Bakers One Bowl Chocolate Fudge Recipes

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

BAKER'S ONE BOWL SEMI-SWEET CHOCOLATE FUDGE

Steps:

• Spray 8-inch square pan with cooking spray. Mix corn syrup and evaporated milk in large saucepan until blended. Add chocolate; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add remaining ingredients; mix well. Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Let stand at room temperature 15 min. before cutting into squares to serve.

BAKER'S® ONE BOWL FUDGE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool 5 min. or to room temperature.
• Add sugar, butter and vanilla; beat with electric mixer on low speed until well blended.
• Gradually add milk, beating until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

BAKER'S ONE BOWL CHOCOLATE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
• Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

BAKER'S ONE BOWL MILLION DOLLAR FUDGE

Steps:

• Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook an additional 5 min., stirring constantly.
• Remove from heat. Gradually add chopped chocolate, stirring after each addition until chocolate is completely melted. Add remaining ingredients; mix well.
• Pour into 15x10x1-inch pan sprayed with cooking spray. Cool completely.

BAKER'S ONE BOWL CHOCOLATE FUDGE

Steps:

• Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
• Add nuts and vanilla; mix well. Spread into foil-lined 8-inch square pan.
• Refrigerate 2 hours or until firm. Cut into 1-inch squares.

BAKER'S ONE BOWL MILLION DOLLAR FUDGE

Steps:

• Place butter, sugar and milk in heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly to prevent scorching.
• Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.
• Pour into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.

BAKER'S CLASSIC CHOCOLATE FUDGE RECIPE - (5/5)

Steps:

• Line 8 inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on high 2-3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.

BAKER'S ONE BOWL PEANUT BUTTER FUDGE RECIPE

Steps:

• Line 8-inch square pan with foil. Microwave chocolate, corn syrup and peanut butter in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until chocolate is completely melted.
• Stir in nuts. Spread into prepared pan.
• Refrigerate 2 hours or until firm.

BAKER'S ONE BOWL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

BAKER'S ONE BOWL BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.