Wonder Fudge Food
5-INGREDIENT FUDGE
You're moments away from a pan of creamy fudge. Just microwave, stir and spread. This easy homemade fudge recipe is the best. -Sue Tucker, Edgemoor, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2-1/3 pounds (81 pieces).
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
KRAFT'S FANTASY FUDGE
Make and share this Kraft's Fantasy Fudge recipe from Food.com.
Provided by bigherbncv
Categories Candy
Time 35m
Yield 90 serving(s)
Number Of Ingredients 7
Steps:
- Line 9" Square pan with foil.
- Bring Margerine, sugar & evaporated milk to.
- a full boil, stirring constantly.
- Boil 4 Minutes, stirring constantly, until.
- candy reaches 234 degrees.
- Remove from heat.
- Add Chocolate & Marshallow creme,until.
- melted.
- Add walnuts and vanilla, mix well.
- Spread evenly in prepared pan.
- Let stand at room temperature for 4 hours.
- Cut into 1" squares.
Nutrition Facts : Calories 73.7, Fat 2.9, SaturatedFat 1, Cholesterol 0.5, Sodium 14.1, Carbohydrate 12.4, Fiber 0.3, Sugar 10.5, Protein 0.5
WONDER FUDGE
Dissolves in your mouth & if you like chocolate stay away! I was asked if it goes soggy after a few days & I can honestly say it has never happened to me but my guess would be that the rice krispies would absorb the liquid from the chocolate then get soggy
Provided by mmlwjr
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put margarine, chocolate, syrup and vanilla in a large sauce pan.
- Cook over vry low heat, stirring constantly until smooth.
- Remove from heat.
- Mix in sugar.
- Pour over Rice Krispies.
- Press into a buttered (or spray with a vegetable spray) 8x8x2-inch pan.
Nutrition Facts : Calories 179.1, Fat 8.1, SaturatedFat 3.2, Sodium 90.4, Carbohydrate 28, Fiber 0.9, Sugar 22.9, Protein 0.9
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- Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend. Bring to a boil, stirring constantly. Reduce heat and simmer, but do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F. (It's easiest to use a candy thermometer, but if you don't have one, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.)
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- Line a 8X8- or 9X9-inch pan with foil and lightly butter or grease with nonstick cooking spray. Set aside.
- In a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt. Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy; stir in the vanilla (or other flavored extract).
- Add any add-in ingredients, if desired (chopped nuts, M&M's, peanut butter chips, toffee bits, dried fruit, coconut, etc)
- Spread the fudge evenly in the prepared pan. Top with any additional garnishes, like chopped nuts or any of the suggestions listed above, pressing the ingredients lightly into the soft fudge. Cover the pan with plastic wrap and refrigerate for 1-2 hours until set (I mean, you CAN dig in right away, but it will be super soft and sticky...and super delicious! :). Cut into squares.
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