fudge recipes

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Quick And Easy Peppermint Fudge

Cooking spray, for spraying foil

chocolate chips

sweetened condensed milk

Red peppermint candies, crushed, for topping

Quick and Easy Peppermint Fudge

Ree DrummondThe Pioneer Woman/Christmas Cocktail PartyFood NetworkSemisweet Chocolate Chips, Sweetened Condensed Milk, Red Peppermint Candies

Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge. Cut into small squares.

I used this recipe and added 3 Tbsp. of butter, 1 tsp. of cold coffee, 1 tsp. of vanilla extract and 1 tsp. of peppermint extract. This gives your fudge extra depth of flavor. <div>[Make sure to measure your chocolate. 1 10 oz. bag is Not 3 cups.]</div><div>I melted this mixture in the microwave for no longer than 2 minutes. It turns out perfectly smooth and very delicious every time.. :) </div><div>I poured the smooth chocolate fudge mixture into an 8 x 8 pan lined with parchment and lightly oiled too. I’m trying to Not use aluminum of any kind in my life. </div><div>When this batch hardens, I’ll make butterscotch fudge using this same recipe but substituting butterscotch chips for the chocolate, and substitute “heath bar pieces“ for the peppermint. I’ll use vanilla extract instead of peppermint too. :) </div><div>Merry Christmas everyone!  </div>

I did 1/2 semi-sweet and 1/2 milk chocolate as some others had suggested, and threw in the 1/4 cup of butter that you see in most similarly sized fudge recipes... the result was a fantastic dense rich fudge! (I also waited until the fudge had cooled just a bit before adding crushed candy canes to the top, and that worked out perfectly!) Next time I think I might try all milk chocolate as I personally like my fudge a little sweeter, but I thought the overall result was great, and bonus points for being incredibly easy to make!

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/quick-and-easy-peppermint-fudge.html?oc=linkback

I used a 14 ounce can of sweetened condensed milk and 3 cups of yolk house chocolate chips. Turned out perfect! 

how about providing a size can for the milk? my stores have multiple sizes and evidently i needed an industrial size can not the one i got! 

This is a must have in our home for the holidays. Instead of crushed candies, I use chopped Andes bits. They do not disappoint! 

 This was delicious.  I respectfully disagree that it's bitter.  I used semi-sweet chocolate like it called for, and the sweetened condensed milk, but for the topping I used Andies Pepermint baking chips.  I sprinkled them on the bottom, put the fudge in the center, and sprinkled more on the top.  I HATE dark cholocate because of the bitterness, and this was delicious.

So good ad so easy everyone should try this recipe 

Made these this year as part of my Christmas cookie platter. This was a favorite of everyone I gifted cookies to! So easy to make and very pretty.

https://www.foodnetwork.com/videos/rees-holiday-peppermint-fudge-0220340

Ree puts together a time-saving peppermint fudge for a festive party sweet.

Ree's Holiday Peppermint Fudge

Chocolate Fudge

sugar

chocolate

butter,

half-and-half

corn syrup

vanilla extract

nuts,

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

All these haters are killing me, I've made this fudge probably about 10 times and it always comes out great.  My family always begs me to make it for family gatherings, I'm here because I can't find my written down recipe and I'm making it for Christmas.  If yours doesn't come out right it's not the recipe, it's user error.  I add marshmellows and almonds for rocky road fudge.

I made this recipe twice today. The first time I pretty much stuck to the recipe, and it was good.  (I used unsalted butter and then added a pinch of salt ands tarted the beating at 150 degrees.) The second time I made it, I brought the temperature to 236 degrees ( instead of 234), doubled the vanilla and added an extra  T of butter to the recipe plus 1/8 teaspoon of cinnamon, one of my favorite chocolate enhancers. (I wanted it to be undetectable as an individual ingredient, but  my nose knew it was there.) Also, I use a digital thermometer and live in Florida. My favorite recipe for fudge until now was  Siver Palatte's recipe. Now with my minor adjustments, I think this recipe is great in both texture and flavor.

BEST FUDGE EVER! This candy is HARD to make if the most you have ever baked was chocolate chip cookies..... but if you put the time into and and have a well-calibrated thermometer, you'll have DELICIOUS fudge!

