National Fudge Day is a day to enjoy the deliciousness of this decadent, sweet candy that is appreciated all over the world. It cannot be denied that celebrating this delicious, tasty treat is a great way to spend just about any day, especially on National Fudge Day!
Fudge is a soft, smooth confectionary that is made by mixing and then heating milk, butter and sugar. A variety of other ingredients can then be added to create assorted varieties and flavors of fudge. Some of the most popular flavors include chocolate and peanut butter, but there’s a whole world of fudge flavors out there that are waiting to be explored.
Exploring new flavors of fudge and sharing them with loved ones is what National Fudge Day is all about! Check out these fudgy recipes from Hershey Foodservice.
Chocolate YORK Peppermint Pattie Fudge
Yield: 7 dozenn
Ingredients
3 lbs Hershey's Special Dark Chocolate Chips
42⅔ oz sweetened condensed milk
½ oz vanilla extract
¼ tsp salt
1 lb plus 8 oz
YORK Minis Peppermint Patties, whole or cut In half
Method
- Line 13x18-inch half sheet pan with nonstick foil, extending foil beyond pan edges. Spray pan extender with vegetable cooking spray; place pan extender on prepared half sheet pan.
- Combine HERSHEY'S SPECIAL DARK Chocolate Chips, sweetened condensed milk, vanilla and salt in large heavy-bottomed saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add YORK Minis Peppermint Patties; stir quickly just to distribute candy pieces throughout mixture. Spread evenly in prepared pan.
- Loosely cover; refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into 1-1/2-inch squares. Store tightly covered in refrigerator. Approximately 8 pounds candy.
HERSHEY'S Coffee 'n' Fudge Chiller
Yield: 1
Ingredients
2 scoops vanilla ice cream
4 oz cold brewed dark roast coffee
2 oz HERSHEY'S Milk Chocolate Fudge Topping, room temperature
Whipped cream topping
Method
- Place ice cream and coffee in blender container. Cover; blend. Add HERSHEY'S Milk Chocolate Fudge Topping. Cover; blend until smooth.
- Pour into tall serving glass. Top with whipped cream topping. Serve immediately.
S'mores Fudge Brownies
Yield: 4 dozen
Ingredients
1 lb graham cracker crumbs
8 oz sugar
8 oz salted butter, melted
3 lbs brownie mix
1 lb plus 6 oz chopped HERSHEY'S Milk Chocolate Bars, divided
1 lb miniature marshmallows
3 oz coarsely chopped graham crackers
Method
- Heat oven according to package directions. Lightly spray one 13x18-inch half-sheet pan with vegetable cooking spray. Place parchment paper on prepared pan. Place pan extender on prepared sheet pan. Stir together graham cracker crumbs, sugar and melted butter in large bowl. Press mixture evenly onto bottom of prepared pan.
- Prepare brownie mix as directed on package for fudgelike brownies and HALF BATCH. Stir in 11 oz. (2 cups) Chopped HERSHEY'S Milk Chocolate Bars. Spread evenly over prepared crust.
- Bake according to package directions; remove from oven. Sprinkle marshmallows evenly over brownie surface. Return to oven; continue baking additional 2 to 3 minutes or until marshmallows are puffed. Remove from oven. Cool 10 minutes
- Sprinkle chopped graham crackers, pressing down lightly. Sprinkle remaining Chopped HERSHEY'S Milk Chocolate Bars evenly over graham crackers. Cool completely in pan on wire rack. Using hot knife, cut into 2-inch bars.
White Chip & Macadamia Nut Fudge
Yield: 7 dozen
Ingredients
3 lbs plus 8 oz sugar
1 lb plus 12 oz marshmallow creme
24 oz evaporated milk
8 oz salted butter
3 lbs HERSHEY'S Premier White Creme Chips
1 lb chopped macadamia nuts
½ oz vanilla extract
Additional chopped macadamia nuts
Method
- Line 13x18-inch half sheet pan with nonstick foil, extending foil over edges of pan. Spray pan extender with vegetable cooking spray; place pan extender on prepared half sheet pan.
- Combine sugar, marshmallow creme, evaporated milk and butter in large heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
- Remove from heat. Gradually stir in HERSHEY'S Premier White Creme Chips and nuts, stirring until chips are melted. Stir in vanilla. Pour into prepared pan, top with additional chopped macadamia nuts. Cool until set.
- Remove from pan; place on cutting board. Peel off foil. Cut into 1-1/2-inch squares. Store tightly covered in cool, dry place. Approximately 9 lbs. candy.
REESE'S Peanut Butter Fudge Truffles
Yield: 8 dozen
Ingredients for Peanut Butter Fudge Truffles
4 oz salted butter
8 oz REESE'S Peanut Butter Sauce
6 oz heavy cream
1 lb plus 13 oz powdered sugar
2 tsp vanilla extract
2 lbs plus 4 oz finely crushed peanuts
Ingredients for Chocolate Coating
3 lbs HERSHEY'S SPECIAL DARK Chocolate Chips
3 oz shortening (do not use butter, margarine, spread or oil)
Method
- Prepare PEANUT BUTTER FUDGE TRUFFLES: Cook butter, REESE'S Peanut Butter Sauce and heavy cream in large heavy-bottomed saucepan over very low heat, stirring constantly, until mixture is melted. With wooden spoon, gradually blend in powdered sugar and vanilla. Remove from heat; cool completely. (Mixture will appear dry but softens when rolled into balls.)
- Line 4 sheet pans with parchment paper. Evenly divide and spread chopped peanuts on two sheet pans. Set aside. Using level #100 scoop, shape into 3/4-inch balls and place on prepared sheet pans. If necessary, refrigerate peanut butter fudge truffles until firm enough to handle easily for coating.
- Prepare CHOCOLATE COATING: Place HERSHEY'S SPECIAL DARK Chocolate Chips and shortening in large microwave-safe bowl. Microwave at MEDIUM 2 minutes, stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted, and mixture is smooth when stirred. Cool slightly.
- With fork, dip each truffle into chocolate coating, covering completely. Tap fork on side of bowl to remove excess coating. Immediately roll in crushed peanuts; gently reshape if necessary. Place coated truffles on prepared sheet pans. Repeat with remaining truffles, keeping an eye on the chocolate coating so that it does not cool too much. (Return to microwave, if chocolate coating cools and is hard to coat.) Refrigerate truffles until firm, approximately 20 minutes. Store in cool, dry place.
