CREAMY CHOCOLATE MARBLE FUDGE
Enjoy this tasty creamy chocolate fudge recipe that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 96
Number Of Ingredients 11
Steps:
- Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
- Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
- Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
- Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 30 mg
CREAMY CHOCOLATE FUDGE
I clipped this recipe from a December 1983 issue of The Charlotte (NC) Observer, which was running a contest to see who made the best fudge. This recipe won in the "Plain Chocolate Fudge" category (no additives such as nuts). I made this for presents at the holidays and now my grown kids are making it for gifts themselves. I buy disposable aluminum pans approx 5x8-inch so I can just wrap them up and give them as gifts. This recipe makes three pans-full.... or two 8x8-inch pans of fudge.
Provided by Impera_Magna
Categories Candy
Time 30m
Yield 128 1 in squares
Number Of Ingredients 8
Steps:
- Butter two 8x8-inch or three 5x8-inch pans.
- In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
- Bring to a boil, stirring constantly.
- Then let boil for 2 minutes, not stirring.
- NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
- Turn off heat but leave pot on the burner.
- Add marshmallows, quickly stirring until melted.
- Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
- Pour into prepared pans.
- Let cool.
- Fudge tastes better each day --- if it lasts!
MARBLED CHOCOLATE FUDGE
Make and share this Marbled Chocolate Fudge recipe from Food.com.
Provided by halloweencat01
Categories Candy
Time 15m
Yield 2 1/2 pounds
Number Of Ingredients 5
Steps:
- melt chocolate chips with condensed milk and salt in heavy saucepan over low heat.
- remove form heat stir in vanilla and chopped white baking pieces. stir just until blended.
- Line and 8-9 inch square pan with waxed paper. Spread fudge mixture evenly into pan. Chill 2 hrs or until firm. Turn fudge onto vutting board; peel off paper and cut into squares. store leftovers in fridge.
Nutrition Facts : Calories 2093.8, Fat 110.7, SaturatedFat 66.5, Cholesterol 69.9, Sodium 388.1, Carbohydrate 281.1, Fiber 11.9, Sugar 263.6, Protein 27.7
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
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 :
CREAMY DARK CHOCOLATE FUDGE
Make and share this Creamy Dark Chocolate Fudge recipe from Food.com.
Provided by Ann McMaster
Categories Candy
Time 2h15m
Yield 1 7x9 pan, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
- Spread evenly into wax paper-lined 8 or 9-inch square pan.
- Chill for 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 189.3, Fat 9.4, SaturatedFat 4.9, Cholesterol 6, Sodium 53.6, Carbohydrate 27.1, Fiber 1.5, Sugar 23.7, Protein 2.9
CREAMY HOMEMADE CHOCOLATE FUDGE
Someone gave me this recipe a while back and it makes REALLY great fudge - and I notoriously screw up fudge... :)
Provided by CandyTX
Categories Candy
Time 30m
Yield 3 pounds, 48 serving(s)
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
CREAMY CHOCOLATE FUDGE
This yummy Chocolate Fudge recipe comes form Sunset. com. This is one of the Christmas candies that I am making. Prep time is part of the cooling time.
Provided by Barb G.
Categories Candy
Time 2h30m
Yield 3 Pounds
Number Of Ingredients 7
Steps:
- In a 3-to4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes.
- Stir in unsweetened and bittersweet chocolate until melted.
- Increase heat to medium and bring mixture to a simmer.
- Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235 degrees on a candy thermometer.
- Remove from heat and pour into the bowl of standing mixer or large bowl.
- Add butter and vanilla but DO NOT STIR; insert candy thermometer and let mixture stand undisturbed until cooled to 110 degrees, 1 1/2 to 2 hours.
- Line 9-inch pan with foil; (Release foil works great) Lightly butter foil.
- With the paddle attachment of standing mixer or a sturdy wooden spoon beat the chocolate vigorously (on highspeed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand.
- Scrap into pan, smooth top, and chill until firm to the touch,at least 2 hours,or up to 1 day.
- Lift foil to remove fudge from pan; cut fudge into 1 inch squares.
- Store cut fudge airtight in the refrigerator up to 1 week.
- To keep longer (up to 1 month) wrap uncut fudge airtight and chill; cut into squares as you want to use it.
- Serve at room temperature.
Nutrition Facts : Calories 1950.7, Fat 89.1, SaturatedFat 55.5, Cholesterol 203.7, Sodium 185.7, Carbohydrate 309, Fiber 9.4, Sugar 275.1, Protein 9.9
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