CHOCOLATE FUDGE
Provided by Food Network Kitchen
Time 3h
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
- Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
- Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
- Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
- Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
- Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
- Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.
PERFECT CHOCOLATE FUDGE
This rich chocolate fudge is sure to delight someone you love. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 pieces.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 50 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
CHOCOLATE FUDGE SNACKS
Whether cut in to squares and given away as a gift or kept in the cupboard for a sweet treat, this classic fudge recipe satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 pounds
Number Of Ingredients 7
Steps:
- Line an eight-inch square baking pan with wax paper. In a heavy medium saucepan, whisk together sugar and cocoa. Add cream, butter, and corn syrup; cook over medium-high heat, stirring, until bubbling around the edges, about five minutes.
- Continue cooking, without stirring, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees to 240 degrees), 12 to 15 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Remove pan from heat; let mixture rest in pan, undisturbed, until it has cooled to 160 degrees, about 40 minutes.
- When temperature reaches 160 degrees, quickly pour fudge onto surface, using a rubber spatula to gently empty pan while holding pan very close to surface to prevent spattering. Spoon vanilla extract over fudge; let cool until fudge is almost at room temperature, about 15 minutes.
- Using a long offset spatula, begin pulling fudge in a figure-eight motion, moving from the bottom right, then up and over to the top left, before pulling back down to the right. Repeat, moving from the bottom left, then up and over to the top right, before pulling back down, pushing fudge onto itself.
- Continue in this manner until you see a sudden change in appearance of fudge, from glossy to matte, 12 to 15 minutes. Sprinkle with chopped nuts, if desired, and stir well to combine.
- Spread fudge onto a wax-paper-lined baking sheet; flatten with lightly buttered fingertips. Cover with wax paper; let stand at room temperature until set, at least four hours or overnight. Cut into squares before serving.
CHOCOLATE FUDGE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 pounds
Number Of Ingredients 8
Steps:
- Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
- In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
- Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.
NO FAIL CHOCOLATE FUDGE
This fudge recipe is super creamy and everyone requests it during the holidays. While preparing, be sure that you don't let the mix get hotter than 238 degrees or it gets really dry but still tastes good.
Provided by Terrie
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 30
Number Of Ingredients 7
Steps:
- Grease one 8x8 inch pie pan and set aside.
- In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
- Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 14.1 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 19.7 mg, Sugar 7.2 g
CHOCOLATE FUDGE
Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency
Provided by Miriam Nice
Categories Snack, Treat
Time 35m
Yield Makes 15 - 16 pieces
Number Of Ingredients 6
Steps:
- Line an 18cm square tin with greaseproof paper.
- Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
- Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
- Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
- Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
- Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.
Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
More about "chocolate fudge snacks recipes"
OLD FASHIONED CHOCOLATE FUDGE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.8/5 (249)Calories 154 per servingCategory Dessert, Snack
PERFECT CHOCOLATE FUDGE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (172)Calories 167 per servingCategory Dessert
TO-DIE-FOR CHOCOLATE FUDGE RECIPES: 12 HOMEMADE …
From mrfood.com
3 INGREDIENT CHOCOLATE FUDGE RECIPE | HOW TO MAKE FUDGE
From lifeloveandsugar.com
CHOCOLATE FUDGE RECIPES
From allrecipes.com
CREAMY & FIRM CHOCOLATE FUDGE RECIPE 3-INGREDIENTS! - DIVAS CAN …
From divascancook.com
CHOCOLATE FUDGE RECIPE - NYT COOKING
From cooking.nytimes.com
QUICK-AND-EASY HOT FUDGE SAUCE RECIPE | EPICURIOUS
From epicurious.com
FOOLPROOF CHOCOLATE FUDGE - BAKER BY NATURE
From bakerbynature.com
43 EASY CHOCOLATE FUDGE RECIPES | SNAPPY LIVING
From snappyliving.com
THIS 5-MINUTE HOT FUDGE SAUCE TURNS ANY PINT INTO A SUNDAE
From epicurious.com
JOY BAUER JUST SHARED HER RECIPE FOR 2-INGREDIENT CHOCOLATE …
From eatingwell.com
2-INGREDIENT HOT FUDGE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
2-INGREDIENT CHOCOLATE FUDGE CAKES - JOY BAUER
From joybauer.com
30 BEST CHOCOLATE SNACKS TO CURB YOUR CRAVINGS - INSANELY GOOD …
From insanelygoodrecipes.com
OLD-FASHIONED CHOCOLATE NUT FUDGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
16 BEST FUDGE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
COPYCAT LEVAIN CHOCOLATE CHIP WALNUT COOKIE RECIPE
From tastingtable.com
HOW TO MAKE EASY HOMEMADE FUDGE POPS — HOMEMADE …
From thekitchn.com
CHERRY CHOCOLATE FUDGE BROWNIES - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE TRIFLE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ONE GIANT CHOCOLATE CHIP COOKIE RECIPE ON FOOD52
From food52.com
EASY CHOCOLATE FUDGE | VERY BEST BAKING
From verybestbaking.com
CLASSIC BANANA SPLIT RECIPE | EPICURIOUS
From epicurious.com
You'll also love