SENSATIONAL WALNUT FUDGE
This is the only fudge I make anymore. I receive raves and recipe requests whenever I serve it or give it as gifts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a microwave-safe bowl, melt chips; stir until smooth. Stir in the milk, confectioners' sugar, amaretto and salt. Stir in 2/3 cup walnuts. Pour into prepared pan; sprinkle with remaining walnuts. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE WALNUT FUDGE
I love fudge and this is the best recipe I have.
Provided by LEEMA
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h
Yield 36
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch dish.
- Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
- In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
- Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 16.5 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 24.5 mg, Sugar 15.3 g
BITTERSWEET CHOCOLATE AND WALNUT FUDGE
Make and share this Bittersweet Chocolate and Walnut Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 3h20m
Yield 35 pieces
Number Of Ingredients 8
Steps:
- Line a 13x9 metal baking pan with foil, leaving overhang.
- Combine first 4 ingredients in large bowl.
- Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.
- Attach clip on candy thermometer to side of pan.
- Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.
- Immediately pour milk mixture over chocolate mixture.
- Whisk until chocolate and butter melt and fudge is smooth.
- Mix in nuts and vanilla.
- Spread fudge evenly in prepared pan.
- Refrigerate uncovered until cold and set -- about 3 hours.
- Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.
- Return to pan and cover and chill.Can be made 2 weeks ahead.
- Keep covered and chilled.
- Bring to room temperature before serving.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 3.3, Cholesterol 10.8, Sodium 12.4, Carbohydrate 19.5, Fiber 0.6, Sugar 18.4, Protein 1.8
CHOCOLATE WALNUT FUDGE BROWNIES
Another favorite mum got from Woman's Weekly. Very easy to make and they keep for ages. They can even be frozen for up to 2 months.
Provided by Jacqdav
Categories Bar Cookie
Time 45m
Yield 15 brownies, 15 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 170 degrees celcius.
- Grease a 20cm square cake pan and line the base with greaseproof paper.
- Melt chocolate and butter together in a saucepan over low heat.
- Stir in sugar and eggs one at a time and beat well with a spoon.
- Stir in sifted flour and walnuts.
- Pour into cake pan and bake for 30 minutes.
- Cool in the pan and then cut into squares or bars.
Nutrition Facts : Calories 260.9, Fat 20, SaturatedFat 9.6, Cholesterol 46, Sodium 60.8, Carbohydrate 21.8, Fiber 3.1, Sugar 10.4, Protein 4.8
CHOCOLATE WALNUT MARSHMALLOW FUDGE
Easy-peasy fudge, no candy thermometer necessary! It's so addictive that you may not even want to share! Studded with toasted walnuts and mini marshmallows, fudge does not get much better than this. Fudge will keep tightly wrapped on the counter for up to 1 week.
Provided by Jessie Sheehan
Time 2h30m
Yield 36
Number Of Ingredients 9
Steps:
- Grease an 8-inch square pan with cooking spray and line with parchment paper.
- Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes.
- Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat.
- Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt.
- Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 16.2 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.8 mg, Sugar 12.9 g
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