Best 12 Never Fail Fudge Recipes

NEVER-FAIL FUDGE

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• Let cool completely before cutting into squares.

NO-COOK NEVER-FAIL FUDGE

Steps:

• Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
• Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.

NEVER FAIL FUDGE

Steps:

• Butter one 13x9-inch pan or 2 9x9-inch pans.
• Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
• Cook over medium heat.
• Boil slowly for 5 minutes, stirring constantly.
• Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
• Pour into buttered pan.
• Makes about 5 pounds.

MY NEVER-EVER-FAIL CHOCOLATE FUDGE

Steps:

• Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
• Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
• Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
• Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

PEANUT BUTTER FUDGE (NEVER FAIL)

Steps:

• Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
• In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
• Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
• Remove from heat, stir in peanut butter untill blended.
• Turn into greased pan & cool.

BEST EVER NEVER FAIL FUDGE

Steps:

• Combine first 4 ingredients.
• Stir over low heat until well blended.
• Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
• Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
• Remove from heat.
• Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
• Then turn into a buttered 9x9-inch pan to cool.

NEVER-FAIL TWO-TONE FUDGE

Steps:

• In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
• Stir until completely melted.
• Spread into a 8 by 11.5 in baking dish that has been sprayed.
• Spread evenly (mixture will be a little stiff).
• In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
• Pour over the peanut butter mixture, spreading evenly.
• Chill for 2 hours.
• Cut into squares, then chill for another 2 hours.

KITTENCAL'S EASY NEVER-FAIL 5-MINUTE CHOCOLATE FUDGE

Steps:

• Butter an 8-inch square pan (or line with foil overlapping on the ends to remove the complete block of fudge).
• In a saucepan combine the sugar, cream, butter and salt; bring to a boil (careful the mixture does not run over the pot).
• Reduce heat to medium-low or low and simmer gently for 5 minutes, stirring a few times during cooking (start timing after the mixture is at a full boil).
• Remove from heat and add in marshmallows, chocolate chips and vanilla; beat vigorously with a wooden spoon or a whisk until the marshmallows and chocolate are completely melted and combined (this should take about 1 minute or less).
• Mix in nuts if using.
• Pour the mixture into prepared pan.
• Cool to room temperature then refrigerate.
• Cut into small squares.

MAMIE EISENHOWER'S NEVER FAIL FUDGE

Steps:

• 1. Note: This picture is one of Mamie Eisenhower's official portraits. FUDGE: Line a 13 by 9 inch pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside.
• 2. In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm.
• 3. Using foil, lift fudge out of pan; cut into 1 inch squares. Store in an airtight container in the refrigerator. Yield: about 6 pounds.

NEVER FAIL TWO TONE FUDGE

Steps:

• 1. Spray an a 8 by 11.5 in baking dish and set aside.
• 2. In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.Stir until everything is completely melted.
• 3. Take mixture and spread into prepared pan.( Mixture will be a little stiff.)
• 4. In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
• 5. Pour over the peanut butter mixture, spreading as evenly as you can.( it doesn't matter if it doesn't quite go to the edges.)
• 6. Chill for 2 hours then cut into squares, and chill for another 2 hours.

NEVER-NEVER EVER-EVER FAIL FUDGE

Steps:

• In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

NEVER FAIL FUDGE

Steps:

• combine butter, sugar, and evaporated milk and bring to a boil. Boil 5 1/2 minutes. Remove from heat. Quickly add and mix in the marshmallow cream and vanilla. When it is nearly mixed in, then add the chocolate and stir like heck! Add the nuts last and pour into buttered pan. Stir and pour quickly before it loses its gloss. Do not smooth out top once it is poured, otherwise it will break the gloss. Cool completely, then cut.