Betty Crocker Cocoa Fudge Food

CHOCOLATE FUDGE

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.

SIMPLE CHOCOLATE FUDGE

Steps:

• Spray 9-inch square pan with baking spray with flour. In medium microwavable bowl, microwave chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting. Spread in pan.
• Press candy-coated candies in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.

BETTY CROCKER FUDGE BROWNIES HOMEMADE

Steps:

• Mix all these ingredients together with a whisk and dump them into a ziploc to save. Should be good in the pantry for 6 months.
• When making the brownies, preheat oven to 350°F
• Add eggs, oil and vanilla and mix with a fork til just blended. Do not overmix.
• Pour into a silicone or buttered 9x9 pan. Bake for 20-25 minutes.

BETTY CROCKERS' BOYS AND GIRLS COOKBOOK - FUDGE!! LONGMEADOW

Steps:

• Mix sugar and cocoa in a saucepan.
• Stir in butter, milk, and light corn syrup.
• Bring to boil. Boil 3 minutes stirring constantly. Take from heat.
• Immediately add confectioners' sugar, vanilla, and chopped nuts (if using).
• Stir until sugar is completely blended. Turn into 8 inch square pan and pat out with fingers. Cool. Cut into squares.

COCOA FUDGE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour baking pan.
• 13x9x2 or 2 round layer pans, 8 or 9x1 1/2 inches.
• Measure all ingredients into mixing bowl.
• Blend 1/2 minute on low speed blending constantly.
• Beat 3 minutes on high speed, scraping bowl occasionally.
• Pour into pan(s).
• Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Can frost with your favorite frosting if desired.

FUDGE FROSTING

Steps:

• In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
• Beat in vanilla and enough powdered sugar for spreading consistency.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.

FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES (COOKIE MIX)

Steps:

• Make cookie dough as directed on package, adding cocoa.
• Drop dough with by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.
• Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely.
• Heat in saucepan,1 cup sugar sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Sstir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water).
• Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
• In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.