AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
DARK CHOCOLATE FUDGE
Make and share this Dark Chocolate Fudge recipe from Food.com.
Provided by HopeK
Categories Candy
Time 1h30m
Yield 2 pounds, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chips w/milk and salt.
- Remove from heat and stir in walnuts and vanilla.
- Spread evenly into wax paper lined 8 or 9" square pan.
- Chill pan 2 hours or until firm.
- Turn fudge onto cutting board, peel off wax paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 370.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 13.5, Sodium 71.5, Carbohydrate 53.5, Fiber 3, Sugar 49.1, Protein 5.3
CREAMY DARK CHOCOLATE FUDGE
Make and share this Creamy Dark Chocolate Fudge recipe from Food.com.
Provided by Ann McMaster
Categories Candy
Time 2h15m
Yield 1 7x9 pan, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
- Spread evenly into wax paper-lined 8 or 9-inch square pan.
- Chill for 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 189.3, Fat 9.4, SaturatedFat 4.9, Cholesterol 6, Sodium 53.6, Carbohydrate 27.1, Fiber 1.5, Sugar 23.7, Protein 2.9
SIMPLE CHOCOLATE FUDGE
This easy recipe results in rich, creamy fudge with a minimum of fuss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 36 squares
Number Of Ingredients 8
Steps:
- Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
- In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
- Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
- Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
CREAMY CHOCOLATE FUDGE
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 pounds (150 pieces).
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Nutrition Facts :
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