TRIPLE CHOCOLATE FUDGE
This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-3/4 pounds (19-1/2 dozen)
Number Of Ingredients 10
Steps:
- Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THREE-CHOCOLATE FUDGE
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. -Betty Grantham, Hanceville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE CHOCOLATE FUDGE CAKE
Make and share this Triple Chocolate Fudge Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
- Beat on medium speed for 2 minutes.
- Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
- Bake 30 to 35 minutes.
- Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
- FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
- Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
- ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
- Spread with a generous amount of filling.
- Place second cake layer on top.
- Spread remaining filling on sides of cake, leaving top unfrosted.
- Chill 30 minutes.
- GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
- Remove from heat.
- Gradually add 3 tbsp butter, stirring until smooth.
- Spread over top of cake, letting it drip down sides.
- Chill to set chocolate glaze.
Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6
TRIPLE-CHOCOLATE FUDGE BROWNIES
An easy Triple-Chocolate Fudge Brownie
Categories Chocolate Dessert Bake Back to School Gourmet
Yield Makes 24 brownies
Number Of Ingredients 9
Steps:
- In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.
FUDGY TRIPLE CHOCOLATE COOKIES
I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!
Provided by Cookie
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
- Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g
TRIPLE-CHOCOLATE FUDGE BROWNIES
Categories Chocolate Dessert Bake Picnic Kid-Friendly Back to School Gourmet Small Plates
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.
- Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
TRIPLE FUDGE COOKIES
These cookies are very rich and chocolately.
Provided by L. Hanson
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease cookie sheets.
- Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
- Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
- Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
- Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 28.5 g, Cholesterol 36.1 mg, Fat 13.1 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 72.8 mg, Sugar 21.9 g
TRIPLE CHOCOLATE TURTLE FUDGE
I love fudge and I love turtles. Soooo, what could be better???? This fudge is divine and very sinful. Perfect for the holidays or anytime for that matter. Cook time is chill time.
Provided by mommyoffour
Categories Candy
Time 3h
Yield 60 candies
Number Of Ingredients 12
Steps:
- Line 15x10x1 inch baking pan with foil so foil extends over sides of pan.
- Grease foil.
- In large saucepan, combine sugar, butter and evaporated milk and cook and stir over medium heat until sugar is dissolved.
- Bring to a full boil, stirring constantly.
- Boil 5 minutes over medium heat, without stirring.
- Remove from heat.
- Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until chocolate is melted and mixture is smooth.
- Stir in vanilla and pecans.
- Quickly spread mixture in greased foil lined pan.
- In medium saucepan, combine caramels and water.
- Cook over low heat until caramels are melted, stirring frequently.
- Pour melted caramels evenly over fudge to cover completely.
- Arrange pecan halves over caramel.
- Cool 2 hours or until completely cooled.
- Remove fudge from pan by lifting foil.
- Remove foil and cut into squares.
Nutrition Facts : Calories 222.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 6.6, Sodium 52.6, Carbohydrate 36, Fiber 1.1, Sugar 31.6, Protein 1.9
TRIPLE-CHOCOLATE PEPPERMINT FUDGE
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The results are ultra-rich, extra-delicious, and ideal for gift-giving. Just be sure to save a few (dozen?) squares for yourself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes 64 one-inch pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
- Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
- Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
- Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
- Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.
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TRIPLE CHOCOLATE FUDGE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (29)Category DessertServings 60Total Time 1 hr 40 mins
- Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil uncovered over medium heat without stirring for 5 minutes.
- Remove saucepan from heat. Add marshmallows; stir until melted. Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in greased foil-lined pan. Sprinkle with colored sugar. Cool 1 hour or until completely cooled.
- Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into squares.
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