Does anyone know a NO-Bake fudge?

Question

And I don't mean peanutbutter fudge, fudge with cheese in it, or No-bake chocolate cookies, witch is all I keep finding online.

Answer 1

An easy one for me is-

1 tub any flavor frosting

1 package any flavor chips

Melt together in micro, spread in 8x8 pan

Cool, cut and enjoy.

Answer 2

All of these are No-Bake Fudge recipes.  These recipes never fail and I make them all the time to give as gifts.

This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter

3 cups sugar

2/3 cup evaporated milk

1 7-ounce jar Kraft marshmallow crème

12 ounce bag semi-sweet chocolate chips

1 bottle (airline size or nip) or 1 shot Irish Crème

2 cups walnuts or pecans - optional

2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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Fantasy Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow crème

1 cup chopped nuts

1 tablespoon vanilla

Traditional method:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:

Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Sometimes I will substitute 2 cups of peanut butter for the chocolate chips and omit the nuts making a peanut butter fudge - creamy or chuncky peanut butter may be used. Or another variation that I will do is to make the fudge like in the recipe, pour half of the mixture into the pan, spread a cup of peanut butter over the fudge and then top with the remainder of the fudge - It comes out like a Reese's peanut butter cup.

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Really Yummy Dark Chocolate Fudge with Pistachios

Ingredients:

1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels

1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided

1 teaspoon vanilla extract

Directions:

Line an 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

WA

Answer 3

1 (16 ounce) box confectioners' sugar

1 cup chocolate spread

4 tablespoons hershey's cocoa

1 teaspoon vanilla

1/2 lb butter

Melt butter, let cool. Mix chocolate spread, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.

Answer 4

All fruge os NO-Bake. You must however melt the choc in the micrwave or on the stove.

Answer 5

I have 2 for you....Festive Fudge which is the Eagle Brand Condensed Milk. 3 cups of Choc Chips, 1 can condensed milk, dash of salt 1 1/2 tsp of vanilla and 1 cup of nuts. Melt chips stir mixture and chill for 2 hours.

Or get your favorite can of cake frosting dark or milk add vanilla flavoring and nuts spread in a pan lightly greased or wax paper let it chill the cut your slices.  I'm sure you will love this one.  

P.S. If you use dark frosting try using an orange extract or any flavor. YOU WILL LOVE LOVE LOVE IT.

Answer 6

NO BAKE EASY FUDGE

1 box powdered sugar

2 eggs

1 c. butter

1 (12 oz.) pkg. chocolate chips

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 c. nuts, optional

In a mixing bowl, combine sugar and eggs, mix until satiny. In a small saucepan melt butter and chips, mix well. Add to sugar mixture, blend well. Add almond, vanilla and coconut flavorings, stir in nuts. Pour in well greased 8 x 8 pan. Chill before cutting.

Variation: If you want to use peanut butter chips use 1 1/2 teaspoons vanilla nut extract and 1 teaspoon caramel flavor. You may also use butterscotch chips.

Answer 7

Fudge with cheese in it???  That may be the most disgusting thing I've ever heard in all my days.  The recipe below is one that my mom has made my whole life.  It cooks for a few minutes on the stove top and that's it.  It's always creamy and not gritty like some fudge is.

Never Fail Fudge

4 ½ C sugar

1 can evaporated milk (NOT sweetened condensed milk)

1/3 C butter

1-1lb Hersheys chocolate candy bar - in pieces

1 12oz pkg milk chocolate chips

1 pint marshmallow cream

2 C chopped walnuts - optional

Heat the milk and butter until the butter melts.  Add the sugar and stir constantly.  This must be done over a low heat to keep the sugar from burning.  Continue to heat slowly till the mixture comes to a boil.  Boil for 5 min. (180* on the candy thermometer)

Have the chocolate, marshmellow cream and nuts ready in a large bowl.  Pour the sugar mixture over this and stir until the chocolate and marshmellow cream has melted completely.  

Quickly pour onto buttered cookie sheets or dip by teaspoonfuls to a buttered surface to cool.  

I loved helping Mom make this fudge.  It’s much easier to pour it onto cookie sheets to cool and then you can cut it into squares but Mom always buttered the kitchen table and we would take it out by spoonfuls.  I still do it this way because it is tradition.  One thing I do different than Mom is that I use a candy thermometer when cooking the sugar mixture.  If it isn't boiled long enough it won't set up right and if it's boiled to much it will set up to much and be a bit dry.  Mom rarely had it come out wrong but I am not such a good cook so I use the candy thermometer.