3 Best Fudge Recipes (LDS Living Cook-Off Winners)

We asked LDS Living readers to submit their best recipes for our recent fudge contest. And though we saw a variety of unique and tasty submissions, it came down to these delicious concoctions. Runners-up were Denise Isaac's Two-Ingredient Fudge and Chantel Despain with Tillie's Peanut Butter Cup Fudge. To find these yummy recipes, check out the November/December 2015 issue of LDS Living Magazine.

· ½ cup butter

· 2 cups sugar

· 1 (12 oz.) can condensed milk

· 1 package Ghirardelli milk chocolate chips

· 1 package Nestlé semisweet chocolate chips

· 1 small can marshmallow cream

· 1 teaspoon mint extract

· Chopped Andes mint candies

Melt butter and add sugar and condensed milk in saucepan over medium heat until bubbly. Remove from heat. Add chocolate chips and stir until melted. Add marshmallow cream and mint extract and stir in completely. When slightly cooled, pour into small plastic containers and add chopped Andes mint candies on top. Press slightly onto fudge. Cover, cool completely in refrigerator.

· 1 (12 oz.) can evaporated milk

· 4½ cups granulated sugar

· 1 (9 oz.) package bittersweet chocolate chips

· 1 (9 oz.) package semisweet chocolate chips

· 1 cup butter

· 1 tablespoon vanilla extract

· 2 cups nuts (walnuts or pecans)

Mix evaporated milk and sugar together in heavy saucepan and bring to a boil over medium-high heat. Boil for 10 minutes, stirring constantly. Remove from heat and add chocolate chips and butter.

Stir together to melt chocolate and butter. Add vanilla and nuts; stir to mix. Pour into 9×13-inch pan lined with parchment paper and let cool. Cut into squares. Store in airtight container. This fudge also freezes well.

· 4 cups sugar

· 1 (12 oz.) can evaporated milk

· 2 cups milk chocolate chips

· 3 cups semisweet chocolate chips

· 1½ cups chopped walnuts

· 1 (12 oz.) jar maraschino cherries, drained, chopped fine, and patted dry with paper towels (should yield about 1 cup)

· 1 tablespoon vanilla

· ½ teaspoon almond extract

· ¾ cup butter, melted

Butter 9×13-inch pan and set aside.

Mix together sugar and evaporated milk in saucepan and cook on medium-high heat until it starts to boil. Cook 6 minutes, or until “soft ball” on candy thermometer.

Meanwhile, mix remaining ingredients together in a separate large bowl. When finished cooking, pour hot sugar mixture into other ingredients and mix until everything is melted and smooth.

Pour everything into greased pan and press down with potato masher or similar utensil until all the air is pushed out and everything is smooth and flat. Cover with plastic wrap and store in cool place for about 12 hours before cutting in cubes and serving.

For more great stories like this and more fudge recipes, check out the November/December 2015 issue of LDS Living.