Jenn’s Cook Book

This recipe combines cappuccino and vanilla flavored chips to create a fudge that is slightly sweet and rich with a hint of coffee flavor (think gas station “Cappuccino”). The World Market sells Guittard Baking Chocolate, which includes cappuccino, green mint, and butterscotch flavored chips.  

2 cups Guittard Cappuccino Baking (12 oz pkg)
1 2/3 vanilla baking chips (10-11 oz pkg), divided
1 can (14 oz) sweetened condensed milk 
1/4 tsp salt
1/2 tsp cinnamon

Line a 9×9 inch pan with wax paper.

In a large saucepan over low heat, melt cappuccino chips with 1 cup vanilla chips, sweetened condensed milk, and salt, stirring constantly until smooth.

Remove pan from heat and stir in cinnamon and remaining 2/3 cup vanilla chips (vanilla chips do not need to melt completely, this will create a streaking effect in the fudge).

Refrigerate 2 hours or until firm. Turn fudge onto cutting board and peel off paper. Cut into squares (makes 40-50 squares of fudge).

Here’s a stronger variation on the original Mocha Spice Fudge from Nestle Tollhouse.

1 1/2 cups granulated sugar
2/3 cup (5 fl oz) evaporated milk
2 tbsp of instant espresso granules (available at most specialty foods stores)
2 tbsp unsalted butter
1/4 tsp salt
1 1/2 cups (9 oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
2 cups miniature marshmallows
1 tsp vanilla extract
3/4 tsp cinnamon
1/2 tsp brown sugar
1/4 tsp nutmeg

Line a 9×9 inch pan with foil.

Combine sugar, evaporated milk, instant espresso, butter and salt in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallows, vanilla, cinnamon, brown sugar and nutmeg. Pour into prepared pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

1 1/2 cups granulated sugar
2/3 cup (5 fl oz) evaporated milk
3 tbsp instant coffee granules or 1 heaping tbsp of instant espresso granules
2 tbsp unsalted butter
1/4 tsp salt
1 1/2 cups (9 oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
2 cups miniature marshmallows
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg

Line a 9×9 inch pan with foil.

Combine sugar, evaporated milk, instant coffee or espresso, butter and salt in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallows, vanilla, cinnamon and nutmeg. Pour into prepared pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

A great holiday recipe from Nestle Toll House:

1 2/3 cups granulated sugar
2/3 cup (5 fl oz) evaporated milk
2 tbsp unsalted butter
1/4 tsp salt
1 1/2 cups (9 oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
2 cups miniature marshmallows
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 cup crushed peppermint hard candy

Tip: Candy canes tend to be easier to smash into piece than the round starbright candies.

Line a 9×9 inch pan with foil.

Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallows, vanilla and peppermint extracts. Pour into prepared pan. Sprinkle crushed peppermint candy on top, pressing lightly to set. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

Another recipe from Nestle Toll House:

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl oz) evaporated milk
2 cups (12 oz pkg) Nestle Toll House Premier White Morsels
1 jar (7 oz) marshmallow creme
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 tsp vanilla extract
1 cup crumbled cream-filled chocolate sandwich cookies

Tip: place about 20 cookies in a large zip-lock bag and crush coarsely with a rolling pin. Remove 1 cup of large crushed pieces. Crush remaining pieces until reduced to small crumbs.

Line a 13×9 inch pan with foil.

Combine sugar, butter and evaporated milk in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle coarsely crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching the bottom of the pan. Refrigerate for 1 hour or until firm. Lift from pan, remove foil and cut into pieces.

This is a new fudge recipe from Hersey’s Cocoa Easy Baking. Also called “Jenn’s Birthday Fudge.”

3 cups Hershey’s Semi-Sweet Chocolate Chips
1 can (14 oz) sweetened condensed milk (not evaporated milk)
dash salt
1 2/3 cups (10 oz package) Reese’s Peanut Butter Chips, divided
1 1/2 tsp vanilla extract
1/2 cup whipping cream

Line 8- or 9-inch square pan with wax paper or foil.

Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla extract. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream, stirring until thick and smooth. Spread over fudge.

Refrigerate 2 hours or until firm. Turn fudge over onto cutting board; peel off paper or foil and cut into squares. Store covered in refrigerator.

Makes about 2 pounds.

This is a great recipe I found on the Nestle Toll House website www.verybestbaking.com and decided that it would be perfect for fall.

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
2 cups Nestle Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 tsp maple flavoring
About 50 walnut halves or pieces (optional)

Line a 13×9 baking pan with foil if using walnut halves. If not, use a 8×8 inch baking pan.

Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, walnuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces

If using walnut halves: On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge and refrigerate until firm. Cut into squares with 1 nut half per square.

I’ve received many requests for peanut butter fudge, and my previous attempts have been decent but not quite been the flavor I wanted. Here is an updated version that gave me the taste and texture I was looking for:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/3 cups Reese’s Creamy Peanut Butter
1 tsp vanilla extract

Line 8-inch square baking pan with foil. TIP: To line a pan with foil, turn over and shape foil using the bottom of the pan. This will give the perfect mold to fit inside the pan (no, I didn’t think of this myself but I can’t remember where I heard it to give credit).

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, peanut butter and vanilla extract. Stir vigorously for 1 minute or until marshmallows and peanut butter are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

New varieties to try with with this Nestle’s Best Loved Recipe:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups (9 oz) Nestle Toll House Semi-Sweet Chocolate Morsels*
1/2 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract

Line 8-inch square baking pan with foil. TIP: To line a pan with foil, turn over and shape foil using the bottom of the pan. This will give the perfect mold to fit inside the pan (no, I didn’t think of this myself but I can’t remember where I heard it to give credit).

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, nuts (if using) and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

*Alternatives:

These have all been tried & tested with good results.

Butterscotch Fudge: Substitute an 11 oz package of Nestle Toll House Butterscotch Morsels.

Chocolate Peanut Butter Fudge: Substitute an 11 oz package of Nestle Toll House Peanut Butter & Milk Chocolate Morsels.

Peanut Butter Fudge: Substitute a 10 oz package of Reese’s Peanut Butter Chips.

Mint Chocolate Fudge: Substitute a 10 oz package of Hershey’s Mint Chocolate Chips.

Dark Chocolate Fudge: Substitute a 10 oz package of Hershey’s Special Dark Chocolate Chips.

From Nestle’s Best Loved Recipes:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups (9 oz) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract

Line 8-inch square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, nuts (if using) and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

Alternatives:

Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5 oz package) Nestle Toll House Milk Chocolate Morsels for Semi-Sweet Morsels.

Butterscotch Fudge: Substitute 1 2/3 cups (11 oz package) Nestle Toll House Butterscotch morsels for Semi-Sweet Morsels.