Best Nutty Chocolate Fudge Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NUTTY CHOCOLATE FUDGE



Nutty Chocolate Fudge image

I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-2/3 pounds (81 pieces).

Number Of Ingredients 6

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Steps:

  • Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.

BAKER'S NUTTY MARSHMALLOW-WHITE CHOCOLATE FUDGE



BAKER'S Nutty Marshmallow-White Chocolate Fudge image

How can chocolate fudge this creamy, nutty, marshmallowy and scrumptious take so little time to make? We'll let you in on a BAKER'S secret...

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield 24 servings

Number Of Ingredients 6

4 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk
2 cups JET-PUFFED Miniature Marshmallows
1 cup chopped walnuts
1/2 cup dried cherries
2 tsp. vanilla

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted and mixture is well blended. Add remaining ingredients; mix well.
  • Spread onto bottom of prepared pan.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting to serve.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CHOCOLATE NUTTY FUDGE CAKE



Chocolate Nutty Fudge Cake image

This cake is a decadent indulgence for those of you who love chocolate, peanut butter, and nuts! The soft texture is very moist, dense, and full of rich chocolate flavor. The frosting delights the palate with creamy, chocolate peanut butter and the accent of crunchy, salted cashews. I was on a chocolate binge when I created...

Provided by Sena Wilson

Categories     Cakes

Time 1h50m

Number Of Ingredients 28

1 oz (2 sq.) semi-sweet chocolate
1/2 c hot water
1/4 c butter, softened
1 1/2 c granulated sugar
1/4 c sour cream
2 eggs, room temperature
1 tsp vanilla extract
3/4 c buttermilk
1 1/2 c cake flour
2 Tbsp dutch processed cocoa, unsweetened
1/4 tsp espresso powder
1 tsp baking soda
pinch of salt
NUTTY FUDGE FROSTING
1 Tbsp butter
4 oz cream cheese, softened
1/2 c nutella
1/4 c smooth peanut butter
1 1/2 c powdered sugar, approximately
2 Tbsp cocoa powder
1-2 tsp milk or water
1 c crushed cashews
CHOCOLATE GLAZE
2 Tbsp cocoa powder
5 tsp water
1 Tbsp butter
1 Tbsp white corn syrup
1 c powdered sugar

Steps:

  • 1. Cake: Pre-heat oven to 350 degrees. Line the bottom of a 10" spring-form pan with parchment paper. Grease and dust the sides and bottom of pan with flour. Set aside. Combine the chocolate squares with the hot water; stir until melted and set aside to cool.
  • 2. Cream butter on high speed of mixer until fluffy; gradually add sugar and beat well. Add the eggs to batter one at a time; mix in vanilla. Stir in the melted chocolate and sour cream.
  • 3. Combine dry ingredients and add to batter, alternating with the buttermilk, beginning and ending with flour mixture. Blend on low speed after each addition just enough to incorporate mixture; do not overbeat. Pour into the prepared pan. Bake for approximately 35 - 45 minutes or until center of cake tests done. A few crumbs on the cake tester (or toothpick) is okay as this is a dense and moist cake. Cool before frosting.
  • 4. Nutty Fudge Frosting: Stir together all ingredients except the crushed cashews; gradually add a small amount of milk/water to thin the frosting for spreading consistency only. It is a thick frosting. Remove cake from pan and spread with frosting on sides and top of cooled cake. Top with the crushed cashews. Place in refrigerator for approximately 30 minutes or longer to cool and set icing. Prepare chocolate glaze and drizzle over cooled cake; return the cake to refrigerator for several hours before serving.
  • 5. Easy Chocolate Glaze: Place all ingredients in a sauce pan on low heat. Stir and cook ONLY until butter melts. Remove from heat and drizzle over cooled frosted cake. Note: This makes extra glaze that can be stored in refrigerator several days, reheated and poured over other "goodies". You can half the glaze recipe if you prefer.

BIG BATCH NUTTY CHOCOLATE FANTASY FUDGE



Big Batch Nutty Chocolate Fantasy Fudge image

Got a potluck coming up? An office party or a gift-giving occasion? In 25 minutes you could mix up a big batch of this nutty chocolate fantasy fudge.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 80 servings, 2 squares each

Number Of Ingredients 7

6 cups sugar
1-1/2 cups butter or margarine
2 cans (5 oz. each) evaporated milk (Do not use sweetened condensed milk.)
6 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (13 oz.) JET-PUFFED Marshmallow Creme
2 cups chopped walnuts
2 tsp. vanilla

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 7 to 8 min. or until mixture reaches 234°F on candy thermometer, stirring constantly. Remove from heat.
  • Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
  • Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Related Topics