Best 4 Sunshines Secret Fudge Recipes
Looking for a delicious and easy-to-make fudge recipe? Look no further than Sunshine's Secret Fudge! This classic fudge is made with just a few simple ingredients and tastes amazing. It's the perfect treat for any occasion, and it's sure to be a hit with your friends and family. Whether you're a beginner baker or a seasoned pro, this recipe is sure to please. So what are you waiting for? Gather your ingredients and let's get started!
Here are our top 4 tried and tested recipes!
SUNDAY SCHOOL FUDGE
This fool-proof, no-cook fudge is incredibly easy and delicious. I make it with my Sunday School class, which is how it got its name.
Provided by Laura Owen
Categories Chocolate Fudge
Yield 18
Number Of Ingredients 6
Steps:
- Blend confectioners sugar, cream cheese, vanilla, melted chocolate, and salt together with an electric mixer until smooth. (You can also put all the ingredients together in a heavy plastic bag, and squish with your hands until well combined.)
- Press into a 8 x 5.25 x 1 1/2 foil pan. Top with red and green sprinkles. Let harden before eating.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 9.7 g, Cholesterol 5.2 mg, Fat 3.8 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 15.2 mg, Sugar 6.6 g
GRANNY SUNSHINE'S FUDGE
My husband's grandmother has made this fudge for more than 50 years. She used to use marshmallows rather than fluff, she finds fluff easier to use. She finally chose to share the recipe with the rest of us after more than 30 years of being asked for it. Hope she doesn't see I posted it for everyone! Be sure to not allow ANY water into the recipe, for it causes grittiness that ruins the whole batch. not. one. drop.
Provided by Wife-w-kids
Categories Candy
Time 30m
Yield 144 pieces, 10-14 serving(s)
Number Of Ingredients 8
Steps:
- Break up German chocolate, combine with chocolate chips and marshmallow fluff in a large bowl, set aside.
- Combine sugar, salt, butter, and milk in a large heavy sauce pan. Heat to boiling stirring constantly. Boil 6 minutes. Use wooden spoon.
- Pour sugar mixture over chocolate mixture, stir vigorously until chocolate is melted and all is smooth and creamy. Add nuts, pour into a buttered shallow pan (12x9x2). Let stand until room temperature, cut into pieces and store in an air tight container.
Nutrition Facts : Calories 821.5, Fat 26.7, SaturatedFat 15.8, Cholesterol 16, Sodium 100.1, Carbohydrate 153.4, Fiber 3.9, Sugar 136.3, Protein 5.3
S'MORES FUDGE
Whipped this up for a birthday present and it was too excellent not to share! This is an excellent treat for your next holiday party or backyard barbecue! The amount of graham crackers and marshmallows used is based on personal preference. Feel free to experiment using more or less!
Provided by Melissa K.
Categories Desserts Chocolate Dessert Recipes
Time 3h20m
Yield 30
Number Of Ingredients 6
Steps:
- Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
- Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
- Refrigerate until solid, 3 hours to overnight.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 27.8 g, Cholesterol 8.5 mg, Fat 7.6 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 64.2 mg, Sugar 22.3 g
SUNSHINE'S "SECRET" FUDGE
Categories Chocolate
Number Of Ingredients 7
Steps:
- Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly (and you have to stir constantly or it will burn, trust me!). Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts (if desired) & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. **To make layered fudge (like peanut butter and chocolate, I usually make one batch of each flavor and split it in to two 9X13 pans. Make one flavor first (ex: peanut butter) pour it in to the two pans. Let that layer cool while you make the next batch (I usually put it in the fridge). Make the next batch with the other flavor (ex: choc.) and pour it on top. This way they will not mix in to each other and get all messy. See, it couldn't be easier and everyone is SURE to love it! It's always the go-to holiday recipe for me. I hope you enjoy and have a Merry Christmas!
Tips:
- Use high-quality chocolate: The quality of your chocolate will directly impact the taste of your fudge. Look for chocolate with a cocoa content of at least 60%.
- Don't overcook the fudge: Overcooked fudge will be grainy and dry. Cook it just until it reaches the desired consistency, which is usually around 235 degrees Fahrenheit.
- Let the fudge cool completely before cutting it: This will help to prevent it from crumbling.
- Store the fudge in an airtight container in a cool, dry place: Fudge can be stored for up to two weeks at room temperature, or up to two months in the refrigerator.
Conclusion:
With a little practice, you'll be able to make perfect fudge every time. These recipes are a great place to start, but feel free to experiment with different flavors and ingredients to create your own unique fudge creations.
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