Chocolate Philly Fudge Food

CHOCOLATE FUDGE

Steps:

• Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
• Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
• Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
• Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
• Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
• Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
• Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.

PHILLY FUDGE

Steps:

• Butter 9x9x2" baking pan well, set aside.
• Melt chocolate chips in double boiler over hot, not boiling, water.
• Blend cream cheese and milk in large electric mixer bowl, beating at high speed until smooth.
• Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy.
• Blend in melted chocolate chips, vanilla and salt, beating until smooth.
• Stir in pecans.
• Press mixture into pan, cover with plastic wrap, and chill over night or until firm.
• Cut into 1 1/4" squares.

CHOCOLATE PHILLY CREAM CHEESE FUDGE

Steps:

• 1. Gather ingredients
• 2. I have made this with cream cheese straight out of the fridge. It's easier if its softened before hand..but the mixer will soften it after a minute or two.. Gradually add sugar to cream cheese mixing well after each addition.
• 3. Add remaining ingredients; mix well. Spread into greased 8 - inch square pan. Chill several hours, cut into squares.
• 4. In this picture, the fudge is lighter, because I was out of the unsweetened chocolate, so I used semi sweet.
• 5. Nobody that has ever tried this believes all the more there is to making it..and is melt in the mouth good!

CHOCOLATE FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

FESTIVE PHILLY FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Cook cream cheese and butter in medium saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Add chocolate morsels; cook and stir 3 to 4 min. or until melted. Stir in sugar and vanilla.
• Pour into prepared pan; spread to evenly cover bottom. Sprinkle with crushed candy.
• Refrigerate 1-1/2 hours or until firm. Use foil handles to remove fudge from pan before cutting into 2-inch squares to serve.

CHOCOLATE CREAM CHEESE FUDGE

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
• Gradually add sugar, beating until well blended.
• Add remaining ingredients; mix well.
• Spread into greased 8-inch square pan.
• Refrigerate for 2 hours or until firm.
• Cut into 1-inch squares to serve.