CHOCOLATE PRETZEL FUDGE
Sweet and salt chocolate pretzel fudge is a delicious, easy fudge recipe with only 4 ingredients.
Provided by Meaghan
Categories Dessert
Time 12m
Number Of Ingredients 4
Steps:
- Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil and set aside.
- In a microwave-safe bowl, place the chocolate chips. Microwave at 70 percent power for 90 seconds. Stir, using the residual heat to fully melt the chocolate until smooth. If needed, microwave at 30 second, then 15 second intervals additionally.
- Stir the sweetened condensed milk into the chocolate until the mixture is very smooth.
- Pour the mixture into the prepared baking pan. Top with pretzels. You should fit 4 to 5 pretzels across and 5 pretzels down for an 8-inch pan.
- Sprinkle the fudge with 2 to 3 pinches of coarse sea salt.
- Chill the fudge in the refrigerator until well set, about 2 hours.
- Cut into squares so one whole pretzel is on each square of fudge.
Nutrition Facts : Calories 167 kcal, ServingSize 1 serving
EASY SALTED PRETZEL CHOCOLATE FUDGE
Steps:
- Line a 20cmx20cm dish with parchment/baking paper. (Any size from around 20-25cm would work, your fudge will just be slightly thinner.)
- Melt together the milk chocolate, condensed milk and butter over low heat.
- Sift together the icing sugar and cocoa powder.
- When the chocolate mixture is smooth, beat in the icing sugar mix until you have a smooth, thick dough-like mixture.
- Transfer to the prepared dish and smooth the top. Press the pretzels into the fudge and sprinkle with salt (if using).
- Place in the fridge for at least 2 hours to set before slicing into squares.
- Place in a airtight container and keep in the fridge for up to a week.
Nutrition Facts : Calories 196 kcal, Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 51 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
EASY 2-INGREDIENT CHOCOLATE FUDGE
A deliciously tempting, easy dark chocolate fudge recipe that can easily be made into truffles as well. Be sure to use SWEETENED CONDENSED MILK ONLY or this recipe will not set up. This is a recipe that was tested in a test kitchen before being published by Good Housekeeping magazine. I have been using it since 1990 without fail.
Provided by ThinOne
Categories Candy
Time 4m
Yield 1 8x8 pan, 48 serving(s)
Number Of Ingredients 2
Steps:
- Place both ingredients in a microwave safe 8" x 8" dish.
- Microwave on high for 2 to 3 minutes.
- Remove (with oven mitts, please) and stir to combine.
- Place in the refrigerator for 2 hours to set.
- Fudge can be removed from refrigerator and stored at room temperature after it has set.
- Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.
Nutrition Facts : Calories 60.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 2.8, Sodium 11.3, Carbohydrate 9, Fiber 0.4, Sugar 8.4, Protein 0.9
SUPER SIMPLE CHOCOLATE COVERED PRETZELS
Make and share this Super Simple Chocolate Covered Pretzels recipe from Food.com.
Provided by lricesk8rgirl
Categories Dessert
Time 45m
Yield 22 pretzels, 4 serving(s)
Number Of Ingredients 2
Steps:
- Put chocolate in small bowl.
- Microwave for 35 seconds.
- The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
- Lay out a piece of foil.
- Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
- Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
EASY CHOCOLATE FUDGE WITH PRETZELS
Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 36
Number Of Ingredients 7
Steps:
- Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.
Nutrition Facts : Calories 324 g, Fat 12 g, Fiber 3 g, Protein 6 g
SWEET AND SALTY FUDGE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 9 to 16 squares
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
- Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.
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