CREAMY CHOCOLATE MARBLE FUDGE
Enjoy this tasty creamy chocolate fudge recipe that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 96
Number Of Ingredients 11
Steps:
- Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
- Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
- Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
- Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 30 mg
MARBLED CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
- In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
- Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
- Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.
MAKEOVER MARBLED ORANGE FUDGE
Packed with orange flavoring, marshmallow creme and white chocolate chips, this makeover is like eating an orange Creamsicle ice cream bar...in amazing fudge form. Jana Moses - West Linn, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
MARBLED ORANGE FUDGE
This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. -Diane Wampler, Morristown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 12mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
MOCHA MARBLE FUDGE
Serve these wonderful chocolate and coffee candies to your guests as a homemade gift.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 64
Number Of Ingredients 6
Steps:
- Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
- In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
- In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
- Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g
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
MARBLED CHOCOLATE FUDGE
Make and share this Marbled Chocolate Fudge recipe from Food.com.
Provided by halloweencat01
Categories Candy
Time 15m
Yield 2 1/2 pounds
Number Of Ingredients 5
Steps:
- melt chocolate chips with condensed milk and salt in heavy saucepan over low heat.
- remove form heat stir in vanilla and chopped white baking pieces. stir just until blended.
- Line and 8-9 inch square pan with waxed paper. Spread fudge mixture evenly into pan. Chill 2 hrs or until firm. Turn fudge onto vutting board; peel off paper and cut into squares. store leftovers in fridge.
Nutrition Facts : Calories 2093.8, Fat 110.7, SaturatedFat 66.5, Cholesterol 69.9, Sodium 388.1, Carbohydrate 281.1, Fiber 11.9, Sugar 263.6, Protein 27.7
MARBLED FUDGE
Did you know you could make fudge in the microwave? With 4 ingredients, you can wow all your guests by simply melting chocolate chips and sweetened condensed milk and flavoring it with just a little vanilla extract and salt. Give it a chill in the refrigerator and it's as simple as that!
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 25 pieces
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking dish with foil. Coat with vegetable oil. Melt 1 3/4 cups white chocolate chips with 3/4 cup condensed milk in a microwave-safe bowl in the microwave in 30-second intervals. Stir in 1/2 teaspoon vanilla and a pinch of salt.
- In another microwave-safe bowl, melt the remaining 3/4 cup white chocolate chips with the remaining 1/4 cup condensed milk in 30-second intervals. Stir in the remaining 1/4 teaspoon vanilla and a pinch of salt. Tint with blue gel food coloring.
- Pour the white mixture into the baking dish. Pour the blue mixture on top and swirl with a toothpick or knife. Refrigerate until set. Cut into pieces.
PEANUT BUTTER AND CHOCOLATE MARBLE FUDGE
Peanut butter and chocolate swirled together in one fast fudge - yummmmm Another recipe that I love from Eagle Brand!!
Provided by Chef mariajane
Categories Candy
Time 10m
Yield 64 pieces
Number Of Ingredients 6
Steps:
- In one small saucepan, heat half a can of sweetened condensed milk with semi-sweet chocolate and 1/4 teaspoons baking soda. Stir frequently until chocolate is melted. Stir in vanilla.
- In another small saucepan, heat remaining sweetened condensed milk with white chocolate, 1/4 teaspoons baking soda and peanut butter, stirring until melted.
- Pour dark chocolate mixture in parchment paper-lined 8-inch square pan. Pour peanut butter mixture on top and swirl with a spoon or knife. Cool. Chill 4 hours or until firm.
- Remove from pan and cut into 1-inch squares.
Nutrition Facts : Calories 55.8, Fat 2.9, SaturatedFat 1.6, Cholesterol 2.5, Sodium 14.7, Carbohydrate 7.2, Fiber 0.3, Sugar 6.7, Protein 1
FUDGE-BOTTOM CHOCOLATE MARBLED COFFEE CHEESECAKE
Amazing coffee flavored cheesecake, bottomed with amazing chocolate fudge and an Oreo crust. Marbled with chocolate for your delight!
Provided by theres no i in brit
Categories Cheesecake
Time 45m
Yield 1 slice, 10 serving(s)
Number Of Ingredients 9
Steps:
- Fudge-Bottom Sauce.
- MICROWAVE chocolate and 1 tablespoons margarine in small microwavable bowl on HIGH 1.5 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
- ADD milk to chocolate mixture; stir.
