I love fudge, it is one of those simple to make but wonderfully tasty things. You can add as much or as little sugar as you like. Fudge comes in many flavors; vanilla, chocolate, pecan, etc. Here are some easy fudge recipes that don't take a lot of time or effort.

Alice B. Toklas was the long-time companion of author Gertrude Stein.  She published The Alice B. Toklas Cookbook in 1954. It became famous for having a famous, or infamous, recipe for hashish fudge. In the book, in brackets after the recipe title it says, “which anyone can whip up on a rainy day.” She did add a note that the Cannabis sativa may be hard to find. Here is that “no-cook” recipe:

Ingredients:

1 tsp black peppercorns
1 whole nutmeg
4 average sticks of cinnamon
1 tsp coriander

Method:

Pulverize in a mortal and pestle
Add 1 handful each dates, dried figs, shelled almonds and peanuts chopped and mixed together
Pulverize a bunch of Cannabis sativa
Dust over the fruit and nuts and knead together
Dissolve a cut of sugar in a big pat of butter and add to mixture
Roll into a cake and roll into walnut-sized balls

Dark Chocolate Fudge Recipe

Ingredients:

3 cups semisweet chocolate chips
14 oz.sweetened condensed milk
dash salt
1 cup chopped walnuts
1 1/2 tsp. vanilla

Method:

In a saucepan over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat and stir in walnuts and vanilla. Spread it evenly into an aluminum foil lined 8 or 9 inch square baking pan. Chill for 2 hours or until firm. Turn the fudge out onto a cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Butterscotch Fudge Recipe

Ingredients:

1 cup Sugar
1/2 cup Butter
3/4 tsp Salt
7 1/2 oz Jar marshmallow creme
5 1/3 oz Can evaporated milk
12 oz Butterscotch chips
1/2 tsp Vanilla
1/2 cup Pecans, chopped

Method:

Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat; continue boiling for 5 minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares.

Vanilla Fudge Recipe

Ingredients:

4 cups Sugar
2 tbs Butter
1 can evaporated milk
1 small Jar marshmallow fluff
1 tsp vanilla
1 cup Chopped nuts

Method:

Cook the sugar, butter and evaporated milk in a saucepan, stirring constantly, for approximately 25 minutes. Cool slightly. Add marshmallow fluff and vanilla. Beat until cool and creamy. Pour into a buttered 8 inch square pan. Chill until firm.

Sugar Free Fudge Recipe

Ingredients:

16 oz Cream cheese, softened
2 unsweetened chocolate squares melted and cooled
1/2 cup Sugar substitute
1 tsp vanilla extract
1/2 cups chopped pecans

Method:

Beat the cream cheese, chocolate, sweetener and vanilla in a small bowl until smooth. Stir in the pecans. Pour into an 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Diabetic Fudge Recipe

Ingredients:

14 1/2 oz. evaporated milk
3 tbs cocoa
1/4 cup margarine
Liquid sweetner to equal to 1/2 cup of sugar
1/4 tsp valt
1 tsp Vanilla
2 1/2 cup Graham cracker crumbs
1/4 cup nuts (whatever you prefer)

Method:

Combine the milk and cocoa in a saucepan. Mix well. Add the margarine, sweetner, salt. Bring to a boil. Remove from heat. Stir in remaining ingredients except 1/4 cup of the graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

Bourbon Fudge Recipe

Ingredients:

2 cups Semi-sweet chocolate chips
14 oz sweetened condensed milk
1/4 cup Maker's Mark (or other bourbon)
1/2 tsp orange extract
3/4 oz slivered almonds

Method:

Combine the chocolate chips and milk in large bowl and cover loosely. Cook in microwave oven for 3 minutes on high. Remove from the microwave and stir until smooth. Add the bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle the bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.


Microwave Fudge Recipe

Ingredients:

2 cups miniature marshmallows
14 oz can condensed milk
1 dash salt
12 oz semi-sweet chocolate chips
1 cup milk-chocolate chips
1/2 cup nuts (whatever you like)
1 1/2 tsp vanilla

Method:

In 2 qt. glass measure, combine marshmallows, milk, and salt. Microwave on high for 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla. Line an 8 or 9 inch square pan with wax paper. Spread the fudge evenly in pan. Chill for 2 hours or until firm. Turn onto a cutting board, peel off paper and cut into squares.