FOOLPROOF DARK CHOCOLATE FUDGE
I make this at Christmas, but why not try it any time of year. Summer is not the best time for fudge, especially if it is hot, but this one seems to turn out whenever...enjoy!
Provided by CookbookCarrie
Categories Candy
Time 15m
Yield 40 squares
Number Of Ingredients 4
Steps:
- Over low heat, melt the chips in the sweetened condensed milk.
- Remove from the heat and stir in the nuts and vanilla.
- Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
- Chill and pop out of pan.
- Peel off foil and cut into 1-inch squares.
Nutrition Facts : Calories 111.8, Fat 6.5, SaturatedFat 3, Cholesterol 3.4, Sodium 14.1, Carbohydrate 13.8, Fiber 0.9, Sugar 12.4, Protein 1.8
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
DARK CHOCOLATE FUDGE CAKE
I know there are hundreds of chocolate cake recipes on here, but you can never have too many to choose from! This is a dark, rich, moist cake with a touch of orange. Mmm... Delicious!
Provided by Noo8820
Categories Dessert
Time 50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- For the cake:.
- Sieve the flour and cocoa powder and set aside.
- Cream the butter and sugar together until soft and light, stir in the orange rind.
- Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
- Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
- Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
- Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
- Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
- Fudge coating:.
- Sift icing sugar and cocoa and set aside.
- Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
- Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
- Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
Nutrition Facts : Calories 459, Fat 25.6, SaturatedFat 15.5, Cholesterol 108.8, Sodium 153.9, Carbohydrate 57.6, Fiber 4.3, Sugar 32.2, Protein 7.2
FOOLPROOF DARK CHOCOLATE FUDGE
With Variations....My mother in law always sends us various flavors of fudge for Christmas. The package can get prety expensive so she gave me the recipes so I could make them myself.
Provided by looneytunesfan
Categories Candy
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chips with Eagle Brand® and salt. Remove from heat; stir in nuts and vanilla.
- Spread evenly into wax paper lined 8x8 or 9x9 inch square pan. Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
- Notes: Microwave: In 1 quart glass measure, combine chips with Eagle Brand® and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
- Variations:.
- Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Eagle Brand. Proceed as above.
- Milk Chocolate Fudge: Omit 1 (6 ozs.) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
- Rocky Road Fudge: Omit 1 (6 ozs.) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2 ozs.) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9x2 inch pan. Proceed as above.
Nutrition Facts : Calories 517.9, Fat 27.9, SaturatedFat 14.6, Cholesterol 16.9, Sodium 146.8, Carbohydrate 69.5, Fiber 4.5, Sugar 62.2, Protein 8.1
DARK CHOCOLATE PEPPERMINT FUDGE
I double this recipe and put it in a heart-shaped silicone baking mold for Valentine's Day! I prefer using silicone baking molds as it is easier to pop right out of the mold without having to use a cooking/baking spray.
Provided by Just Emily
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
- Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
- Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 40.5 g, Cholesterol 16 mg, Fat 14.5 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 58 mg, Sugar 35.2 g
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
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