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Cheesecake Recipes, Chocolate Chip Cookie Recipes & Gourmet Fudge Recipes

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Drinking Chocolate

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Free Peanut Butter Fudge Recipe

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How to Make Chocolate

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Kahlua Fudge Recipe

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Marshmallow Fluff Fudge Recipe

Marshmallow Fudge Recipe

Marshmellow Fudge Recipe

Microwave Fudge Recipe

Microwave Peanut Butter Fudge Recipe

Milk Chocolate Fudge Recipe

Mint Chocolate Chip Cookie Recipe

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No Cook Fudge Recipe

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Quick and Easy Fudge Recipe

Recette de Fudge au Chocolat

Rocky Road Fudge Recipe

See Candy Fudge Recipe

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Sugar Free Fudge Recipe

Sweetened Condensed Milk Fudge Recipe

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Velveeta Fudge Recipe

White Chocolate Fudge Recipe

White Fudge Recipe




        Below are 32 Free Fudge Recipes ready for you to print. If you don't have a printer simply save our eBook/website to your favorites.


2 (12 oz.) pkg. semisweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
2 tsp. vanilla extract
2 C. (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces
Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches. In a saucepan, combine chocolate chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute. Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares. Makes 36 pieces

4 1/2 C. granulated sugar
1 (12 oz.) can evaporated milk
1/2 lb. butter
2 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. semisweet chocolate chips
2 (7 oz.) jars marshmallow crème
2 tsp. vanilla extract
2/3 C. Irish Cream liquor
2 C. chopped nuts
Follow directions EXACTLY. Set chocolate chips, marshmallow cream, vanilla extract, Irish cream and nuts in a very large bowl. Set aside for later. Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer.  Pour into a buttered 13 x 9-inch pan and chill very well. Cut into squares.

3/4 C. cubed or shredded processed cheese
   or grated Cheddar cheese
1/4 lb. margarine
1 tsp. vanilla extract
3 C. confectioners’ sugar
1/4 C. cocoa powder
Melt cheese and butter. Remove from heat. Add confectioners' sugar, vanilla extract and cocoa. Make it into a ball; knead, and press into a buttered 8-inch square pan. Chopped nuts are optional. DO NOT refrigerate.

1 can sweetened condensed milk
2 C. semisweet chocolate chips
1/2 C. coarsely chopped almonds
1/2 C. chopped candied cherries
1 tsp. almond extract
Candied cherry halves (optional) Line 8-inch square pan with foil. In medium-size microwave-safe bowl combine sweetened condensed milk and chocolate chips; stir lightly. Microwave at HIGH (100%) for 1 1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred. Stir in almonds, cherries and almond extract. Spread evenly in prepared pan. Cover; chill until firm. Cut into 1-inch squares. Garnish with cherry halves, if desired. Cover; store in refrigerator.

2 C. granulated sugar
1/2 C. evaporated milk (Milnot)
1 T. butter
3/4 C. creamy peanut butter
1 (12 oz.) bag semisweet chocolate chips
1/4 C. whipping cream
Boil together the sugar, milk and butter. Remove from heat after this has boiled for ONE MINUTE. Add the peanut butter, mix thoroughly and pour into a buttered 11 x 7-inch glass baking pan. As this is cooling, melt the chocolate chips, then stir in the cream. Pour over the peanut butter fudge.

2 C. sugar
1/2 C. milk
2 T. butter
6 oz. semisweet chocolate, grated or chopped
Put sugar into a saucepan, and mix it with the milk to form a thick paste. Add butter, and stir in chocolate. Put pan over low heat and cook, stirring constantly. Do not let the contents of the saucepan come to a boil until the sugar has dissolved and the chocolate has melted. Clip a candy thermometer to the side of the saucepan. Increase the heat slightly and let the mixture boil for about 5 minutes, or until it reaches the soft-ball stage on the candy thermometer. Remove fudge from the heat, beat it until it is thick, and pour it into a buttered 8-inch square pan. Cut fudge into 1-inch squares before it has time to get cold.

4 1/2 C. sugar
1 (8 oz) can evaporated milk
3 (12 oz.) pkg. chocolate chips
5 oz. Marshmallow Crème
1 C. (1/2 lb.) butter
1 lb. chopped nuts
2 tsp. vanilla extract Stir sugar and evaporated milk together. Bring to boil and boil gently for 9 minutes. Remove from heat and add chocolate chips, butter, Marshmallow Crème and vanilla extract. Beat until blended and until chocolate bits are melted. Add nuts. Pour into buttered 13 x 9-inch pan. Cut when cold.

