WORLD FAMOUS FUDGY WUDGIES
This Fudgy Wudgy recipe is iconic in my family. It has been around for 25 years and has been a staple for potlucks, Sunday desserts, "I'm bored" desserts and "I don't want to risk trying a new recipe when I know this one is the best" desserts.
Provided by Karen
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Make the fudgy middle: Preheat the oven to 350 F. In a microwave safe bowl, melt chocolate chips, milk, butter and sugar together in the microwave for one minute. Stir and if needed cook for another minute. Add vanilla and stir. Set aside.
- Make the oatmeal cookie dough: Cream butter and sugar in a stand mixer until fluffy (I like to mix for about 2 minutes until it is really fluffy and changes texture and color). Beat in the eggs until well mixed. Add in the vanilla. Gradually add in the flour, baking soda and salt. Lastly stir in the oats.
- Assemble the cookie bars: Grease a 9 x 13 pan or line with parchment paper. Spread 2/3 of oatmeal cookie mixture in bottom of pan. Pat down. Use hands that have a little water on them so that the dough doesn't stick. Top with the chocolate mixture and spread evenly over the dough. Drop remaining oatmeal mixture in little chunks all over the top of the chocolate. It won't cover it completely but it should be well distributed. Bake for about 20-25 minutes until the top is just starting to get a little brown...don't overbake. Eat cookie bars hot or cold.
FUDGIE WUDGIES
Make and share this Fudgie Wudgies recipe from Food.com.
Provided by katew
Categories Frozen Desserts
Time 15m
Yield 10 popsicles
Number Of Ingredients 7
Steps:
- Combine cocoa, sugar. coffee, cornflour and malted milk in a saucepan.
- Gradually stir in milk and cream.
- Cook, whisking constantly, until thick about 10 minutes.
- Remove from heat, cool slightly.
- Cover surface with plastic wrap to stop skin forming.
- Pour into popsicle molds, insert sticks.
- Freeze till solid overnight.
FUDGIE-WUDGIES
Make and share this Fudgie-Wudgies recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place the margarine and chocolate in a saucepan or double boiler and heat over simmering water until melted. Remove from heat.
- Beat in sugar; add the eggs, one at a time, beating well after each addition.
- Mix in vanilla, flour, salt and nuts.
- Pour batter in an ungreased 8" square pan and bake for 30 to 35 minutes.
- Cool slightly; cut into 2" squares.
FUDGIES
Provided by Ann Hodgman
Categories Chocolate Dessert Kid-Friendly Back to School Peanut Fall Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen fudgies
Number Of Ingredients 8
Steps:
- Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
- Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.
FUDGE BROWNIES
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
- In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
- I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
- When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
- Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.
FUDGY WUDGY
Soft spongy fudge chocolate cake melting into a sinful oblivion... a definite crowd pleaser!
Provided by LECHIEZ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h20m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
- Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.
- Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 369 calories, Carbohydrate 42 g, Cholesterol 122.7 mg, Fat 21.6 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 12.6 g, Sodium 120.1 mg, Sugar 33.3 g
MERRY MALLOW FUDGIES
These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.
Provided by bricookie55
Categories Drop Cookies
Time 1h20m
Yield 50-60 cookies, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
- Beat in eggs one at a time; add vanilla.
- Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
- Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
- Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
- Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3
CREAMY MOCHA FUDGIE-WUDGIES
A real Kid Pleaser....but pleases the "kid" in adults too!! Prep time does not include freezing time.
Provided by Judith N.
Categories Frozen Desserts
Time 13m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine cocoa powder, sugar, cornstarch and malted milk powder in medium saucepan.
- Gradually stir in milk and cream.
- Cook whisking constantly, over low heat until thickened, 8 minutes.
- Stir in coffee powder.
- Remove from heat and let cool slightly.
- Cover surface with plastic wrap to prevent skin from forming.
- Pour into popscicle molds and insert sticks.
- Freeze until completely solid, several hours or overnight.
- Microwave Instructions: Combine cocoa powder, sugar, cornstarch and malted milk powder in microwave-safe 8-cup measure.
- Gradually stir in milk and cream; mix well.
- Microwave, uncovered, at 100% power 4 minutes.
- Whisk to mix well.
- Microwave, uncovered, at 100% power 3 1/2 to 4 minutes longer to a full boil.
- Add coffee powder; whisk well.
- Cover and cool.
- Pour into molds and freeze as above.
Nutrition Facts : Calories 161.2, Fat 10.5, SaturatedFat 6.5, Cholesterol 37.7, Sodium 31.6, Carbohydrate 16.3, Fiber 0.7, Sugar 11.1, Protein 2.3
OATMEAL FUDGIES (NO BAKE)
Make and share this Oatmeal Fudgies (No Bake) recipe from Food.com.
Provided by Miss Diggy
Categories Drop Cookies
Time 15m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Put the first 6 ingredients together in a large heavy saucepan, and on high bring to a boil.
- Boil for a minute, stirring constantly.
- Remove from heat, and add the coconut and oats, stirring well.
- Drop by teaspoons full onto waxed paper, and let cool.
Nutrition Facts : Calories 160.4, Fat 6.5, SaturatedFat 4.2, Cholesterol 10.9, Sodium 34.5, Carbohydrate 24.8, Fiber 1.7, Sugar 17, Protein 2.2
FUDGIES II
Steps:
- Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
- Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
- Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
- Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 20.4 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.5 mg, Sugar 9.9 g
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