I've been making (and experimenting with) fudge recipes for the last 20+ years. 

Some of these are classic favorites, and some are new in the last few years. 

Scroll down the page and feel welcome to copy & print any recipe that catches your eye. Enjoy!

Mom’s Classic Creamy Milk Chocolate Fudge

An all time family favorite.

2 ½ c. sugar                     ¾ t. salt

¼ c. butter                       ¾ c. evap. Milk

1 7 ½ oz. jar Fluff              ¾ t. vanilla

¾ c. milk choc. Chips          ¾  c. white choc. Chips

½ c. copped nuts

Grease a 9 inch pan & set aside.  In a large saucepan,

combine sugar, salt butter, milk & Fluff.  Stir over

med.-low heat until blended. 

Increase heat to medium and bring to a full roiling boil. 

Boil and stir constantly for 5 minutes. 

Remove from heat and stir in vanilla and chocolate

until melted. 

Add nuts, turn into greased baking pan.

Mom’s White Chocolate - Eggnog Fudge

If you love eggnog like I do, you will LOVE this fudge. 

1/8 c. butter, chilled           3 c. sugar

1 c. eggnog                       6 oz. white choc. chips

1 ½ c. mini-marshmallows    1 c. almonds, chopped

½ t. nutmeg                      ½ t. cinnamon

Line a 9x9 pan with foil.  Spray the sides of a large

sauce pan with non-stick spray.  Add eggnog and sugar

and bring to a rolling boil over med-high heat, stirring

constantly. Boil for 2 full minutes, then add in

marshmallows, cinnamon and nutmeg.  Bring back to a

rolling boil, and boil and stir for another 6 minutes.

Mixture will begin to turn brownish, but if you see

flakes of brown, it’s scortching, turn the heat down a little. 

After 6 minutes, remove from heat and add nuts, butter

and chips. Stir until it begins to lose it’s glossy appearance,

then pour into prepared pan.  Cool at room temp.  Remove

from pan, remove foil, and cut into squares.

Grandma Zora's Olde Fashioned Raisin Fudge

When I was a little girl, grandma often put raisins in

her fudge.  Even today, when I enjoy chocolate

covered raisins, I think of grandma’s raisin fudge.

2 ½ c. sugar                     ¾ t. salt

¼ c. butter                       ¾ c. evap. Milk

1 7 ½ oz. jar Fluff              1 t. rum flavoring

12 oz. dark choc. chips

¾ c. raisins

Grease a 9 inch pan & set aside.  In a large saucepan,

combine sugar, salt butter, milk & Fluff.  Stir over

med.-low heat until blended.  Increase heat to medium

and bring to a full roiling boil.  Boil and stir constantly

for 5 minutes.  Remove from heat and stir in rum and

chocolate until melted.  Add raisins , turn into greased

baking pan.

Mom’s Pumpkin Fudge

Spicey pumpkin adds a whole new twist to an all time

holiday favorite. I first made this just a few years ago

for Canadian Thanksgiving, and it became an instant hit!

1 c. milk                  3 c. sugar

3 T. corn syrup        ½ c. pumpkin

dash salt                 ½ t. cinnamon

½ t. allspice            4 T. butter

1 t. vanilla

In a large pan, combine milk, sugar, syrup, pumpkin and salt.

Cook over med. heat until boiling, stirring constantly.

When mixture comes to a full boil, reduce heat to med.-low

and simmer until soft ball stage (about 10-15 minutes).

Remove from heat, cool about 10 minutes, then beat in

spices, butter and vanilla.

Spoon into buttered dish, cool, cut into squares.

Mom’s Butterscotch Fudge

Crazy about butterscotch?  This one’s for you!

1c. sugar                ½ c. brown sugar

1/3 c. corn syrup      1 pinch salt

½ c. cream              ½ c. butter

¾  c. pecans

chopped

1  t. vanilla

Mix sugars, corn syrup, salt and cream in saucepan.

On med – high heat, cook to boiling point, stirring

constantly to 238* or until a few drops form a soft

ball in cold water. (About 10-15 min.) Remove from heat.

Add butter. Cool at room temperature. Add pecans and

vanilla. Beat until it holds its shape. Drop by spoonfuls

onto waxed paper.

Mom’s Creamy Maple Fudge

I first made this fudge several years ago, and it was the first to disappear, even before the traditional chocolate fudge.  Hint: eat a piece of it before you put it out, you may never get any of it, otherwise!

2 T. butter                        2/3 c. evap. milk

1 ½ c. sugar                      ¼ t. salt

2 c.mini marshmallows         2 cups white choc.chips

½ c.chopped walnuts          1 T.maple flavoring

Combine butter, milk, sugar and salt in medium,

in a heavy saucepan. Bring to a boil over medium heat,

stirring constantly. Boil for 4 1/2 to 5 minutes,

stirring constantly. Remove from heat. Stir in

marshmallows, choc., nuts and maple. Stir until

marshmallows are melted. Pour into foil-lined

13x9-inch baking pan. Chill until firm.