Dutch Fudge Recipes

Steps:

• In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
• Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

Steps:

• Butter a rimmed baking sheet; set aside.
• Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
• Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
• In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.

Steps:

• Line a 13x9-in. pan with foil; coat with cooking spray., In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat., Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely., Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.

Steps:

• Conversions.
• 10.5 oz = 300 grams.
• 7 oz = 200 grams.
• 1/3 oz = 10 grams.
• 3/8 cup = 1 ml.
• For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
• 2 tablespoons marashcino juice, or.
• 3 tablespoons whipping cream.
• If you use cookie forms, keep them cooled in a dish of ice water.
• Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
• Boil the mixture, stirring constantly.
• Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic "drop" shape.
• DO NOT OVERCOOK.
• Remove the pan from the heat.
• Place the cookie forms on a sheet of foil and pour the mixture into the forms.
• The fudge should not be more than 1 cm (3/8") thick.
• If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out. Keep the fudge to the thickness mentioned above. Once it is hardened, cut with a cold knife.

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).

Steps:

• Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
• In a medium saucepan, melt butter or margarine.
• Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
• Add sugar and mix well.
• Add eggs, one at a time, and beat well.
• Stir in vanilla, flour and salt. DO NOT OVERBEAT.
• Fold in nuts, if desired.
• Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
• Cool completely before topping with icing.
• FUDGE ICING:.
• In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
• After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.

Steps:

• Moisten moulds on greased paper.
• Bring sugar and water to the boil and boil, stirring constantly until a drop of the liquid forms a thread when dropped from a spoon.
• Remove from heat, add flavouring of your choice, and then the butter.
• Keep stirring until the mixture becomes more solid, then pour quickly into the moistened moulds.
• Cool and remove paper and moulds.