NUT FUDGE
Some 17 years ago, when I was dating the man who is now my husband, his mother gave me this recipe for his favorite fudge. It's a tasty treat that's so simple to make.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
MICROWAVE FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.
FRUIT AND NUT WHITE CHOCOLATE FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
- Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
MAPLE NUT FUDGE
Classic maple Fudge recipe. Very rich, very sweet and not hard at all so long as you use a candy thermometer.
Provided by JanetB-KY
Categories Candy
Time 45m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Line an 8 inch square pan with nonstick foil and spray with cooking spray.
- Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
- Remove pan from heat; with an electric mixer, beat in butter and vanilla.
- Continue to beat on high power for 8 to 9 minutes, or until thickened, light ion color and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm about 25 minutes then cut into squares.
Nutrition Facts : Calories 119.9, Fat 5, SaturatedFat 2, Cholesterol 9.4, Sodium 19.8, Carbohydrate 19.1, Fiber 0.2, Sugar 17.7, Protein 0.6
FUDGE NUT BARS
Make and share this Fudge Nut Bars recipe from Food.com.
Provided by CrystalB
Categories Bar Cookie
Time 55m
Yield 35 squares
Number Of Ingredients 14
Steps:
- For cookie dough cream together margarine and sugar.
- Mix in eggs and vanilla.
- In separate bowl sift flour, soda and salt.
- Add dry ingredients to creamed mixture. Set aside while you make the filling.
- For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
- Stir until chips are melted and mixture is smooth.
- Remove from heat and stir in nuts (if using) and vanilla.
- Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
- Cover with fudge filling.
- Dot with remainder of dough.
- Bake in 350F oven for 25 to 30 minutes, or until lightly browned.
SALTED NUT ROLL FUDGE RECIPE
If you love salted nut rolls, this fudge is for you!
Provided by Steph Loaiza
Categories Dessert
Time 2h41m
Number Of Ingredients 12
Steps:
- Line a 9 x 13 inch pan with aluminum foil and spray with cooking spray.
- In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
- Bring to a boil over medium heat and stir occasionally for 5 minutes.
- Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
- Pour half the fudge mixture into the bottom of prepared pan.
Nutrition Facts : Calories 174 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 10 mg, Sodium 38 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
SIMPLE MACADAMIA NUT FUDGE
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." -Vicki Fioranelli, Cleveland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 5 pounds.
Number Of Ingredients 9
Steps:
- Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CASHEW NUT FUDGE
_(Kajoo Barfi)_ _**Editor's note:** These instructions are excerpted from Julie Sahni's book_ [Classic Indian Vegetarian and Grain Cooking](http://www.ecookbooks.com/p-16974-classic-indian-cooking.aspx?affiliateID=10053). _Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ This fudge is made with cashew nuts that have been soaked in water. The nuts are drained, ground to a paste, and cooked with sugar until the mixture reaches a fudge consistency. This technique, popular with Marharashtrians in southwestern India, produces a soft, chewy fudge with a grainy texture. _Note:_ Almonds, pistachios, or walnuts may be substituted for the cashews.
Provided by Julie Sahni
Yield Makes about 3 dozen pieces
Number Of Ingredients 5
Steps:
- 1. Place the cashew nuts in a bowl. Pour boiling water over them to cover, and soak for 1 hour. Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog).
- 2. Grease a 9-inch-square baking pan, or mark and grease a 9-inch-square section of a cookie sheet.
- 3. Heat a non-stick frying pan (at least 9 inches in diameter) over medium heat for 2 minutes. Add the nut paste and the sugar. Reduce heat to medium-low and cook, stirring and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes or until the fudge is thick and sticky. Stir in the butter.
- 4. Pour the fudge into the greased pan or onto the greased square of cookie sheet. Spread it evenly by patting it gently with the spatula. Let it cool thoroughly.
- 5. When cool, brush the top with the rose water, and let it dry briefly. Press the silver foil over the fudge, and cut 1 1/2-inch-square or diamond-shaped pieces, using a knife dipped in cold water.
- Note: This fudge keeps well, if stored tightly sealed, at room temperature for 3 weeks and for several months in the refrigerator.
More about "nut fudge food"
15-MINUTE CHOCOLATE WALNUT FUDGE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory DessertsCalories 72 per serving
- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.)
- Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.
- TO MAKE A DOUBLE BATCH: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.
