Foolproof Dark Chocolate Fudge Recipes

Steps:

• 1. Line a 9-inch square pan with foil. Butter foil; set aside. In a heavy saucepan over low heat, melt chips with SCM and salt. Remove from heat as soon as the chips are melted, no longer.; stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board;peel off foil and cut into squares. Store covered in refrigerator. --- Note: Marshmallow Fudge: Stir in 2 Tablespoons butter with vanilla. Substitute 2 cups miniature marshmallows for nuts, or some of each. Proceed as directed above.
• 2. Check out the Peanut Butter Fudge and Layered Mint Chocolate Candy too!

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.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Steps:

• Grease an 8 x 4 or a 9 x 5 inch loaf pan.
• Microwave baking bars and sweetened condensed milk in medium, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth.
• Stir in nuts and vanilla extract. Spread into prepared loaf pan. Refrigerate until firm. Cut into squares.
• FOR ROCKY ROAD FUDGE: Prepare fudge as above. Stir 3/4 cup miniature marshmallows into melted chocolate mixture with nuts and vanilla extract.

Steps:

• Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
• In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
• Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
• Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.

Steps:

• In a heavy sauce pan, over low heat melt choc chips with sweetened condensed milk.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly onto wax paper lined 8x8 pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board and cut into squares. Make approx 2 lbs.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
• Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store covered in refrigerator.
• Notes: Microwave:.
• In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
• Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
• Stir in remaining ingredients.
• Proceed as above.
• Variations:
• Creamy Dark Chocolate Fudge:
• Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
• Proceed as above.
• Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
• Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge:
• Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
• In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
• In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
• Stir in chocolate mixture.
• Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).

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.

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.