Bakers Fabulously Flawless Fudge Recipes

FABULOUS FUDGE

Steps:

• Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
• Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
• Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
• Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
• Pop out of the pan and cut into little pieces.

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil. 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 completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

BAKER'S ONE BOWL MILLION DOLLAR FUDGE

Steps:

• Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook an additional 5 min., stirring constantly.
• Remove from heat. Gradually add chopped chocolate, stirring after each addition until chocolate is completely melted. Add remaining ingredients; mix well.
• Pour into 15x10x1-inch pan sprayed with cooking spray. Cool completely.

BAKER'S FABULOUSLY FLAWLESS FUDGE

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.

FABULOUS FLOURLESS FUDGE BROWNIES

Steps:

• Preheat oven to 425 degrees F.
• Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
• Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
• Add vanilla and cinnamon; stir thoroughly to combine.
• Remove mixture from the heat and cool to room temperature.
• In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
• Fold half of the beaten eggs into the chocolate mixture and combine.
• Then fold in the remaining egg.
• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
• Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
• Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
• After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
• To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
• Stir until the chocolate is melted and the mixture is smooth.
• Pour the hot glaze over the brownies and smooth it out with a spatula.
• Set the pan aside to cool completely.
• When cool, cover the pan with plastic wrap and refrigerate overnight.
• Cut chilled brownie into 12 squares.
• Brownies taste best when allowed to come to room temperature for 30 minutes before serving.