5-MINUTE CHOCOLATE FUDGE
Creamy chocolate fudge that you can make in just a few minutes!
Provided by Mary Younkin
Time 4h5m
Number Of Ingredients 5
Steps:
- Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
- Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 35 mg, Sugar 9 g, ServingSize 1 serving
WHITE CHOCOLATE FUDGE WITH PECANS
This is a favorite for the cream cheese lovers!
Provided by lisa
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch baking dish with butter.
- Beat cream cheese in a bowl with an electric mixer until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until smooth.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Beat chocolate into cream cheese mixture until smooth. Stir in pecans. Pour chocolate mixture into prepared baking dish. Chill until set.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 44.3 g, Cholesterol 19.9 mg, Fat 16.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 64.2 mg, Sugar 42.9 g
CHOCOLATE PECAN FUDGE
Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
TRIPLE-CHOCOLATE PECAN FUDGE
This perfectly gooey fudge takes patience, but is so worth it; from Emeril Lagasse's "Farm to Fork."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 64 pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish, and set it aside.
- Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
- Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.
CHOCOLATE FUDGE PECAN PIE
Make and share this Chocolate Fudge Pecan Pie recipe from Food.com.
Provided by JackieOhNo
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl.
- In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth.
- Remove from the heat and add pecans. Mix well and pour into crust.
- Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.
PECAN FUDGE
My mother gave me this creamy fudge recipe- it's the best! I enjoy making several batches every Christmas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 pounds.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine the first three ingredients. Cook and stir over low heat until sugar is dissolved. Bring to a full rolling boil. Boil and stir until a candy thermometer reads 234°, about 5 minutes. , Remove from the heat; stir in chocolate chips and caramels until melted. Stir in remaining ingredients until well blended. Pour into a greased 13-in. x 9-in. pan. Chill until firm. Cut into squares.
Nutrition Facts :
BUTTER PECAN FUDGE
Make and share this Butter Pecan Fudge recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 8
Steps:
- Coat an 8-inch square baking dish with nonstick cooking spray.
- In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
- Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
- Stir in the pecans and vanilla.
- Add the confections' sugar and stir until smooth and well combined.
- Spread the mixture into the baking dish.
- Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
Nutrition Facts : Calories 61, Fat 3.5, SaturatedFat 1.5, Cholesterol 6.8, Sodium 19.7, Carbohydrate 7.8, Fiber 0.2, Sugar 7.4, Protein 0.2
GERMAN CHOCOLATE FUDGE
German Chocolate Fudge is an easy, decadent holiday candy recipe perfect for gifts! Rich, creamy chocolate fudge with a sweet, chewy, coconut pecan topping!
Provided by Sabrina Snyder
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Line a 9x9" baking pan with heavy duty foil and spray with vegetable oil spray.
- Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
- Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
- Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
- Pour mixture into prepared pan and clean the pot.
- Add evaporated milk, sugar and egg yolks into cleaned pot on medium-high heat.
- Whisk until smooth then cook until mixture thickens, about 5-7 minutes.
- Add in the coconut and pecans and whisk together.
- Cook 30 seconds until thick and bubbly.
- Let mixture cool for 5 minutes then spread it over the fudge and let the fudge set for a minimum of 4 hours.
Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 37 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE-PECAN FUDGE PIE
Mom's chocolate-pecan pie.
Provided by Sherri's kitchen
Categories Desserts Pies Pecan Pie Recipes
Time 3h56m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust.
- Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.8 g, Cholesterol 62.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 9.3 g, Sodium 220.8 mg, Sugar 22 g
CHOCOLATE PECAN COFFEE FUDGE
This is the easiest fudge we have ever made. We thought it was missing a step because it was seriously that easy to make. No marshmallow creme in this recipe, but the result is one of the creamiest fudges we've had. We used espresso because it adds a richer flavor to the chocolate. The hint of coffee pairs nicely with the...
Provided by Barbara Kavorkian
Categories Other Desserts
Time 25m
Number Of Ingredients 9
Steps:
- 1. Line an 8-8 inch square pan with foil for better removal. Lightly grease foil.
- 2. Mix sugar, cocoa, cinnamon, and salt in medium mixing bowl.
- 3. Heat butter, cream, and coffee granules in a small saucepan until butter melts.
- 4. Remove from heat and add vanilla.
- 5. Pour into sugar mixture.
- 6. Combine thoroughly.
- 7. Stir in pecans or walnuts.
- 8. Place mixture in prepared pan; spread with spoon or pat lightly with oiled hands.
- 9. Chill a minimum of 1 hour.
- 10. Lift fudge from pan. Cut into 1-inch squares with a sharp knife.
