Three Way Fudge Recipes
THREE-CHOCOLATE FUDGE
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. -Betty Grantham, Hanceville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGE
I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.
Provided by Dana
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 46.2 g, Cholesterol 16 mg, Fat 22.5 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 11.6 g, Sodium 51.7 mg, Sugar 13.5 g
THREE-WAY FUDGE
This is fudge made in the microwave. The recipe is from candy for Christmas by Joanne Fluke. I haven't made this yet so times are my best guess. Note: A 14-ounce can of sweetened condensed milk contains approximately one and a third cups. Your going to be dividing the can in thirds, so make each third a bit less than a half-cup and you'll come out all right.
Provided by Sandyg61
Categories Candy
Time 1h45m
Yield 1 8
Number Of Ingredients 5
Steps:
- Note: For each layer combine ingredients in a 2-cup pyrex measuring cup and microwave for 70 seconds on high. Remember that chocolate chips maintain their shape even after they're melted so don't go by appearance. You have to stir them to be sure.
- Line an 8-inch square pan with waxed paper.
- Melt the following together - 1 cup semisweet chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
- Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan you've prepared. Let it sit on the counter until it's cool and slightly hard to the touch.
- Melt together - 1 cup white chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
- Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan. Let it sit on the counter until it's cool and slightly hard to the touch.
- Melt the following together - 1 cup milk chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
- Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan.
- Let it harden in the refrigerator for at least 2 hours (overnight is even better.).
- Then turn it out on a cutting board and cut into bite-sized squares.
Nutrition Facts : Calories 3757.7, Fat 217, SaturatedFat 132.4, Cholesterol 348.5, Sodium 1188.7, Carbohydrate 439.5, Fiber 10.9, Sugar 422.6, Protein 51.3
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- Line an 8x8 baking pan with parchment paper or wax paper and set aside. If you don't have parchment paper, you can use plastic wrap, but it's best to use a liner that creates "handles" to lift out the fudge as opposed to greasing the pan with butter or cooking spray.
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