Just make sure you:
1) have a well-calibrated and trust-worthy thermometer
2) follow directions as prescribed
3) Use a water test to make sure you're at the soft-ball stage of sugar
4) Do not stir once it boils and until it reaches 110 degrees F (1 hour after you take it off the heat)

A good general recipe, but the lack of invert sugar or something to stop the recipe from forming large crystals and thus flaky chalky fudge is a mistake. If you do not want to make or buy invert sugar, replace half the corn syrup amount with honey (some think corn syrup will do this but it has mixed results). I would also recommend shortening instead of butter but that is a personal preference.

I followed the recipe exactly, checking the temps with 3 different thermometers.  It came out pretty good, and the people that have tried have all enjoyed it.  However, it just didn't have the moist, creamy texture I was hoping for.  For the amount of work required (constant monitoring of temps), I was hoping for better results.  I'm going to try some other recipes.  I may come back to this one after all, but it just wasn't quite what I was going for.

Corn syrup? Why not just save the time and make the Carnation version with the marshmallows. Ew. Whatever happened to the Baker's chocolate recipe from 40 years ago?

Reply to mramming.  I think it may be a typo, because on the video he says to cool it to 110.  And 110 Celsius converts to 230 Farenheit, which gave you good results, and it makes since it would only take about 10 minutes vs. the half hour to go to 130F.

Wonderful recipe of course. I followed the recipe to a tee...apart from I added a few more walnuts

Awesome recipe. If people would actually read the recipe first they would realize that yes, you do need a thermometer for this recipe. But...this is America and nobody wants to help themselves and blames everybody else for their mental handicap. Great recipe from a great chef.

I’d prefer if there was a side not for people that might not have a candy thermometer or if theirs went on the fritz. Unfortunately you should not waste your time nor ingredients on this recipe unless you have a candy thermometer. 

https://www.foodnetwork.com/videos/chocolate-fudge-0153418

Alton Brown explains the art -- and science -- of making chocolate fudge.

This is a basic fudge recipe made from pantry ingredients. You can add flavours like orange or peppermint and even add fruit and nuts.

Easy chocolate fudge recipe

395 g sweetened condensed milk

butter

milk chocolate (roughly chopped)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k&=domain=kidspot

Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k

This easy recipe is made with condensed milk, chocolate buttons and the zest of two oranges to give a rich, velvety fudge which melts in the mouth. Top with pecans for decoration for a delicious nutty crunch.

Jaffa pecan fudge

pecans, chopped plus extra to decorate

For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.

Peanut Butter Fudge

unsalted butter,

peanut butter

Easy Peanut Butter Fudge

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

<span>2 sticks of butter. A whole 1 pound box of confectioner's sugar (powdered sugar) = 3 3/4 cups. Make sure to sift the powdered sugar. Immediately covering with plastic is not necessary. Cover after it cools if you plan on holding it longer in the fridge. It's not true fudge, it's a tasty, quick, no milk version.</span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/alton-brown/peanut-butter-fudge-recipe.html?oc=linkback</span>

Tasted wonderful but didn't get hard enough to cut it into little chunks like in the picture. but still tastes great. made for my dad for christmas just wish it was more candy like like in the picture he requested that i make peanut butter fudge for him and i chose this recipe. I will try freezing them before i give them to him. I followed the recipe but used a hand mixer instead of a wooden spoon so maybe i just whipped it a little too much? Lol.

So simple but so good!  Just like my Aunt Hazel used to make.

I was skeptical, having always made fudge the stove top method, but was I ever wrong. This is so very good. I used an all natural peanut butter, so it had less sugar, and it tasted like sweet roasted nuts that just melt in your mouth. And it is so simple to make. Do yourself a favor and try this, you'll be hooked. 

It wasn’t a big deal I couldn’t even finish my piece that’s how sweet it is to much sugar.

Delicious and easy.  It disappeared as soon as I presented it.  Impressive!

It was my first time attempting to make fudge. It turned out amazing and everyone loved it.  Impossibly easy!  My kind of recipe!  Thanks Alton! :)

Flavor is good, but it crumbled apart while slicing.

Omg these are super sweet and delicious definitely will make these again 

https://www.foodnetwork.com/videos/peanut-butter-fudge-0153417

Candy in the microwave: maybe the easiest peanut butter fudge in the world!

