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Cooking with the Library–Oh, Fudge!

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Oh, Fudge! 

Chocolate, peanut butter, maple, toffee and vanilla.  All the flavors we know and love, all become a fantastic fusion in fudge.   

What is fudge?  It is a type of candy created by mixing sugar, milk and butter to 240 degrees F.  Beating it as it cools creates a smooth and creamy solid, harder than frosting, and softer than hard tack.   

Fudge originated most likely in the United States in the 1880’s.  They kept it simpler then, but now we add just about anything to it- fruits, nuts, caramel, candy and a ‘kitchen sink’ list of additions limited only by the imagination. 

The following recipes can be found in the book, Eat Dessert First from the Red Hat Society. You can reserve this book for checkout today.



Easy Chocolate Fudge 


  • 1 16-ounce package confectioners’ sugar 
  • ½ cup unsweetened cocoa powder 
  • ½ cup (one stick) butter or margarine 
  • ¼ cup evaporated milk 
  • 1 teaspoon vanilla 
  • ¾ cup chopped walnuts or pecans 


  1. In a microwave-safe bowl mix the confectioners’ sugar and cocoa powder. 
  2. Add the butter and evaporated milk.
  3. Cover the bowl and microwave on high for two minutes. 
  4. Remove from the microwave and stir well.  
  5. Cover again and microwave for two more minutes. 
  6. Remove from the microwave and add the vanilla and chopped nuts, if desired. 
  7. Pour into a greased 8 x 8 pan and refrigerate for two hours or longer before cutting. 









Peanut Butter Fudge 


  • 2 cups firmly packed light brown sugar 
  • ¾ cup whole milk 
  • ½ teaspoon salt 
  • 2 cups marshmallow crème 
  • 2 cups chunky peanut butter 
  • 1 teaspoon vanilla 


  1. In a large saucepan mix the sugars and milk. 
  2. Bring the mixture to a boil over medium heat.  Boil, stirring constantly, for about 5 minutes, or until the temperature reaches between 234 and 240 degrees on a candy thermometer. 
  3. Remove from the heat and add the salt, marshmallow crème, peanut butter, and vanilla. Mix briskly and thoroughly. 
  4. Line a 13 x 9- inch pan with buttered foil that overlaps the edges of the pan. 
  5. Pour in the fudge. 
  6. Cool and then remove the foil to cut the fudge into squares. 


Fleming Fudge 


  •  1 18-ounce package chocolate chips 
  • 1 12-ounce can evaporated milk 
  • 1 cup chopped pecans or walnuts 
  • 1 ½ teaspoons vanilla 
  • Pinch of salt 


  1. Grease a 13 x 9- inch glass baking dish.  Set aside.   
  2. In medium saucepan combine the chocolate chips and evaporated milk. 
  3. Cook over low heat until the chips melt.  Remove from heat. 
  4. Add the nuts, salt and vanilla. 
  5. Spoon evenly into the prepared baking dish.   
  6. Refrigerate for at least 2 hours.  Cut into squares. 


Best Maple Walnut Fudge Ever 


  • 1 ½ cup firmly packed dark brown sugar 
  • ½ cup (1 stick) butter 
  • ½ cup evaporated milk 
  • ½ teaspoon vanilla 
  • 2 cups confectioners’ sugar 
  • ½ cup chopped walnuts 
  • Pinch of salt 


  1. In a medium saucepan combine the brown sugar and butter. 
  2. Bring to a boil. 
  3. Remove from the stove and stir in the evaporated milk. 
  4. Return the pan to the stove.  Cook, stirring constantly, for four minutes over medium-high heat. 
  5. Remove from the heat. 
  6. Add the salt, vanilla, confectioners’ sugar and walnuts.  Stir well. 
  7. Pour the mixture into a buttered 8 x 8-inch pan.  Cool and cut into squares. 



For more recipes and inspiration, check out these books found in our catalog:

Ah, Fudge by Lee Edwards Benning

The Sweet Book of Candy Making by Elizabeth LaBau


Or this eBook, found on Overdrive:

Kitchen Fresh Fudge from the Chef’s Secret Vault