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19 Recipes

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fudge x
1 to 3 hours x
 
2hours20min

This is the easiest and most delicious Chocolate Fudge recipe ever! It takes about 5 minutes to make and 2 hours to set in the fridge which makes it an easy party food recipe, for when you have a last minute invite somewhere or for when you just feel like something sweet!!!

Recipe by: LisaZ

 
2hours10min

An awesome tasting recipe. that you came dress up or down depending on the invent.

Recipe by: emrocks

 
No reviews
 
3hours

If you like rocky road ice cream you have to try making this chocolate, cream cheese and marshmallow bar.

Recipe by: Deb Martin

 
1hour10min

This dangerously delicious recipe is one of my favorites and also the perfect present for that person that you just want to say thank you to. It's so quick and easy to make, but be careful because itmight be gone in a flash.

Recipe by: theawesomestchef

 
No reviews
 
2hours15min

Sucre à la crème is a traditional sweet from Quebec, ubiquitous round Christmastime. Watch this recipe being made in the Allrecipes Sucre a la Creme Video.

Recipe by: DianeM

 
1hour30min

Can be made with or without the peanut butter, I always get rave reviews from this rather easy-to-make fudge, using ingredients you most likely have on hand. This recipe does requires a candy thermometer.

Recipe by: France

 
1hour12min

This is a microwave version of an Indian sweet called Nariyal Burfi. It's not fudge per se but the texture is similar. You could also substitute unsalted pistachios for almonds if you wish.

Recipe by: Lola in the Kitchen

 
1hour50min

If you're a fan of chocolate cake, you must try this recipe. This moist and flavourful cake is make especially decadent through the addition of chocolate fudge icing.

Recipe by: Joan

 
No reviews
 
2hours16min

A quick and easy fudge flavoured with grated orange peel and orange liqueur, made in the microwave.

Recipe by: sal

 
2hours45min

This creamy sweet fudge with two kinds of chocolate and chopped nuts will disappear as fast as a wink! Makes a great gift.

Recipe by: Ruth Crickmer

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