1 1/2 C. sugar
2/3 C. evaporated milk
2 T. margarine
1/4 tsp. salt
1 1/2 tsp. light corn syrup
12 oz. semisweet chocolate chips
1 tsp. vanilla extract
1 1/2 C. flaked coconut
Mix sugar, milk, margarine, salt and corn syrup in saucepan using a wooden spoon. Bring to boil over medium heat and cook 5 minutes, stirring constantly. Remove from heat; add chocolate chips and vanilla extract. Mix well and add 3/4 cup of the coconut and spoon into buttered 11 x 7-inch pan. Fudge will be too thick to pour. Smooth in pan with wooden spoon. Press remaining coconut on top of fudge and mark into 1 1/2-inch squares. When cool, cut squares through. Makes about 2 pounds.

Butter or margarine
3 C. sugar
1 C. milk
1/2 C. cream
1 T. light corn syrup
3 T. Instant coffee
3 T. butter or margarine
1 tsp. vanilla extract
1 (6 oz.) pkg. semi-sweet chocolate bits
1C. pecans, chopped
Butter the bottom and sides of large saucepan. In saucepan, combine sugar, milk, cream, corn syrup and coffee. Cook over medium heat until mixture boils and sugar dissolves, stirring constantly. Cook until small amount forms a soft ball when dropped into cool water. Add butter and let cool until barely warm. Beat until mixture thickens. Add vanilla, chocolate and pecans. Spread in shallow, buttered, 12-inch square pan. Cut into squares when firm. Yields 1 pound.

4 squares unsweetened chocolate
8 oz. cream cheese
4 C. confectioners’ sugar
1 tsp. vanilla extract
1/2 to 2 C. pecans or walnuts,
   however many you prefer Melt chocolate in microwave, then cool to room temperature. With cream cheese at room temperature, mix cream cheese with chocolate. Add confectioners’ sugar and vanilla extract. Pat into an 8- or 9-inch pan. Refrigerate a couple of hours before cutting. If you want a peanut butter flavor, add 1/2 cup peanut butter and increase sugar to 5 cups.

1 (12 oz.) pkg. semisweet chocolate chips
3 (4 oz.) bars sweet German chocolate, broken
1 (7 oz.) jar Marshmallow Crème
4 1/2 C. sugar
2 T. butter
1 (13 oz.) can evaporated milk
Pinch of salt
2 C. chopped nuts Combine chocolate chips, German chocolate and Marshmallow Crème in large bowl; set aside. Combine sugar, butter, milk and salt in a heavy skillet. Bring mixture to a boil. Boil 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture; stir with a wooden spoon until smooth. Add nuts and mix well. Spread fudge in a buttered jellyroll pan. When cool, cut into squares. Makes about 5 pounds.

1/2 C. butter
1/4 C. milk
1 C. semisweet real chocolate chips
3 C. confectioners’ sugar
1 tsp. vanilla extract
1/2 C. plus 2 T. toffee chips In a 2-quart saucepan, combine butter, milk and chocolate chips. Cook over low heat, stirring occasionally, until butter and chocolate chips are melted (5 to 10 minutes). Place chocolate mixture in large mixer bowl. Stir in confectioners' sugar and vanilla extract. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). By hand, stir in 1/2 cup toffee chips. Spread in buttered 8-inch square baking pan. Sprinkle the 2 tablespoons toffee chips over top; gently press into fudge. Cover; refrigerate until firm (1 to 1 1/2 hours). Cut into squares. Store refrigerated in airtight container. TIP: For easy cutting, line pan with aluminum foil, extending foil over sides of pan; butter foil. To serve, lift foil and fudge out of pan; cut into squares. Place squares in paper candy cups. Makes 36 servings.

2 C. sugar
1/2 C. cream
1/2 C. pineapple chunks
1 T. butter
1/2 C. pecans
Cook sugar and cream together until it reaches the soft-ball stage. Add butter, pineapple and pecans and beat until thick and creamy. Turn onto buttered pan. Cut when cool.


2 squares unsweetened chocolate
4 T. butter
1/3 C. mashed potato (unseasoned)
1/8 tsp. salt
1 tsp. vanilla extract
1 lb. confectioners' sugar
Melt chocolate and butter together. Blend into mashed potato with the salt and vanilla extract. Mix well. Sift sugar. Add a small amount of sugar to potato mixture, a little at a time, blending until no sugar is visible. When a spoon is no longer able to mix , knead in the balance of sugar with well-buttered hands. Turn out on a board and continue to knead until mixture is smooth, pliable and glossy, buttering hands as necessary. No crumbs should remain.  Press into a buttered 8-inch square pan. Makes about 1 1/4 pounds candy.

