OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, 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.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
THE BEST SUGAR-FREE FUDGE
Using one bowl and your microwave. Just when you think that you can't enjoy fudge again... Here's the fudgiest.
Provided by Melinda
Categories Desserts Candy Recipes Nut Candy Recipes
Time 2h17m
Yield 15
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with aluminum foil.
- Place chocolate in a food processor; pulse until finely chopped.
- Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate.
- Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts.
- Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 14.7 g, Cholesterol 8.5 mg, Fat 23.1 g, Fiber 5.5 g, Protein 7.1 g, SaturatedFat 11.6 g, Sodium 38.6 mg, Sugar 3.5 g
NO SUGAR CHOCOLATE FUDGE
This came from Victoria's Gastric Bypass Recipes. I have not tried this, just posting for future use.
Provided by internetnut
Categories Candy
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans.
- Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.
Nutrition Facts : Calories 715.2, Fat 70.2, SaturatedFat 36.7, Cholesterol 84.1, Sodium 395.4, Carbohydrate 25.8, Fiber 12.3, Sugar 4.9, Protein 20.2
SUGAR-FREE CHOCOLATE FUDGE
I'm borderline diabetic, but this sugar-free fudge made with sugar substitute appeases my sweet tooth. -Kaye Hartley, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 38 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
NEVER-FAIL FUDGE
Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.
Provided by LEEMA
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Butter a 9x9 inch dish.
- Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g
REDUCED SUGAR CHOCOLATE FUDGE
This recipe was in the December/January issue of Light & Tasty. I made this for DH and it really is good. Lots less sugar and lots less carbs!
Provided by PaulaG
Categories Candy
Time 2h10m
Yield 81 serving(s)
Number Of Ingredients 6
Steps:
- Line a 9-in square pan with foil and spray the foil lightly with non-stick cooking spray; set aside.
- In a large saucepan, combine the marshmallow creme, evaporated milk and butter.
- Cook over medium heat stirring constantly until smooth.
- Bring to a rapid boil and boil for 5 minutes while continuing to stir.
- Remove from heat and add vanilla.
- Stir in the chocolate until melted and smooth.
- Add pecans and mix well.
- Pour into prepared pan and refrigerate for 2 hours or until firm.
- The cook time reflects the time need to thoroughly chill the fudge.
- When firm remove foil from pan and peel away foil from fudge.
- Using a pizza cutter; cut into 1-inch squares.
- Store in a tightly covered container in the refrigerator.
Nutrition Facts : Calories 68.8, Fat 5, SaturatedFat 2, Cholesterol 3.1, Sodium 15.2, Carbohydrate 6.7, Fiber 0.6, Sugar 5, Protein 0.7
CHOCOLATE FUDGE
Good old-fashioned fudge! It'll take care of your sweet tooth and chocolate cravings all at once.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 64
Number Of Ingredients 8
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
- Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
- Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 13 g, TransFat 0 g
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