margarine and vanilla; do not stir. Cool, without stirring, about 55 minutes to lukewarm (110~). Remove thermometer. Beat vigorously with wooden spoon till fudge is just beginning to thicken; add nuts. Beat till fudge becomes very thick and just starts to lose its gloss (about 8 minutes). Quickly turn into prepared dish. Sprinkle with reserved nuts. Score fudge into 1-inch squares. When candy is firm, lift with foil out of dish; cut into squares. Store tightly covered. Makes 60 pieces.

MAPLE FUDGE

2 c Sugar, granulated
1 c Maple syrup
1/2 c Light cream
2 tb Butter

Combine all ingredients in a medium saucepan. Cook abnd stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reached temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes,. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes. Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. MAKES 20 to 25 PIECES

MEXICAN ORANGE FUDGE

3 c Sugar,divided
1/4 c Boiling water
1 c Non-dairy liquid coffee cream
1/4 t Salt
2 t Grated orange rind
1 c Chopped pecans or walnuts

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind. Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn. Very carefully, add boiling water to mix. Add remaining sugar, coffee cream, and salt. Place over medium heat and stir until all ingredients are blended together and mixture boils. Cook to 238 degrees F. without stirring. Remove from heat and cool to lukewarm, beat until candy loses its gloss and holds its shape. Fold in grated orange rind and nuts. Spread in a buttered 8-inch square pan. Cut into squares. Makes about 48 pieces.

NOEL CHRISTMAS FUDGE

2 c Sugar
3/4 c Milk
1 t Karo syrup (corn)
1 t Vanilla
2 tb Butter
1 c Diced red or green candied cherries
1/2 c Chopped nuts

Mix together sugar, milk, and corn syrup in saucepan. Bring to boil, lower heat and simmer for 8-10 minutes, stirring occasionally. When a drop form in a firm ball in cold water, remove from heat. Stir in butter and vanilla. Let cool. Beat well with a large spoon until mixture loses gloss. Quickly stir in conadied fruit and nuts. Pour into buttered 8 or 9 inch square pan. When set, cut in squares.

VARIATIONS: For chocolate fudge, stir 4 tbsp cocoa into sugar before adding milk. For peanut butter flavor, substitute 3 tbsp peanut butter for the butter. Use chopped or diced dates, if desired, or coconut instead of fruits and nuts. Wrap in foil to store. This is an excellent fudge which keeps well.

OATMEAL FUDGE

1 Stick butter
2 c Sugar
1/2 c Milk

Bring to boil and stir while boiling for 3 min. exactly. Remove from burner and add:

1/2 c Cocoa
2 c Oatmeal
1/2 c Coconut
1/2 c Pecans
1 t Vanilla
1 pn Of salt

Mix quickly and spoon out onto wax paper. Make sure you get all of your ingredients together first because you must mix the second half of the stuff in as soon as you take the boiling mixture off the stove. It really is good and very sweet. I usually make just a half recipe.

PEANUT BUTTER AND JELLY FUDGE

4 1/2 c Confectioner's sugar
2 c Graham cracker crumbs
1 c Creamy peanut butter
1 c Butter or margarine; melted
1 pk Peanut butter chips
1/3 c Strawberry preserves

In a large bowl, combine confectioners sugar, cracker crumbs, peanut butter and butter; stir until well blended. Line a 9 x 13 baking pan with a double layer of aluminum foil, extending foil over ends of pan; grease foil. Press mixture into pan. For topping, place peanut butter chips in a small microwave safe bowl. Microwave on high power 1 minute; stir. Continue to microwave until chips begin to melt, stirring every 15 seconds. Stir until smooth. Spread melted chips over peanut butter mixture. Using edges of foil, immediately life peanut butter mixture from pan. Spread preserves over melted chips. Cut into 1 inch squares. Yield: about 8 dozen pieces fudge.

PEPPERMINT FUDGE SQUARES

2/3 c Evaporated milk
1 2/3 c Sugar
2 tb Butter
1/2 ts Salt
2 c Marshmallows (mini's)
1 1/2 c Chocolate chips
1/2 ts Peppermint extract
1/2 c Chopped walnuts

Mix milk, sugar, butter and salt in a pot. Bring to a full boil, then boil for 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate chips, flavoring and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8 inch square pan. Chill. Makes about 2 pounds.

PINEAPPLE FUDGE

2 c Sugar
1 c Brown sugar
1 cn (8 1/2-ounce) crushed
Pineapple and juice
1/2 c Milk
1 tb Corn syrup
1/4 ts Salt
2 tb Butter
24 lg Marshmallows
1 t Vanilla
1 c Chopped pecans or walnuts

Combine sugars, pineapple and juice, milk, corn syrup, salt, and butter in a 2-quart saucepan. Cook to 238 degrees F., stirring occasionally. Remove from heat and add marshmallows and vanilla. Mix together to melt marshmallow, then beat until mixture becomes heavy and creamy. Add nuts. Spread in a buttered 8-inch square pan. Cut into squares when cool and firm. Makes about 49 pieces.

TUTTI-FRUTTI FUDGE

1/4 c UNSWEETENED COCOA
1 14 oz cn SWTND CONDENSD MILK
1 c WATER
2 tb ORANGE PEEL, finely grated
1 tb LIGHT CORN SYRUP
4 c GRANULATED SUGAR
1 c BROWN SUGAR, firmly packed
1 c DATES, chopped
1 c NUTS, chopped

In a heavy 4-quart saucepan, combine cocoa, condensed milk, water, orange peel, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 236 F (115 C) or soft- ball stage. Remove from heat and allow mixture to cool to lukewarm. Meanwhile, butter a 9-inch square baking pan; set aside. Add dates and nuts to fudge. Using a wooden spoon, stir until mixture thickens and begins to set up. Scrape into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Serve immediately, or store in an airtight container in the refrigerator.

TROPICAL FUDGE

1 1/4 c Sugar
1/2 c Molasses
1/3 c Hot water
2 tb Butter or margarine
1/4 ts Salt
6 oz Semisweet chocolate pieces
2 c Finely chopped Brazil nuts
1 cn Flaked coconut
1/2 c Finely chopped Brazil nuts

Servings: 2 pounds

DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F). Remove from heat; add chocolate; do not stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2" pan, and press in 1/2 cup nuts. Let stand in cool place several hours before cutting in squares.

VERMONT MAPLE SYRUP FUDGE

2 c Maple syrup
1 tb Light corn syrup
3/4 c Light cream
1 ts Vanilla
1/2 c Walnuts; chopped

Combine maple syrup, corn syrup and cream in 2-quart heavy saucepan and place over low heat. Stir constantly until mixture begins to boil, continue cooking without stirring to the soft ball stage (236~F). Remove from heat; cool to lukewarm (110~F) without stirring or beating. Beat with electric mixer on low speed until candy loses its gloss and thickens (this takes quite a while). Stir in vanilla and nuts and pour into a lightly buttered 8" loaf pan. When cool, cut into 21 pieces. Makes about 1 pound.

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