1 1/4 C. milk
3 1/2 C. sugar
8 T. butter
2 tsp. vanilla extract Put milk into a heavy saucepan. Stirring all the time, add sugar and butter, and heat the mixture slowly until the sugar dissolves and the butter melts. Bring the mixture to a boil and cover the pan with a lid. Boil it for 2 minutes and then uncover it. Clip a candy thermometer to the side of the saucepan. Without stirring, boil the mixture steadily for 10 to 15 minutes, or until it reaches the soft-ball stage. Remove the mixture from the heat, dip the base of the pan briefly in old water, stir in the vanilla extract and let the fudge cool until it is lukewarm. beat fudge until it loses its glossy appearance and is thick and creamy. Pour it into a greased 8-inch square pan. Let the fudge cool completely before marking it into 1-inch squares with a sharp knife.

4 squares unsweetened chocolate
1/2 C. margarine or butter
1 box confectioners' sugar
1 egg
1/3 c. sweetened condensed milk
1 tsp. vanilla extract
1 C. chopped nut melt chocolate and butter. Sift sugar and mix with egg and milk. Stir in chocolate and butter mixture. Add vanilla extract and nuts. Pour into buttered 8-inch square pan. Chill in refrigerator at least 2 hours.

2 C. sugar
1/2 C. milk
Small amount of light corn syrup
1 C. Marshmallow Crème
1 C. peanut butter Clip a candy thermometer to the side of the saucepan. Boil the sugar, milk and light corn syrup to the soft ball stage. Remove from the heat and add the Marshmallow Crème and peanut butter. Beat well and pour into a buttered 9-inch square pan.


1 C. milk chocolate chips
2 C. (12 oz.) vanilla milk chips or almond bark
2 C. peanut butter chips
1/2 C. chopped peanuts
Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares.


3 C. milk
5 C. pumpkin
7 tsp. pumpkin pie spice
3 C. granulated sugar
Dash of salt
1/2 C. butter
1 C. chopped nuts
1 C. Marshmallow Crème
8 oz. white chocolate
1 tsp. vanilla extract
Combine milk, pumpkin, spice, sugar, butter and nuts in a 5-quart saucepan and bring to a boil, cooking until the mixture reaches the firm ball stage (use a candy thermometer). Stir in Marshmallow Crème, white chocolate and vanilla extract. Stir until it begins to get thick. Pour into a buttered pan and let set.

4 C. sugar
20 marshmallows
2 T. water
1 large can evaporated milk
18 oz. chocolate chips
2 tsp. vanilla extract
1/2 lb. butter or margarine
Melt sugar, marshmallows, water and milk, then boil 10 minutes, stirring constantly to avoid scorching. Add chocolate chips, vanilla extract and butter or margarine. Beat only until of pouring consistency. Pour into a buttered 13 x 9-inch pan.

1 1/3 C. semisweet chocolate chips
2/3 C. sweetened condensed milk
1 tsp. vanilla extract
1 1/3 C. miniature marshmallows
2 graham crackers, broken into small pieces
Line an 8-inch square pan with aluminum foil; grease foil. Cook chips and condensed milk in a heavy saucepan over low heat, stirring constantly, until melted and smooth. Remove from heat; let cool 2 minutes, then stir in vanilla extract and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.

1 (6 oz.) bag semisweet chocolate chips
1 C. butterscotch chips
1 can Pillsbury Chocolate Fudge Frosting Supreme
2 (about 2 oz.) Snickers candy bars, cut up
Line an 8-inch square pan with foil, extending foil over edges; lightly butter foil. Set aside. In large microwave-safe bowl, combine chocolate chips and butterscotch chips; microwave on MEDIUM for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in frosting and  all but 2 tablespoons candy bar until mixed. Spread in foil-lined pan; sprinkle with reserved candy bar. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.

1 lb. confectioner's sugar
1/2 C. cocoa, minus 2 heaping tsp.
1/4 tsp. salt
1/4 C. milk
1 T. vanilla extract
1/2 C. butter
1 C. chopped pecans Line an 8 x 4 x 3-inch dish with wax paper. In a 1 1/2 quart microwave-safe casserole, stir together sugar, cocoa, salt, milk and vanilla extract. Put butter on top of mixture in center of the dish. Microwave on HIGH for 2 minutes. Stir vigorously until smooth. Blend in nuts. Pour into pan; chill 1 hour, then cut into squares.

4 1/2 C. sugar
1 can evaporated milk
2 large pkg. vanilla chips
1/2 lb. butter or margarine
1 jar Marshmallow Crème
1 1/2 C. chopped nuts (optional)
1 1/2 tsp. vanilla extract Boil evaporated milk for exactly 8 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Pour into a greased pan. Cool and cut into squares. Makes 5 pounds.

