Smoothsilkyfudge Recipes
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
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
SWEET AND SALTY FUDGE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 9 to 16 squares
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
- Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.
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