Fudge of Many Flavors

Blog post #340 of 365

I saw two exact recipes on the internet... I'm sure this happens often but they were for lemon fudge and chocolate mint fudge. Okay so they weren't exactly the same but you compare and see what you think.

What you'll need for lemon fudge:
1 & 1/2 teaspoons butter plus 6 tablespoons butter (divided)
2 packages (12 oz each) white chocolate chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1 & 1/2 teaspoons lemon extract

What you'll do:
Line a nine inch square pan with foil. Grease with 1 & 1/2 teaspoons butter and set aside.
In a large sauce pan melt remaining 6 tablespoons butter over a low heat.
Add chips and milk and cook, stirring constantly until melted. (About 10 minutes.)
Stir in marshmallow creme and extract.
Keep stirring until smooth (about 3 or 4 minutes.)
Pour into prepared pan and chill until set.
Lift fudge out using foil.
Discard foil in recycling.
Cut fudge into squares.
Store in the fridge.

Here is what you'll need for chocolate mint fudge:
1 & 1/2 teaspoons butter plus 6 tablespoons butter (divided)
2 packages (12 oz each) chocolate chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1 & 1/2 teaspoons mint extract

No really that is exactly what it said to use and the directions were the same!

Now I figure you can use any extract and pair it with your preference of chocolate. Like raspberry extract with white chocolate or cherry extract (I hate because it tastes too much like medicine, yuck!) with chocolate. Strawberry extract could go with either white chocolate or regular chocolate. The only limits I see are the availability or the extract you want and the size of your imagination to having any flavored fudge you want!