TRIPLE CHOCOLATE FUDGE
Old-fashioned fudge can't be beat. Here's a classic recipe.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 11
Steps:
- Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil uncovered over medium heat without stirring for 5 minutes.
- Remove saucepan from heat. Add marshmallows; stir until melted. Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in greased foil-lined pan. Sprinkle with colored sugar. Cool 1 hour or until completely cooled.
- Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into squares.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Square, Sodium 25 mg, Sugar 23 g
TRIPLE-CHOCOLATE FUDGE BROWNIES
An easy Triple-Chocolate Fudge Brownie
Categories Chocolate Dessert Bake Back to School Gourmet
Yield Makes 24 brownies
Number Of Ingredients 9
Steps:
- In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.
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.
TRIPLE CHOCOLATE FUDGE
Steps:
- Butter a 15x10x1-inch jelly-roll pan. Set aside.
- Combine sugar, butter, evaporated milk and cream cheese in 6-quart saucepan. Cook over medium heat, stirring occasionally with whisk, 20-30 minutes, until mixture comes to a full boil. Boil, stirring constantly, 10-13 minutes, until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball.
- Remove from heat; whisk in all chocolate and marshmallow crème. Beat until smooth and glossy. Stir in almond extract and vanilla.
- Pour mixture into prepared pan. Refrigerate until firm (at least 2 hours). Cut into pieces. Store refrigerated.
Nutrition Facts : Calories 80 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein
TRIPLE CHOCOLATE TURTLE FUDGE
I love fudge and I love turtles. Soooo, what could be better???? This fudge is divine and very sinful. Perfect for the holidays or anytime for that matter. Cook time is chill time.
Provided by mommyoffour
Categories Candy
Time 3h
Yield 60 candies
Number Of Ingredients 12
Steps:
- Line 15x10x1 inch baking pan with foil so foil extends over sides of pan.
- Grease foil.
- In large saucepan, combine sugar, butter and evaporated milk and cook and stir over medium heat until sugar is dissolved.
- Bring to a full boil, stirring constantly.
- Boil 5 minutes over medium heat, without stirring.
- Remove from heat.
- Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until chocolate is melted and mixture is smooth.
- Stir in vanilla and pecans.
- Quickly spread mixture in greased foil lined pan.
- In medium saucepan, combine caramels and water.
- Cook over low heat until caramels are melted, stirring frequently.
- Pour melted caramels evenly over fudge to cover completely.
- Arrange pecan halves over caramel.
- Cool 2 hours or until completely cooled.
- Remove fudge from pan by lifting foil.
- Remove foil and cut into squares.
Nutrition Facts : Calories 222.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 6.6, Sodium 52.6, Carbohydrate 36, Fiber 1.1, Sugar 31.6, Protein 1.9
TRIPLE-CHOCOLATE PECAN FUDGE
This perfectly gooey fudge takes patience, but is so worth it; from Emeril Lagasse's "Farm to Fork."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 64 pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish, and set it aside.
- Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
- Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.
TRIPLE-CHOCOLATE PEPPERMINT FUDGE
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The results are ultra-rich, extra-delicious, and ideal for gift-giving. Just be sure to save a few (dozen?) squares for yourself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes 64 one-inch pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
- Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
- Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
- Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
- Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.
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