Homemade Fudge

It has been YEARS since I last made fudge and this past weekend I went on a fudge making SPREE!  I did so because my mom was supposed to bring me Fluff when she came to visit BUT she FORGOT IT!  She requested for my Aunt to ship it to me and well…this is what it arrived as:

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Anyways, her mistake makes for your lucky day because I had to use up what we could salvage.  As requested, here are the fudge recipes.  They’re all based off of the Never Fail Fudge Recipe from Fluff and the starting base is the same for all three.  The three types of fudge for this post are Cookies & Cream (aka – Oreo), Peanut Butter with Chocolate Swirl, and Mocha Coconut.

Starting Base: 

Ingredients:

  • 2 cups – sugar
  • 3/4 tsp – salt
  • 1/2 stick (4 tbsp) – butter (unsalted) [margarine is nasty don’t use that crap use the real thing]
  • 1 small can (5oz aka 2/3 cup) evaporated milk
  • 1 small jar (about 1 cup) Marshmallow FLUFF [I guess you could substitute in some other craptastic marshmallow spread but IF you can get Fluff DO IT – I don’t know what it is about Fluff; maybe it’s the homesickness for New England, but it’s significantly better than any other brand in my opinion]
  • 3/4 tsp vanilla

Directions:

  • In a medium saucepan mix together the first five ingredients over medium heat and bring to a boil (don’t mistake escaping air bubbles for a boil).
  • Continually stir boiling mixture for about 5 minutes.
  • Remove from heat and add in vanilla.
  • Add in remaining ingredients based on which type of fudge you would like to make.

Cookies & Cream – 

Ingredients: 

  • 1 bag (about 12 oz) vanilla baking chips or white chocolate chips
  • 2 cups crushed Oreos [to crush the Oreos I just put a couple of rows into a large gallon baggie and took out all my anger and frustration on them to mush them up good]

Directions:

  • Stir in the vanilla chips or white chocolate chips until smooth.
  • Stir in the crushed Oreos.
  • Transfer to 9×9 baking dish lined with parchment paper.
  • If desired [and you’re not like me and haven’t eaten the rest of your Oreos] you can take some cookies (crushed or not) and set them on top of the fudge.
  • Place dish in the fridge and let cool/set for about 2 hours.
  • Remove parchment paper from dish, cut fudge into squares and ENJOY!

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Peanut Butter with Chocolate Swirl – 

Ingredients:

  • 1 small jar (about 1 cup) peanut butter (crunchy or smooth)
  • 1 bag (about 12 oz) chocolate chips (your choice, I used semi sweet)
  • 1/2 cup coconut oil

Directions:

  • In a small saucepan while you’re making the starting base add in the chocolate chips and the coconut oil until the chocolate is smooth and melted, you’re going to swirl this into the peanut butter fudge.
  • In the medium saucepan that has your starting base add in the peanut butter until smooth (you can stop here if you want and just have peanut butter fudge).
  • Transfer peanut butter fudge into a 9×9 baking dish that’s lined with parchment paper.
  • Take the chocolate sauce and pour it into the peanut butter fudge using a rubber spatula to smooth it throughout the fudge.
  • Place dish in the fridge and let cool/set for about 2 hours.
  • Remove parchment paper from dish, cut fudge into squares and ENJOY!

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Mocha Coconut – 

Ingredients:

  • 1 package instant coffee (your choice, I used whatever I had on hand at home)
  • 1 bag (about 12 oz) chocolate chips (your choice, I used semi sweet, my mom requested I use dark chocolate next time)
  • 1 cup shredded coconut plus a little to top

Directions:

  • Stir in the instant coffee.
  • Stir in the chocolate chips until smooth.
  • Stir in a heaping cup of shredded coconut (or you don’t have to add the coconut and you can just have a mocha fudge or heck don’t even add the coffee and you can have a chocolate fudge – see how easy this is – have fun with it – be nutty, add some chopped nuts if you want – whatever floats your boat).
  • Transfer to 9×9 baking dish lined with parchment paper.
  • If desired sprinkle some coconut on the top.
  • Place dish in the fridge and let cool/set for about 2 hours.
  • Remove parchment paper from dish, cut fudge into squares and ENJOY!

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There you have it – 3 yummy fudge recipes and the key is in the base.  From the base just let your imagination run wild and create your own yummy fudge concoction.  A couple of key tips: use a rubber spatula (it makes like so much easier because this stuff can get super sticky) and even though you can grease a baking dish and then put the fudge in just go out and buy some parchment paper it makes life so much easier all around between getting the fudge out of the dish and clean up too.  ENJOY!

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