This is a collection of fudge recipes that have been collected over the years.  This is my attempt to organize all those recipes from from box tops, magazines, newspaper, friends and all those little pieces of paper that have been accumulated for a number of years. Weight Watcher points on the diet pages have been calculated with a Weight Watcher calculator from the nutritional information given with the recipe
Abby's Easy and Simple Recipes - Fudge and Divinity Recipes
Microwave and Diet Fudge Recipes


Other Ecard Sites
All Free Ecards
CardMountain Cards

All the Fun
123Birthday Cards
1001 Postcards
Bansheeweb Ecards
BowCreek Ecards

Bristos Ecards
Cards by Mouse
Cute Greetings
eNature Ecards

Free E Cards Online
FunMunch Ecards
Get a Card
Give Anything
Regards Ecards

RiverSongs Ecards

We've Got Cards
Yes Greetings
All Yours Ecards
ZWorks Ecards

More Ecard Sites


Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.

Abby's Fudge and Divinity Candy Recipes including
Microwave and Diet Fudge Recipes

Site Index
[Everyday Greetings]   [Birthday Cards]  
[Singing Birthday Cards
 [Father's Day Ecards] [Humor Cards]  [Romance & Love
 [Anniversary Cards]  [Easter Cards]    [Cookie Recipes]   [Cake Recipes]  [Casserole Recipes]  [Candy Recipes]   [Fudge Recipes] [Green Bean Recipes] [Cranberry Recipes] [Thanksgiving Recipes]  
 [Easter Recipes and Greeting Cards] Ham and Ham Glaze Recipes 
Pumpkin Recipes 
Turkey Recipes  Bean Recipes
Weight Watching Recipes   Pear Recipes  Crockpot Recipes  
Barbecue Recipes   Christmas Coloring Pages   Free Christmas Ecards  
Free Online Games  Free Horoscopes    Favorite Ecard Sites 

St. Patrick's Day Coloring Pages, Word Puzzles and Ecards
Thanksgiving Fun for Kids, Coloring Pages Recipes and Free Ecards
Christmas Cards, Recipes and Fun for Kids, Coloring Pages

Halloween Fresh Pumpkin Recipes and Free Ecards


This is a collection of fudge recipes that have been collected over the years.  This is my attempt to organize all those recipes from from box tops, magazines, newspaper, friends and all those little pieces of paper that have been accumulated for a number of years. Weight Watcher points on the diet pages have been calculated with a Weight Watcher calculator from the nutritional information given with the recipe

Fudge Recipes and Divinity Recipes

3 (6 oz.) pkg. semi-sweet chocolate chips (3 c.)
1 (14 oz.) sweetened condensed milk
1 c. chopped walnuts
Dash salt
1-1/2 tsp. vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

2 c. (12 oz. pkg.) Reese's peanut butter chips, divided
1/4 c. butter, melted
1/2 c. Hershey's cocoa
1 tsp. vanilla
4 1/2 c. sugar
1 (7 oz.) jar marshmallow creme
1-/2 c. (12 oz. can) evaporated milk
1/4 c. butter

Line a 9x13x2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. In heavy 4-quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes. Remove from heat, immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. About 4 pounds.

4 c Sugar
2 Egg whites
1 c Chopped nuts
1 c Water
1 c Honey
1/2 c Peanut butter
1 ts Vanilla

Boil 1 cup sugar and 1/2 cup water to soft ball stage (234 - 238 F). Pour slowly over stiffly beaten egg whites, beating constantly until stiff. Boil together 3 cups sugar, honey, peanut butter, and 1/2 cup water to soft ball stage (234 - 238 F). Slowly add to first mixture. Beat constantly until the mixture will hold its shape when dropped from a teaspoon. Add nuts and flavoring. Drop by teaspoonfuls onto waxed paper.

4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt
12 oz. semi-sweet chocolate or chocolate bits
12 oz. German sweet chocolate
1 pt. marshmallow cream

2 c. nutmeats, chopped

After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares.

4-1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1 1/2 sticks of margarine
1 1/2 tbsp. vanilla
1 c. nuts (optional)

Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then remove from heat and add large package of semi-sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or dish for 24 hours for best results.

