Oh Fudge!

This year I’ve decided to do a little something extra for Christmas.  Usually, I bake some cookies (which I did) but I’ve been craving fudge lately so fudge we shall have.

I made three different types.  Peanut Butter, Espresso Butterfinger and Turtle.  They’re all pretty darn good but I will have to admit, I’m rather partial to the Espresso Butterfinger.  It is EXTREMELY rich with a strong coffee flavor that is just amazing!  The Peanut Butter Fudge is a recipe that I tweaked just a bit…  rather a scary experience since I’m not a fudge expert but it worked pretty well.  It’s almost got a crumbly consistency in a melt in your mouth kind of way.  The Turtle was a super easy recipe that I also tweaked .  Very gooey and messy to eat but totally worth the lick-off-your-fingers clean up afterwards.

ESPRESSO BUTTERFINGER FUDGE

Espresso Butterfinger Fudge
Espresso Butterfinger FudgeEspresso Butterfinger Fudge

1 stick butter (plus a little extra for greasing the pan)

4 C. sugar

1 (12 oz) can evaporated milk

4 TB instant coffee powder

1 (12 oz) package semi-sweet chocolate chips

30 large marshmallows

3/4 C. crushed butterfinger candy bars

Smear your  9×13-inch pan well with softened butter.    In a large, heavy saucepan, combine butter, sugar, evaporated milk and instant coffee over medium heat until it the butter melts.  Bump up the heat and bring your mixture to a boil for about 10 minutes.  Stir constantly.

Remove the pan from the heat and stir in the chocolate chips and marshmallows until blended.  This will take a few minutes so just be patient and keep stirring until those marshmallows melt.

Pour into your greased pan.  Sprinkle the butterfinger bits evenly over the fudge.  Cool until it sets up – about 3 hours.

Cut into little squares and enjoy.

 

PEANUT BUTTER FUDGE     

Peanut Butter Fudge
Peanut Butter Fudge

3/4 C. butter (plus a little more to grease your pan)

1 C. crunchy peanut butter

4 C. powdered (confectioners) sugar

10 marshmallows

Super easy to make.  First, smear an 8×8 inch pan with butter.  Next, melt the butter and peanut butter over medium heat in a medium sized, heavy pan.  Toss in your 10 marshmallows and stir until melted.  This will take a few minutes, so be patient and don’t rush it.  Carefully add your powdered sugar and stir until combined.  It will be rather thick… kind of like a dough.

Smoosh it into your pan in an even layer.  Cool in the fridge for about 3 hours or until set.

 

HICKORY NUT TURTLE FUDGE

Hickory Nut Turtle Fudge
Hickory Nut Turtle Fudge
Hickory Nut Turtle Fudge
Hickory Nut Turtle Fudge

1 (15oz) can sweetened condensed milk

1 (12 oz) package semi-sweet chocolate chips

1/2 C. white chocolate chips

1/2 – 3/4 C. Hickory nuts (you can also use pecan pieces but we had hickory nuts on hand so this is what I used)

4 TB. caramel sauce (from a jar – like the kind you use on ice cream)

Smear an 8×8 inch pan evenly with softened butter.  Melt chocolate and condensed milk in a medium pan over low heat, stirring constantly until it is smooth and mixed thoroughly.  Add the white chocolate chips and stir until they melt completely.  Mix in the nuts.  Pour into the greased pan.   Drizzle the 4 TB caramel sauce over the fudge and swirl it with a toothpick (back and forth across the top just a couple times) to give it a nice marbled look.  Place in fridge to set up – for about 3-4 hours.

 

 

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