Ghirardelli Classic Fudge Food

GHIRARDELLI CLASSIC WHITE FUDGE SAUCE

Steps:

• In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
• Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
• Store tightly covered in the refrigerator for up to a week.

GHIRARDELLI CLASSIC FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Place all chocolate in a double boiler over hot, not boiling, water. Stir occasionally until melted. Stir in the sweetened condensed milk and vanilla extract until combined. Mix in the pecans.
• Spread fudge evenly into prepared baking pan. Refrigerate for 2 hours, or until firm.
• Cut into squares using a long, sharp knife. Store in an air-tight container, at room temperature.

GHIRARDELLI'S SIGNATURE HOT FUDGE SAUCE

Steps:

• In a heavy saucepan combine the chocolate, butter, sugar, water and corn syrup.
• Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
• When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
• Remove the thickened sauce from the heat and stil in the vanilla extract.
• Store covered in the refregerator.
• To reheat, place in a small microwave-safe bowl.
• Microwave on medium 6-8 minutes, stirring after the first 3 minutes.

GHIRARDELLI CLASSIC FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Place all chocolate in a double boiler over hot, not boiling, water. Stir occasionally until melted. Stir in the sweetened condensed milk and vanilla extract until combined. Mix in the pecans.
• Spread fudge evenly into prepared baking pan. Refrigerate for 2 hours, or until firm.
• Cut into squares using a long, sharp knife. Store in an air-tight container, at room temperature.

GHIRARDELLI CLASSIC FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Place all chocolate in a double boiler over hot, not boiling, water. Stir occasionally until melted. Stir in the sweetened condensed milk and vanilla extract until combined. Mix in the pecans.
• Spread fudge evenly into prepared baking pan. Refrigerate for 2 hours, or until firm.
• Cut into squares using a long, sharp knife. Store in an air-tight container, at room temperature.

GHIRARDELLI NO-BAKE FUDGE BAR

Steps:

• In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.
• For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.
• Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
• Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.

GHIRARDELLI CLASSIC FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Place all chocolate in a double boiler over hot, not boiling, water. Stir occasionally until melted. Stir in the sweetened condensed milk and vanilla extract until combined. Mix in the pecans.
• Spread fudge evenly into prepared baking pan. Refrigerate for 2 hours, or until firm.
• Cut into squares using a long, sharp knife. Store in an air-tight container, at room temperature.

GHIRARDELLI CLASSIC FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Place all chocolate in a double boiler over hot, not boiling, water. Stir occasionally until melted. Stir in the sweetened condensed milk and vanilla extract until combined. Mix in the pecans.
• Spread fudge evenly into prepared baking pan. Refrigerate for 2 hours, or until firm.
• Cut into squares using a long, sharp knife. Store in an air-tight container, at room temperature.