Perfect Chocolate Fudge Recipes

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• 1. In large heavy pan heat sugar and evaporated milk until it boils stirring continuously with a wooden spoon. Set timer on stove and boil 7 minutes stirring continuously. You will see the color change to a darker cream color at the 7 minute mark. Place chocolate chips, butter and vanilla in a large bowl. Pour the milk mixture over the chips and stir gently just until mixed with the wooden spoon. Pour into buttered 9 x 13 pan and cover tightly with plastic wrap. Wait 24 hours. The fudge is ready to eat the next day. Variations: Add nuts or dried fruit to the fudge. This fudge is very creamy and can be kept in an airtight container for two weeks.

Steps:

• Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Steps:

• Grease one 8x8 inch pie pan and set aside.
• In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
• Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

Steps:

• Butter loaf pan (9"x 5"x 3").
• Combine sugar, milk, chocolate, corn syrup, and salt in 2-quart saucepan.
• Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
• Cook, stirring occasionally, to 234 on a candy thermometer (or until small amount dropped into cold water forms a soft ball which flattens when removed from water).
• Remove from heat.
• Add butter.
• Cool mixture to 120 without stirring (or until bottom of pan is lukewarm).
• Add vanilla.
• Beat vigorously and continuously 5-10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold shape when dropped from the spoon.).
• Quickly stir in nuts if desired.
• Spread mixture evenly in buttered pan.
• Cool until firm. (Then it is ready to cut and serve).