Double Fudge Treats Food

DOUBLE CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.

DOUBLE DELIGHT FUDGE

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.

GREAT AMERICAN COOKIE DOUBLE FUDGE COOKIES

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 FUDGE TREATS

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with vegetable cooking spray.
• In a medium bowl, combine flour, cocoa, baking soda, and salt. Mix well; set aside.
• In a large bowl, combine the sugar, egg, and egg white. Mix well. Whisk in th corn syrup and vanilla until well combined.
• Gradually stir flour mixture into the sugar mixture until smooth. Fold in chocolate morsels and walnuts. Spread batter evenly in prepared pan.
• Bake until mixture starts to pull away from sides of pan, about 25 minutes. Place pan on a wire rack and cool for 10 minutes. Turn out onto rack and cool completely. Cut into squares and serve.

QUICK CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
• Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
• Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

DOUBLE FANTASY FUDGE

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.

FIVE-MINUTE DOUBLE CHOCOLATE FUDGE

Steps:

• Grease 8-inch square baking dish with butter.
• In 2-quart microwavable bowl, stir condensed milk and chocolate chips; add baking chocolate. Microwave uncovered on High 1 minute; stir. Microwave about 2 minutes longer or until chocolate is melted and mixture can be stirred smooth.
• Stir in vanilla and nuts. Spread mixture evenly in baking dish. Refrigerate until firm. For 64 (1-inch) squares, cut into 8 rows by 8 rows.

DOUBLE CHOCOLATE FUDGE

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.