Perfect Chocolate Fudge Recipes

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

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.

Steps:

• Butter loaf pan (9"x 5"x 3").
• Combine sugar, milk, chocolate, corn syrup, and salt in 2-quart saucepan.
• Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
• Cook, stirring occasionally, to 234 on a candy thermometer (or until small amount dropped into cold water forms a soft ball which flattens when removed from water).
• Remove from heat.
• Add butter.
• Cool mixture to 120 without stirring (or until bottom of pan is lukewarm).
• Add vanilla.
• Beat vigorously and continuously 5-10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold shape when dropped from the spoon.).
• Quickly stir in nuts if desired.
• Spread mixture evenly in buttered pan.
• Cool until firm. (Then it is ready to cut and serve).

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 an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

Steps:

• Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
• In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
• Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

Steps:

• Prepare two 8X12-inch baking pans, by coating them with butter.
• In a large 4-quart pot, combine sugar, evaporated milk, salt and butter.
• Bring to a boil.
• Cook for 5 minutes, stirring constantly.
• Add both chocolates, marshmallow creme, pecans and vanilla.
• Stir until chocolate is melted and ingredients are well blended.
• Pour into prepared pans and allow to cool for about 30 minutes before cutting.

Steps:

• Butter two 8x8-inch or three 5x8-inch pans.
• In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
• Bring to a boil, stirring constantly.
• Then let boil for 2 minutes, not stirring.
• NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
• Turn off heat but leave pot on the burner.
• Add marshmallows, quickly stirring until melted.
• Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
• Pour into prepared pans.
• Let cool.
• Fudge tastes better each day --- if it lasts!

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.

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:

• Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla.
• When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan.
• Chill 2 hours or until firm.
• When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.