FUDGE! (Favorite Chocolate Fudge and Favorite Peanut Butter Fudge)

I ventured into the world of fudge making today – and have to say I enjoyed it quite a bit! What else is there to do on a cold and snowy afternoon!?

I have loved fudge from the very minute my Grandma Barbra had me try my first piece. There is just something about the texture, the taste and the feeling of it in my mouth. A candy…yet smooth and a little thicker than frosting. And I have always preferred chocolate fudge over peanut butter. Although – layering them and combining them is not bad either! Ha!

Today, I stumbled across a recipe that made the most delicious chocolate fudge I have ever tasted! The basis of the recipe comes from Paula Deen’s friend Martha Foose. I changed a few things and OH MY! It turned out amazing! I highly recommend you try it! It is so easy and delicious!

I am also including my favorite recipe for Peanut Butter Fudge! There are TWO ingredients! It does not get anymore simple (or delicious) than THAT! Yes…this is a “DOUBLE recipe blog post”! Ha!

Chocolate Fudge Blog

Fabulous (favorite) Chocolate Fudge

8 oz. Unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, softened
2 (1 pound) boxes of confectioner’s sugar
2 large eggs, beaten
8 tablespoons heavy cream
2 1/2 teaspoons pure vanilla extract

In a microwave safe bowl, combine the unsweetened chocolate and butter. Microwave on high for about 2 minutes. (This will really depend on the strength of your microwave.) Stir until smooth, but be careful not to burn the chocolate!

Pour the melted chocolate into another large bowl. This will help the chocolate cool down so that you can add the eggs later without having chocolate scrambled eggs – which would not be a BAD thing…but NOT for this recipe! Ha!

Add the heavy cream and vanilla extract to the melted chocolate and butter. Stir until incorporated and then add the 2 large beaten eggs.

Next, add both boxes of the confectioner’s sugar. Stir and stir and stir (this might take awhile) until all the confectioner’s sugar is fully incorporated.

Pour the fully combined mixture into a buttered loaf pan and let set for about an hour.

Cut and serve directly from the loaf pan. The first piece is always the hardest to get out…so after that initial piece, the others will come out fine.

Store in a plastic sealed bag or tightly wrapped with plastic wrap.


Peanut Butter Fudge Blog

Favorite Peanut Butter Fudge

1 can of sweetened condensed milk
1 1/2 bags of “Reese” brand peanut butter chips

Combine both in a microwave safe bowl and microwave on high for about 2 minutes. (This will really depend on the strength of your microwave.) Stir until smooth. Immediately pour into a buttered 9×9 pan.

Let set for about an hour before cutting.

Store in a plastic sealed bag or tightly wrapped with plastic wrap.


UPDATE: Add about 2 tablespoons of butter to the chip and sweetened condensed milk mixture for even BETTER tasting fudge! Gives it a better flavor, and adds to the creaminess…

PIN IT: https://www.pinterest.com/pin/570901690236375704/


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