CHOCOLATE BALSAMIC FUDGE
Fudge recipe from the cupcake project, adapted from chocolate balsamic truffles from the vosges store in Chicago. Use a good quality balsamic for best results. Author recommends saba, a traditional aged balsamic. If you want less balsamic flavor, sub vanilla extract for some of the balsamic. Serving size is an estimate. Cook time is time for fudge to set.
Provided by Candace Michelle 2
Categories Candy
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done.
- Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
- Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
- Stir until smooth (it will be very thick).
- Remove from heat and stir in the balsamic.
- Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
- Let stand at room temperature for a couple of hours.
- Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky.
- Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces.
- Store in the refrigerator for several days, or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before eating.
Nutrition Facts : Calories 123.2, Fat 4.8, SaturatedFat 3, Cholesterol 16.3, Sodium 42.3, Carbohydrate 18, Sugar 18, Protein 2.6
CREAMY CHOCOLATE FUDGE
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 pounds (150 pieces).
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Nutrition Facts :
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
CHOCOLATE FUDGE BUTTERCREAM FROSTING
Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.
Provided by Debra Steward
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 7
Steps:
- Cream together the butter or margarine with the shortening.
- Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
- Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 28.8 g, Cholesterol 15.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 5.7 g, Sodium 95.3 mg, Sugar 23.9 g
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