Best Perfect Chocolate Fudge Recipes
PERFECT CHOCOLATE FUDGE
This rich chocolate fudge is sure to delight someone you love. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 pieces.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 50 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
PERFECT CHOCOLATE FUDGE
Valerie so helped me when I was ill by watching over my son. This recipe was her gift to me. We have enjoyed this fudge through all the years as the kids were growing up. Now that they are blessing with me all of these grandchildren, the grandkids are enjoying it too.
Provided by Cherie Szilvagyi
Categories Chocolate
Time 15m
Number Of Ingredients 5
Steps:
- 1. In large heavy pan heat sugar and evaporated milk until it boils stirring continuously with a wooden spoon. Set timer on stove and boil 7 minutes stirring continuously. You will see the color change to a darker cream color at the 7 minute mark. Place chocolate chips, butter and vanilla in a large bowl. Pour the milk mixture over the chips and stir gently just until mixed with the wooden spoon. Pour into buttered 9 x 13 pan and cover tightly with plastic wrap. Wait 24 hours. The fudge is ready to eat the next day. Variations: Add nuts or dried fruit to the fudge. This fudge is very creamy and can be kept in an airtight container for two weeks.
PERFECT CHOCOLATE FUDGE
I found this in an ancient Betty Crocker cookbook- the novel with the cover half ripped off and corners extremely worn, on my grandma's cookbook shelf. She was going to throw it away, until we found this recipe. My grandma complains about something always going wrong with her fudge. But, with this...no complaints. It comes out perfect- and very addicting- every time.
Provided by zoegirl21
Categories Candy
Time 30m
Yield 48-96 serving(s)
Number Of Ingredients 8
Steps:
- Butter loaf pan (9"x 5"x 3").
- Combine sugar, milk, chocolate, corn syrup, and salt in 2-quart saucepan.
- Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
- Cook, stirring occasionally, to 234 on a candy thermometer (or until small amount dropped into cold water forms a soft ball which flattens when removed from water).
- Remove from heat.
- Add butter.
- Cool mixture to 120 without stirring (or until bottom of pan is lukewarm).
- Add vanilla.
- Beat vigorously and continuously 5-10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold shape when dropped from the spoon.).
- Quickly stir in nuts if desired.
- Spread mixture evenly in buttered pan.
- Cool until firm. (Then it is ready to cut and serve).
Nutrition Facts : Calories 55.5, Fat 2, SaturatedFat 0.9, Cholesterol 1.8, Sodium 27, Carbohydrate 9.8, Fiber 0.3, Sugar 8.6, Protein 0.5
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