Chocolate Chip Fudge Food

FOOLPROOF CHOCOLATE FUDGE

Steps:

• Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside.
• In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes.
• Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.
• Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
• Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

FOOLPROOF CHOCOLATE FUDGE

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.

WHITE CHOCOLATE CHIP FUDGE

Steps:

• Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
• Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft.

ULTIMATE CHOCOLATE CHOCOLATE CHIP FUDGE CAKE

Steps:

• Heat oven to 350. Butter and parchment line two 8x2 baking pans.
• Measure all ingredients (except chocolates) inth a large mixing bowl. Mix once or twice by hand to incorporate ingredients.
• Blend for 30 seconds on LOW speed, scraping bowl constantly.
• Melt chocolate bars in the microwave by heating for 30 second intervals.
• Add melted chocolate to mixing bowl. Beat for 3 minutes on HIGH speed.
• Mix in chocolate chips by hand.
• Spoon into the pans and level them off.
• Bake layers for 45-50 minutes or until a toothpick inserted comes out clean.

BEST DAMN CHOCOLATE FUDGE COOKIES

Steps:

• In a medium sized bowl, mix flour, cocoa powder and salt. Whisk it all together and set aside.
• In a microwave safe bowl, add butter and 1/2 of the chocolate chips or chunks. Microwave in 30 second intervals until everything is melted.
• In a large bowl, add eggs, white sugar, brown sugar and vanilla extract. Mix with a hand mixer or stand mixer until fully incorporated. Then add chocolate mixture and continue to mix together.
• Add flour mixture and continue to mix for 3 minutes until everything is well combined. Gently fold in remaining chunks/chips. Place bowl with batter in refrigerator for at least 30 minutes to chill and thicken (important).
• Preheat oven to 350° and line a cookie sheet with parchment paper.
• Scoop out batter and roll into balls (wet hands first!) about 1.5″ in diameter. Place on parchment at least 3 inches apart. With hands still wet, press batter down to about 1/4″ thick. Add additional chips or chunks to tops of cookies.
• Bake in preheated oven for 12 minutes. Remove from oven and let cool completely before removing from pan.

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.

EASY CHOCOLATE FUDGE

Steps:

• Line a 9×9 square pan with parchment paper that covers the sides of the pan.
• 2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
• 3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
• 4. Refrigerate the fudge until firm, 2-3 hours.
• 5. Cut the fudge while it's still cold (right out the the fridge) and store in an air tight container. Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.

20 BEST FUDGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fudge recipe in 30 minutes or less!

CHOCOLATE CHIP FUDGE

Steps:

• Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.
• Cook, stirring constantly, over medium heat.
• Bring to a boil.
• Boil, stirring 5 minutes.
• Remove from heat.
• Stir in chocolate chips until melted.
• Stir in vanilla.
• Spread into buttered 8" pan and chill.

HOME

Steps:

• Line 8- or 9-inch square baking pan with foil.
• Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.
• Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

EASY SUGAR-FREE FUDGE

Steps:

• Add the chocolate chips and butter to a double boiler and cook over low heat until melted.
• Stir in confectioners, cream, vanilla extract and salt until smooth. Remove from heat.
• Taste and decide if you need more sweetness. Stir in optional walnuts if using.
• Spread batter into a parchment lined loaf pan.
• Refrigerate 30 minutes.

SUPER EASY CHOCOLATE FUDGE WITH VARIATIONS

Steps:

• Serve and enjoy.

CHOCOLATE PEANUT BUTTER CHIP FUDGE

Steps:

• LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT chocolate chips with sweetened condensed milk and vanilla in heavy saucepan over low heat, stirring frequently.
• REMOVE from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.