Baked Fudge Recipe

 "This is wonderful! It doesn't last long. My son calls it brownies!"  Original recipe yield: 24 bars.

INGREDIENTS:

2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
4 eggs, beaten
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans

DIRECTIONS:

Preheat oven to 300 degrees F (150 degrees C).
In large bowl, sift together sugar, flour and cocoa. Add eggs. Add melted butter, vanilla and pecans. Pour mixture into 8x12-inch baking pan.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes or until firm.

Best Ever Fudge

 "This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!"  Original recipe yield: 1 - 11x16 inch jelly roll pan.

INGREDIENTS:

2 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup butter
25 marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
1 cup chopped pecans

DIRECTIONS:

Grease 1 - 11x16 inch jelly roll pan. Set aside.
Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.

Cheery Cherry Almond-Topped Fudge

 "A pink, almond paste, no-cook fudge is topped with semi-sweet chocolate, candied cherries and sliced almonds for a sweet, festive snack."  Original recipe yield: 4 dozen.

INGREDIENTS:

8 ounces almond paste
1 (14 ounce) can sweetened condensed milk, divided
3 drops red food coloring
1 3/4 cups HERSHEY®'S Semi-Sweet Chocolate Chips
24 candied cherries, halved
1/2 cup sliced almonds

DIRECTIONS:

Line 8-inch square pan with foil, extending foil over edges of pan.
Beat almond paste and 1/4 cup sweetened condensed milk in small bowl until blended. Add food color; beat until well blended. Refrigerate about 1 hour or until stiff. Spread onto bottom of prepared pan.
Place chocolate chips and remaining sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chocolate is melted and mixture is smooth when stirred. Spread over top of almond paste layer. Cover; refrigerate until firm.
Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares; garnish with candied cherry halves and sliced almonds. Store in tightly covered container in refrigerator.