MAPLE NUT FUDGE - MOM ON TIMEOUT
From momontimeout.com
5/5 (4)Total Time 20 minsCategory Dessert, FudgeCalories 646 per serving
CHOCOLATE WALNUT FUDGE RECIPE - LAND O'LAKES
From landolakes.com
4.6/5 (5)Calories 90 per servingServings 108
- Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 10-15 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 7-12 minutes or until candy thermometer reaches 228°F.
- Remove from heat. Gradually stir in chocolate chips until melted. Stir in marshmallow crème until well mixed. Stir in nuts and vanilla.
BRAZIL NUT FUDGE RECIPE - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Reviews 19Category Other DessertsCuisine AmericanTotal Time 7 mins
- Heat milk in a microwave safe bowl for 1 minute. Place chocolate chips in a large glass bowl and pour warm milk over the chocolate. Let sit for 30 seconds-1 minute. Stir mixture until the chocolate is fully melted and incorporated with the milk. Add vanilla, salt, and chopped nuts.
- Pour into an 8x8 baking dish that has been lined with parchment paper or foil. Place in refrigerator for several hours to firm.
QUICK NUT FUDGE - RICARDO CUISINE
From ricardocuisine.com
5/5 (60)Total Time 15 minsCategory DessertsCalories 140 per serving
10 BEST MAPLE WALNUT FUDGE RECIPES - YUMMLY
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MAPLE NUT FUDGE RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine CanadianEstimated Reading Time 3 minsCategory Dessert
- Butter a 9-inch square baking dish. For easier removal, line the baking dish with parchment paper or aluminum foil leaving an 1-inch overhand, and then butter the paper or foil. This technique makes it easy to pull the fudge out of the pan in one piece
- In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.
- Note: The reason that fudge can turn out grainy is that there was still somesugar crystals in the mixture that did not melt. Fudge is what is called a super saturated solution, and one little grain or crystal of sugar or even a bit of dust can cause the sugar to come out of solution and begin to crystallize. To solve the problem place the fudge back into the pan, re-cook it (and during that time to put a lid on the kettle for a minute or so). This washes the sugar crystals off of the side of the pan.
- Let cool to 115 degrees F; add walnuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Let cool completely.
SWEET AND SALTY CARAMEL NUT FUDGE | RECIPES
From hersheyland.com
Category TagsTotal Time 4 hrs 30 mins
- Combine sugar, marshmallow crème, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
- Remove from heat; gradually add caramel chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
- Refrigerate or allow to firm at room temperature. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store, covered, in cool, dry place.
CHOCOLATE NUT FUDGE | LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 15 minsCategory Cookies & Sweet TreatsCalories 305 per serving
- In pan on low heat,add semi-sweet chocolate morsels and CONDENSED Milk and stir until all melted
DEVIL'S FOOD CAKE WITH FUDGE-NUT FROSTING | BETTER HOMES ...
From bhg.com
Total Time 2 hrs 30 minsCalories 701 per serving
- Preheat oven to 350°F. Llightly grease the bottoms of two 9-inch round cake pans. Line bottoms of pans with parchment paper or waxed paper; grease and lightly flour pans. In a medium bowl stir together flour, baking soda, and salt.
- In a small saucepan heat chocolate and water over low heat until chocolate melts; stir thoroughly and cool slightly.
- In a large bowl beat butter with a mixer on medium to high 30 seconds. Gradually add both sugars beating until well combined. Scrape bowl; beat 2 minutes more. Add eggs and vanilla, beating well. Beat in chocolate mixture. Add flour mixture and milk mixture alternately, beating on low after each addition just until combined. Beat on medium 20 seconds more. Spread batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove layers from pans; peel off paper. Cool on wire racks. Fill and frost cake with Fudge-Nut Frosting or No-Cook Fudge Frosting. Decorate with walnut halves.
MAPLE NUT FUDGE - MY MOMS RECIPE BOOK
From mymomsrecipebook.com
Cuisine AmericanCategory DessertServings 12Total Time 40 mins
- Combine the maple syrup, corn syrup, vanilla, and creams in a 1 1/2 quart saucepan over medium/high heat. Stir constantly until it begins to boil.
- Stop stirring and continue cooking the mixture until it reaches 234 degrees. Remove from the heat and let it cool to between 120 and 110 degrees.
- When it has cooled to the proper temperature, whisk the mixture until it thickens and begins to lose its shine.
- Add the nuts and pour the mixture into a buttered pan. Let it cool and then cut it into squares to be served.
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OLD-FASHIONED CHOCOLATE NUT FUDGE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (33)Total Time 1 hr 30 minsCategory Cookies And Candy, DessertCalories 425 per serving
CARAMEL AND NUT FUDGE - RICARDO
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