Cookies and cream is always a family favourite combination! This Thermomix fudge is so simple to make, and it tastes great.

Thermomix cookies and cream fudge recipe

300 g Oreo biscuits

400 g white chocolate melts

395 g condensed milk

Divine Divinity Fudge

water

pecans

Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.

This was absolutely DIVINE! A new Christmas Staple!!

confectioners sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners¿ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Are you all jagging me around. I have made this fudge  twice  and both times, it turned out like cement. How can you go wrong with four lousy ingredients. What is happening?

This recipe was so easy! There is no way to mess it up, it was creamy and it turned out perfect! It was my first time making fudge too!!!!

it was very good but the second time I made it, it tasted like sour milk.

This recipe is so quick and easy, you'll have your sweet tooth satisfied in no time!  There will be plenty of time to think of another recipe to make.

I was looking for a good Peanut Butter fudge recipe and this one is pretty darn good. It was a little crumbly and dry but had a great taste.

After being snowed in for an entire weekend with a pan of this confection to myself, I am convinced it is delicious and addictive. The consistency and extreme sweetness did not really resemble any of the peanut butter fudges I have ever tried....and I really didn't care!

worked really well. i didn't think it worked at first because i cut it before it warmed back to room temp. but when it did it was perfectly creamy and delicious.

Fudge

marshmallow cream

evaporated milk

salt

vanilla

In a medium size bowl, combine chips and marshmallow cream. In a small saucepan mix together sugar, butter and evaporated milk. Cook mixture over low heat and gradually bring to a boil. Boil for 5 minutes. Pour mixture over chocolate and marshmallow and stir in salt and vanilla. Stir until mixture melts together. Spread fudge in lightly buttered square baking dish. Let stand for several hours and then cut into squares.

I didn't mix it super fast because I realized my spoon wasn't sturdy enough. I turned to get a new spoon and by then it had seized. I was able to save it by adding some honey and warmed it up over a water bath. I guess I didn't use good enough chocolate chips though (used hershey chips) because it just doesn't have enough rich "chocolate" flavor. Like it's missing something? I also thought it just doesn't make enough. I'd rather have a recipe that uses an entire can of evap milk and a full jar of marshmallow cream. It is definitely not enough fudge for a family to share and now I'm left with partial cans of stuff and no recipes that call for such odd amounts of left overs. Also, a bag of hershey chocolate chips is 11.5 oz so I've got a handful of left over chocolate chips too.

This is a WONDERFUL recipe that is simple, quick, easy &amp; cheap to make.  A lot of the reviews I see here mention trouble with the fudge crumbling, and that's probably because the recipe doesn't emphasize how important it is to MIX FAST once you add the hot ingredients.  You have to work quickly and get it mixed and spread out in the pan before it begins to cool.  It would help if the recipe had mentioned that.  Since I've made fudge before, I knew this and was able to prepare it with no problems.  I would think that because it doesn't call for a lot of ingredients, the ones you do use will strongly alter the flavor of the fudge.  I would keep that in mind when selecting the butter and particularly the chocolate chips that you use.  I made this fudge for Christmas and everyone loved it.  It keeps well, too.  It's been 4 days since I made it and I swear it tastes even better now than when it was fresh!  Highly recommended!

u added a tbps if dark cocoa powder and 2 extra tbsp of milk and the fudge turned out rich and satisfying and very simple to make

So easy for first time fudge maker and I was using someone else's kitchen (you know how that is).  My dad, who rarely eats sweets, could not put it down.

this recipe is missing some ingredients or directions, because whenever i made it, it did not turn into fudge!  it turned into crumbled chocolate that tasted like fudge.

I have made this fudge every Chirstmas for several years now.  I have had friends and neighbors ask me to make some for them to give as gifts....Guess a compliment doesn't get better than that!  I have never had any problems with this simple fudge recipe.

I have been using this recipe as a Holiday favorite for the past six years!  And every holiday someone new asks me for the recipe.  I've started to tell them it's a secrete family recipe! just our seceret...SHHHH...NOT REALLY;-)

Brownies usually use a lot of butter, chocolate and eggs, but you dont need a lot to get a lovely fudgy consistency.  The key is to use quality cocoa and chocolate  this gives you all the flavour without the fat.

