Fudge Fudge Fudge

Fudge, that chocolaty, melt-in-your-mouth treat that your nana puts out on the holidays. Who doesn’t love fudge? These are some of my favorite fudge recipes! Please note that not all recipes include serving sizes and some recipes include peanuts. All of these delicious recipes are from my family’s cookbook.

Crunchy Peanut Butter Fudge

Ingredients:

• ·         ²/₃  cupof nonfat dry powdered milk
• ·         ¼ cup of chunky style peanut butter
• ·         ¼ cup of raisins (chopped) – optional
• ·         2 tablespoons plus 2 teaspoons of frozen unsweetened concentrated apple juice (thawed)
• ·         ¾ cup of Rice Krispies

Directions:

In a small bowl, combine powdered milk with peanut butter, blending thoroughly. Stir in raisins and apple juice. Add cereal and stir until combined. Press mixture into an 8x3 ½ x2 ½ -inch nonstick loaf pan. Refrigerate until firm (about 2 hours). To serve, cut into 8 squares and store in refrigerator.

Serving Size: 8 servings

White Fudge

Ingredients:

• ·         1 ½ pounds of white candy wafers
• ·         1 (14 oz.) can of Sweetened condensed milk
• ·         Dash of salt
• ·         1 ½ teaspoons of vanilla extract
• ·         1 cup of chopped nuts

Directions:

Line an 8 or 9-inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat and stir in the vanilla, along with the nuts. Spread evenly into prepared pan. Chill for 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Mint Chocolate Fudge

Ingredients:

• ·         2 cups (12 oz.) semi-sweet chocolate chips
• ·         1 (14 oz.) can of sweetened condensed milk (divided)
• ·         2 teaspoons of vanilla extract
• ·         1 cup (6 oz.) white candy wafers
• ·         1 tablespoon peppermint extract
• ·         Green or red food coloring (optional)

Directions:

Line an 8 or 9-inch pan with waxed paper. Melt chocolate chips with 1 cup of sweetened condensed milk in heavy sauce-pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. Melt white candy wafers with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer and chill 10 minutes longer or until firm. Spread reserved chocolate mixture on top of mint layer. Chill for 2 hours or until firm. Turn fudge onto cutting board and peel off paper. Cut into squares.