Chocolate Fudge Somersize Level 2 Recipes

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:

• Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
• Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
• Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
• Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
• Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
• Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
• Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.

Steps:

• Make sure you have complimentary flavors.
• Melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth.
• Melt frosting until pourable, about 30 seconds.
• Mix together the chips and frosting and pour into a greased 8x8 pan.
• Chill until set, about an hour.
• Makes a very soft, smooth fudge.
• Do not use the toffee chips, as they don't melt very well.
• Try any other flavor combo you can think of.

Steps:

• Place both ingredients in a microwave safe 8" x 8" dish.
• Microwave on high for 2 to 3 minutes.
• Remove (with oven mitts, please) and stir to combine.
• Place in the refrigerator for 2 hours to set.
• Fudge can be removed from refrigerator and stored at room temperature after it has set.
• Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
• Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store covered in refrigerator.
• Notes: Microwave:.
• In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
• Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
• Stir in remaining ingredients.
• Proceed as above.
• Variations:
• Creamy Dark Chocolate Fudge:
• Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
• Proceed as above.
• Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
• Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge:
• Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
• In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
• In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
• Stir in chocolate mixture.
• Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).

Steps:

• Microwave semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Add nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
• Microwave white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.

Steps:

• In a small saucepan, melt butter over low heat.
• Add heavy cream and cream cheese and whisk until smooth.
• Add Splenda and adjust for taste.
• [NOTE:I found that for my taste, I needed to add quite a bit more than the three tablespoons called for.
• ]Heat until bubbling, stirring constantly.
• Reduce heat and stir in cocoa and vanilla.
• Blend well.
• Pour into a small buttered dish.
• Place in the refrigerator to set for 3 to 4 hours.
• Cut into eight pieces.