7 interesting and varied fudge recipes

I love fudge, not the healthiest thing to eat. In this article we give you 7 variations

Pistachio Fudge


3/4 cup evaporated milk
2 1/2 cups white sugar
1/2 cup butter
2 cups marshmallow creme
8 ounces vanilla-flavored candy  coating
1 cup chopped pistachio nuts
1 teaspoon vanilla extract
1 drop green food coloring


Grease a 9×13 inch baking dish.

In a medium saucepan over medium-high heat, combine  evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating.

Stir in  pistachios, vanilla and food coloring.  Add more drops of food coloring to achieve desired color.

Pour into prepared pan and cool.


Easy Rocky Road Fudge


1 (12 ounce) package NESTLE®  TOLL HOUSE® Semi-Sweet  Chocolate Morsels
1 (14 ounce) can NESTLE®  CARNATION® Sweetened  Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped  walnuts


LINE 13 x 9-inch baking pan with foil; grease lightly.

MICROWAVE morsels and sweetened condensed milk in large,  microwave safe bowl on HIGH (100 percent) power for 1 minute;  stir.  Microwave at additional 10- to 20-second intervals, stirring  until smooth.  Stir in vanilla extract.  Fold in marshmallows and nuts.

PRESS mixture into prepared baking pan.  Refrigerate until ready to serve.  Lift from pan; remove foil.  Cut into pieces


Peanut Butter Fudge


3/4 cup evaporated milk
2 cups sugar
2 tablespoons butter
1 1/8 cups peanut butter
2 cups marshmallow creme
1 teaspoon vanilla extract


Grease an 8×8 inch dish.

In a medium saucepan over medium heat, combine milk, sugar and butter.  Bring to a rolling boil, and let boil 5 minutes.  Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated.

Spread into prepared dish.  Let cool completely before cutting into squares.


Butterscotch Fudge


1 (14 ounce) can sweetened  condensed milk
1 (11 ounce) package  butterscotch chips
1/2 (11 ounce) package white  chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract


In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and  rum flavorings.

Pour into a 9×13 inch dish, cover and refrigerate  until firm, 30 minutes. Cut and serve.


Pineapple Fudge


1 cup evaporated milk
3 cups white sugar
2 tablespoons butter
1 cup crushed pineapple, drained
2 teaspoons lemon juice


Butter a 9-inch square pan. Set aside.

Combine milk, sugar, and butter.  Heat slowly to boiling point.

Stir in drained crushed pineapple and cook over medium heat to soft ball stage, 236 degrees (113 degrees C), stirring constantly to  prevent burning, about 25 minutes.  Cool.  Stir in lemon juice.  Beat until mixture is smooth and has lost its sheen.

Turn into buttered pan. Let cool, then cut into squares.

Easy Microwave Maple Fudge


1 (16 ounce) package  confectioners’ sugar
3 tablespoons milk
1 tablespoon maple extract
1/2 cup butter
3/4 cup chopped walnuts


Line a baking dish with plastic wrap.

Sift the confectioners’ sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.

Heat in microwave on full power for 3 minutes.

Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the  fudge with a spatula. Refrigerate until firm, about 15 minutes.  Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

Avocado Irish Cream Fudge


2 avocados, peeled and pitted
1/2 cup butter, melted
1/2 cup Irish cream liqueur
2 cups unsweetened cocoa  powder
6 cups confectioners’ sugar
1 1/2 cups semisweet chocolate  chips
1/2 cup white chocolate chips


Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy.  Scrape the mixture into a saucepan and stir over low heat.

Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners’ sugar 1 cup at a  time, making sure the sugar is completely incorporated and the  mixture is smooth before adding the next cup.

Melt the semi-sweet chocolate and white chocolate in a microwavesafe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not  overheat or chocolate will scorch.

Pour the melted chocolate into  the sauce pan and mix thoroughly. Remove from the heat.

Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the  refrigerator for at least 1 hour.