Smooth And 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.

EASY SOFT & CREAMY FUDGE RECIPE

Steps:

• Begin by lining a 9x13-inch pan with parchment paper. Next break up chocolate bars into a large heat-proof mixing bowl. Set up electric mixer.
• Butter the sides of a large, lidded, heavy, pot. Pour cream and sugar into pot and stir together. Place over medium heat and stir constantly, just until it comes to a rolling boil. When it reaches this point, cover pot with lid for 1 minute and then remove the lid. Continue cooking to a soft ball stage, 230˚degrees on a candy thermometer.
• Remove pot from heat, add butter and vanilla. Let it sit in the hot candy mixture for 1 minute without stirring. Pour candy over broken chocolate bars in mixing bowl. Do not scrape the pan. Beat fudge until very smooth with beaters. Add stir-ins, nuts, peanut butter, or candies at this point. Pour into prepared pan, cover and refrigerate till set, preferably overnight.
• To cut, using the parchment paper, lift the slab of fudge to a cutting board. Cut with a sharp knife or pizza cutter into even squares. Keep refrigerated in a sealed container.

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!

SMOOTH AND CREAMY CHOCOLATE FUDGE

Steps:

• 1. Grease a 9"X9" glass baking pan with butter. Set aside.
• 2. Combine sugar, corn syrup, milk and chocolate (or cocoa) in a heavy saucepan. Mix well. Cook over medium-high heat until mixture reaches 234 degrees F. (soft ball stage) on a candy thermometer - STIRRING CONSTANTLY. Remove from heat.
• 3. Add butter, salt and vanilla. DO NOT STIR!
• 4. When cool enough to hold hand on bottom of pan, add baking powder and begin beating with a wooden spoon.
• 5. When mixture starts to thicken add nuts if desired. Continue beating until mixture looses its gloss and holds its shape when dropped from a spoon onto waxed paper.
• 6. Quickly transfer to a heavily greased glass baking pan and spread evenly. Let cool for at least one hour before cutting into squares.