CHOCOLATE FUDGE
Good old-fashioned fudge! It'll take care of your sweet tooth and chocolate cravings all at once.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 64
Number Of Ingredients 8
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
- Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
- Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 13 g, TransFat 0 g
CHOCOLATE FUDGE
Provided by Food Network Kitchen
Time 3h
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
- Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
- Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
- Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
- Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
- Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
- Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.
SURPRISE CHOCOLATE FUDGE
This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.
Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 1g protein.
EASY SURPRISE FUDGE
Make and share this Easy Surprise Fudge recipe from Food.com.
Provided by UmaJeanne
Categories Candy
Time 25m
Yield 4 pounds
Number Of Ingredients 6
Steps:
- Melt margarine, Velveetta, and vanilla together over low heat in 4 quart pan.
- Sift together cocoa and powdered sugar.
- Add to melted ingredients along with nuts.
- Stir thoroughly.
- Pour onto a cookie sheet or jellyroll pan.
- That's it!
Nutrition Facts : Calories 3012.2, Fat 122.8, SaturatedFat 35.3, Cholesterol 72.8, Sodium 2895.2, Carbohydrate 473.2, Fiber 7.1, Sugar 453.4, Protein 27.5
SURPRISE CHOCOLATE FUDGE
This recipe is posted due to interest that came from the Velveeta Cheese Fudge thread. For the amusement of my fellow Zaars I submit the following...
Provided by Amber of AZ
Categories Candy
Time 10m
Yield 81 pieces
Number Of Ingredients 6
Steps:
- In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1 1/2 minutes or until heated through.
- Add cocoa, butter and vanilla.
- (Mixture will be thick.) Slowly stir in sugar; add nuts.
- Press mixture into a 9-in square pan coated with non stick cooking spray.
- Cover and refrigerate until firm.
- Cut into 1-in pieces.
- 2 points per piece.
Nutrition Facts : Calories 78.1, Fat 2.8, SaturatedFat 1.3, Cholesterol 4.5, Sodium 12.5, Carbohydrate 13.2, Fiber 0.9, Sugar 11, Protein 0.9
SURPRISE CHOCOLATE FUDGE
My family was really surprised at the surprise inside, they did love it though. I hope you love it too.
Provided by Joanne Cavallone Corse
Categories Other Snacks
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a microwave-safe dish,mash beans with a fork until smooth;cover and microwave for 1-1/2 minutes or until heated through. Add cocoa,butter and vanilla. (Mixture will be thick.) Slowly stir in sugar;( I used my mixer it was easier) add nuts.Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces. Yield: about 3-1/2 pounds.
- 2. Nutrition Facts: One piece equals 76 calories, 3 g fat (1g saturated fat), 4 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 1 g fiber, 1g protien. Diabetic Exchanges: 1 starch.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
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