Strawberries & Cream Fudge

I couldn't help myself! Yes, it's another fudge recipe!! This is quickly becoming my new favorite. It smells so good and looks so pretty!

Strawberries & Cream Fudge

You'll need:
White Chocolate Fudge Recipe
Strawberry Syrup (kind you add to milk)

1. Make white chocolate fudge and pour into 9x13 pan.
2. Pour small amounts of syrup on top of fudge and swirl with a fork.
3. Refrigerate fudge for 1-2 hours before cutting or removing from wax paper.

This fudge will be a little sticky. But, it has great flavor!

Fudge Platters

I know everyone is probably tired of seeing posts about fudge, but I would like to share another one. These are my fudge platters I sell. I get the plastic festive platters at the dollar store($1.00, of course) and the plastic bags also (2/$1.00).

I complete the platter with curling ribbon with my business card slipped through one of the ribbons. One the front side of the business card is the fudge flavors included then on the back is my info.


I sell these platters for $25.00. There are 60 pieces of fudge and they weigh approx. 4 /1/2 lbs.

I also sell a plate size of fudge. They contain 27 pieces of fudge and weigh approx. 2 1/4 lbs. I sell those for $15.00.

These plates and platters of fudge make really nice gifts for offices or other "groups" on your holiday lists. You have all of the recipes, now just get your platters and bags!

Smores Fudge

Every year I try to come up with a new fudge flavor. This year I decided to try a smores fudge. So straight from my kitchen to yours...

Smores Fudge
You'll need:
Base Fudge Recipe
10 graham crackers
2 handfuls mini marshmallows

1. Freeze marshmallows so they will not melt in the hot fudge.
2. Break graham crackers into small chunks and place in bottom of pan.
3. Make base fudge recipe.
4. Slowly pour fudge over graham crackers in pan.
5. After cooled slightly, place marshmallows over fudge. Press slightly into fudge.

Amaretto Fudge

I am a fan of amaretto and cokes so this fudge is also one of my favorites. Amaretto is a fairly cheap liqueur so there is not a big expense in this fudge.

You'll need:
Base Fudge Recipe
1/4 c. amaretto
1/2 c. almonds, chopped or slivered
1 tsp. almond extract

1. Make base fudge recipe.
2. Add amaretto, almonds, and almond extract after chocolate chips and marshmallow fluff.

*I'll have the picture up later

Chocolate Cherry Fudge

This is a great fudge to try if you like chocolate covered cherries. It is not personally one of my favorites but, a lot of people like it.

Chocolate Cherry Fudge

You'll need:
Base Fudge Recipe
6 oz. cherry chips (found next to chocolate chips)
6 oz. chocolate chips

1. Make base fudge recipe and only use 6 oz of chocolate chips instead of 12 oz. Also, add the cherry chips to the fudge at the same time as the chocolate.

For a different variation, you can use 12 oz of chocolate chips and add maraschino cherries to the fudge.


*I don't make this very often so, I do not have a picture at this time.

White Chocolate Fudge

This is a super rich tasting fudge. Looks really pretty swirled with chocolate!

White Chocolate Fudge

You'll need:
Base Fudge Recipe
12 oz white chocolate

1. Make base recipe using white chocolate instead of the chocolate chips.

Cayenne Pepper Fudge

Yes, cayenne pepper fudge!! This is chocolate fudge with a kick!! The heat of the cayenne pepper hits you a few seconds after you eat the fudge. It doesn't give the fudge a "taste" just a little kick! As far as I know, this is my own "creation".

Cayenne Pepper Fudge

You'll need:
Base Fudge Recipe
1 tsp. cayenne pepper

1. Make base fudge recipe and add cayenne pepper after marshmallow fluff.

Cookies & Cream Fudge

Ooh, cookies & cream fudge!! So good! This fudge tastes almost like the ice cream but better because it's fudge!

Cookie & Cream Fudge

You'll need:
Base Fudge Recipe
12 oz. white chocolate
10 Oreo cookies, crushed

1. Crush oreos in food processor. I like to leave some "chunky".
2. Make base fudge recipe and substitute white chocolate of chocolate chips.

Reece Cup Fudge

This is one of my most popular fudge flavors. It tastes just like eating a Reece cup.

Reece Cup Fudge

You'll need:
Base fudge Recipe
12 oz Reece cups or 6 oz. peanut butter and 6 oz. chocolate chips.

1. Make base fudge recipe and substitute chocolate chips for Reece cups.

Peanut Butter Fudge

I do not like peanut butter but, for some reason this this my favorite fudge! So creamy it will melt in your mouth!

Peanut Butter Fudge

You'll need the Base Fudge Recipe
1 small jar of peanut butter* (18oz)

1. Make base fudge substituting peanut butter for chocolate chips.

*You can use peanut butter chips instead of jar peanut butter, but I think it tastes better with regular peanut butter.

Orange Cream Fudge

If you like the dreamsicles, you will love this fudge!! It tastes just like the orange Popsicle with the ice cream in the middle.

Orange Cream Fudge
You'll will need the Base Fudge Recipe
1 tsp. orange extract
12 drops yellow food coloring
8 drops red food coloring
12 oz. white chocolate

1. Make the base fudge recipe substituting the chocolate for white chocolate.
2. Add orange extract and food coloring.

"Base" Fudge Recipe

I think the key to fudge making is do it the old fashion way; on the stove! Also, make sure to stir your fudge with a wooden spoon!

This base recipe is the key to making any flavored fudge.

"Base" Fudge

3 c. sugar
1 1/2 sticks butter (I use Blue Bonnet)
2/3 c. evaporated milk*
7 oz. marshmallow fluff
12 oz. chocolate chips**

1. Before you start, open all packages and line a 9x13 pan with wax paper.
2. Stir together sugar, milk, and butter in a medium sauce pan.
3. Cook over medium high heat (I use 7). When mixture begins to boil, boil for 5 minutes. Make sure to stir occasionally to prevent scorching and sticking.
4. After 5 minutes boiling time, turn heat off and add fluff. Stir, stir, and stir.
5. Add chocolate chips and stir until melted.
6. Pour into pan and let cool.

As a tip: I cut fudge as soon as it is completely set. I then will put it in the fridge to chill it. After it is cold, I lift it out of the pan by the wax paper and run the knife over the slices again. They should now peel right off the paper without sticking of falling apart.


Another tip: If your fudge gets hard from being exposed to the air, put it in a metal tin with a lid. It will soften back up and still taste great!

* A 12oz. can of evaporated milk will make 2 batches of fudge.
** Might be substituted in making different flavored fudge.