PERFECT FUDGE
My mom has been on a search for the perfect fudge, and I think she finally found it! This fudge is so EASY to make because no candy themometer is needed. The fudge is creamy, rich and delicious and it comes out PERFECT everytime!
Provided by Kim D.
Categories Sweet
Time 25m
Yield 4 pounds
Number Of Ingredients 9
Steps:
- Prepare two 8X12-inch baking pans, by coating them with butter.
- In a large 4-quart pot, combine sugar, evaporated milk, salt and butter.
- Bring to a boil.
- Cook for 5 minutes, stirring constantly.
- Add both chocolates, marshmallow creme, pecans and vanilla.
- Stir until chocolate is melted and ingredients are well blended.
- Pour into prepared pans and allow to cool for about 30 minutes before cutting.
FUDGE
I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.
Provided by Dana
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 46.2 g, Cholesterol 16 mg, Fat 22.5 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 11.6 g, Sodium 51.7 mg, Sugar 13.5 g
PERFECT CHOCOLATE FUDGE
This rich chocolate fudge is sure to delight someone you love. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 pieces.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
PERFECT CHOCOLATE FUDGE
I found this in an ancient Betty Crocker cookbook- the novel with the cover half ripped off and corners extremely worn, on my grandma's cookbook shelf. She was going to throw it away, until we found this recipe. My grandma complains about something always going wrong with her fudge. But, with this...no complaints. It comes out perfect- and very addicting- every time.
Provided by zoegirl21
Categories Candy
Time 30m
Yield 48-96 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 55.5, Fat 2, SaturatedFat 0.9, Cholesterol 1.8, Sodium 27, Carbohydrate 9.8, Fiber 0.3, Sugar 8.6, Protein 0.5
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