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. margarine or butter
1/4 c. sugar
1 tbsp. cornstarch
1 egg
2 tbsp. milk
1/2 tsp. vanilla

1 pkg. Pillsbury Plus Devil's Food
Cake Mix
3 eggs
1/3 c. oil
1 c. water

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In small bowl, blend all filling ingredients; beat at highest speed until smooth and creamy. Set aside. In large bowl, blend cake mix, eggs, oil and water until moistened. Beat 2 minutes at highest speed. Pour half of batter into pan. Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter over cream cheese mixture. Bake at 350 degrees for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool completely. Frost with your favorite fudge frosting. Store in refrigerator.

1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts

In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, fudge.

2 tbsp. margarine
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter

Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.

1 box confectioners' sugar
1/3 c. Hershey's cocoa
1 tsp. vanilla
1 stick margarine
1/4 c. milk
1 c. chopped nuts

Combine in large bowl: sugar, margarine, cocoa and milk. Do not stir, but microwave on high for 2 minutes. Add vanilla and nuts. Stir to blend all ingredients., Pour into a greased 9 inch pan and refrigerate for 30 minutes. Cut into small 1 inch squares.

1 (16 oz.) pkg. powdered sugar (sifted)
1/2 c. cocoa
1/4 tsp. salt
1/2 c. stick butter or margarine
1/4 c. milk
1 tbsp. vanilla

Combine first 3 ingredients in a 2-quart bowl. Add butter. Microwave at HIGH, uncovered, 2-3 minutes. Add milk, stirring until blended. Microwave at HIGH 1 minute. Stir in vanilla. Pour into a lightly greased 8-inch square pan. Refrigerate until firm. Cut into squares. Yield: 1-1/2 pounds.

1 lb. confectioners' sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. margarine
1 tbsp. vanilla extract
1/2 c. chopped nuts

Blend sugar and cocoa together in a glass bowl. Add milk and margarine, but do not mix. Cook 2 minutes in microwave oven. If margarine is not completely melted, it will melt when mixed. Add vanilla and nuts. Stir until well blended. Pour into greased 6x9 inch container. Place in refrigerator for 20 minutes to 1 hour. Cut and serve.

2-1/4 c. sugar
3/4 c. evaporated milk
1/4 c. margarine
1/4 tsp. salt
1 c. marshmallow cream (or 16 lg. marshmallows)
6 oz. pkg. of semi-sweet chocolate chips
1 tsp. vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.

1 env. unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.

2 c. sugar
1 c. light cream or evaporated milk
1/2 c. butter
1/2 c. flaked coconut
1 tsp. vanilla
8 oz. white almond bark
1 c. miniature marshmallows
1/2 c. chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

2 c. sugar
3/4 c. sour cream
1/2 c. margarine
12 oz. white chocolate
1 (7 oz.) jar marshmallow cream
3/4 c. walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares. Makes 2-1/2 pounds.

1/2 c. butter
1 sq. unsweetened chocolate (1 oz.)
1/4 c. granulated sugar
1 tsp. vanilla
1 egg, beaten
2 c. graham cracker crumbs
1 c. coconut
1/2 c. chopped nuts
1/4 c. butter
1 tbsp. milk or cream
2 c. sifted confectioners' sugar
1 tsp. vanilla
Few drops of green food coloring
1 1/2 sq. unsweetened chocolate (1
1/2 oz.)

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, eggs, crumbs, coconut, and nuts into butter chocolate mixture. Mix well and press into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inch, or square pan, 9 x 9 x 1 3/4 inch. Refrigerate. Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Add a few drops of green food coloring for color. Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread over chilled filling. Chill. Cut before firm. Makes 3 to 4 dozen squares.

2 c. sugar
2 tbsp. white corn syrup
1 c. sour cream
1/2 c. black walnuts
1 tsp. vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.

2/3 c. Carnation Evaporated milk
2 tbsp. butter
1 2/3 c. sugar
1/2 tsp. salt
1-1/2 c. miniature marshmallows
1-1/2 c. chocolate chips
1 tsp. vanilla
1/2 c. nuts

Combine 2/3 cup Carnation evaporated milk, 2 tablespoons butter, 1 2/3 cups sugar and 1/2 teaspoon salt in saucepan over medium heat. Boil. Cook for 5 minutes, stirring. Remove from heat. Add 1 1/2 cups miniature marshmallows, 1 1/2 cups chocolate chips, 1 teaspoon vanilla, 1/2 cup nuts. Stir 1 to 2 minutes. Pour into buttered 9 inch square pan.

