Bakers One Bowl Semi Sweet Chocolate Fudge Recipes

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.

SEMI-SWEET CHOCOLATE FUDGE

Steps:

• Line a 13" x 9" x 2" pan with foil.
• Grease foil lightly with butter.
• In saucepan, stir sugar, marshmallow cream (fluff), evaporated milk, and butter.
• Cook over medium heat, stirring constantly.
• Boil and stir for 5 minutes.
• Remove from heat and add chocolate chips; stir until smooth.
• Pour into pan. Cool until firm. Peel off the foil and cut into squares.

BAKER'S CLASSIC CHOCOLATE FUDGE RECIPE - (5/5)

Steps:

• Line 8 inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on high 2-3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.