French Fudge Squares Food

MAGIC FRENCH FUDGE

Steps:

• In a double-boiler melt chocolate.
• Remove from heat and add the sweetened condensed milk, vanilla, salt, and nuts. Stir until smooth.
• Turn into wax paper lined 8 inch square pan and chill in fridge.
• Store in cool place in an airtight container.

FUDGE SQUARES

Steps:

• Cream margarine, sugar and egg. Add milk.
• Sift dry ingredients and add to maregarine mixture. Mix and add vanilla; mix and add coconut.
• Bake in 8x8-inch pan for 30 minutes in 350F oven.
• Remove form oven and cool completely.
• ICING: Mix and boil ingredients for five minutes, then beat and spread on squares.

FRENCH FUDGE SQUARES

Steps:

• Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
• Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
• Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
• Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
• Place the chocolate in the top of a small double boiler over hot water on low heat.
• Cover until partially melted, then uncover and stir occasionally until completely melted.
• Remove the top of the double boiler and set aside, uncovered, to cool slightly.
• In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
• Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
• Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
• On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
• Now you need a clean, small mixer bowl and clean beaters.
• Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
• Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
• Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
• The chocolate mixture will be quite stiff.
• First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
• The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
• Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
• Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
• Bake for 50 minutes (no test for doneness).
• Remove the cake pan from the hot water and let stand until completely cool.
• Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
• Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
• Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
• Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
• Add the chocolate and stir until it melts.
• Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
• Add in the oil and stir until completely blended.
• Now, immediately, while the glaze is hot, pour it onto the top of the cake.
• With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
• Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
• With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
• Then cut into 16 squares.

FUDGIESCOTCH SQUARES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix all ingredients in large bowl.
• Pat into 9 inch square pan, either greased wiith butter or sprayed with Butter Flavored Cooking Spray.
• Bake@ 350 degrees Fahrenheit for 30-35 minutes.
• Cool for at least one hour before cutting into 1 inch squares.

FUDGY CHOCOLATE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
• Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
• To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

CHOCOLATE FUDGE SQUARES (MICROWAVE, SUPER-EASY!)

Steps:

• Put butter, golden syrup, sugar and cocoa in a big bowl.
• Cook on Medium (50% power) for 3 minutes or until butter is melted.
• Take out and stir well.
• Add sifted flour, baking powder, and coconut. Stir well.
• Press evenly into a glass casserole dish, 20cm square.
• Cook on Medium (50% power) for approx 6 minutes. It should bounce back up if you press it lightly.
• Let it cool, and ice with chocolate icing while still warm. (if you ice when too hot the fudge will come apart).
• CHOC ICING - sift icing sugar and cocoa together. Add enough water to mix to a smooth icing.
• Leave until almost cold and then slice.

CRUNCHY FUDGE SQUARES

Steps:

• Line an 8" pan with waxed paper.
• In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
• While that is coming together, gather up the remaining ingredients.
• When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
• Dump into pan. With slightly damp fingers, press the fudge out to the edges.
• Place in the fridge to chill for about 1 1/2 - 2 hours.
• Cut into small squares.
• Keep covered as it will dry out.