1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 c. peanut butter
1 (10 1/2 oz.) pkg. mini marshmallows
1 c. salted nuts

1. Combine chocolate, butterscotch and peanut butter in large glass bowl. 2. Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several hours or until set. Cut into squares.

1/2 c. canned milk
3 tbsp. cocoa
2 c. white sugar
1/2 c. butter
3 c. oatmeal (quick)
1 tsp. vanilla
1 c. nuts, chopped (if desired)

Mix sugar, cocoa, milk and butter. Bring to boil, stir until sugar is melted, turn off heat. Add oatmeal, vanilla and nuts. Stir well and drop on waxed paper.

3 c. sugar
1 envelope. unflavored gelatin
1 c. milk
1/2 c. light corn syrup
3 sq. (1 oz. size) unsweetened chocolate
1 1/4 c. butter or margarine
2 tsp. vanilla extract
1 c. coarsely chopped walnuts

1. Butter 8 x 8 x 2 inch pan. 2. In 3 1/2 quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate, and butter. 3. Cook over medium heat and, stirring frequently, to 238 degrees on candy thermometer, or until a little in cold water forms soft ball that flattens when removed from water. 4. Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes. 5. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool, then cut into squares. Makes about 2 1/2 pounds.

6 c. sugar
1 lg. and 1 sm. can of Carnation milk
1/2 lb. creamery butter
1 bottle Karo syrup

Boil until it forms a soft ball that will be firm when put on finger. Pour equal parts into two bowls. Add cocoa to 1 bowl (nuts to other bowl if desired) and beat until of right consistency. Pour 1 bowl into pan to harden then pour other bowl on top. Makes 2 pans 8 x 8 inches.

1 lg. can Eagle brand condensed milk
4-1/2 c. white sugar
2 c. chopped walnuts
1 c. almond slivers
3 lg. pkg. milk chocolate chips
1 (8 oz.) jar marshmallow creme
1/2 lb. butter
2 tsp. vanilla

1. In sauce pan bring to a rapid boil the condensed milk and sugar. Boil for 6 minutes. Do Not Stir. 2. In large bowl, place the walnuts, almonds, chocolate chips, butter and marshmallow creme. 3. Pour the hot mixture into bowl on chips mixture and stir until the butter has completely melted. 4. Pour into a buttered pan and let set until firm.

2 c. sugar
1/2 c. milk
1/3 c. dark syrup
4 tbsp. cocoa
1 tbsp. butter or margarine
1 tsp. vanilla

Combine sugar, milk, syrup and cocoa in a 2 quart heavy pan. Cook over medium heat, stirring constantly to 240 degrees on the candy thermometer or until small amount of mixture dropped into cold water forms a soft ball. Remove from heat; add butter or margarine. Cool without stirring. (Bottom of pan will be lukewarm). Add vanilla. Beat vigorously with a wooden spoon until candy is thick and no longer shiny. Quickly stir in nuts, if desired. Spread candy evenly in a buttered square 8 x 8 inch pan. Cool until firm. Cut into squares.

1 c. honey
1 c. peanut butter
1 c. carob powder
1/2 c. sesame seeds, unhulled
1 c. sunflower seeds, hulled
1/2 c. shredded coconut
1/2 c. chopped dates

In saucepan, heat honey and peanut butter until mixture bubbles slightly. Remove from heat. Stir in carob powder. Stir in sesame seeds, sunflower seeds, coconut and dates. Pour into greased 8x8 inch square pan. Refrigerate until firm, about 2 hours. Cut into squares. Makes about 16 pieces.

1 square unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
(use more if desired)
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder or 8 tsp. finely chopped

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 2 or 3 minutes, then add vanilla and artificial sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.

1/4 c. diet margarine
2 oz. unsweetened chocolate
24 packets Equal sweetener
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese (softened
Optional: 1/2 c. chopped nuts

Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator.

2 lbs. confectioners' sugar
1 c. cocoa
2 eggs
2 tsp. milk
2 tsp. vanilla
1/2 c. melted butter
3 lg. tbsp. peanut butter

Mix ingredients, add milk for desired consistency. Spread into pan that has been well greased with butter or margarine. Refrigerate until well set.

