Lick-the-bowl-good Fudge

I love chocolate fudge! It’s my all-time favorite, whether made with semi-sweet chocolate chips or cocoa powder. I only make fudge for the holidays because I eat the whole recipe by myself otherwise!

You probably have a favorite chocolate fudge recipe so I’m giving a variety of flavors of simple, creamy fudge recipes here.

Cranberry Fudge
2 cups (12 ounces) semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners’ sugar
1/4 cup reduced-fat evaporated milk
1 teaspoon Watkins Vanilla Extract
1 package (6 ounces) dried cranberries
1/3 cup chopped walnuts

Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside.

In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until melted. Remove from the heat. Stir in the confectioners’ sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.

Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (81 pieces)

Layered Mint Fudge
1-1/2 teaspoons butter, softened
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
2 teaspoons Watkins Vanilla Extract
1 cup vanilla or white chips
3 teaspoons Watkins Peppermint Extract
1 to 2 drops Watkins Green Food Coloring

Line a 9-in. square pan with foil; grease the foil with butter and set aside.

In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.

In a heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.

Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.Yield: 1-3/4 pounds.

Butterscotch Nut Fudge
1-3/4 cups sugar
1 jar (7 oz.) marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1-3/4 cups (11-oz. pkg.) Butterscotch Chips
1 cup chopped salted mixed nuts
1 teaspoon Watkins Vanilla Extract

1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.

3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.

4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.

Chocolate Peanut Butter Chip Fudge
2 cups (12-oz. pkg.) Dark Chocolate Chips or Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon Watkins Vanilla Extract
Dash salt
1 cup Peanut Butter Chips

1. Line 8-inch square pan with foil.

2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly in prepared pan.

3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. 3 dozen pieces or about 2 pounds.