Creamy Rich Chocolate Fudge Food

CREAMY CHOCOLATE FUDGE

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!

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

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 RICH CHOCOLATE FUDGE

Steps:

• In a small saucepan heat chocolate and milk on low, stirring until melted.
• Add sugar, syrup and salt and cook to 234- 236 degrees F.
• Add butter and pour off into a bowl and then add vanilla.
• Allow to cool to approx.
• 120 to 125 degrees.
• After it has cooled, beat until it starts to lighten, lose its gloss and thicken.
• Pour into a greased 8 by 8 inch dish and let cool completely.
• Cut into cubes.

CREAMY HOMEMADE CHOCOLATE FUDGE

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 RICH CHOCOLATE FUDGE

Steps:

• In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.

CREAMY RICH WALNUT FUDGE

Steps:

• In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
• Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

THICK AND RICH HOT FUDGE SAUCE

Steps:

• 1. In a medium pan over low heat, melt and warm together chocolate, butter and sweetened condensed milk; do not boil.
• 2. Stir until ingredients are melted and combined.
• 3. When melted, hot and combined, remove from heat and stir in remaining ingredients.
• 4. Pour hot fudge into a jar or container.
• 5. Store in the fridge. When ready to use, reheat in the microwave at 15-second intervals until warm enough to drizzle.
• 6. Pour over cake, ice cream or whatever your heart desires!!! I drizzle this over my chocolate fudgy cupcake that I recently posted and of course ice cream!!!

RICH HOT FUDGE SAUCE

Steps:

• Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes., Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes., Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.

VANILLA ICE CREAM WITH CHOCOLATE FUDGE CHUNKS

Steps:

• Vanilla Ice Cream:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt.
• With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks.
• Chocolate Fudge Chunks:.
• Line an 8x8-inch pan with foil. Set aside.
• Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan.
• Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board.
• While still cold, cut into ½-inch cubes. Keep refrigerated or frozen.
• Cook's Note: The recipe for Chocolate Fudge Chunks will make more than what is called for in the recipe for Vanilla Ice Cream with Chocolate Fudge Chunks.
• Assembly:.
• Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks.
• Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly.
• Freeze until firm and completely solid, about 8-10 hours.

EASY CHOCOLATE FUDGE

Steps:

• Line one 8 or 9 inch square pan with wax paper.
• In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

CREAMY DARK CHOCOLATE FUDGE

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.