15 Minute Fudge 3 Kindscooks Illustrated Recipes
3-MINUTE FUDGE
Easy-to-make-and-tastes-amazing fudge, but that's a pretty long title so we just call it 3-Minute Fudge. It's only 3 minutes to cook and 3 ingredients! Great to cut up and put in ice cream.
Provided by all_for_fun101
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 3h8m
Yield 35
Number Of Ingredients 3
Steps:
- Grease an 8x8-inch square baking dish with butter.
- Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
- Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.
Nutrition Facts : Calories 78 calories, Carbohydrate 11.3 g, Cholesterol 3 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 12.2 mg, Sugar 10.4 g
15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE
In just 15 minutes its ready to cut into squares! This fudge is really good. It was handed down by 3 generations and will stay in the family forever!
Provided by Jen Santiago
Categories Candy
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.
15 MINUTE FUDGE, 3 KINDS(COOK'S ILLUSTRATED)
The quality of the chocolate used will affect the flavor and texture of the fudge. Ghirardelli semisweet and unsweetened chocolate is best for this recipe. Don't make this fudge without the peanuts; they are crucial to the texture. Peanuts can be toasted or not. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting. Makes 2.5lbs. Ingredients and instructions for Rocky Road version.
Provided by Coppercloud
Categories Candy
Time 14m
Yield 1 pan, 64 serving(s)
Number Of Ingredients 9
Steps:
- Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
- Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. Do not melt the chocolate completely or the fudge may become greasy.
- Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula.
- Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares. Let come to room temperature for a few minutes before serving.
- Walnut: Stir in 1 cup coarsely chopped walnuts instead of peanuts and marshmallows in step 3.
- Peanut Butter: Substitute 18 ounces peanut butter chips for chocolates in step 2 and omit walnuts. Can add 1 cup chopped salted toasted peanuts for crunch.
- The fudge is best to be eaten within a few days, because it will dry out as it sits. It can be stored tightly wrapped in the freezer, however, for up to three months.
- TO MAKE DOUBLE BATCH:.
- Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.
Nutrition Facts : Calories 90.1, Fat 6.9, SaturatedFat 3.4, Cholesterol 2, Sodium 53.6, Carbohydrate 7.9, Fiber 1.7, Sugar 4.7, Protein 2.4
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- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.)
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