FOOLPROOF CHOCOLATE FUDGE
This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 32
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
- Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
- Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 14.3 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 31.4 mg, Sugar 12.6 g
CONDENSED MILK FUDGE
A friend sent me this and said it was just delicious! Next time I want fudge, I'm trying this one, since it's SUPER easy and sounds great!
Provided by KitchenCraftsnMore
Categories Candy
Time 15m
Yield 1 pan of fudge
Number Of Ingredients 4
Steps:
- Microwave chocolate and milk in large microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring half way through heating time.
- Stir in Vanilla and Walnuts.
- Spread in greased 8-inch square pan.
- Refrigerate until cool.
- Cut into squares.
Nutrition Facts : Calories 2446.1, Fat 149, SaturatedFat 32.5, Cholesterol 135, Sodium 508.4, Carbohydrate 241.1, Fiber 11.8, Sugar 221.6, Protein 58.1
FANTASY FUDGE
Marshmallow creme is what makes this easy fudge so incredibly airy (hint: the recipe is inspired by the popular recipe on the back of the label). Chopped toasted walnuts, or any of your favorite nuts, add welcome crunch. Share the rich, delightful squares with all your friends and family.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
- Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
- Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
- Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
- Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.
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
HOMEMADE FUDGESICLES
These taste amazing and are very simple! They must freeze for 4 hours (not included in preparation time).
Provided by CookingONTheSide
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the above ingredients until smooth.
- Pour into ice-pop molds and freeze until solid, at least 4 hours; unmold and serve.
LEMON FUDGE WITH SWEETENED CONDENSED MILK
A lemony treat that's easy to make! Store in the refrigerator.
Provided by SarahDash
Categories Desserts Candy Recipes Fudge Recipes
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
- Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
- Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
- Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 10.8 g, Cholesterol 3.8 mg, Fat 2.1 g, SaturatedFat 1.5 g, Sodium 34.4 mg
THE EASIEST FUDGE
This is a fun fudge to do with the kids, because of it's ease and rich/creamy flavor. Prep time does not include refrigeration.
Provided by Food Snob in Israel
Categories Candy
Time 5m
Yield 25-30 pieces
Number Of Ingredients 6
Steps:
- Melt condensed milk and chocolate in microwave (using microwave safe bowl) for about a minute and a half or until the milk is hot and watery and the chocolate chips are beginning to melt. DO NOT OVERHEAT (will burn chocolate and leave a clumpy/grainy mixture with a bad taste).
- Take bowl out and stir until mixture is smooth and well blended.
- Add peanut butter for peanut butter/chocolate fudge OR add salt and vanilla. Or add all three, depending on your tastes.
- Stir until all is well mixed, smooth, even and shiny.
- Pour mixture into an UNGREASED foil lined cake/brownie pan.
- Put in fridge until mixture is hard (overnight is best).
- Take out of fridge and cut into squares (or other desired shapes) and put into a Tupperware or other covered/airtight container.
- Freeze if desired.
- Or just EAT and ENJOY!
EASIEST BEST FUDGE FROSTING
I found this recipe years ago, and it got rave reviews, but I lost it and have looked for it ever since. Only 3 ingredients, VERY simple, and it generously frosts a 13 X 9 pan of brownies or Cake. Works best when slightly warm. I usually use it on brownies, (but usually have a little left for on top of ice cream)....Feel free to experiment....You can use semi sweet, dark, or milk chocolate, and you can garnish the top with nuts etc, but move quickly before it sets up all the way and your garnish won't "stick". Onr try and you will be hooked on the simplicity and the great flavor!
Provided by The Jelly Room
Categories Dessert
Time 5m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 3
Steps:
- In microwave safe bowl ,melt the chocolate chips until just melted 1-2 minutes.
- Stir with a spatula or scraper. Stir in the butter. Let the mixture sit for 4-5 minutes.
- Add the can of sweeetened condensed milk and stir until smooth.
- That's it! Frost the brownies or cake immediately as this mixture will set up and become more fudgey as it cools. If it cools too fast for you, place in the micrewave for 15 seconds to loosen it back up a bit.
5-INGREDIENT CHOCOLATE FUDGE
My adopted recipe for fudge has reviews submitted that state the fudge did not set up well. I incorporated my recipe using sweetened condensed with this recipe and the fudge was firm and very tasty.
Provided by lauralie41
Categories Candy
Time 15m
Yield 3 lbs., 36 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla.
- When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan.
- Chill 2 hours or until firm.
- When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.
Nutrition Facts : Calories 118.3, Fat 5.8, SaturatedFat 3.2, Cholesterol 3.8, Sodium 25.2, Carbohydrate 17.2, Fiber 0.8, Sugar 15.3, Protein 1.5
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