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 Post subject: Fudge and Candy
PostPosted: Tue Dec 11, 2012 11:39 pm 
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Joined: Mon Jul 10, 2006 10:35 am
Posts: 21255
Dan and I both posted under desserts....I'm going to start a new thread. Hope none of you mind. It might be easier to find.

BigPapa Post subject: Re: DessertsPosted: Mon Dec 10, 2012 10:00 am

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Joined: Sat Jan 29, 2005 5:12 pm
Posts: 14169
Location: In Country BigPapa Fudge:

4 cups of sugar
1 cup of whole milk
1 tsp. imitation vanilla
25 lg. marshmallows-(cut in ½)
1 cup of real butter-that is 3 lb. sticks
13oz. semi sweet chocolate chips
13oz. milk chocolate chips
2oz. Bakers unsweetened chocolate
1 cup pecans(optional)

Mix sugar,milk,butter,vanilla. Bring to boil..( from this point on you will be stirring)
Boil 2 minutes exactly. Turn off heat and add marshmallows. Stir till completely melted.

Add chocolate one type at a time….stirring all the while. Pour into 12x16x1 cake pan.

I cut butter sticks into stir easier. I break up 2oz. Bakers to melt easier.

Takes 20 minutes..start to finish.

Take the high friend..Its less traveled ..
and you can stretch out!


getaway Post subject: Re: DessertsPosted: Tue Dec 11, 2012 8:00 pm

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Joined: Mon Jul 10, 2006 8:35 am
Posts: 18183 Fannie Mae Fudge (Mom's recipe)

1 cup butter
4 cups sugar
1 cup milk
2 tsp. pure vanilla
1/4 tsp. baking soda
Combine and melt butter. Bring to boil and boil 8 minutes, stirring constantly.
Then remove from heat and add 25 regular size marshmellows and stir them until dissolved....I really stir them can cut them up beforehand to help with the disolving.

Then add 1-4 oz. bar German sweet chocolate
and 3-8 oz. Hershey bars...I could only find 7 oz. bars this year so I bought two 1.55 oz. Hershey bars and used them.
Once the marshmellows are dissolved stir in the chocolate. I break the bars up to help the melting...keep stirring briskly.
I then add 1 cup chopped walnuts and stir them in.
Pour into buttered 9X13 cookie sheet.
Cool and cut.

Tom & Nancy

Nancy & Tom


 Post subject: Re: Fudge and Candy
PostPosted: Tue Dec 18, 2012 10:33 pm 

Joined: Sun Dec 23, 2007 8:17 pm
Posts: 56
Location: MN
This 'n That Sweet Treats

I made these today and thought I would share. So easy to make and tastes sooo good! Enjoy!

1 (6-ounce) bag macadamia baking pieces
1 (24-ounce) block vanilla almond bark
1 (24-ounce) block chocolate almond bark
2 Cups chips of choice (chocolate, butterscotch, white chocolate, etc.)
1 (4-ounce) block German's Sweet Chocolate
1 Cup crushed pretzels
1/2 Cup shredded coconut
1 Tablespoon sea salt (optional)


Step One

Place first 5 ingredients into (6 quart or larger) slow cooker and cook on LOW for 3 hours.

Step Two

Stir and then mix in the pretzels, coconut and salt (if desired).

Step Three

Dollop out onto foil and let cool until hard. Makes about 50-75 candies depending on size

 Post subject: Re: Fudge and Candy
PostPosted: Tue Aug 13, 2013 12:05 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
Fudge Candy

4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk.
Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well.
Pour into buttered pans and chill in refrigerator.
Cut into squares before firm.

This recipe makes about 5 lbs of fudge.




 Post subject: Re: Fudge and Candy
PostPosted: Thu Dec 11, 2014 2:35 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36883
Location: Pittsburgh
Chocolate Covered Cherry Fudge

3/4 cup butter

1 cup sugar

3/4 cup heavy cream

pinch of salt

1 tsp cherry flavored gelatin

2 1/2 cup white chocolate (I chopped it up fine, it was easier to mix)

7 oz jar of marshmallow cream/fluff

1/2 cup dried cherries (I used a 1 1/2 bags!)

10 oz dark chocolate, melted (I used the 12 oz bag and 1 tsp shortening)

In a large sauce pan melt the butter and sugar with the cream and a pinch of salt over medium heat. Once it comes to a full boil add in the cherry gelatin and cook, stirring, for 5 minutes.

In a separate mixing bowl combine the white chocolate and marshmallow cream.

After you have cooked the cream/gelatin mixture for the full 5 minutes, pour it over the chocolate/marshmallow cream mixture. Beat until smooth and all the chocolate is melted.

Fold in the dried cherries. (I rehydrated the cherries in heated amaretto). And really, it goes without saying that I consider the 1/2 cup more of a guideline than a hard rule. Dried cherries are delicious!

Line a 9 in square pan with parchment paper - or you know, aluminum foil because that is all you have on hand - and grease the heck out of that thing. Pour the fudge mixture into the pan and place it in the fridge to begin to set up.

After about 30 minutes melt your chocolate. (In a microwave safe bowl or a double boiler. Whatever floats your boat.)

Carefully pour the melted chocolate over the barely set fudge and spread to the edge in as nice and even a layer as you can.

Chill the fudge for an additional 3 hours or, better (but again that patience thing) let it set overnight.


 Post subject: Re: Fudge and Candy
PostPosted: Sun Dec 20, 2020 9:27 pm 
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Joined: Sun Jan 08, 2017 12:47 am
Posts: 1735
Location: CT Shore

2 cups butter
2 cups sugar
2 tablespoons light corn syrup
1 11 1/2 oz. package (about 1 ¾ cups) milk chocolate pieces
1 cup finely chopped, toasted nuts (almonds, pecans, walnuts and/or cashews)

Line a 15” x 10” x 1” baking pan with foil, extending over edges.

In a 3-quart saucepan melt butter. Stir in sugar, corn syrup and 1/3 cup water. Cook over medium-high heat to boiling, stirring until sugar is dissolved. Avoid splashing onto sides of pan. Clip candy thermometer to pan. Be sure bulb is well covered and not touching bottom of pan. Cook over medium heat, stirring frequently until thermometer registers 290° (soft-crack stage), about 25 minutes. It should boil at a moderate, steady rate over entire surface. The mixture will turn golden brown. Remove thermometer. Pour into prepared pan and spread evenly. Cool 5 minutes or til top is just set. Sprinkle chocolate on top and let stand 2 minutes. Spread chocolate onto toffee. Top with nuts and press them into chocolate. Cool several hours or til set. If necessary, put in refrigerator. Holding foil, lift candy out of the pan. Break into pieces. To store, layer candy in an airtight container between sheets of waxed paper.


"Live in the sunshine, swim in the sea, drink the wild air." - Ralph Waldo Emerson



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