BRANDY ALEXANDER FUDGE
At Christmastime, we love to indulge in this marbled fudge inspired by the popular brandy drink. My sister-in-law won first place with this recipe at the county fair.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside., Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao., Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
BRANDY FUDGE
A quick and tasty fudge recipe, this one should be a hit. There is a trick to making fudge and it requires some trial and error to get it right as mere seconds can destroy a batch. A good candy thermometer can and will be your best friend. Fudge accepts flavour well so try your hand at just about anything you can dream up.
Provided by Chef Seika Groves
Categories Candy
Time 25m
Number Of Ingredients 6
Steps:
- Butter an 8 inch square pan or line with parchment paper or foil and spray with cooking spray.
- In a large saucepan or in a double boiler, combine sugar, milk, cream, corn syrup and butter.
- Cook over medium heat, stirring until mixture comes to a boil.
- Cook to 238 F on candy thermometer (soft ball stage).
- Once liquid comes to a boil do not stir.
- Remove fudge from heat. Do not stir.
- Cool to 120 F.
- Add brandy and beat until mixture starts to lose its gloss.
- Pour fudge quickly into greased pan and allow to cool before cutting into 1/2 squares.
Nutrition Facts :
OLD FASHIONED FUDGE
This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results.
Provided by JAYJOSE
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 50
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
- Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 8.4 g
BRANDY ALEXANDER FUDGE
Smooth and creamy with out-of-this-world taste. I have been making this for at least 25 years. A real winner.
Provided by crazymom
Categories Candy
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, sugar and milk in a saucepan.
- Heat until 230 degrees on a candy thermometer.
- Remove from heat and stir in marshmallow creme.
- Pour half of the mixture into another pan.
- Add brandy.
- Stir in the white chocolate into the other pan until melted. Add Kahlua.
- Spread chocolate part into a small greased rectangular cake pan first, then the white chocolate; swirl together.
- Allow to cool.
- Cut into squares.
Nutrition Facts : Calories 385.6, Fat 16.1, SaturatedFat 9.9, Cholesterol 27.4, Sodium 93.1, Carbohydrate 61.5, Fiber 0.6, Sugar 55.5, Protein 2
FUDGE
Make this fudge as a present for family and friends. You'll need a sugar thermometer but it's well worth it - this is a recipe you'll use again and again
Provided by Member recipe by Megan
Categories Treat
Yield Makes up to 15 pieces
Number Of Ingredients 4
Steps:
- Line an 18cm square tin with greaseproof paper.
- Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
- Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.
- When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
- Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
- Once set, cut the fudge into small pieces and store in a sealed container.
Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 1 grams protein, Sodium 0.03 milligram of sodium
JACK DANIEL'S® FUDGE
This recipe makes a small batch of boozy fudge. Satisfy your craving without overindulging. I buy a 7-ounce can of sweetened condensed milk, make this fudge, and have enough leftover to sweeten my coffee for a few days.
Provided by Yoly
Time 2h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a 5x7-inch dish with foil, leaving an overhang for easy removal.
- Place chocolate chips in a glass bowl and microwave for 1 minute. Stir and keep microwaving at 15-second intervals, stirring each time until chocolate is melted. Add sweetened condensed milk, whiskey, vanilla, and salt. Stir until all ingredients are incorporated. Stir in pecans.
- Pour fudge into the lined dish and let set, 2 to 3 hours. Lift out of the dish using the foil overhang and cut into 24 squares.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 7.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 21.6 mg, Sugar 10.3 g
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