THREE-CHOCOLATE FUDGE
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. -Betty Grantham, Hanceville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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 TATER FUDGE
This delicious chocolately fudge, has mashed potato in it!! My mom has made this many times when company came over, and not once has anyone guessed that mashed potatoes were in this fudge. We have often omitted the peanuts.
Provided by LUv 2 BaKE
Categories Candy
Time 35m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cook potato; mash with enough milk to make it fluffy (you should have 1/3 cup mashed potato); set aside.
- Line a 8x4x2 inch loaf pan with foil, extending foil over the edges of the pan; spray the foil with nonstick cooking spray and set aside.
- Melt chocolate; stir in mashed potato, peanut butter, and vanilla; stir in powdered sugar (if necessary, use your hands to mix in the last 1/4 cup sugar).
- Stir in half of the peanuts.
- Turn fudge into prepared pan, press down evenly; sprinkle with remaining peanuts, then press the peanuts into the fudge.
- Chill until firm; once firm, use the foil to lift the fudge out, cut into 1 inch squares; store in a tightly covered contatiner in the fridge.
- Yield 32 pieces.
Nutrition Facts : Calories 62.7, Fat 2.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 19.4, Carbohydrate 9, Fiber 0.5, Sugar 7.4, Protein 1.2
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.
EASY CHOCOLATE FUDGE
"All candy-making is about preventing crystallization," said Michael Chu, an engineer based in Austin, Tex., who writes about his kitchen experiments online at Cooking for Engineers. Mr. Chu's chocolate fudge recipe, of which this is an adaptation, has the pleasantly cakey, almost sandy texture desirable in fudge, which can be tricky to achieve using milk and butter. He uses condensed milk to reduce the ingredients in the fudge to a mere three (salt is optional), and to eliminate the dreaded step of cooking the sugar syrup to the soft-ball stage. "The manufacturing process has already done that work for you," he said.
Provided by Julia Moskin
Categories quick, dessert
Time 15m
Yield 16 two-inch squares
Number Of Ingredients 5
Steps:
- Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
- In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
- Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 35 milligrams, Sugar 29 grams, TransFat 0 grams
CHOCOLATE FUDGE
Good old-fashioned fudge! It'll take care of your sweet tooth and chocolate cravings all at once.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 64
Number Of Ingredients 8
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
- Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
- Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 13 g, TransFat 0 g
WHITE CHOCOLATE-FUDGE TORTE
Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
- Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
- Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
- To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 145 mg, Fat 7 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1/16 of Recipe, Sodium 95 mg, Sugar 38 g
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