SMOOTH & SILKY FUDGE
Make and share this Smooth & Silky Fudge recipe from Food.com.
Provided by Chef mariajane
Categories Candy
Time 5m
Yield 60 1-inch pieces
Number Of Ingredients 6
Steps:
- Line an 8x8-inch baking pan with parchment paper.
- Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
- Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.
Nutrition Facts : Calories 54.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 2.1, Sodium 11, Carbohydrate 8.9, Fiber 0.3, Sugar 8.4, Protein 0.7
FRENCH SILK FUDGE
Smooth and rich. Microwave recipe. Note: If you can't find super-fine sugar, process regular granulated sugar in the food processor until very fine.
Provided by BecR2400
Categories Candy
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Butter an 8-by-11-inch baking pan and set aside.
- In a 2-quart glass bowl, mix the sugar and the evaporated milk.
- Microwave on high, uncovered, for 3 minutes.
- Remove from the microwave oven and stir.
- Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
- Meanwhile, cut the butter into four pieces and set aside.
- Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
- Add the chocolate chips, vanilla and nuts, and mix well.
- Spread into the buttered pan and chill for at least an hour, or until firm.
- Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.
Nutrition Facts : Calories 428.6, Fat 21.4, SaturatedFat 8.7, Cholesterol 31, Sodium 97.3, Carbohydrate 57.9, Fiber 1.4, Sugar 52.2, Protein 3.1
SILKY WHITE FUDGE
Creamy, heavenly, rich white fudge that melts in your mouth. Nuts are optional, or use the kind that you prefer (hazelnuts are good, too!). And, try a tiny tint of red food coloring for a beautiful pink Valentine's Day candy gift! Prep time includes chilling time; yield is approximate according to the size candy is cut - remember, a little of this fudge does go a long way in satisfying your sweet tooth!
Provided by EdsGirlAngie
Categories Candy
Time 4h15m
Yield 5-6 dozen
Number Of Ingredients 5
Steps:
- Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
- Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
- Stir in vanilla and pecans.
- Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
- Cut into 1-inch squares.
- To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.
SMOOTH GOLDEN FUDGE
A soft fudge flavoured with golden syrup an vanilla. Itnstead of golden syrup you can use corn syrup or honey. Or mix in melted chocolate before leaving to set. I've been trying to make a soft fudge for ages now, and this is the first that worked! It's all in the technique of cooling. A sugar thermometer is advised, as it makes things alot easier. The time on this recipe is guessed..i don't time myself when i make things. Alot of your time will be taken up waiting for the syrup to cool to the correct temp, so be patient, and have a book handy!
Provided by Damie-anne
Categories Candy
Time 1h30m
Yield 64 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.
- Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.
- Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).
- Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.
- Dip in melted chocolate and roll in chopped nuts for an added touch.
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