Chocolate Chip Fudge Food

CHOCOLATE FUDGE

Steps:

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
• Line a 9×13'' pan with tin foil and set aside.
• In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
• Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
• Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
• Grease your foil-lined pan with cooking spray.
• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.
• Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn't dry out.

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.

CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside. , In a heavy saucepan over medium heat, bring the sugar, milk and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, baby food and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm., Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator.

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.

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.

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.

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line a 9x9 inch baking dish with aluminum foil, and set aside.
• To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
• Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
• Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
• Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

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.