Here’s my fudge recipe…please share yours!
Now, don’t be freaked out by the ingredients but give it a try. It’s the creamiest, quickest, and easiet fudge you’ll ever make!
Colleen’s Creamy Cocoa Fudge
4 pounds powdered sugar
1 cup cocoa powder, sifted
1 pound butter, melted
1 pound Velveeta (yes, really.…VELVEETA!!!)
1 Tablespoon vanilla
3 cups chopped pecans (optional)
SIFT together the sugar and cocoa powder
MELT butter and cheese over low heat (double boiler is best)
ADD vanilla to butter/cheese mixture
BLEND sugar and butter/cheese in a mixer until smooth
FOLD in pecans (optional)
POUR into a buttered dish and chill.
Cut and serve and wait until everyone has tasted it before you have them guess what’s in it–then watch their faces as they take another bite and can NOT taste the Velveeta!
Someone emailed me this, so I receive permission to post it here.
Creamy Peanut Butter Fudge Recipe
3 c Sugar
1 c Evaporated milk
1/8 ts Salt
1 lb Peanut butter
1/2 lb Marshmallow fluff
1 tb Butter
2 ts Vanilla
Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.
Come on, don’t be shy…here’s another emailed version.
Diabetic Fudge Recipe
1–14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
And another emailed version…thanks, Julia!
Grandma Joyce’s Fudge
2 cups sugar
6 oz. (1 cup) Nestle’s semi-sweet
2/3 cup evaporated skim milk
chocolate chips
12 regular marshmallows
1 cup coarsely chopped pecans
1 stick (real) butter
1 teaspoon vanilla
a few grains salt
1. Mix the sugar, milk, butter, salt, and marshmallows in a large, heavy saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil and stir for 5 more minutes then take off the heat.
2. Add the chocolate chips and stir until completely melted. Stir in the vanilla and nuts.
3. Pour quickly into a well buttered 8″ pan — it sets up fast.
4. Cool and cut.
Thanks to Joyce Dangremond for the recipe.