EASY MICROWAVE CHOCOLATE FUDGE
This Chocolate Fudge is so easy and so yummy. It is made in the microwave and only takes about 5 minutes plus setting time.
Provided by Newiegirl
Categories Candy
Time 5m
Yield 1 tray, 32 serving(s)
Number Of Ingredients 4
Steps:
- Place chocolate chips, condensed milk and butter in a microwave proof bowl.
- Put in microwave on MEDIUM heat for 1 minute then stir, continue heating and stirring every 30 seconds until chocolate is completely melted. This prevents the chocolate from burning.
- Add chopped nuts and stir to mix. Pour into a lightly greased slice tin and put in the fridge to set, usually overnight, if you can wait that long!
Nutrition Facts : Calories 161, Fat 9.6, SaturatedFat 4.1, Cholesterol 7.9, Sodium 45, Carbohydrate 16.7, Fiber 0.8, Sugar 15, Protein 2.8
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE FUDGE SQUARES (MICROWAVE, SUPER-EASY!)
These yummy fudge squares are from a kids microwave cookbook I got when I was a kid. I used to know the recipe off by heart because we made them so often. They are always really popular and I have handed the recipe on many times. Enjoy!!
Provided by cantychic
Categories Lunch/Snacks
Time 15m
Yield 20 pieces
Number Of Ingredients 10
Steps:
- Put butter, golden syrup, sugar and cocoa in a big bowl.
- Cook on Medium (50% power) for 3 minutes or until butter is melted.
- Take out and stir well.
- Add sifted flour, baking powder, and coconut. Stir well.
- Press evenly into a glass casserole dish, 20cm square.
- Cook on Medium (50% power) for approx 6 minutes. It should bounce back up if you press it lightly.
- Let it cool, and ice with chocolate icing while still warm. (if you ice when too hot the fudge will come apart).
- CHOC ICING - sift icing sugar and cocoa together. Add enough water to mix to a smooth icing.
- Leave until almost cold and then slice.
Nutrition Facts : Calories 166.9, Fat 8.1, SaturatedFat 5.3, Cholesterol 18.7, Sodium 85.4, Carbohydrate 23.2, Fiber 0.5, Sugar 14.9, Protein 1.2
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
EASY MICROWAVE FUDGE SQUARES
Make and share this Easy Microwave Fudge Squares recipe from Food.com.
Provided by lilvic189
Categories Candy
Time 7m
Yield 18 , 18 serving(s)
Number Of Ingredients 5
Steps:
- Start by preping a 8x8 pan with aluminum foil and spray with non-stick spray.
- In a Large microwaveable bowl pour in chocolate chips, condensed milk, and butter. Microwave it for 1 minute on high.
- Then stir well until all the chocolate and butter melts. its best to let the the ingredients melt gradually with the heat from the bowl rather than microwave it to death. but if the ingrediants were cold you can microwave it for another 30 seconds.
- Once smooth pour in vanilla and salt. mix well. pour into pan and smooth it out with a spatula.
- Place in the fridge for 2 hours. the unmold and cut into squares. serve after cutting or store in fridge. Enjoy.
Nutrition Facts : Calories 233, Fat 13, SaturatedFat 7.9, Cholesterol 14.8, Sodium 87.7, Carbohydrate 30.7, Fiber 1.6, Sugar 28.1, Protein 3.1
CREAMY CHOCOLATE FUDGE
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 pounds (150 pieces).
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Nutrition Facts :
CHOCOLATE FUDGE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 pounds
Number Of Ingredients 8
Steps:
- Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
- In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
- Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.
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