Simple Chocolate Honeycomb Fudge Food

EASY CHOCOLATE FUDGE

Steps:

• Line one 8 or 9 inch square pan with wax paper.
• In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

SIMPLE CHOCOLATE FUDGE

Steps:

• Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
• In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
• Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
• Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).

CRUNCHIE FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7x10″ brownie tin as it makes a nice depth of fudge!
• Put the chopped Chocolate into a heavy-based pan, along with all of the Condensed Milk and Vanilla Extract - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Alternatively, add the Chocolate to a large bowl, and melt.
• Add the Condensed Milk and Vanilla and mix in.
• Once melted, tip in the sifted Icing Sugar and combine well, it might take a bit of beating, but it's worth it!
• Once cooled, pour in two thirds of the chopped Crunchies and quickly stir through pour into the tin and smooth over the mixture.
• Sprinkle on the rest of the chopped bits of Crunchie, and even all the little tiny bits and press into the top of the fudge and store in the fridge for at least 3-4 hours to set!
• Once set, chop your fudge up into pieces and enjoy!

CHOCOLATE HONEYCOMB

Steps:

• Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.
• Turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long). To test if it's ready, turn off the heat and drop a little into a glass of very cold water. If it forms a hard ball, it's ready. If not, turn the heat back on and cook a little more. Then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it's disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).
• Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.
• Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.

EASY 2-INGREDIENT CHOCOLATE FUDGE

Steps:

• Place both ingredients in a microwave safe 8" x 8" dish.
• Microwave on high for 2 to 3 minutes.
• Remove (with oven mitts, please) and stir to combine.
• Place in the refrigerator for 2 hours to set.
• Fudge can be removed from refrigerator and stored at room temperature after it has set.
• Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

EASY CHOCOLATE FUDGE

Steps:

• Line a 9×9 square pan with parchment paper that covers the sides of the pan.
• 2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
• 3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
• 4. Refrigerate the fudge until firm, 2-3 hours.
• 5. Cut the fudge while it's still cold (right out the the fridge) and store in an air tight container. Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.

CHOCOLATE-DIPPED HONEYCOMB

Steps:

• Gather the ingredients.
• Prepare a baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray . 8x8 pan or a 13x9 pan.
• Combine the sugar, corn syrup, honey, and water in a large saucepan. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
• Insert a candy thermometer in the saucepan and cook the mixture over medium heat, without stirring, until the candy reaches 300 F. Do not rush the boiling by using high heat.
• Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately, quickly whisk the candy to incorporate the baking soda, and be careful as it will foam up a great deal.
• As soon as the baking soda is incorporated, quickly and carefully pour the candy into the prepared baking pan.
• Allow it to cool and harden completely, then break it into small pieces.
• Combine the chocolate and shortening in a microwave-safe bowl. Microwave in 30 seconds spans, stirring in between, until the chocolate is completely melted.
• Using two forks, dip the individual pieces in the melted chocolate so that they are completely covered and place them back on the baking sheet.
• Repeat with the remaining honeycomb and refrigerate until the chocolate is set.
• Enjoy!

HOME

Steps:

• Line 8- or 9-inch square baking pan with foil.
• Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.
• Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

EASY CHOCOLATE FUDGE

Steps:

• Line an 8x8 square pan with non-stick foil.
• In a medium-large sized pot, melt chocolate, sweetened condensed milk, cocoa powder, and butter over medium heat until the mixture is completely smooth.
• Stir in vanilla extract, salt and chopped nuts (if using) into the fudge.
• Pour the fudge into the prepared pan, smoothing it in an even layer.
• Allow the fudge to chill in the fridge for about 4 hours, or until firm.
• Remove foil from the pan and cut fudge into squares.
• Enjoy!
• I would store leftover fudge in the fridge as the fudge does soften when as room temperature.

SIMPLE CHOCOLATE HONEYCOMB FUDGE

Steps:

• Line a bar tin with baking paper.
• Roughly chop the chocolate. Heat a medium sized pan over a low heat, and add the chocolate and milk, stirring until the chocolate is melted and the mixture is thick.
• Add the honeycomb and stir to combine and spoon into the prepared tin and chill for 2-3 hours or until firm.
• Cut into squares ( or whatever you like) and dust with cocoa powder if desired.