These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer.  Enjoy!

TIPS:

I like to chill fudge in a flexible, nonstick silicone pan rather than a greased or foil-lined regular pan. It's easier to remove chilled fudge from the flexible pan and the cleanup is effortless. I also like to serve this favorite candy cut into pieces of varying sizes to suit different people.

KEY TERMS:

Prepared pan-- a baking dish that has been greased with butter or lined with foil. Silicone nonstick pans do not require any preparation.

Chill until firm-- place fudge in a refrigerator. This will take about 30 minutes to 2 hours. Fudge can also sit on your kitchen counter top to become firm in cool weather.

Ingredients:

2 cups Semi-sweet chocolate chips

1 can 14oz sweetened condensed milk

1/4 cup good bourbon

1/2 teaspoon orange extract

Combine chocolate chips and milk in large bowl and cover loosely. Melt in microwave for 3 minutes on high or melt uncovered while stiring constantly on the stove in a double boiler. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan or use a non-stick silocone pan. Pour mixture into pan, and let stand until firm or chill in the refrigerator.  Cut into squares and serve. 

Ingredients:

2 cups white sugar

1/2 cup cocoa

1 cup milk

4 tablespoons butter

1 teaspoon vanilla extract

Combine sugar, cocoa and milk in a medium saucepan on stove. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.

Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.

Remove fudge from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen.

Pour into prepared pan and set aside to cool. Cut into about 60 squares.

Ingredients:

1/2 cup butter

2 1/4 cups brown sugar

1/2 cup milk

3/4 cup peanut butter

1 teaspoon vanilla extract

3 1/2 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Boil for 2 minutes, stirring constantly. Remove saucepan from heat and stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until combined and smooth, then pour into a greased 8x8 inch baking dish or nonstick silicone pan. Chill until firm and serve cut into squares.

Ingredients:

4 cups white sugar

1 cup light brown sugar

1/2 cup butter (one stick)

12 fluid ounces evaporated milk

7 ounces marshmallow creme

16 ounces peanut butter

1 teaspoon vanilla extract

Combine sugar, brown sugar, butter and evaporated milk in a medium-sized saucepan over medium heat. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well blended and melted. Stir in peanut butter and vanilla until smooth. Spread mixture in a greased 8" pan or silicone nonstick pan. Chill until firm, then serve cut into squares.

Ingredients:

7 ounces marshmallow creme (usually one jar)

1 1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt (this brings out the other flavours) 

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/3 cup chopped nuts (adjust to personal preference)

1 teaspoon vanilla extract

Combine marshmallow cream, sugar, evaporated milk, butter and salt in a saucepan over medium heat. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove mixture from heat and add semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture appears smooth. Stir in nuts and vanilla. Pour into prepared 8" pan (buttered, foil-lined, or silicone). Chill in refrigerator until firm, then served cut into squares.

Ingredients:

14 ounces sweetened condensed milk

11 ounces butterscotch chips

6 ounces white chocolate chips

1 teaspoon butter

1 teaspoon rum extract

Combine condensed milk, butterscotch chips and white chocolate chips in a medium saucepan over medium heat. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum extract. Pour into a prepared 9x13 inch baking dish, cover and refrigerate until firm. Cut into squares and serve.

When you forgot about a promise to bring some fudge to an event that starts in 30 minutes, try this short cut:

Ingredients:

2 cups milk chocolate chips

2 1/2 cups prepared chocolate frosting

1 cup chopped walnuts (optional) 

In a small saucepan or double boiler, melt the chocolate chips over low heat, stirring constantly. This can also be done in a microwave, removing every 30 seconds to stir. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into a prepared pan and chill in refrigerator until firm. Serve cut into small squares. Hide this recipe no nobody knows you only used two or three ingredients.

Ingredients:

3 cups white sugar

1 cup evaporated milk

1/4 cup cocoa

1/2 cup peanut butter

1 tablespoon butter

Combine the sugar, evaporated milk and cocoa in a saucepan over high heat. Stir constantly until mixture comes to a full boil. Lower heat to medium and continue cooking until a bit of the fudge forms a soft ball when dropped into cold water.

Remove from heat and add peanut butter and margarine. Beat with a wooden spoon until creamy and pour into a prepared pan. Chill until firm and serve cut into squares.

This candy recipe is a bit on the complicated side.  The result is a delicious peppermint fudge. 

Ingredients:

1 ½ cups crushed peppermint candies (These can be little round candies or candy canes. Crush them in a bag with the back of a heavy skillet.)

1 cup marshmallow creme

4 cups sugar

1 cup evaporated milk

1/3 cup light corn syrup

6 Tablespoons butter

2 tbsp honey

½ tsp salt

In a medium saucepan over medium heat, combine marshmallow creme and 1 cup of the crushed peppermint candy. Cook until smooth, stirring constantly, then remove from heat. Butter the sides of a large and heavy saucepan. Add sugar, milk, corn syrup, butter, honey and salt. Cook over medium heat until sugar dissolves, stirring constantly. Increase heat to medium-high and bring the gooey mixture to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F to 240°F. Stir in the previously-cooked marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place the saucepan in the sink until the mixture cools to approximately 120°F. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 cup crushed peppermint candies. Pour the fudge into a buttered 8 x 11 inch baking pan and chill until firm. Serve cut into squares. Be sure to store this candy in the refrigerator in an airtight container.

Ingredients:

3 cups maple syrup 1 cup milk ½ cup chopped nuts

In a heavy saucepane, boil the maple syrup and milk to the soft ball stage (about 236°F or 114°C). Remove from the heat and allow to cool slightly. Beat the mixture until it is creamy. Stir in the chopped nuts and pour the mixture into a prepared 8" baking pan. Chill until firm cut into squares, and serve.

These 10 Fudge Recipes brought to you by Earthly Happenings.