20 BEST FUDGE RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fudge recipe in 30 minutes or less!
Nutrition Facts :
CHOCOLATE FUDGE
This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. I've got flavor variation ideas, and tips for freezing fudge or making it ahead.
Provided by Lauren Allen
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
- Line a 9×13'' pan with tin foil and set aside.
- In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
- Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
- Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
- Grease your foil-lined pan with cooking spray.
- Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
- Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.
- Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn't dry out.
Nutrition Facts : Calories 167 kcal, Carbohydrate 24 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 46 mg, Sugar 23 g, ServingSize 1 serving
CLASSIC FUDGE
Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Provided by Katy Gilhooly
Time 50m
Yield Cuts into 30 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein
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