Velvet Fudge Recipes

Steps:

• Melt chocolate chips.
• Remove from heat, stir in condensed milk and salt.
• Stir to blend well.
• Spread into buttered 9" pan.

Steps:

• Melt cheese and butter in saucepan over low heat, stirring almost constantly.
• Sift sugar and cocoa together, stir into cheese butter mixture.
• Stir in vanilla and nuts.
• Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.

Steps:

• Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
• Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
• Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
• When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
• Enjoy!

Steps:

• Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
• In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
• Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
• In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
• Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
• Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
• Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
• Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.

Steps:

• Heat oven to 350 F.
• Melt the chocolate and butter together in a double boiler over barely simmering water, stirring to combine them.
• Remove from heat and set aside to cool to room temperature.
• Stir in the sugar, eggs, and vanilla.
• Stir in the flour and cocoa.
• Pour batter into a greased 8 inch square pan and bake about 25 minutes, or until the center feels firm to the touch.
• It sould still be too soft for a tester to come out clean.
• Do not overbake!
• Immediately after removing brownies from the oven, sprinkle chocolate chips over the top.
• Let them sit a minute to melt, then spread them evenly over the brownies with a knife.