Smooth Silky Fudge Food

FRENCH SILK FUDGE

Steps:

• Butter an 8-by-11-inch baking pan and set aside.
• In a 2-quart glass bowl, mix the sugar and the evaporated milk.
• Microwave on high, uncovered, for 3 minutes.
• Remove from the microwave oven and stir.
• Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
• Meanwhile, cut the butter into four pieces and set aside.
• Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
• Add the chocolate chips, vanilla and nuts, and mix well.
• Spread into the buttered pan and chill for at least an hour, or until firm.
• Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.

SILKY WHITE FUDGE

Steps:

• Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
• Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
• Stir in vanilla and pecans.
• Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
• Cut into 1-inch squares.
• To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.

SMOOTH & SILKY FUDGE

Steps:

• Line an 8x8-inch baking pan with parchment paper.
• Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
• Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.

HOT FUDGE SUNDAE

Steps:

• Whisk the cream, sugar, and corn syrup in a large, heavy-bottomed pot set over medium heat until dissolved, 1 minute. Whisk in the chocolate and salts and bring to a boil.
• Reduce heat and simmer, stirring occasionally to avoid scorching the bottom, 40-45 minutes. Toward the end of the cooking time, the chocolate mixture will begin to separate, with the oil on top of the solids. This is, in fact, what you're looking for. Turn off the heat.
• With the heat off, add the butter and vanilla to the separated chocolate mixture. Whisk to bring the fudge together, 1-2 minutes. It'll be smooth, silky, and homogeneous. If it's very thick, you can purée it in a food processor, adding water 1 tablespoon at a time, until it's smooth. Makes 4 cups. (Can be stored in the refrigerator up to 6 months. For gift-giving, spoon cooled fudge into Mason jars with tight-fitting lids, and include a reminder to refrigerate.)
• Sundae assembly: Pour 1 tablespoon cherry juice into the bottom of a sundae glass. Add 2-3 scoops of ice cream, followed by 2-3 tablespoons (or more!) of hot fudge. Stir some cherry juice into the whipped cream and spoon it on top. Finish with pistachios, a drizzle of cherry juice, and two cherries. Serve immediately.

SAINTLY SMOOTH FUDGE

Steps:

• Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside.
• In a food processor, puree the beans with the agave nectar and stevia until very smooth.
• Add the chocolate mixture and cocoa and puree inches.
• Add the SunButter or Nutella and process in until completely smooth.
• Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
• Chill 1 hour, uncovered, then press a layer of plastic ontop of the fudge surface and keep in the fridge.
• This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.