u/Last_Pay_8447

Ingredients
3 cups (600g) granulated sugar
3/4 cup (1 1/2 sticks 170 g) unsalted butter
2/3 cup (168g) evaporated milk
1 tbsp light corn syrup
1 bag (11 ounces) white chocolate chips
1 jar (7 ounces 198g) marshmallow fluff or marshmallow creme
1 tbsp lemon extract
3-5 drops yellow gel food coloring or enough to reach your desired shade of yellow

Method

1. Line a 9x13 pan with parchment paper. Leave an overhang for easy removal.
2. In a large saucepan over medium heat combine sugar, butter, evaporated milk, and corn syrup. Heat until just comes to a boil.
3. Once boiling, stop stirring and let boil undisturbed until the mixture reaches 234 F on a candy thermometer, about 5 minutes. If sugar crystals form on the sides, gently push them down with a wet pastry brush. Immediately remove from heat.
4. Let the mixture sit for 1-2 minutes, then stir in the white chocolate chips until fully melted and smooth.
5. Beat in marshmallow fluff until well combined and creamy; do not over mix.
6. Scoop out 1 cup of the mixture into a small bowl; this will stay plain white for swirling. Stir the lemon extract and yellow gel food coloring into the remaining mixture until evenly tinted.
7. Pour the lemon mixture into the prepared pan, spread evenly. Dollop the reserved white mixture over the top and gently swirl with a knife or skewer for a marbled creamsicle effect.
8. Let the fudge cool at room temperature for about 2 hours or refrigerate 1-2 hours. For a faster set, freeze for 30 minutes.
9. Once firm, lift the fudge from the pan using the parchment overhang. Cut into squares.

Amanda Rettke iambaker.net

Cherry kick & Citrus punch

Ingredients
2 cups maple syrup
1 cup heavy cream
3/4 cup dark brown sugar
2 tbsp butter
1 pinch salt
2/3 cup chopped walnuts (optional)
1 tbsp vanilla extract

Method

1. Line an 8x8 inch baking pan with waxed paper. Butter the paper.
2. Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
3. Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
4. Add vanilla and walnuts (optional). Beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

Allrecipes.com

Ingredients
4 ounces Sweetened condensed milk
1 1/2 cups white chocolate chips
1/4 cup shredded coconut, plus extra for topping

Method
Mix the ingredients in a large heat-proof bowl and microwave for 2-4 minutes. Stir and continue to heat in 30 second intervals until the chocolate is melted.
Pour the melted chocolate mixture into a silicon pan or a pan lined with parchment paper.
Spread the batter evenly in the prepared baking dish with a rubber spatula. Top with coconut flakes or toasted coconut.
Tap the pan to release any air bubbles in the fudge.
Freeze for 30 minutes to an hour.
Once set and frozen, remove the fudge from the pan and cut into bite-size pieces.
Store leftover fudge covered at room temperature for a few days or in an airtight container in the fridge.

thecoconutmama Instagram

These have been a favorite of mine since I was a kid.

Ingredients
3 cups semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk
4 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp salt
1/2 cup extra chocolate chips for topping (optional)

Instructions

1. Line an 8x8 pan with parchment paper
2. In a saucepan over low heat, combine semi-sweet chocolate chips, sweetened condensed milk, and butter.
3. Stir continuously until fully melted and smooth.
4. Remove from heat. Stir in vanilla extract and salt.
5. Pour mixture into prepared pan and spread evenly.
6. Sprinkle extra chocolate chips on top and press them in (optional).
7. Refrigerate for 2-3 hrs until firm.
8. Lift out using parchment and cut into squares.

cooklikeaprodaily Instagram

Recipe
1 1/2 cup raw sugar
1/2 cup whole milk
2 tbsp butter
1 tsp vanilla

Method
Add the sugar and milk to a medium saucepan. Cook over medium-high heat to a softball stage stirring often. 238 degrees. This may take about 10 minutes.
Remove from heat and add the butter and vanilla. Don’t stir.
Allow fudge to become lukewarm then pour into a medium bowl and blend on low speed until combined.
Pour into a buttered dish and allow to harden for about an hour. Remove and cut into small pieces. Refrigerate or freeze until serving.

melindakeen Instagram

1 medium sweet potato cut in pieces and steamed
1/4 cup coconut cream (solid part from a chilled can)
1/4 cup maple syrup
1/2 tsp vanilla powder
pinch of salt
2 heaped tbsp peanut butter
75 g dark chocolate
1 tbsp coconut oil

Blend all the ingredients except chocolate and coconut oil. You can use a hand blender or food processor. Melt the chocolate with the tbsp of coconut oil. Let cool down a bit. Pour into the sweet potato mass and incorporate using a whisk. Transfer into a cake form lined with baking paper. Put in the freezer overnight to harden. Sprinkle with sea salt and shaved chocolate.

Courtesy oatmeal_stories Instagram

Ingredients
500 grams milk chocolate or 600 grams white chocolate
397 grams condensed milk
1 teaspoon vanilla extract

Method
Put all the ingredients in a slow cooker. With the lid off, on low, stir every 15 minutes.
When the first crust forms (this will be like a skin on the top of the mixture) stir it really well and then repeat until a second crust forms. After a second crust has formed, it’s ready to pour into a tray or mould. This will take around an hour and a half.
Refrigerate until firm, overnight is best, you can also place it in the freezer if you need it to set faster.
Storage
Store your fudge in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Slow cooker recipe & Tips Facebook

https://www.instagram.com/p/DSnYERKgRH\_/?igsh=bW93dWlkZnB3aXVn

https://www.instagram.com/p/DQ7VhHQDR5p/?igsh=YjMyamFlNng5aGVz

Source: Pinterest