Fudge brownie recipe

flour

cocoa powder

tsp baking powder

(50 grams) dark chocolate

espresso coffee

eggs

tsp vanilla extract

tbsp sour cream

These homemade fudge pops are low in calories and fat. They're also super creamy and chocolately.

Greek Yogurt Fudge Pops

1-percent milk

Kosher salt

2-percent Greek yogurt

Put the chocolate chips into a medium glass mixing bowl. Set aside.

Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely.

Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the pops.

These have a nice chocolate flavor.  The Greek yogurt gives it a little sour taste which I am not sure I liked - not terrible but just maybe not what I am used to in a fudge bar.  Tasted a little strange.

This cookie dough fudge from Delish.com is so dangerously addictive.

Cookie Dough Fudge

Cooking spray

c. (1 stick) butter, softened

c. sugar

pure vanilla extract

c. all-purpose flour*

kosher salt

c. mini chocolate chips, divided

c. chocolate

I printed this recipe a long time ago and decided to make it. I am so glad they changed the fact to microwave the flower 1 minute instead of 3 minutes. When I microwaved it 3 minutes it smelled like burnt popcorn. The fudge tasted exactly like cookie dough. My husband said it wasn't as sweet, which he liked. It was a huge success with everyone else. My son said this is his new favorite type of fudge.

There was no mention of how long to COOL the white chocolate/condensed milk mixture.  It melted all the chocolate chips.

Made this for the first time ever and it turned out perfect. Not sure why so many people are having trouble with it, its really a very simple recipie. I didn't even use an electric mixer! Just lowered the sugar a 1/4 cup because i think it will be plenty sweet enough. 2 teaspoons of vanilla for me too.

Made these today...used half a cup of sugar but don’t think I mixed the sugar and butter enough as it is quite grainy. Other than that turned out yummo!

This was a huge hit! I did reduce the sugar to only 1/2 cup to avoid that overly sweet taste fudge can get. It was perfect.

I make this recipe at least once a year. I use a stand mixer and a double boiler as microwaving to melt white chocolate (or in my case "Yogurt chips") can sometimes be disastrous and cause bits to burn while others don't melt. As others here, I live on the wild-side and have never cooked or microwaved the flour. I guess if a stick of butter and condensed sweetened milk doesn't kill me, the flour might as well. In the end it tasted like opening up a tub of Tollhouse dough, without the fear of eating raw egg. Oh and only 1 tsp of vanilla? I easily double that...

Im gonna try this! I think maybe freezing the chocolate chips would help with melting issues.

Made it with dark chocolate instead. Super deli

Definitely a 'keeper recipe' - I made a batch of this fudge today...Spot on tastes just like chocolate chip cookie dough! Sets up nice and firm--slices up beautifully. Definitely will make this again!

https://streaming.hearstdigitalstudios.com/df9de825-13a8-494f-8626-2717d8b9e1f7/video_rover_16x9_1080p_hd_1551738268_71603.mp4

Cookie Dough Lovers, This Fudge Is For You!

Chipotle Fudge

Coconut oil spray,

can sweetened condensed milk

canned chipotle in adobo, very finely chopped, plus 1 teaspoon adobo sauce

salt,

Close-up of Chipotle Fudge, as seen on The Pioneer Woman, Season 18.

Line an 8-inch square pan with foil and smooth the surface. Spray the foil with coconut oil spray.

Combine the chocolate chips, sweetened condensed milk and chipotle and adobo in a double boiler over medium heat. Heat, stirring, until melted and smooth, 5 to 7 minutes.

Immediately pour the mixture into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle it with sea salt. Refrigerate for at least 2 hours. Cut into small squares.

Easy as it gets and yummy.  Sweet with a kick

This was amazing!  I did up the heat and used 2 peppers and a 2nd teaspoon of sauce which was the perfect amount. 

I will make this again for sure. 1 chili with 1 teaspoon of the sauce was not enough. Next time I'll add more for more spice! Simple &amp; tasty. I used dark chocolate chips.

So decadent! I thought that the Chipotle would be too strong and overpowering. It's actually the perfect amount of heat. You first get the super fudgy chocolate, cut just a little bit by the salt (a must), then a slow mellow heat from the Chipotle. Will make again..... 

