Best 6 Aunt Dots Fudge Recipes

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Aunt Dot's fudge is renowned for its velvety smoothness, rich chocolate flavor, and delectable creaminess. This iconic fudge has graced dessert tables for generations, captivating the hearts of fudge enthusiasts worldwide. Its unique texture and heavenly taste have made it a timeless classic, passed down from one generation to the next. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary adventure to recreate this legendary fudge is an experience that promises to delight and satisfy.

Let's cook with our recipes!

AUNT TEEN'S CREAMY CHOCOLATE FUDGE



Aunt Teen's Creamy Chocolate Fudge image

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Provided by Kelly Phillips

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 48

Number Of Ingredients 9

1 (7 ounce) jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract

Steps:

  • Line an 8x8 inch pan with aluminum foil. Set aside.
  • In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  • Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g

FABULOUS FUDGE



Fabulous Fudge image

Provided by Anne Thornton, Host of Dessert First

Time 3h20m

Yield about 64 squares

Number Of Ingredients 6

1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup milk chocolate chips
Fine sea salt
1 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts

Steps:

  • Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
  • Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
  • Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
  • Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
  • Pop out of the pan and cut into little pieces.

AUNT GERRY'S PEANUT BUTTER FUDGE



Aunt Gerry's Peanut Butter Fudge image

This fudge is one of my FAVORITES! Rich and creamy with lots of peanutbuttery FLAVOR, it is one of the BEST Peanut Butter Fudge recipes I have ever had! I sometimes use chunky peanut butter in place of the plain peanut butter.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 20m

Yield 32 serving(s)

Number Of Ingredients 8

2 cups sugar
2 cups brown sugar
3/4 cup milk
2 cups peanut butter
2 cups marshmallow cream
1 teaspoon vanilla
2 tablespoons butter or 2 tablespoons margarine
1 cup walnuts, chopped

Steps:

  • In a heavy cast iron pan, on med-high heat, bring to a boil the sugar, brown sugar and milk, and boil for 5 minutes.
  • Take off the stove, and add the peanut butter, marshmallow fluff, vanilla, butter or.
  • margarine, and walnuts.
  • Stir well, and put into 2 8x8" pans.
  • Let cool, and then with a sharp knife, cut into 2" squares.
  • Store in a plastic container.
  • These can be refrigerated.

Nutrition Facts : Calories 275, Fat 11.5, SaturatedFat 2.5, Cholesterol 2.7, Sodium 98.7, Carbohydrate 41, Fiber 1.2, Sugar 34, Protein 4.9

AUNT ADA'S TWO-TONE FUDGE



Aunt Ada's Two-Tone Fudge image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 16

Bottom Layer
3 cups white sugar
1 small can milk (6 oz.)
1-1/2 blocks margarine (3/4 cup)
2 cups chocolate chips
4 cups mini marshmallows
1 cup chopped nuts (I use walnuts)
1 tsp vanilla
Top Layer
3 cups white sugar
1 small can milk (6 oz.)
1-1/2 blocks margarine (3/4 cup)
2 cups butterscotch chips
4 cups mini marshmallows
1 cup coconut
1 tsp maple flavoring

Steps:

  • Ensure all ingredients are ready before you start.
  • Bottom Layer: Mix the white sugar, canned milk, and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the chocolate chips, marshmallows, chopped nuts, and vanilla, stirring thoroughly until everything is well mixed. Pour this mixture into a greased broiler pan, spreading the mixture evenly.
  • Top Layer: Immediately after spreading the bottom layer, start making the top layer. Mix the white sugar, canned milk and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the butterscotch chips, marshmallows, coconut, and maple flavoring, stirring thoroughly until everything is well mixed. Pour this mixture over the bottom layer, spreading the mixture evenly.
  • Refrigerate fudge for one hour, or until it is firm, before cutting into pieces.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE



Aunt Betty's Chocolate Peanut Butter Fudge image

Make and share this Aunt Betty's Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 25m

Yield 48 1 1/2

Number Of Ingredients 9

2 cups milk
2 cups light brown sugar
2 cups white sugar
2 (1 ounce) chocolate squares
1 cup marshmallows
1 tablespoon margarine
1 teaspoon vanilla
1 cup walnuts
1 cup peanut butter

Steps:

  • Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer).
  • Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter.
  • Beat mixture together until thick.
  • Put in 9x13" pan, and refrigerate.
  • Store in air tight container. I like to keep it refrigerated.
  • Note: Cooking time is approximate.

Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 1.5, Cholesterol 2.1, Sodium 39.7, Carbohydrate 21.6, Fiber 0.5, Sugar 19.8, Protein 2.3

DORIS'S SALTY HOT FUDGE



Doris's Salty Hot Fudge image

This recipe came to The Times from Doris Muramatsu, a musician with the band Girlyman. It takes about 15 minutes to make and is particularly terrific over ice cream with some spicy pecans chopped on top. It is also an easily made token of true friendship and cheer: pour some into small jars and give it to friends.

Provided by Kim Severson

Categories     quick, sauces and gravies, dessert

Time 10m

Yield About a pint and a half

Number Of Ingredients 7

1/2 cup salted butter
2 ounces unsweetened chocolate, roughly chopped
1/2 cup Dutch processed cocoa
2/3 cup sugar
1 cup heavy cream
2 teaspoons salt
2 teaspoons vanilla

Steps:

  • In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
  • Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
  • Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 138 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

  • Use a heavy-bottomed saucepan to prevent the fudge from scorching.
  • Use a candy thermometer to ensure that the fudge reaches the correct temperature.
  • Stir the fudge constantly to prevent it from crystallizing.
  • Don't overcook the fudge, or it will become too hard.
  • Let the fudge cool completely before cutting it into pieces.
  • Store the fudge in an airtight container at room temperature.

Conclusion:

With a bit of practice, you'll be able to make perfect fudge every time. Just remember to use the right ingredients, follow the instructions carefully, and be patient. And don't forget to enjoy your delicious fudge!

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