Kittencals Easy Never Fail 5 Minute Chocolate Fudge Recipes

Steps:

• Butter an 8-inch square pan (or line with foil overlapping on the ends to remove the complete block of fudge).
• In a saucepan combine the sugar, cream, butter and salt; bring to a boil (careful the mixture does not run over the pot).
• Reduce heat to medium-low or low and simmer gently for 5 minutes, stirring a few times during cooking (start timing after the mixture is at a full boil).
• Remove from heat and add in marshmallows, chocolate chips and vanilla; beat vigorously with a wooden spoon or a whisk until the marshmallows and chocolate are completely melted and combined (this should take about 1 minute or less).
• Mix in nuts if using.
• Pour the mixture into prepared pan.
• Cool to room temperature then refrigerate.
• Cut into small squares.

Steps:

• Mix milk, sugar and salt in a heavy saucepan, over med-high heat.
• Heat to boiling.
• Cook 5 minutes, stirring constantly.
• Remove from heat, and add other ingredients.
• Stir until marshmallows are all melted.
• Pour into buttered 9" square pan.
• Cool and cut into squares.

Steps:

• Place the sugar, cocoa, salt, milk and vanilla in a microwave dish.
• Mix it up, don't worry, it's supposed to look grainy.
• Place the butter on the center.
• Microwave for 2 minutes.
• Blend it, then put it on a buttered square dish.
• When cold place in freezer for 30 minutes.
• Enjoy!

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
• NOTE:.
• If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.

Steps:

• Cream the butter in a small bowl.
• Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
• Beat with an electric mixer, until the desired texture is achieved.
• **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

Steps:

• Line a 8-inch square pan with foil.
• In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
• Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
• Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
• Stir in nuts.
• Pour mixture into prepared foil-lined pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan (with foil) remove foil; cut in squares.

Steps:

• Mix both flours, sugar and salt in a large bowl.
• With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
• In a small bowl whisk the egg yolk, vinegar and water.
• Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
• Gather into a ball then divide into two.
• Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
• PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
• In a small bowl mix the egg, vinegar and water together; set aside.
• Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
• Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).