BAKER'S FABULOUSLY FLAWLESS FUDGE
This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)
Provided by Saturn
Categories Candy
Time 2h25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 4
Steps:
- Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
- Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
- Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
- Chill 2 hours or until firm. Cut into squares.
- VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
- WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.
Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 2.3, Cholesterol 2.6, Sodium 10.8, Carbohydrate 10.6, Fiber 0.9, Sugar 9.5, Protein 1.3
CHOCOLATE FUDGE SQUARES (MICROWAVE, SUPER-EASY!)
These yummy fudge squares are from a kids microwave cookbook I got when I was a kid. I used to know the recipe off by heart because we made them so often. They are always really popular and I have handed the recipe on many times. Enjoy!!
Provided by cantychic
Categories Lunch/Snacks
Time 15m
Yield 20 pieces
Number Of Ingredients 10
Steps:
- Put butter, golden syrup, sugar and cocoa in a big bowl.
- Cook on Medium (50% power) for 3 minutes or until butter is melted.
- Take out and stir well.
- Add sifted flour, baking powder, and coconut. Stir well.
- Press evenly into a glass casserole dish, 20cm square.
- Cook on Medium (50% power) for approx 6 minutes. It should bounce back up if you press it lightly.
- Let it cool, and ice with chocolate icing while still warm. (if you ice when too hot the fudge will come apart).
- CHOC ICING - sift icing sugar and cocoa together. Add enough water to mix to a smooth icing.
- Leave until almost cold and then slice.
Nutrition Facts : Calories 166.9, Fat 8.1, SaturatedFat 5.3, Cholesterol 18.7, Sodium 85.4, Carbohydrate 23.2, Fiber 0.5, Sugar 14.9, Protein 1.2
CRUNCHY FUDGE SQUARES
I wanted something fudge-y. But I wasn't in the mood for plain fudge. I don't like nuts in my fudge so I got inventive. The way they are wrapped in my photo was my 6 y.o. son's idea. I think these would be great on a platter with a whole bunch of other cookies for Christmas or something like that.
Provided by Saturn
Categories Candy
Time 1h40m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8" pan with waxed paper.
- In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
- While that is coming together, gather up the remaining ingredients.
- When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
- Dump into pan. With slightly damp fingers, press the fudge out to the edges.
- Place in the fridge to chill for about 1 1/2 - 2 hours.
- Cut into small squares.
- Keep covered as it will dry out.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.5, Cholesterol 3.2, Sodium 25.3, Carbohydrate 17.3, Fiber 1.2, Sugar 13.8, Protein 1.9
OATMEAL FUDGE SQUARES
These oatmeal fudge squares are always a hit at every gathering. People will be asking for the recipe. Don't expect them to last very long!
Provided by lindsaybjorn
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees). Spray a rimmed cookie sheet with cooking spray.
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Add oats, baking mix, and brown sugar; mix to combine.
- Stir condensed milk, chocolate chips, margarine, vanilla, and salt in a saucepan over low heat until chocolate chips have melted, 6 to 8 minutes.
- Spread 3/4 of the oat mixture onto the prepared baking sheet. Pour the chocolate mixture over the top. Place small pieces of the remaining oat mixture randomly over the chocolate.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Let cool before cutting into squares.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 43.9 g, Cholesterol 39.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 310.6 mg, Sugar 28.6 g
FRENCH FUDGE SQUARES
Maida Heatter; more like fudge than cake. Similar to brownies but the technique is different. Make the day before you want to serve it. The cake should stand to mellow before it is served. This one is more trouble than I am willing to go to, but mom asked me to post.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 2h20m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
- Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
- Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
- Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
- Place the chocolate in the top of a small double boiler over hot water on low heat.
- Cover until partially melted, then uncover and stir occasionally until completely melted.
- Remove the top of the double boiler and set aside, uncovered, to cool slightly.
- In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
- Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
- Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
- On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
- Now you need a clean, small mixer bowl and clean beaters.
- Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
- Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
- Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
- The chocolate mixture will be quite stiff.
- First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
- The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
- Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
- Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
- Bake for 50 minutes (no test for doneness).
- Remove the cake pan from the hot water and let stand until completely cool.
- Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
- Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
- Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
- Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
- Add the chocolate and stir until it melts.
- Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
- Add in the oil and stir until completely blended.
- Now, immediately, while the glaze is hot, pour it onto the top of the cake.
- With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
- Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
- With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
- Then cut into 16 squares.
Nutrition Facts : Calories 387.5, Fat 23.6, SaturatedFat 13.9, Cholesterol 87.2, Sodium 33.3, Carbohydrate 45.3, Fiber 3.3, Sugar 28.4, Protein 5.5
FUDGE SQUARES
Make and share this Fudge Squares recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 1 8x8-inch pan
Number Of Ingredients 12
Steps:
- Cream margarine, sugar and egg. Add milk.
- Sift dry ingredients and add to maregarine mixture. Mix and add vanilla; mix and add coconut.
- Bake in 8x8-inch pan for 30 minutes in 350F oven.
- Remove form oven and cool completely.
- ICING: Mix and boil ingredients for five minutes, then beat and spread on squares.
Nutrition Facts : Calories 3372.5, Fat 120.1, SaturatedFat 35.4, Cholesterol 246.8, Sodium 2968.7, Carbohydrate 555.6, Fiber 7.3, Sugar 426.2, Protein 31.6
BUTTER FUDGE SQUARES
Make and share this Butter Fudge Squares recipe from Food.com.
Provided by SooZee
Categories Bar Cookie
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix the 1/2c marg with the 1/2 Celsius Br.sugar, the salt and the 1 1/2 Celsius flour. This base presses into a 9x9" pan.
- Mix the rest of the ingredients together.
- Spread over the base.
- Bake 350* for 30 minutes.
- Cool on rack, then frost.
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