Monday, October 12, 2009


Wonderful Fudge Recipes....


My mother use to make this fudge over 30 years ago...It has never failed and is really rich...I make it during the holiday season. Try it, you will love it.

3 sticks butter or margarine
1 lb. Velveeta cheese
4 lbs. powdered sugar
1 cup dry cocoa
1 T. vanilla
2 c. chopped walnuts

In a sauce pan, melt cheese and butter together. In a large bowl, stir together sugar and cocoa, add melted cheese and butter mixture. Add vanilla and nuts. Mix well. Spread evenly in two 9×13 inch pans. Cool and cut into pieces. Makes about 6 pounds of fudge.


1/2 lb. Velveeta cheese
1 c. peanut butter (16 tbsp.)
2 stick butter or margarine
2 lb. powdered sugar
1 cup chopped pecans
1 tsp. vanilla

Melt the cheese, peanut butter & butter in glass bowl in microwave approximately 3 minutes. Stir until smooth. Cool. Add 1 pound powdered sugar and 1 teaspoon
vanilla. Mix well. Press into ungreased pan. Chill. Cut and
Make this one and put some of the Velveeta Fudge on top of the Peanut Butter Fudge...It is Yummy..


2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.
Recipe from a Libby's Pumpkin Can.


1 spray cooking spray
1 2/3 cups sugar
2/3 cup fat-free evaporated milk
2 tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallows

Coat an 8- X 8-inch pan with cooking spray.
In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Recipe makes 36 pieces.

Serving size is 1 piece
Each serving = 2 Weight Watchers Points
Recipe from Weight Watchers.


This creamy light-colored fudge, loaded with crunchy cashews, is a yummy variation on traditional chocolate..

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
1 cup packed brown sugar
1/2 cup evaporated milk
2 tablespoons light corn syrup
2-1/2 cups confectioners' sugar
2 cups coarsely chopped salted cashews

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes.
Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container. Yield: 3 dozen
Recipe from Taste of Home.


This sweet white fudge is as easy to put together as it is beautiful to serve.

1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops

Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.
Recipe from Taste of Home.


~Lavender Dreamer~ said...

My mother always made the white fudge with gum drops! I haven't seen a recipe for that in years! Love the fudge recipes! Wish I could eat that much sugar! lol

Sherri/Here Goes My Life said...

Hi Sue Do you have any suggestions on how to make a smooth fudge? I have tried several times and my fudge never turns out. I dont know if I am not cooking it long enough or what. It just never seems to set up right. I would luv to try making some of these especially the pumpkin. Thanks for sharing these recipes :)Sherri

Cross Stitch Woman said...

I just by accident ran into your blog. I am so amazed with your fudge recipes. Now...I have never heard of using Velveeta Cheese in a fudge recipe ! I have to ask you taste the cheese & where did such recipes orginate from, again using Velveeta Cheese. They look delicious. Any other advice on making these recipes would be appreciated, such as can they be cut in half not to make as much fudge ?

Anonymous said...

The grum drop fudge looks interesting. I will have to try it. Where in the world did you find the receipe or did you make it up.
The velveta fudge looks interesting too. I will have to try this for my mother and grandmother that have chewing challenges. My mother is always wanting some "Good" fudge. Sounds like I have finally found it for her. Thanks and I love your blog. Keep it coming, your great.