Uncooked Fudge Food

OLD FASHIONED CREAMY COCOA FUDGE

Steps:

• Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
• Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
• Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
• Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
• Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
• Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
• Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
• Dump in the pecans if using, and stir them in quickly.
• Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
• Allow the candy to set up for at least an hour before slicing with a sharp knife.
• Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.

UNCOOKED FUDGE

Steps:

• cream together and mix well, powdered sugar, cream cheese,and butter.
• Then add cocoa, vanilla and nuts.
• Mix together with hands.
• Roll into long rolls and put in refrigerator overnight.
• Cut into 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.

ANNA'S UNCOOKED FUDGE SLICE

Steps:

• Melt butter over a low heat, add condensed milk.
• Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
• Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
• Press into a slice tin then ice.
• To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste. Too much water and the icing won't set well.
• Slice when cool, and store in fridge. Also freezes well.

PEANUT BUTTER FLAXSEED FUDGE RECIPE

Steps:

• Place the milk, honey, peanut butter and flax seeds in a food processor.
• Blend together until smooth and fudgy (add extra milk if needed). Stir in the remaining peanuts.
• Line a small baking tray with baking paper and pour the mixture into the tray.
• Freeze for an hour.
• Cut into 12 even pieces.