COLLEEN'S CHOCOLATE FUDGE
Steps:
- Coat an 8-by-8-inch pan with 4 tablespoons of the butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees F. Remove the pan from the heat, stir in the remaining 4 tablespoons butter, the peanut butter, the pecans and the vanilla. Pour the fudge out onto the buttered pan. Let the fudge cool for 20 minutes, then cut it into bite-size pieces.
FOOLPROOF CHOCOLATE FUDGE
This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 32
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk 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.
- Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 14.3 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 31.4 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
NO FAIL CHOCOLATE FUDGE
This fudge recipe is super creamy and everyone requests it during the holidays. While preparing, be sure that you don't let the mix get hotter than 238 degrees or it gets really dry but still tastes good.
Provided by Terrie
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 14.1 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 19.7 mg, Sugar 7.2 g
CHOCOLATE FUDGE
No one will believe this rich, tantalizing candy is lower in fat, so you'd better include the recipe when you package this sweet treat, suggests Vickie McGuckin of Trenton, Michigan. "This yummy fudge is so quick and easy to make," she says.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 pounds (64 pieces).
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside. , In a heavy saucepan over medium heat, bring the sugar, milk and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, baby food and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm., Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate, Fiber 0 fiber), Protein 1g protein.
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE TATER FUDGE
This delicious chocolately fudge, has mashed potato in it!! My mom has made this many times when company came over, and not once has anyone guessed that mashed potatoes were in this fudge. We have often omitted the peanuts.
Provided by LUv 2 BaKE
Categories Candy
Time 35m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cook potato; mash with enough milk to make it fluffy (you should have 1/3 cup mashed potato); set aside.
- Line a 8x4x2 inch loaf pan with foil, extending foil over the edges of the pan; spray the foil with nonstick cooking spray and set aside.
- Melt chocolate; stir in mashed potato, peanut butter, and vanilla; stir in powdered sugar (if necessary, use your hands to mix in the last 1/4 cup sugar).
- Stir in half of the peanuts.
- Turn fudge into prepared pan, press down evenly; sprinkle with remaining peanuts, then press the peanuts into the fudge.
- Chill until firm; once firm, use the foil to lift the fudge out, cut into 1 inch squares; store in a tightly covered contatiner in the fridge.
- Yield 32 pieces.
Nutrition Facts : Calories 62.7, Fat 2.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 19.4, Carbohydrate 9, Fiber 0.5, Sugar 7.4, Protein 1.2
MILLION-DOLLAR CHOCOLATE FUDGE
As the name suggests, this candy tastes like a million bucks! The recipe came from a local cooking show, which aired in the 1950s.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 pounds.
Number Of Ingredients 10
Steps:
- Line a 13x9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from the heat., Stir in the marshmallow creme, chocolate, candy bars and chips until chocolate is melted and mixture is blended. Fold in almonds and vanilla. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in a cool, dry place.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
BAKER'S ONE BOWL CHOCOLATE FUDGE
Keep dessert sweet and simple this evening with our luscious BAKER'S ONE BOWL Chocolate Fudge recipe. Our easy recipe for BAKER'S ONE BOWL Fudge includes chopped pecans, vanilla and sweetened condensed milk.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
- Add nuts and vanilla; mix well. Spread into foil-lined 8-inch square pan.
- Refrigerate 2 hours or until firm. Cut into 1-inch squares.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
TRIPLE CHOCOLATE FUDGE
This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-3/4 pounds (19-1/2 dozen)
Number Of Ingredients 10
Steps:
- Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
POTATO FUDGE
This is posted by request, but sounds interesting, so I will probably try it soon. So many fudge recipes I have looked at seem to have marshmallow creme as a main ingredient! I know people have been making fudge for hundreds of years, but I am sure that marshmallow creme hasn't been around that long. Novel idea- it reminds me of Beanie Brownies (#29280) which contains black beans and Velveeta Fudge (#45077). Recipe adapted from Christmas-Cookies.com
Provided by Roosie
Categories Candy
Time 20m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9" x 9" pan with waxed paper or foil and set aside.
- (This can also be done in an 8"x8" pan, but your fudge will be thicker, obviously) Heat butter and potatoes and mix until potatoes are creamy and well-blended.
- Drier potatoes will work better so if you are using mashed potatoes that are a little wet, you may want to heat them to evaporate some of the liquid.
- Heat milk in a saucepan over medium heat until warm.
- Add sugar, salt, and corn syup.
- Bring to a rolling boil, stirring occasionally with a wooden spoon.
- Continue to boil for about 5 minutes, then add the potatoes and mix.
- Bring back to a boil for about 3 minutes or until the boiling temperature reaches 234°F on a candy thermometer.
- Remove from heat and stir in remaining butter, chocolate chips and vanilla.
- Mix thoroughly and pour into prepared pan.
- Chill.
- Remove from pan, remove paper or foil, cut into squares.
- Decorate with powdered sugar, a blend of powdered sugar and a little cocoa powder, or if you would like, you may melt some chocolate over a double boiler and dip in chocolate and let set on waxed paper.
CHOCOLATE BUTTER FUDGE
This is a creamy, melt-in-your-mouth fudge that is rich, decadent, and wonderful! It is an adaptation of Theresa/Thunderbird's Butter Pecan Fudge recipe #47187. (Thanks Theresa!)
Provided by Meghan Williams
Categories Candy
Time 40m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
- Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
- Grease an 8x8 pan.
- In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
- Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
- After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
- Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
- Add pecans and pour into 8x8 pan.
- Cool for 30 min or until set (put it in the fridge for faster setting.
- Slice and enjoy :).
- A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.
Nutrition Facts : Calories 89.1, Fat 4.5, SaturatedFat 2.9, Cholesterol 13.8, Sodium 34.9, Carbohydrate 12.4, Sugar 12.1, Protein 0.1
DARK CHOCOLATE FUDGE
Make and share this Dark Chocolate Fudge recipe from Food.com.
Provided by HopeK
Categories Candy
Time 1h30m
Yield 2 pounds, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chips w/milk and salt.
- Remove from heat and stir in walnuts and vanilla.
- Spread evenly into wax paper lined 8 or 9" square pan.
- Chill pan 2 hours or until firm.
- Turn fudge onto cutting board, peel off wax paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 370.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 13.5, Sodium 71.5, Carbohydrate 53.5, Fiber 3, Sugar 49.1, Protein 5.3
THREE-CHOCOLATE FUDGE
This fudge recipe is from Taste of Home magazine. I have been making it for several years and everyone just loves it! It makes a lot and is great for gift giving at the holidays. For gifts, I usually pour into 3 separate disposable baking tins (the biscuit size).
Provided by Susan Dillard
Categories Candy
Time 55m
Yield 5 1/2 pounds
Number Of Ingredients 10
Steps:
- In a large saucepan, combine first four ingredients.
- Cook and stir over medium heat until sugar is dissolved.
- Bring to a rapid boil; boil for 5 minutes, stirring constantly.
- Remove from the heat; stir in marshmallows until melted.
- Add chocolate bars and baking chocolate; stir until melted.
- Fold in vanilla and pecans; mix well.
- pour into a greased 15-inch x 10-inch x 1-inch baking pan.
- Chill until firm.
- Cut into squares.
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