Fool Proof Fudge Recipes
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
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 Cucina Casalingo
Categories Candy
Time 15m
Yield 2 pounds, 24 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 154.4, Fat 7.7, SaturatedFat 4.6, Cholesterol 5.6, Sodium 29.8, Carbohydrate 22.3, Fiber 1.2, Sugar 20.5, Protein 2.2
FOOLPROOF FUDGE
This is my wife's fudge recipe, and she's been making it as long as I have known her. The unsweetened chocolate is my idea, but she prefers it without. I like the more bitter flavor. Prep time does not include time to cool and set.
Provided by Toby Jermain
Categories Candy
Time 30m
Yield 64 pieces, 12 serving(s)
Number Of Ingredients 6
Steps:
- Line an 8" square pan with waxed paper.
- Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
- When melted, remove from heat.
- Stir in vanilla and then the nuts.
- Spread mixture into the lined pan.
- Cool to room temperature, then refrigerate if necessary until set.
- Turn out of pan, peel off the paper, and cut into 1" squares.
Nutrition Facts : Calories 416.1, Fat 22.5, SaturatedFat 10.8, Cholesterol 15.2, Sodium 186.2, Carbohydrate 54, Fiber 3.5, Sugar 48, Protein 7.3
FOOLPROOF HOLIDAY FUDGE
Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course). The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
- In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
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