1 2/3 C. granulated sugar
2/3 C. evaporated milk
2 C. fruit flavored miniature marshmallows
3/4 C. peanut butter
12 oz. vanilla milk chips
1 tsp. vanilla extract in a large heavy saucepan place the sugar and evaporated milk. Cook on medium heat till it comes to a boil, stirring constantly. Keep cooking and stirring for about 5 minutes while at a rolling boil.  Remove from the heat. Add the marshmallows and stir. Add the peanut butter and stir. Add the milk chips and stir. Add the vanilla and stir.  Make sure the mixture is smooth. Place in a buttered 8-inch square pan and spread it smooth. Cool and cut into squares. NOTE: You may add nuts when you put in the vanilla extract.

2 C. milk
1 C. sugar
1 C. peanut butter (smooth or crunchy)
1 (7 oz.) jar Marshmallow Crème
1 tsp. vanilla extract
Stir sugar into milk over medium heat until sugar is dissolved, leave on medium heat without stirring until mixture reaches soft ball stage (it will start to turn a pale gold color). Remove from heat; immediately stir in peanut butter, Marshmallow Crème and vanilla extract, in that order. Stir rapidly because mixture will thicken quickly. When it is completely mixed and thickened, pour out into a buttered 8-inch square pan. Refrigerate for 30 minutes, then cut into squares.

2 large chocolate candy bars
12 oz. chocolate chips
1 (7 oz.) jar Marshmallow Crème
1/2 C. butter
2 C. nuts
2 tsp. vanilla extract
1 can evaporated milk
1/4 C. sugar Put milk and sugar in saucepan and boil hard for 6 minutes (stir constantly to prevent scorching). Have remaining ingredients in large mixer bowl and pour boiling mixture over it; stir and mix well. Pour onto buttered cookie sheet or wax paper.

1/4 C. butter
2 1/2 C. granulated sugar
2/3 C. evaporated milk
12 oz. vanilla chips
3 oz. cream cheese, at room temperature
5 oz. Marshmallow Crème
1 1/2 C. dried blueberries
1 tsp. vanilla extract
1 tsp. butter flavoring or extract
Line a 9-inch square pan with aluminum foil and set aside. Heat milk over medium heat until warm; add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add Marshmallow Crème and butter. Return to a rolling boil for 5 1/2 minutes (start timing as soon as the rolling boil resumes). Cut cream cheese into small dice, and add it to the boiling mixture about 1 minute before the end of the boil. If brown flecks begin to appear in the mixture, lower the heat a little. Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Stir in vanilla extract and butter flavoring or extract. Mix thoroughly. Pour into prepared pan. Cool. Remove from pan; remove foil, and cut into squares. Yields 2 pounds

2 T. butter or margarine
2 C. brown sugar
1/4 tsp. salt
3/4 C. light cream
3/4 C. coconut, pecans or walnut smelt butter or margarine in saucepan. Add sugar, salt and cream and stir until sugar has dissolved. Clip a thermometer to the side of the saucepan. When mixture begins to boil, reduce heat to medium and continue cooking to soft-ball stage on the candy thermometer. Remove from heat and do not stir until the outside of the pan is cool to the touch. Beat until creamy. Add coconut or nuts. Press into a greased pan. Makes about 1 pound

Peppermint Walnut Fudge
2 (12 oz.) pkg. chocolate chips
1/2 C. chopped walnuts
1/4 C. butter, cut into pieces
1/2 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
2 C. sugar
1 C. evaporated milk
12 large marshmallows, cut into halves
Combine chocolate chips, walnuts, butter, salt and flavorings in a bowl. Combine the sugar, evaporated milk and marshmallows in a saucepan. Bring to a rolling boil; reduce heat. Cook for 5 minutes, stirring constantly with a wooden spoon. Pour over the chocolate chip mixture and mix well. Spread in a buttered 8-inch square dish. Let stand until set. Yields 1 1/2 pounds.

One Bowl Fudge
16 oz semi sweet chocolate, melted
1 14oz can sweetened condensed milk
2 tsp vanilla
1 1/2 cups chopped walnuts
Once chocolate is melted , stir in sweetened condensed milk. Stir in vanilla and walnuts..  Spread into a greased 8 inch square pan. Refrigerate till firm. 3.  Cut into squares.  

Chocolate-Peanut Butter Swirl Fudge
1/2 cup corn syrup
1/3 cup evaporated milk
16 oz semi-sweet chocolate
2 tsp vanilla
1/4 cup sugar, sifted
1/3 cup creamy or chunky peanut butter
Line an 8 inch square baking pan with plastic wrap. .  In a saucepan, combine corn syrup and evaporated milk, add the chocolate.   Heat on medium low until chocolate is melted.   Remove from heat, stir in vanilla and icing sugar until smooth. Spread in pan.   Drop peanut butter by teaspoonfuls onto fudge. With knife, swirl peanut butter through fudge to create a marble pattern.  Refrigerate two hours or until firm.



January 2005



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