Heavenly Fudge Recipes

Steps:

• Line an 8-inch square pan with foil, allowing foil to hang over edges.
• In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
• Remove from heat; cool slightly.
• In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
• Add vanilla and salt.
• Gradually add confectioners' sugar, beating until smooth.
• Add the melted chocolate to the cream cheese mixture, beating until combined.
• Spread mixture in prepared pan; smooth top.
• Chill until firm, about 1 hour.
• To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
• Cut fudge into squares; store in refrigerator until ready to use.
• Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.

Steps:

• Combine sugar, chocolate, butter, milk and salt in a medium saucepan.
• Cook over medium heat, stirring frequently for 10 to 12 minutes.
• Boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Let cool.
• Serve with fresh fruit, poud cake, or over ice cream.

Steps:

• In a large microwave-safe mixer bowl, combine the butter, milk and chocolate chips.
• Microwave on HIGH for 1-1/2 to 2 minutes or until butter and chocolate chips are melted.
• Stir in confectioners' sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).
• By hand, stir in 1/2 cup toffee chips. Spread in a buttered 8-inch square baking pan.
• Sprinkle 2 tablespoons toffee chips over top; gently press into fudge.
• Cover; refrigerate until firm (1 to 1-1/2 hours).
• Cut into squares.
• Store refrigerated in airtight container.

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

Steps:

• Melt chocolate and butter in a heavy pan over low heat -- stirring constantly --
• Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar --
• Stir, constantly over medium heat.about 5 minutes or till smooth.
• Stir in salt --
• Serve warm or spoon sauce into hot sterilzed jars and seal.
• May store in refrigerator for up to 1 month -- .