Creamy Chocolate Fudge Recipes

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CREAMY CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

CREAMY CHOCOLATE FUDGE

Steps:

• Butter two 8x8-inch or three 5x8-inch pans.
• In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
• Bring to a boil, stirring constantly.
• Then let boil for 2 minutes, not stirring.
• NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
• Turn off heat but leave pot on the burner.
• Add marshmallows, quickly stirring until melted.
• Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
• Pour into prepared pans.
• Let cool.
• Fudge tastes better each day --- if it lasts!

CREAMY CHOCOLATE FUDGE

Steps:

• In a 3-to4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes.
• Stir in unsweetened and bittersweet chocolate until melted.
• Increase heat to medium and bring mixture to a simmer.
• Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235 degrees on a candy thermometer.
• Remove from heat and pour into the bowl of standing mixer or large bowl.
• Add butter and vanilla but DO NOT STIR; insert candy thermometer and let mixture stand undisturbed until cooled to 110 degrees, 1 1/2 to 2 hours.
• Line 9-inch pan with foil; (Release foil works great) Lightly butter foil.
• With the paddle attachment of standing mixer or a sturdy wooden spoon beat the chocolate vigorously (on highspeed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand.
• Scrap into pan, smooth top, and chill until firm to the touch,at least 2 hours,or up to 1 day.
• Lift foil to remove fudge from pan; cut fudge into 1 inch squares.
• Store cut fudge airtight in the refrigerator up to 1 week.
• To keep longer (up to 1 month) wrap uncut fudge airtight and chill; cut into squares as you want to use it.
• Serve at room temperature.

CREAMY CHOCOLATE FUDGE

Steps:

• Combine the first 5 ingredients in a 4-quart saucepan.
• Stir over medium heat till blended; bring to a boil, stirring constantly and continue boiling for 5 1/5 minutes (do not mistake escaping air bubbles for boiling).
• Remove from heat and stir in the rest of the ingredients.
• Pour into a buttered 9x13 pan or larger if you want.
• Makes 5 pounds.

CREAMY HOMEMADE CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CREAMY DARK CHOCOLATE FUDGE

Steps:

• In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper-lined 8 or 9-inch square pan.
• Chill for 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store loosely covered at room temperature.

CREAMY RICH CHOCOLATE FUDGE

Steps:

• In a small saucepan heat chocolate and milk on low, stirring until melted.
• Add sugar, syrup and salt and cook to 234- 236 degrees F.
• Add butter and pour off into a bowl and then add vanilla.
• Allow to cool to approx.
• 120 to 125 degrees.
• After it has cooled, beat until it starts to lighten, lose its gloss and thicken.
• Pour into a greased 8 by 8 inch dish and let cool completely.
• Cut into cubes.