The Fudge Cookbook

The Fudge Cookbook

268 Mouth Watering Recipes 

Fudge Crackles


7 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter, softened.
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts


Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.

Mix together flour, baking powder and salt and set aside.

Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.

Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.

Made-in-Minutes No-Cook Fudge


1 cup virgin coconut oil, room temperature
1 cup unsweetened cocoa powder
1/2 cup honey


Lightly grease 8×8 inch baking dish.

Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey and mix until smooth. Spread mixture into prepared dish and refrigerate at least 1 hour. Cut into 1-inch squares.

Here Are A Few Recipes That Are Included…


Peanut Butter Fudge II

Marshmallow Fudge Bars

Tofu Fudge Mocha Bars

White Christmas Fudge

Grandpa’s Peanut Butter Fudge

Mocha Fudge

Best Ever Chocolate Fudge Layer Cake

Peanut Butter Fudge III

Butterscotch Peanut Fudge 

Wellesley Fudge Cake II

Creamy Orange Fudge

Chocolate Fudge Cupcakes with Peanut Butter Frosting

Vegan Peanut Butter Fudge’

Chocolate Fudge

Fabulous Fudge Chocolate Cake

Banana Fudge Cake  

Maple Fudge

And Much More…


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Coyalita Linville

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