Butter Fudge Fingers Recipes

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BUTTER FUDGE FINGERS



Butter Fudge Fingers image

These scrumptious brownies get dressed up with a delicious browned butter frosting. The combination is delightfully different and assures they vanish fast around the house or at a party. -Peggy Mangus, Worland, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 16

2/3 cup butter, cubed
4 ounces unsweetened chocolate
4 eggs
1 teaspoon salt
2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
BROWNED BUTTER FROSTING:
1/2 cup butter, cubed
4 cups confectioners' sugar
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. , In a large bowl, beat eggs and salt until foamy. Gradually add sugar until well blended. Stir in chocolate mixture. Combine flour and baking powder; gradually add to batter. Stir in pecans. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, cream and vanilla until smooth. Frost bars., For glaze, in a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. Drizzle over bars.

Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER-FUDGE FINGERS



Butter-Fudge Fingers image

This recipe comes from the Hilton Head Island community cookbook. It was submitted by novelist John Jakes who family has been making it since the 1950's. Prep time includes the time for chocolate to set.

Provided by Luby Luby Luby

Categories     Dessert

Time 2h30m

Yield 16 Bars

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
2 ounces unsweetened chocolate squares, melted
1 cup sugar
2 large eggs
1/2 cup chopped pecans, toasted
1/4 cup butter, melted
2 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 tablespoon vanilla extract
1 ounce semisweet chocolate, melted
1 tablespoon butter, melted

Steps:

  • Chocolate Layer: Heat oven to 350 degrees.
  • Line an 8 inch baking pan with foil.
  • Grease foil.
  • Whisk together flour, baking powder and salt in a medium bowl.
  • Set both aside.
  • Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
  • Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
  • Reduce speed to low; beat in flour mixture just until combined.
  • Fold in pecans.
  • Pour batter into prepared pan.
  • Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
  • Cool completely on wire rack.
  • Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
  • Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
  • Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
  • Cool slightly and transfer to a heavy duty plastic storage bag.
  • Lift chocolate layer out of pan.
  • Peel off foil.
  • Transfer to a flat surface lined with waxed paper.
  • Spread buttercream evenly over top of cookie.
  • Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
  • Let stand until chocolate is set, 30 to 60 minutes.
  • Cut into 3 1/2 x 1 inch bars.

Nutrition Facts : Calories 262, Fat 14.1, SaturatedFat 7.3, Cholesterol 48.7, Sodium 147.8, Carbohydrate 34.2, Fiber 1.4, Sugar 27.5, Protein 2.5

BUTTER FUDGE



Butter Fudge image

This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.

Provided by susanmelliot_9363481

Categories     Candy

Time 1h

Yield 64 1 inch pieces

Number Of Ingredients 6

4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

Steps:

  • SUPPLIES & UTENSILS:.
  • 8x8 pan.
  • aluminum foil.
  • measuring cups & spoons.
  • medium to large saucepan.
  • candy thermometer.
  • electric mixer with paddle attachment, hand-held mixer or wooden spoon.
  • scraper.
  • airtight container.
  • COOKING DIRECTIONS:.
  • I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
  • Line the pan with aluminum foil.
  • Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
  • The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
  • Add sugar, milk & corn syrup to the butter.
  • Stir until sugar is dissolved.
  • Using the candy thermometer, cook to 235 degrees (soft ball).
  • Cool to room temperature, about 45 minutes.
  • Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
  • Add the vanilla.
  • Add the nuts (if using).
  • Scrape the fudge into the lined pan & smooth the top evenly.
  • Let the fudge set firm, either at room temperature or in the refrigerator.
  • When the fudge is set, cut it into small 1 inch squares.
  • Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

BUTTER FUDGE FINGERS



Butter Fudge Fingers image

Like brownies, only lots better!

Provided by sheddy reese

Categories     Cookies

Time 25m

Number Of Ingredients 15

2 oz unsweetened chocolate
1/3 c butter, cold
1 c sugar
3 eggs
3/4 c flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c chopped walnuts
TOPPING
1/4 c butter, cold
2 c powdered sugar
2 Tbsp cream cheese
1 tsp vanilla extract
1 oz unsweetened chocolate
1 Tbsp butter

Steps:

  • 1. Heat oven to 350° Melt chocolate and butter together. Beat in sugar and eggs. Sift dry ingredients together and stir in. Add nuts. Spread in greased 8" square pan. Bake 30 - 35 minutes until top has a dull crust Cool slightly. Make topping
  • 2. Brown 1/4 cup butter over medium heat. Blend in powdered sugar, cream, and vanilla. Spread over brownies.
  • 3. Melt 1 oz. chocolate and 1 tablespoon butter. Spread in a thin coating over icing. Makes 32 fingers.

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