- POUR chocolate into crust and refrigerate/freeze for 10 minutes or until hardened.
- Cheesecake.
- PREHEAT oven 350ºF. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs one at a time and coffee; mix until blended.
- POUR into crust.
- MELT chocolate in a microwave-safe bowl until melted. Pour into cheesecake mixture and swirl with end of a knife until a 'marble' effect appears.
- BAKE 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Store leftovers in refrigerator.
Nutrition Facts : Calories 277.2, Fat 21.4, SaturatedFat 12.5, Cholesterol 92.4, Sodium 163.7, Carbohydrate 18.5, Fiber 0.7, Sugar 16.3, Protein 5.2
STEPHEN'S CHOCOLATE PEANUT BUTTER MARBLE FUDGE
After hunting for the 'perfect' recipe, I decided to experiment on my own. This received rave reviews. We now just refer to it as "Stephen's Fudge". This has been adapted from an Eagle Brand recipe. Cooking time is chilling time. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the Eagle Brand Category at our local fair.
Provided by Diana 2
Categories Candy
Time 3h30m
Yield 30 squares, 30 serving(s)
Number Of Ingredients 5
Steps:
- Lightly spray an 8 x 8 pan with oil. Lining it with parchment paper also works well.
- In a medium saucepan, mix together chocolate chips, peanut butter chips and sweetened condensed milk. Heat at medium temperature until chips have melted and mixture is smooth.
- Remove from heat and add the vanilla.
- Spread in the prepared pan.
- While still warm, add dollops of the peanut butter, and swirl with a knife to create the marble effect.
- Chill for at least 3 hours or until firm before cutting.
Nutrition Facts : Calories 92.4, Fat 4.4, SaturatedFat 1.9, Cholesterol 4.6, Sodium 40.9, Carbohydrate 10.9, Fiber 0.5, Sugar 10.1, Protein 2.7
MARTHA'S CHOCOLATE FUDGE
I wanted my fudge to taste like what we get here in New Orleans from a place called "The Fudgery." They make it the old-fashioned way, with big copper kettles and a huge marble slab. You can still make excellent fudge without this equipment though. This is a Martha Stewart recipe for chocolate fudge with my own instructions. Follow the steps exactly and you will have smooth, creamy chocolate fudge, similar to what you'd buy at a candy store. After you've made fudge this way a few times it'll become like second nature to you; it's not really difficult at all. Martha says: "Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts." NOTE: Do not attempt to double this recipe--the results will not be the same. If you want big, thick pieces, use a loaf pan.
Provided by MSnow
Categories Candy
Time 55m
Yield 32 pieces
Number Of Ingredients 8
Steps:
- You will need a candy thermometer. Make your fudge on a dry day. Too much humidity will keep the fudge from setting up properly.
- Butter an 8-by-8-by-2-inch pan and place it in the fridge. Alternately, use a loaf pan if you want really thick pieces.
- Sift cocoa powder and sugar into a medium bowl.
- Prepare an ice bath. I use my sink, filling it with approximately 2" of water, then adding a bunch of ice.
- In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
- Add chocolate, butter, and corn syrup.
- Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
- Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
- Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
- Increase heat a bit until the fudge starts to boil. When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
- Keep the syrup boiling, being careful that it doesn't boil over.
- When the candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds.
- Transfer pan to a heat-proof surface, and let sit until thermometer registers 110°, about 45 minutes.
- Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up. Depending on the humidity in the air, it could take as much as 10 minutes).
- Stir in walnuts, if desired.
- Spread fudge into prepared pan with wooden spoon. Cover with plastic wrap; chill 30-60 minutes. Cut into 1-inch squares.
MARBLED CHOCOLATE-DIPPED TREATS RECIPE BY TASTY
This mesmerizing box of handmade chocolate treats is filled with strawberries, chocolate sandwich cookies, and pretzels swirled in black-, blue-, red-, and purple-dyed white chocolate to create an elegant marble pattern, then decorated in edible gold paint for the perfect finishing touch. It makes the perfect Mother's Day gift or treat for any special person in your life!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h10m
Yield 2 boxes
Number Of Ingredients 23
Steps:
- Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
- Insert a toothpick into the center of the stem end of each strawberry.
- Line a baking sheet with wax paper or parchment paper.
- In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
- Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
- Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
- Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
- Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
- Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
- Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
- Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
- Serve immediately or store the boxes in the refrigerator for up to 3 days.
- Enjoy!
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