Smooth And Creamy Chocolate Fudge Food

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

QUICK CREAMY FUDGE

Steps:

• Combine butter, half & half, and chocolate chips in large microwave-safe bowl. Microwave, stirring occasionally, 1-2 minutes or until butter and chocolate chips are melted.
• Add powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth. Spread mixture into buttered 8-inch square baking pan. Cover; refrigerate 1-1 1/2 hours or until firm. Cut into squares.

CREAMY CHOCOLATE FUDGE

Steps:

• Butter two 8x8-inch or three 5x8-inch pans.
• In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
• Bring to a boil, stirring constantly.
• Then let boil for 2 minutes, not stirring.
• NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
• Turn off heat but leave pot on the burner.
• Add marshmallows, quickly stirring until melted.
• Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
• Pour into prepared pans.
• Let cool.
• Fudge tastes better each day --- if it lasts!

EASY SOFT & CREAMY FUDGE RECIPE

Steps:

• Begin by lining a 9x13-inch pan with parchment paper. Next break up chocolate bars into a large heat-proof mixing bowl. Set up electric mixer.
• Butter the sides of a large, lidded, heavy, pot. Pour cream and sugar into pot and stir together. Place over medium heat and stir constantly, just until it comes to a rolling boil. When it reaches this point, cover pot with lid for 1 minute and then remove the lid. Continue cooking to a soft ball stage, 230˚degrees on a candy thermometer.
• Remove pot from heat, add butter and vanilla. Let it sit in the hot candy mixture for 1 minute without stirring. Pour candy over broken chocolate bars in mixing bowl. Do not scrape the pan. Beat fudge until very smooth with beaters. Add stir-ins, nuts, peanut butter, or candies at this point. Pour into prepared pan, cover and refrigerate till set, preferably overnight.
• To cut, using the parchment paper, lift the slab of fudge to a cutting board. Cut with a sharp knife or pizza cutter into even squares. Keep refrigerated in a sealed container.

CHOCOLATE-TAHINI FUDGE CAKE

Steps:

• Place an oven rack in the middle position and preheat the oven to 300 degrees F.
• Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
• In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
• Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
• To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
• In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.

CREAMY CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

LAVENDER FUDGE

Steps:

• Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Combine the cream and lavender in a small saucepan over medium heat. Bring the cream to a simmer, then remove the pan from the heat and cover it with a lid. Allow the cream to sit for 20 minutes to infuse it with lavender flavor.
• After 20 minutes, pour the cream through a fine-mesh strainer into a medium saucepan to remove the lavender. Add the butter, sugar, and salt to the cream, and place the pan over medium heat. Stir until the sugar and butter melts.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F/113 C on the candy thermometer.
• Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.
• Add the vanilla extract, and 3 drops of purple food coloring. Stir well, and if necessary, add another drop or two of coloring to get a shade of purple that you like.
• Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.
• Once set, cut it into small 1-inch pieces.
• To make the optional chocolate drizzle, melt the chocolate in the microwave in 30-second increments. Transfer it to a plastic bag and cut a small hole in the corner. Drizzle a swirl of chocolate over each piece of fudge, and then refrigerate the fudge to set the chocolate completely.
• Store Lavender Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

SMOOTH AND CREAMY CHOCOLATE FUDGE

Steps:

• 1. Grease a 9"X9" glass baking pan with butter. Set aside.
• 2. Combine sugar, corn syrup, milk and chocolate (or cocoa) in a heavy saucepan. Mix well. Cook over medium-high heat until mixture reaches 234 degrees F. (soft ball stage) on a candy thermometer - STIRRING CONSTANTLY. Remove from heat.
• 3. Add butter, salt and vanilla. DO NOT STIR!
• 4. When cool enough to hold hand on bottom of pan, add baking powder and begin beating with a wooden spoon.
• 5. When mixture starts to thicken add nuts if desired. Continue beating until mixture looses its gloss and holds its shape when dropped from a spoon onto waxed paper.
• 6. Quickly transfer to a heavily greased glass baking pan and spread evenly. Let cool for at least one hour before cutting into squares.

CREAMY VELVEETA FUDGE

Steps:

• Line a 9x13 baking dish with parchment paper or foil. (Foil: spray with non-stick spray) Set aside.
• In a medium microwave safe bowl melt together the Velveeta cheese, butter and chocolate in 30 second intervals until all melted. Stir until well combined and smooth.
• In a separate large bowl add powdered sugar.
• Using an electric mixer add the melted chocolate and cheese mixture to the powdered sugar a little at a time until all incorporated. Add in the vanilla.
• Once everything is combined, use a spoon to stir in the pecans.
• Transfer fudge into the prepared pan and smooth the top.
• Refrigerate for at least 3 hours. Once firm, cut into 1 inch pieces and serve!