DOUBLE CHOCOLATE FUDGE
This is one of my favorite fudge recipes. Perfect for the chocoholic in your family!(Cooking time is cooling time)
Provided by Denise in da Kitchen
Categories Candy
Time 2h15m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
- Remove from heat; stir in 1/2 cup walnuts.
- Spread evenly into foil-lined 9-inch square pan.
- In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
- Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
- Chill for 2 hours, or until firm.
- Turn fudge onto cutting board; peel off foil and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 1638.5, Fat 80.1, SaturatedFat 47.4, Cholesterol 90.2, Sodium 296.8, Carbohydrate 230.6, Fiber 10.8, Sugar 213.6, Protein 25.1
DOUBLE CHOCOLATE FUDGE MUFFINS
This is a very easy and delicious treat to make. It is very popular with family and friends, including those that aren't big on sweets.
Provided by Tracek
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180c (fan forced) and lightly grease a muffin tray.
- Place butter and sugar into a microwave safe container and microwave for 3 minutes. Stir throughout (but don't expect the sugar to dissolve, it won't).
- Meanwhile sift flour, baking powder and cocoa into a bowl. Make a well in the centre and add the eggs and vanilla.
- Pour in the butter mixture and gently mix with a whisk until well combined. Don't over mix. It will be ready it starts to come away from the sides of the bowl.
- Spoon the mixture into the muffin tray, filling to the top.
- Place a piece of your favourite eating chocolate in the centre of each muffin.
- Bake on centre or lower shelf of oven for 20-22 minutes until just firm. Allow to cool for 10 minutes before removing from muffin tray.
- Enjoy! These can be served at room temperature,but are even better served warm with ice cream or whipped cream.
Nutrition Facts : Calories 337.6, Fat 19.1, SaturatedFat 11.2, Cholesterol 115, Sodium 146.7, Carbohydrate 38.1, Fiber 1.4, Sugar 25.2, Protein 4.6
DOUBLE FANTASY FUDGE
Discover Double Fantasy Fudge. It's double fantasy fudge thanks to double the flavors. Made with chocolate, peanut butter, marshmallow crème and chopped peanuts, this is actually more of a quadruple fantasy fudge-but who's counting?
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes 6 lb. or 70 servings, one piece each.
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
- Add peanut butter and contents of one of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
- Place remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
- Add chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours before cutting into small pieces to serve. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.7584 g, Sugar 0 g, Protein 2 g
GREAT AMERICAN COOKIE DOUBLE FUDGE COOKIES
Make and share this Great American Cookie Double Fudge Cookies recipe from Food.com.
Provided by Member 610488
Categories Drop Cookies
Time 25m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugars until fluffy and pale yellow in color. Beat in eggs and vanilla until well combined.
- In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well. Add your chocolate chips and mix well.
- Either scoop dough in heaping tablespoons or roll into large balls and place approximately 3 inches apart on a lightly greased cookie sheet.
- Before you put them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie. (This ensures the big, mall cookie appearance.)
- Bake for 9 minutes. (They will look underdone but they aren't. ) Let them cool on the cookie sheet for approximately 5-8 minutes, then move gently onto a wire rack to finish cooling.
DOUBLE DELIGHT FUDGE
Make and share this Double Delight Fudge recipe from Food.com.
Provided by Mom10
Categories Candy
Time 40m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 9
Steps:
- Grease 8 inch pan.
- Bring to rolling boil: sugar, milk, butter, and salt- stirring constantly.
- Boil 6 minutes, stirring occasionally.
- Remove from heat and stir in till well blended: marshmallow, nuts, and vanilla.
- Blend 2 cups of hot mixture and semi-sweet chips. Stir until smooth. Pour into pan.
- Add milk chocolate chips to remaining hot mixture. Stir until blended and spread evenly over first layer.
- Chill about 4 hours.
Nutrition Facts : Calories 152.1, Fat 6.6, SaturatedFat 3.2, Cholesterol 5.8, Sodium 55.7, Carbohydrate 23.9, Fiber 0.9, Sugar 21.2, Protein 1.5
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EASY AND DELICIOUS DOUBLE CHOCOLATE FUDGE CAKE
From familyaroundthetable.com
4.8/5 (4)カテゴリ Cakes And Cupcakes料理 American合計時間 50 分
- Preheat the oven to 350 degrees F. Line an 8×2-inch round cake pan with a Silpat silicone baking liner. Set aside.
- In a bowl, whisk the flour, cocoa powder, baking soda, and salt. In a large bowl, combine the melted butter and brown sugar with a rubber spatula. Add the eggs and vanilla, stirring until well blended. All at once, add the flour mixture and stir just until all the flour is moistened. Pour the hot water over the batter and stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.
- Bake at 350 degrees F. until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool in the pan on a baking rack for 10 minutes. Run a thin knife around the edge and invert the cake. Turn it over again onto the rack and let cool completely.
- Once the cake is cool, make the ganache: Put the chocolate in a medium heatproof bowl, metal or glass. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.
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4.2/5 (28)合計時間 1 時間 20 分対象人数 16カロリー 469 (1 人分)
- Preheat the oven to 350°F. Generously grease a 10" bundt-style or tube pan., In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth., In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour.
- Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter., Spoon the batter into the pan, and sprinkle the chocolate chips on top.
- Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK., Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently., As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate.
- Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake.
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