TOBLERONE FUDGE!
Sweet, Easy, DELICIOUS Toblerone Fudge to end all Toblerone Cravings. Nutty, No-Bake, Delectable treat for everyone!
Provided by Jane's Patisserie
Categories Sweets
Time 20m
Number Of Ingredients 5
Steps:
- Line a tin with parchment paper - I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
- Put the first lot of 250g of chopped toblerone, and the chopped chocolate into a heavy based pan, along with all of the condensed milk - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
- Or melt the two chocolates together in the microwave/double boiler, and then add in the Condensed Milk and mix well till smooth.
- Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it!
- Once cooled, pour into the tin and smooth over the mixture. Sprinkle on the second lot of 150g of Toblerone Chopped (even all the little tiny bits) and press into the top of the fudge and store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
- Once set - remove from the tin and cut into the squares - I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft- ENJOY!
Nutrition Facts : Calories 84 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 11 mg, Sugar 13 g, ServingSize 1 serving
TOBLERONE FRUIT & NUT FUDGE
Make and share this Toblerone Fruit & Nut Fudge recipe from Food.com.
Provided by ashley.weedmark
Categories Candy
Time 15m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 4
Steps:
- 1. Add sugar, butter, & milk to saucepan and bring to boil over low-med heat. Stir often
- 2. Once mixture starts to boil stir constanly for 5mins. Then removed from heat and add toblerone fruit & nut bar peices all at once, stir untill it has all melted in saucepan.
- 3. Take rectangle oven pan line with waxed paper with extra hanging over to use as handles.Then pour mixture in oven pan. Refrigerate 3 hours. Remove with wax paper by handles, flip over onto plate and peal papper off and then cute into squares. If you are not serving right away make sure to put a cover fudge keep refrigerated.
Nutrition Facts : Calories 58.2, Fat 4.2, SaturatedFat 2.7, Cholesterol 11.9, Sodium 34.2, Carbohydrate 4.8, Sugar 4, Protein 0.6
TOBLERONE FUDGE
I'm a huge Toblerone fan. Every year, my parents give us each a 1 kg. bar as our stocking stuffers for Christmas. (So that they don't have to get any other little things -- nothing else fits in the stocking after that!) Here's another recipe for all you Toblerone lovers out there. Or fudge lovers, or chocolate lovers -- it's pretty universal!!!
Provided by Swan Valley Tammi
Categories Candy
Time 3h20m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside.
- Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly.
- Boil 5 minutes, continuing to stir constantly, and remove from heat.
- Add chocolate and stir until completely melted. Pour into prepared pan.
- Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles.
- Cut into 25 squares. Store in tightly covered container in the fridge.
QUICK NUT FUDGE
This is a tasty fudge made with powdered sugar - no boiling required! It makes a great Christmas treat, or last minute bake sale donation.
Provided by cathyfood
Categories Dessert
Time 15m
Yield 1 8 X 8 pan, 16 serving(s)
Number Of Ingredients 7
Steps:
- Butter the bottom and sides of an 8" X 8" pan.
- Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl.
- Place over simmering water and stir until butter is melted.
- May add 1/4 cup dark chocolate chips if desired, allow to melt.
- Sift powdered sugar, cocoa, and salt into bowl with melted butter.
- Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny, about 5 minutes.
- Stir in vanilla until combined; stir in nuts.
- Spread quickly in buttered 8" X 8" pan.
- Cool completely, cut into 1" squares to serve.
Nutrition Facts : Calories 213.1, Fat 9.4, SaturatedFat 3.7, Cholesterol 12.6, Sodium 137, Carbohydrate 32.5, Fiber 1.7, Sugar 28.3, Protein 2.3
BUTTERSCOTCH NUT FUDGE
Make and share this Butterscotch Nut Fudge recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 25m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, extending foil over edges of pan.
- Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
- Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
- Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
- NOTE: For best results, do not double this recipe.
Nutrition Facts : Calories 1039.8, Fat 44.4, SaturatedFat 24.5, Cholesterol 35.4, Sodium 378, Carbohydrate 155.9, Fiber 2.5, Sugar 132.8, Protein 9.1
MARSHMALLOW-CREAM NUT FUDGE
Make and share this Marshmallow-Cream Nut Fudge recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Candy
Time 15m
Yield 1 8x8 inch pan
Number Of Ingredients 8
Steps:
- In a heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR margarine and salt; bring to a full boil, stirring constantly, over medium heat.
- Boil for 5 minutes (this must be timed; start timing when mixture is at full boil).
- Remove from heat; add the vanilla chips and 1 tsp vanilla extract; stir rapidly until the vanilla chips are completely melted.
- Add in nuts.
- Pour into an 8" x 8" square baking pan lined with foil (make sure that the foil is overlapping sides of pan for easy removal).
- Chill in refrigerator until firm (about 2 hours).
- remove from fridge, lift out of pan by the ends of foil; remove foil, cut into small squares.
Nutrition Facts : Calories 4957.6, Fat 203.9, SaturatedFat 107.8, Cholesterol 218.4, Sodium 2077.9, Carbohydrate 760.1, Fiber 6.5, Sugar 637, Protein 46
MAPLE NUT FUDGE
Classic maple Fudge recipe. Very rich, very sweet and not hard at all so long as you use a candy thermometer.
Provided by JanetB-KY
Categories Candy
Time 45m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Line an 8 inch square pan with nonstick foil and spray with cooking spray.
- Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
- Remove pan from heat; with an electric mixer, beat in butter and vanilla.
- Continue to beat on high power for 8 to 9 minutes, or until thickened, light ion color and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm about 25 minutes then cut into squares.
Nutrition Facts : Calories 119.9, Fat 5, SaturatedFat 2, Cholesterol 9.4, Sodium 19.8, Carbohydrate 19.1, Fiber 0.2, Sugar 17.7, Protein 0.6
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