Favorite fudge recipe?

The Fantasy Fudge recipe on the marshmallow fluff jar. Very easy and really good. I just made the peanut butter and chocolate fudge tonight. You can add walnuts. It’s made in the microwave. It takes about 15 minutes total to make.

You probably won’t like my favorite fudge. It is gritty and bitter, and if you aren’t raised on it, you might be repulsed.

Seconding the marshmallow fluff jar recipe! It is super easy (like 4 ingredients) and really delicious. I’ve made it a bunch of times.

I vaguely remember there being a vanilla fudge marshmallow fluff recipe as well. It’s basically 90% butter and I think we made it a couple times when I was a kid and it gave everyone a crazy food coma/ sugar crash. Also highly recommend.

@Haleth and @chyna I’ll give it a try, then. I have enough to make multiple batches, so I’ll probably do that one and another one I found called “Brown sugar and butter fudge”! Also, mint fudge. I’m giving it away, so I’m going to make quite a few kinds. Thanks for the suggestions!

@filmfann You never know, someone might like it. If you want to give me the recipe, I’ll consider making a small batch to see how people feel about it.

I make a version of the marshmallow fluff with white chocolate and almonds. Yum.

My mother made the best fudge I’ve ever eaten. She followed the recipe on the Hershey’s cocoa with 2 important deviations: she used teaspoons of cocoa instead of tablespoons (less chocolate yielded a lighter, more delicate taste) and Parkay margarine instead of butter. She was also VERY exacting about how long to boil it and then how long to hand-beat it. I’ve never been able to successfully duplicate it.

My Grandmother’s Fudge (way over 100 years old which my mother made)

2 squares unsweetened chocolate
½ cup milk
2 cups white sugar
⅓ cup light karo syrup
2 tablespoons butter
1 tsp vanilla

Melt chocolate (shaved) in milk over medium heat. Do not boil. When melted add sugar and karo syrup and cook over high heat until mixture forms a soft ball when tested in cold water. Remove from heat and add butter and vanilla. Cool. Beat until mixture loses its shine and is thick. Pour into a buttered platter. Nuts may be added just before pouring.

I bet you will love this fudge!

Irish Cream Truffle Fudge

INGREDIENTS
3 cups semisweet chocolate chips
1 cup white chocolate chips
¼ cup butter
3 cups confectioners’ sugar
1 cup Irish cream liqueur
1½ cups chopped nuts

1 cup semisweet chocolate chips
½ cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
DIRECTIONS
Butter a 8×8 inch pan.
In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and ¼ cup butter until soft enough to stir.
Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.