When I was a much younger adult (or want-a-be adult), I went through a phase of loving Snickers. So much so, that I even kept a supply in my friends Dick and Eloise’s freezer. I just never knew when a “snickers attack” was going to hit, and I spent a lot of time with my friend’s at their water-front home in Medina. So having Snickers bars in their freezer made perfect sense to all three of us!
Well as in most things, my passion for Snickers bars eventually ebbed only to be replaced by an absolute devotion to See’s buttery brown sugar caramels with a touch of maple sugar and California almonds enrobed in smooth milk chocolate. And as of this writing, I still adore really good caramels studded with nuts and encased in creamy milk chocolate. I also happen to love fudge.
So when a friend gave me the first recipe on this post several years ago, I immediately recognized a homemade version of my favorite kind of candy.
In addition to the Chocolate Fudge with Caramels and Peanuts recipe, I am also including 5 other wonderful fudge recipes. I hope you try them all. They are all sinfully delicious, easy to prepare, and perfect for sharing with others at Christmas time, on Wednesday’s, after skiing, to impress your fellow workers, or …………. Oh heck, they’re good any old time!
So that you don’t have to go so far as to read this entire post, I have listed the names of all the recipes provided in order of appearance:
CHOCOLATE FUDGE WITH CARAMELS AND PEANUTS
CHOCOLATE AND PEANUT BUTTER FUDGE
ROCKY ROAD FUDGE
PEPPERMINT FUDGE (previously posted)
FUDGE WITH BRANDIED CHERRIES AND WALNUTS (previously posted)
PEANUT BUTTER FUDGE (previously posted)
I hope you enjoy all of these wonderful fudge recipes. And BTW – Happy New Year
CHOCOLATE FUDGE WITH CARAMELS AND PEANUTS
- ½ c. (1 stick) unsalted butter
- 1/3 c. unsweetened cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder. I purchase it at Cash & Carry.)
- ¼ c. packed brown sugar
- ¼ c. milk
- 3½ c. powdered sugar
- 1 tsp. vanilla extract
- 30 vanilla caramels, unwrapped
- 1 T. water
- 2 c. salted peanuts
- ½ c. semisweet chocolate chips*
- ½ c. milk chocolate chips*
Melt butter in a heavy medium sized saucepan. Stir in the cocoa, brown sugar, and milk. Bring mixture to a boil. Boils for about 2 minutes stirring the entire time. Remove pan from heat and stir in the confectioners’ sugar and vanilla until well blended. Pour into a buttered 9-inch square baking dish.
In another heavy pan, heat the caramels and water until caramels are melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips until melted; spread over caramel layer. Chill until firm. Cut into small squares. Store in refrigerator. Serve at room temperature.
*You can use all semi-sweet or all milk chocolate if you prefer
CHOCOLATE AND PEANUT BUTTER FUDGE
- 10 T. unsalted butter, divided
- 1½ c. brown sugar
- 1¾ c. powdered sugar
- 1½ c. chunky peanut butter (not the old-fashioned kind)
- 1 c. milk chocolate chips or semi-sweet chocolate chips (I use a combination)
In a large microwave-safe dish, melt 5 tablespoons of the butter. Remove from microwave and stir in the brown sugar, powdered sugar, and peanut butter. Mix well and press into a lightly buttered 9-inch square pan.
Wipe out the microwave-safe dish and heat the chocolate chips and remaining 5 tablespoons of butter stirring frequently until the mixture is smooth. Pour over the peanut butter crust and spread evenly with a small offset spatula.
Chill the bars for several hours until completely firm. When ready to serve, let stand at room temperature for 10 minutes before cutting into 1-inch squares. Store remaining candy in refrigerator. Recipe from the Culinary Hill web site.
ROCKY ROAD FUDGE
- 2½ c. granulated sugar
- ½ c. (1 stick) unsalted butter
- 1 can (5 oz.) evaporated milk (2/3 cup)
- 1 jar (7 oz.) marshmallow crème (2 cups)
- 2 c. semisweet chocolate chips
- 1 c. chopped walnuts
- 1 tsp. vanilla
- 2 c. miniature marshmallows
In a medium sized heavy saucepan, cook sugar, butter, and evaporated milk over medium heat, stirring constantly, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
Stir in the marshmallow crème and chocolate chips until smooth. Stir in the walnuts and vanilla. Stir in marshmallows (marshmallows should not melt completely). Quickly spread in a lightly buttered 13×9-inch pan. Cool completely, then refrigerate until firm, about 1 hour.
Cut into serving sized squares. Store in refrigerator.
PEPPERMINT FUDGE (sorry no picture)
- 3 c. sugar
- ¾ c. (1½ sticks) butter
- 1 small can (5-oz.) evaporated milk (2/3 cup)
- 1½ c. chocolate chips
- 1 7-oz. jar marshmallow crème
- 1 tsp. real vanilla extract
- ½ tsp. good peppermint extract
- heaping ¼ c. crushed good peppermint candy (preferably King Leo or See’s, not inexpensive candy canes)
Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan over medium heat, stirring constantly. Boil until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching; about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow crème until melted. Add the vanilla and peppermint extracts. Spread immediately into a lightly buttered 9×9-inch pan. Top with peppermint candy, pressing in slightly. Cool at room temperature for about 4 hours. Cut into small squares and store in an airtight container in your refrigerator.
FUDGE WITH BRANDIED CHERRIES AND WALNUTS
- 2 T. cherry brandy or cherry flavored liqueur (like kirshwasser)
- ¾ c. whole dried cherries
- 3 c. sugar
- ¾ c. (1 ½ sticks) butter
- 1 small can (5-oz.) evaporated milk (2/3 cup)
- 1 ½ c. chocolate chips
- 1 7-oz. jar marshmallow crème
- 1 c. chopped walnuts
- 1 tsp. vanilla
Place cherry liqueur and cherries in a small heavy pan. Bring just to a boil and take off the heat. Set aside while you prepare the fudge. Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching; about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow crème until melted. Add reserved brandied cherries, walnuts, and the vanilla. Spread immediately into a lightly buttered 9×9-inch pan. Cool at room temperature for about 4 hours. Cut into small squares and store in an airtight container in the refrigerator.
PEANUT BUTTER FUDGE
- 1 c. butter
- 1 lg. can (1 2/3 c.) evaporated milk
- 4 c. sugar
- 1 pt. (7-oz.) marshmallow crème
- 1 c. crunchy peanut butter
Combine butter, evaporated milk, and sugar in a heavy medium sized saucepan. Bring mixture to 240 degrees stirring continuously over medium heat. Remove from heat and stir in marshmallow crème and peanut butter. Pour into a lightly buttered 9×13-inch pan. Refrigerate for a few minutes, then cut into 1-inch squares. Store in the refrigerator.