1 lb. Brock's old fashioned creme drops
1 c. peanut butter
3/4 to 1 c. chopped nuts

Mix candy and peanut butter in microwave safe bowl. Heat 4 or 5 minutes until melted. Stir well to mix. Add nuts, mix well. Pour in pan (about 9x12). Spread and let cool. Cut into squares. Needs to be done pretty fast as this hardens rather rapidly.

6 oz. semi-sweet chocolate chips
2 sticks margarine
4 eggs, beaten
1-3/4 c. sugar
2 c. chopped nuts
1 c. flour
2-1/2 tsp. vanilla
Dash of salt

Melt chips and margarine; stir in all other ingredients by hand. Drop one spoonful of batter in each mini cup (about 2/3 full). Bake in 375 degree oven 13-15 minutes (done when tops do not look moist).

6 oz. semi-sweet chocolate chips
1/2 stick margarine
1/3 c. milk
2 1/4 c. powdered sugar
1 tsp. vanilla

Melt margarine in milk in pan over low heat until it just starts to boil. Remove from heat; add chips. When melted, add sugar and vanilla and beat on high until shiny. Frost when fudge cups are cool.

1/2 c. white corn syrup
2 c. sugar
1/2 c. water
2 egg whites
Pinch of salt
1 tsp. vanilla
1/2 c. chopped nuts

Boil syrup, sugar and water, using a candy thermometer to hard boil stage. Beat egg whites until stiff. Pour sugar mixture over beaten egg whites slowly while continuing to beat mixture. Beat until it begins to look dull and gets stiff. Add salt, vanilla and nuts, stir well. Drop by teaspoonful onto wax paper.

1/3 c. cocoa
1-1/2 c. sugar
1/2 tsp. salt
1/2 c. milk
1/4 c. white syrup
1/4 c. butter
1 tsp. vanilla
2 c. oats, uncooked
1 c. coconut

To cocoa, sugar and salt; add milk and syrup. Cook over medium heat. Stir occasionally, until syrup dropped into cold water forms soft ball. Remove from heat. Stir in butter, vanilla, oats and coconut. Drop by teaspoon onto waxed paper. Cool. Makes 3 dozen.

1 c. corn syrup
3 c. sugar
1 c. water
3 stiffly beaten egg whites

Cook syrup, sugar and water until it forms a soft ball when tested in cold water. Then pour gradually over stiffly beaten egg whites. Beat until cool. Add nuts and flavoring. Drop when stiff enough. Beat the mixture. Do not stir.

3 c. sugar
1/2 c. light corn syrup
1/2 c. cold water
2 egg whites
1 tsp. vanilla
1 c. pecans or walnuts

Place sugar, syrup and water in a saucepan over low heat. Stir only until sugar is dissolved. Cook until a little dropped in cold water forms a soft ball. Beat egg whites at highest speed on mixer until stiff. Continue beating and pour half the syrup over the beaten egg whites. Continue beating while cooking the rest of the syrup until it forms a hard ball in a cup of cold water and cracks when hit against the side of the cup. Add syrup gradually to the egg mixture as it is being beaten. Add vanilla and nuts until thick enough to drop by spoonfuls on waxed paper or a buttered platter.

1-2/3 c. (13 1/2 oz.) sugar
2/3 c. (5 1/2 oz.) light cream
6 oz. mint flavored chocolate bits
Few drops oil of peppermint
1 (8 inch) square pan lined with buttered foil

In a heavy 2-quart saucepan, combine the sugar and cream. Cook over medium heat, continue cooking until sugar dissolves and mixture comes to a boil. Boil and stir constantly for 5 minutes. Remove from heat and blend in 6 oz. mint flavored chocolate bits and a few drops of peppermint oil. Stir until thick. Pour into pan. Cool until firm. Remove from pan and cut into small squares.

2 c. sugar
3/4 c. heavy cream*
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 tsp. light corn syrup
2 tbsp. butter
1/2 c. coarsely chopped nuts
1 tsp. vanilla

Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate and corn syrup. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface). Immediately remove from heat; add butter but Do Not stir. Cool, without stirring, to 110 degrees or lukewarm (should take 35-40 minutes). Add nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its gloss (should take 7-10 minutes). Immediately spread in a buttered 9 x 5 x 3 inch loaf pan. Score into squares while warm; cut when firm. Makes 1 1/4 pounds. *For a lighter consistency use milk instead of heavy cream.

Other Candy Recipes