FABULOUS FUDGE
Provided by Anne Thornton, Host of Dessert First
Time 3h20m
Yield about 64 squares
Number Of Ingredients 6
Steps:
- Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
- Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
- Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
- Pop out of the pan and cut into little pieces.
MINT FUDGE WE MADE LAST NIGHT
Steps:
- 1. Lightly grease a foil-lined 9x9x2 inch pan; set aside. 2. Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. 3. Add Andes Baking Chips and vanilla extract, stirring until chips are melted. 4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving. Makes Approx. 4 pounds.
FABULOUS FUDGE
From Jo Seagar. If you like a smooth creamy luxurious fudge, not at all sugary or hard, and one that is easy to cut into portions without crumbling, then this is the one. Definitely not part of a daily diet. Make for special occasions only.
Provided by christie
Categories Candy
Time 11m
Yield 60 pieces
Number Of Ingredients 7
Steps:
- Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.
- Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.
- Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade - about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer.
- Stir often to prevent it catching on the bottom - I find a silicon spatula the best gadget to stir with.
- Remove from heat and stand until the bubbles subside.
- Stir in the chocolate and vanilla until melted and smooth.
- Pour into the prepared tin and smooth the surface.
- Cool to room temperature (about 3 hours) then refrigerate until firm.
- Cut into squares.
- Store in an airtight container in the fridge for up to 6 weeks - if you're lucky.
LAYERED MINT FUDGE
"I make this festive fudge year-round, but especially at Christmastime," writes Denise Hanson of Anoka, Minnesota. "I've brought it to many different occasions and am asked for the recipe every time. I've also entered it in our local fair and won the blue ribbon!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-3/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. , In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. , Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LAYERED MINT CHOCOLATE FUDGE
Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 30
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
- Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
- Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g
ANDES MINT FUDGE RECIPE
This fudge is so simple to make and my entire family loved it.
Provided by Elyse Ellis
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.
- Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.
- Let boil and stir continuously for 5 minutes.
- Add Andes Baking Chips and vanilla and stir until the chips are melted.
- Spread immediately into prepared pan.
- Refrigerate for at least 2 hours or until set up.
- Cut into 1 inch squares.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 75 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
FABULOUS MINT FUDGE WE MADE LAST NIGHT!
My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot
Provided by Kathy_in_Colorado
Categories Candy
Time 15m
Yield 4 pounds, 24 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a foil-lined 9x9x2 inch pan; set aside.
- Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
- Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 80.9, Carbohydrate 15.9, Sugar 12.4, Protein 0.6
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