Chocolate Fudge Shake Diet Saver Recipes

EASY KETO FUDGE RECIPE WITH COCOA POWDER & SEA SALT

Steps:

• Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
• Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
• Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
• Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
• Refrigerate the keto fudge for about 45-60 minutes, until solid.
• Sprinkle the top of the fudge with sea salt flakes and press gently.
• Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
• Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.

CHOCOLATE FUDGE SHAKE - DIET SAVER!

Steps:

• Make pudding according to package directions, using 2 cups of milk. Let set about 5 minutes.
• To make 1 shake, put 1/2 c prepared pudding and 1/2 c milk in blender, process for 5 seconds.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

CHOCOLATE FUDGE SHAKE

Steps:

• Pour milk into blender and then add the remaining ingredients.
• Cover and blend 15 seconds or until smooth (will thicken as it stands). Thin with additional milk, if desired.

CHOCOLATE FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

CHOCOLATE FUDGE

Steps:

• Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
• In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
• Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.