CLASSIC FUDGE
Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Provided by Katy Gilhooly
Time 50m
Yield Cuts into 30 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein
5 INGREDIENT FUDGE
This came from a taste of Home magazine and looks simple and tasty. It states you are just moments away from fudge. Just microwave, stir and spread. As I'm a fudge fanatic but also a failure when it comes to making it this sounds right up my alley. There are several other recipes similar on here but they all seem to include peanut butter and this doesn't. Prep time does not include chilling
Provided by Bonnie G 2
Categories < 15 Mins
Time 10m
Yield 81 pieces
Number Of Ingredients 8
Steps:
- Line a 9" square pan with foil; frease foil with 1 1/2 tesp butter.
- In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.
- Stir in milk and vanilla.
- Spread into pan.
- Refrigerate until firm.
- Lift fudge out of pan. Remove foil; cut into 1 inch squares.
- Stor in refrigerator.
- TOPPING:.
- This is optional.
- Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.
Nutrition Facts : Calories 37.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 2.2, Sodium 8.6, Carbohydrate 5.4, Fiber 0.2, Sugar 5, Protein 0.6
5-INGREDIENT CHOCOLATE FUDGE
My adopted recipe for fudge has reviews submitted that state the fudge did not set up well. I incorporated my recipe using sweetened condensed with this recipe and the fudge was firm and very tasty.
Provided by lauralie41
Categories Candy
Time 15m
Yield 3 lbs., 36 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla.
- When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan.
- Chill 2 hours or until firm.
- When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.
Nutrition Facts : Calories 118.3, Fat 5.8, SaturatedFat 3.2, Cholesterol 3.8, Sodium 25.2, Carbohydrate 17.2, Fiber 0.8, Sugar 15.3, Protein 1.5
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