Holidays are fast approaching and we are into a rush to prepare really great tasting recipes for our friends and family. At times, it gets confusing because there are lots of holiday recipes that you want to make but 1 really staple item in my menu would be homemade fudges.

Holidays are fast approaching and we are into a rush to prepare really great tasting recipes for our friends and family. At times, it gets confusing because there are lots of holiday recipes that you want to make but 1 really staple item in my menu would be homemade fudges.

If you’re family goes crazy over nut less fudge like mine do, then please go ahead and prepare a couple of batches during the holidays.

I have listed here 5 really great fudge recipes just right for the coming holidays. Pick 1 or go ahead and prepare them all and enjoy yourself.

Holiday Fudge

1 (12 fluid ounce) can of evaporated milk
1 1/3 cups butter
4.5 cups white sugar
1 pinch salt
1 pound walnuts; chopped
2 (7 ounce) jars marshmallow creme
12 ounces almond butter crunch confection, chopped
2 cups semisweet choco chips
2 teaspoons vanilla extract

Lightly butter a 9×13 inch baking dish. Set it aside. Combine milk, butter, sugar, & salt inside a big heavy saucepan. Bring it to a boil over medium-high heat. Then cook, while stirring often, for 6 mins.

Combine marshmallow cream, candy bar, and choco chips in a big bowl. Pour hot sugar syrup over mixture, stir just until chocolate is melted & well mixed. Add in walnuts and vanilla. Pour on your prepared baking dish. Allow to cool before serving.

Jeweled Fudge

1 can of Sweetened Condensed Milk (use only the regular, not low-fat)
12 ozs White Chocolate, chopped
1 tsp of Vanilla
1/2 cup Pistachios, toasted and chopped
1 cup Sugar (powdered), sifted
1/3 c Dried Cranberries; chopped

First line an 8 x 8-inch baking pan with parchment paper. Next melt chocolate with condensed milk inside a double boiler (never directly on the element). Take away from the heat then stir the vanilla in. Next add in icing sugar then beat 1 minute.

Mix the pistachios and cranberries inside a bowl (this way they distribute evenly in your fudge). Stir pistachios and cranberries into the fudge. Spread evenly onto baking pan. Cover & chill fudge for 3 hrs or just until fudge has set; slice in 1-inch thick squares.

Pumpkin Fudge

1/3 cup pumpkin puree
2 cups sugar
1/2 cup milk (evaporated)
1/2 tsp of vanilla
1/4 tsp of cornstarch
1/4 cup butter
1/4 tsp pumpkin pie spice
1 cup chopped pecans

Cook together sugar, pumpkin, cornstarch, spice & milk until it forms a soft ball when dropped in cold water, or just until mixture reaches 235F on a candy thermometer.

Add vanilla, butter & pecans. Beat until creamy. Spread evenly into 8- or 9-inch square baking pan which you’ve lined using some aluminum foil. Place inside your fridge for about 2 hrs or just until firm. Lift from pan; remove foil.

Pistachio Swirl Fudge

1 package (3-oz.) cream cheese
1 can (14-oz.) sweetened condensed milk, divided
1/2 tsp of vanilla
3 packages (6-oz. each) semi sweet chocolate pieces
1/2 cup coarsely chopped pistachio nuts
1 Tbsp of butter

Place cream cheese in small glass bowl of electric mixer or into a 1-quart microwave safe bowl. Microwave at HIGH (100%) 15 to 25 seconds or ’til cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk & the vanilla. Beat on low speed just until mixture is smooth; set it aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter inside a 2 1/2-quart microwave-safe glass bowl. Microwave at MEDIUM (50%) 2 to 3.5 mins or just until mixture can be stirred smooth and is glossy, stirring twice. Add in pistachio nuts.

Spread chocolate mixture evenly into your buttered pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in fridge for about 2 hrs or more. Slice into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, and then cut each square diagonally in half. Keep stored in airtight container with waxed paper between layers. Keep best if refrigerated. Make 50.

Praline Pecan Fudge

1 cup chopped pecans
1/2 ounce praline liqueur
1/4 pound butter
1 package (12 ounce size) semisweet choco chips
1 tablespoon vanilla extract
3 cups granulated sugar
1/2 cup milk (evaporated)
1 jar (7 ounce size) marshmallow creme

In your 2-quart heavy bottom pot, melt butter on medium high heat. Next, add sugar & evaporated milk and blend well into butter. Bring it to a boil, reduce heat to simmer and cook approximately 5 minutes. Be careful not to scorch butter as mixture will caramelized.

Take away from the heat then add in choco chips, vanilla extract, marshmallow creme, praline liqueur and pecans, whipping constantly. Stir mixture until it becomes creamy and slightly thickened. Pour onto a buttered 9-inch cake pan and allow to cool two hours. Slice in squares

Jeff is a food fanatic! You can check out his very popular Fudge Recipes website on http://www.greatfudgerecipes.com

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