Soooo good! You have to let it sit for a while before cutting it into squares after it's been in the fridge for two hours. I took the foil off to do so. If I was serving to guests I would put a small pepper in the center for decoration just to let them know that it has heat 

https://www.foodnetwork.com/videos/chipotle-fudge-5385891

Ree combines chipotle and chocolate to create a sweet and spicy fudge.

Mini Fudge Bites

Nonstick cooking spray

sweetened condensed milk (half a 14-ounce can)

unsalted butter

walnuts, toasted and finely chopped

All-purpose flour,

Store-bought royal icing

Candied violets (see Cook’s Note)

Mini Fudge Bites as seen on Ace of Taste, Season 1.

For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.

In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.

Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.

For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.

Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.

For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.

A TRULY out of this world fudge to try with a crazy secret ingredient!

Velveeta Peanut Butter Fudge

lb Velveeta cheese

lbs sugar

To start, cut the butter into small cubes...

To start, cut the butter into small cubes and place in a large microwave-safe bowl. Heat in the microwave for about 2 minutes or until the butter is totally melted.

Next, cut the Velveeta into similar sized chunks...

Next, cut the Velveeta into similar sized chunks and add to the butter. Place it in the microwave and melt it all together. This takes 2 - 3 minutes. Keep checking so your mix doesn't burn, and use a wire whisk to combine the two.

Next, add in your peanut butter and whisk...

Next, add in your peanut butter and whisk the entire mix together. Add the vanilla and stir to combine.

Finally, add in the powdered sugar and gently...

Finally, add in the powdered sugar and gently fold it into your mixture until it is completely incorporated.

Once your mixture is ready, spread it out...

Once your mixture is ready, spread it out onto a large cookie sheet inlaid with some wax paper. Spread it to all corners and make sure it is nice

https://mediavine-res.cloudinary.com/video/upload/d7j6iq2l6kxpygmocjmq.mp4

These peanut butter fudge bars have one very unique ingredient - Velveeta Cheese! They're the creamiest and most delicious peanut butter fudge you could ever imagine!

This Eggnog Fudge is perfect for Christmastime — It has a smooth and creamy texture, with white chocolate and a mild eggnog flavor everyone is sure to enjoy!

Eggnog Fudge

butter (1 stick)

Tablespoons heavy whipping cream

eggnog minus 2 Tablespoons

white chocolate chips

(7 ounce) jar Marshmallow Creme

nutmeg + more for topping

https://mediavine-res.cloudinary.com/video/upload/zlbxdooucsmhtvglz2ub.mp4

Trisha Yearwood's Milk and Cookies Fudge for the Tree-Trimming Party and Home for the Holidays episodes of Trisha's Southern Kitchen, as seen on Food Network.

Top 21 fudge recipes recipes from across the web

The most viewed fudge recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick And Easy Peppermint Fudge

Chocolate Fudge

Easy chocolate fudge recipe

Jaffa pecan fudge

Peanut Butter Fudge

Thermomix cookies and cream fudge r...

Divine Divinity Fudge

Peanut Butter Fudge

Fudge

Fudge brownie recipe

Greek Yogurt Fudge Pops

Cookie Dough Fudge

Chipotle Fudge

Mini Fudge Bites

Velveeta Peanut Butter Fudge

Eggnog Fudge

Milk and Cookies Fudge

Fudge Pie

Strawberry Fudge Recipe

Fantasy Fudge

Sweet and Salty Fudge

Top 21 fudge recipes recipes from across the web

The most viewed fudge recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick And Easy Peppermint Fudge

Chocolate Fudge

Easy chocolate fudge recipe

Jaffa pecan fudge

Peanut Butter Fudge

Thermomix cookies and cream fudge r...

Divine Divinity Fudge

Peanut Butter Fudge

Fudge

Fudge brownie recipe

Greek Yogurt Fudge Pops

Cookie Dough Fudge

Chipotle Fudge

Mini Fudge Bites

Velveeta Peanut Butter Fudge

Eggnog Fudge

Milk and Cookies Fudge

Fudge Pie

Strawberry Fudge Recipe

Fantasy Fudge

Sweet and Salty Fudge

The most viewed fudge recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine