Anyone who has strolled through the BYU Bookstore knows the snarl of traffic at the BYU Bookstore fudge counter. From Education Week to BYU’s Women’s Conference visitors the bookstore fudge has become famous worldwide. Here are three easy recipes for their top selling fudge.

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#1 PRALINES AND CREAM FUDGE

3 c. white chocolate chips 

1 can (14 oz.) sweetened condensed milk

6 oz.  Kraft’s Caramels, melted according to directions on package (a full bag is 11 oz.. so to keep it easy we just say 1/2 bag)

1/2 c. coarsely chopped pecans

1/3 c. toffee bits (you can buy Heath toffee bits near the chocolate chips in the grocery store.. or just buy a couple of toffee bars and chop them into bits)

DIRECTIONS:  (Read in advance because you need to melt the chocolate separately from the caramels.. but at nearly the same time)

Line 8×8 or 9×9 pan with parchment paper leaving an overhang. 

In a medium saucepan over low heat… mix together the white chocolate chips and the sweetened condensed milk.  Stir constantly with a wooden spoon until melted and smooth and easily pulls away from the edges of the saucepan.  

Turn heat to the lowest setting – you’ll be returning this pan to a very low heat burner.  This fudge is done in 3 layers –

Pour half of the melted chocolate into the prepared pan.  Set in refrigerator while you melt the caramels in a separate pan (or glass bowl in the microwave).  Once the caramels are melted, add chopped pecans and toffee bits.

Remove the fudge from the refrigerator and pour the caramels/pecans/toffee as a second layer.

Then pour the remaining fudge as a third layer.  

Let chill for a couple of hours (at least!) then cut into squares… and SHARE.. and ENJOY! 

#2 ALMOND JOY FUDGE

3 c. semi sweet chocolate chips (use a high quality chip like Nestle or Ghirardelli)

1 can sweetened condensed milk (14 oz.)

1/4 c. unsalted butter

1 tsp. vanilla

1 c. shredded coconut

1/2 c. slivered almonds

DIRECTIONS:

Line 8×8 or 9×9 pan with parchment paper leaving an overhang. 

In a medium saucepan over low heat.. mix together chocolate chips, sweetened condensed milk, butter and vanilla.  Stir constantly with a wooden spoon until everything is melted and smooth.  Then quickly stir in coconut and almonds.

Pour into parchment lined pan.  Refrigerate until set.  Lift the fudge out of pan and place on cutting board or plate. Peel off parchment paper.  Cut into squares… and SHARE… and ENJOY!

#3 COOKIES AND CREAM FUDGE

3 c. granulated white sugar

3/4 c. unsalted butter

5 oz. evaporated milk

2 c. white chocolate chips

7 oz. jar marshmallow creme

1/2 c. Oreos – finely crushed

1 t. vanilla

1 c. crumbled Oreos (more coarsely chopped)

DIRECTIONS:

Line 8×8 or 9×9 pan with parchment paper leaving an overhang. 

In a medium saucepan over low heat… mix together sugar, butter, and evaporated milk.  Bring to a full rolling boil and stir constantly.  Boil for 3 minutes and remove from heat.

Next, stir in the white chocolate chips, marshmallow creme, finely crushed cookies and vanilla.  Pour into the pan.  Sprinkle the crumbled cookies on top then gently swirl them into the fudge using a knife.. without scratching the bottom of the pan.  Refrigerate for an hour or until firm.