Oven Fudge Food

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

SPEEDY OVEN FUDGE

Steps:

• Place the first four ingredients in the order listed in a 3-qt. baking dish (do not stir). Place in a 350° oven for 15 minutes or until butter is melted. , Carefully transfer to a bowl. Add vanilla; beat on high for 2 minutes. Stir in nuts. Pour into a buttered 11x7-in. dish. Cool before cutting.

BAKED FUDGE

Steps:

• Preheat the oven to 325 degrees F.
• Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
• Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.
• Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
• Serve with sweetened whipped cream or vanilla ice cream.

OVEN FUDGE

Steps:

• Preheat oven to 350. Butter an 11x7x2 inch baking pan.
• Add the milk, butter, cocoa powder and confectioner's sugar to a 3-quart baking dish. Do not stir.
• Place in the oven until the butter is melted, 5-15 minutes. Watch and make sure it does't burn.
• Carefully transfer the contents of the baking dish to a mixing bowl. Add the vanilla, and beat on high for 2 minutes. Stir in nuts.
• Pour into the prepared 11" pan and cool before cutting.

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.