Fudge Recipes:
I love making fudge for backpacking trips. It is great for group trips – It is sweet, high in fat, easy to carry and almost everybody loves fudge. (And if they don’t? More for us!)
All my fudge recipes are molded into an 8×8″ pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out, take off paper. I trim the fudge, wrap in 2 layers of plastic wrap, then put it in a gallon Ziploc® bag for carrying. Most fudge will do fine up into the mid to high 60’s for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would. If using the fudge to serve at home keep wrapped in plastic wrap till serving time, then cut and plate for serving.
You can also pour the fudge into prepared bread pans for thick slices. As well you can pour it thin into a prepared cookie sheet with sides – then you can cut it out later with decorative cookie cutters!
The recipes are from our website, TrailCooking.
3 cups chocolate chips
1/2 cup butter (use only butter)
1 14 ounce can sweetened condensed milk
1 cup chopped walnuts
1/2 cup fresh, chopped peppermint leaves (the leaves must be 100% dry of any water)
Put chocolate, butter and milk into a heatproof glass bowl, put that over a gently simmering pot of water on the stove. Using the double boiler method, slowly melt. Stir periodically. When melted, add the walnuts and peppermint leaves.
Pour into a prepared pan. Put into the refrigerator till cold.
12 ounces semi-sweet chocolate chips (1 package)
11 ounces butterscotch chips (1 package)
1 16 ounces bag of miniature marshmallows
1/2 cup peanut butter (creamy works best)
Put the chips and peanut butter into a microwaveable bowl. Microwave for 2 minutes at 70%. Stir well. If needed microwave for another minute in 10-15 second intervals. When smooth, add in marshmallows and mix up. Spread in pan and cool.
1 cup sugar
1/2 tsp salt
3 Tbsp unsalted butter
1/2 cup heavy cream
1 3/4 cup miniature marshmallows
1 1/2 cups of chips (use any flavor! Chocolate, peanut butter, vanilla, butterscotch, mint, etc)
1/2 tsp vanilla or whatever flavor extract you would like (almond, peppermint, etc.)
Combine sugar, salt, butter, cream and marshmallows in a heavy medium saucepan. Set over medium heat, cook, stirring until butter and marshmallows are almost melted. That will take about 5-6 minutes. Bring to a boil, stirring occasionally for 5 minutes. Take off burner. Add chips and flavoring to pan. Start stirring and keep that going until all the chips are melted and it looks all nicely mixed. Pour into the pan. Let sit for 3 hours (or 1 in the fridge) before you take out of the pan.
It might be Cranberry Fudge, and it might be tasty, but pretty it is not. Named after er, um….well bear “presents” during berry season – something you often see when hiking in alpine!
1 package of semi sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup canned evaporated milk
1 tsp vanilla
1 6 oz package dried cranberries
In a heavy medium sauce pan, over low heat, melt the chips and corn syrup, stirring, till melted. Watch this, and do not leave. Take off heat. Add powdered sugar, milk and vanilla. Mix well, until smooth. Add in cranberries and pour into your pan. Refrigerate for 8 hours, then cut. This fudge is flexible, and should be cut while cold.
2/3 cup milk
2 cups sugar
3/4 cup mini marshmallows
2 cups chunky peanut butter
1/2 cup plain M&M’s or Sunspire natural ones
In a 2 quart pot, combine milk and sugar. Cook over medium heat until mixture comes to a boil, then simmer for 3-5 minutes. Remove from the heat and quickly add marshmallows, peanut butter and M&M’s®. Mix well. Pour into a prepared pan and allow to cool, then cut and wrap tightly.
~Sarah
That rocky road fudge is da bomb!! I’ll be your fudge packer… LOL