- 11. Note: These can be made ahead of time and stored in an airtight container at room temperature until ready to serve.
GERMAN CHOCOLATE FUDGE
Rich and creamy with a coconut pecan frosting, this German chocolate fudge is a sweet treat that everyone will love.
Provided by Stephanie Keeping
Categories Dessert
Time 2h23m
Number Of Ingredients 10
Steps:
- Line an 8x8 pan with parchment paper. Set aside.
- Put the semisweet and milk chocolate chips into a large microwave-safe bowl. Add the condensed milk and vanilla and microwave on high for 1 ½ minutes stopping to stir after every 30-second interval. Stir until the chocolate has completely melted.
- Pour the chocolate mixture into the prepared pan using a silicone spatula to spread it out evenly, it will be quite thick. Cover and chill in the refrigerator for at least 1 hour before adding the frosting.
- While the fudge is chilling, whisk together the heavy cream, egg yolks, and sugar in a medium-sized saucepan.
- Place the pan over medium heat and add the butter, stirring until it has melted.
- Continue cooking, stirring frequently, until the mixture is bubbly and has thickened, about 10 minutes.
- Remove the pan from the heat and stir in the pecans and coconut.
- Allow the frosting to cool for 20 minutes before spreading it over the chilled fudge.
- Return the frosted fudge to the refrigerator to chill for an additional hour before cutting into squares and serving.
Nutrition Facts : Calories 206 kcal, Carbohydrate 23 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 46 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 4 g, ServingSize 1 serving
5-MINUTE FUDGE
Steps:
- Combine sugar, milk, butter, salt and chocolate chips in a saucepan and heat until chocolate is melted.
- Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.
- Yields approximately 16 to 24 pieces, or about 2 1/2 pounds of candy.
- A Note From the Test Kitchen: If you're having trouble with your fudge setting up, try combining the sugar, milk, butter and salt first, boiling for 5 minutes while stirring, and then add the chocolate and stir until melted. Follow the directions as written from there.
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- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
PECAN FUDGE PIE RECIPE - GEMMA’S BIGGER BOLDER BAKING
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CHOCOLATE-PECAN FUDGE RECIPE | MYRECIPES
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- Combine sugar, chocolate, milk, syrup, butter, and salt in a 10-inch cast-iron skillet. Bring to a boil, stirring constantly. Boil 2 minutes or until mixture reaches soft ball stage (236°).
- Remove from heat; add pecans and vanilla (do not stir). Cool to lukewarm (110°). Beat with a wooden spoon until mixture is thick and creamy. Pour into a buttered 8-inch square baking pan. Cool completely before cutting into 1-inch squares.
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4.5/5 (2)Total Time 2 hrs 30 minsServings 48
- Place pecans in a large skillet and toast over medium heat, stirring occasionally, until fragrant and darkened in color, about 5 minutes.
- Heat condensed milk, butter, sugar, corn syrup, vanilla, cinnamon, and salt in a medium saucepan over medium, stirring constantly, until butter is melted, about 2 minutes. Add chocolate chips and cook over low, stirring constantly and scraping bottom of pot to keep from sticking, until gently bubbling and thickened, about 5 minutes. Pour into a large bowl and stir in ½ cup pecans. Refrigerate until thickened, at least 2 hours or overnight.
- Meanwhile, in a food processor, pulse the remaining 1 cup pecans until finely ground. Place in a medium bowl.
- Scoop a rounded teaspoon of the mixture and roll into balls. One at a time, roll balls in pecans to coat. Arrange in mini cupcake liners or on a serving plate. Balls can be made in advance and kept in an airtight container for up to one month in the refrigerator.
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- Line a 9-inch loaf pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.
- Use the double boiler method or the following: Add almond butter and chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth. Fold in 1/2 cup pecans.
- Pour this mixture into the prepared loaf pan. Tap the pan to create an even layer. Sprinkle with Topping pecans.
- Transfer pan to freezer. Freeze for 40-60 minutes or until completely firm. Remove from freezer and slice into 18 squares. Enjoy! Storing instructions below.
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- Add the sugar, brown sugar, and salt to chocolate and whisk until it's well combined. Add the eggs and vanilla and whisk till smooth.
- Spread the pecans in the bottom of the pie crust and pour the filling over the top. If desired, garnish the top with whole pecans.
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- Melt the chocolate & pecan butter together using the double boiler method or the following: add chocolate and pecan butter to a microwave-safe bowl. Heat in 20-second increments until chocolate is fully softened and mostly melted. Stir in between heating increments, until smooth.
- Pour the chocolate mixture into the prepared loaf pan. Using a rubber spatula, smooth into an even layer. Optionally, top with pecans.
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