BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 64
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch pan.
- Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
CHOCOLATE FUDGE
Provided by Alton Brown
Categories dessert
Time 40m
Yield 64 (1-inch) pieces
Number Of Ingredients 7
Steps:
- Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
CHOCOLATE MARSHMALLOW BROWN SUGAR FUDGE
Steps:
- Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
- Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
- When it is set, remove the fudge from the pan, cut into 25 squares and serve.
BROWN SUGAR-CHOCOLATE FUDGE
The fudge can be cut into three wide bars. Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.
Yield Makes 40 pieces or 3 bars
Number Of Ingredients 11
Steps:
- Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes.
- Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.
- Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
CREAMY BROWN-SUGAR FUDGE
The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.
Yield Makes about 100 pieces
Number Of Ingredients 7
Steps:
- Lightly oil an 8-inch square glass baking dish.
- Coarsely chop chocolate and butter and chill. In a 4-quart heavy saucepan cook sugars, cream, and salt over low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238°F.
- Remove pan from heat (leave thermometer in pan) and add chocolate, butter, and vanilla (do not stir). Cool fudge, without stirring, in pan until thermometer registers 130°F., about 30 minutes. With a hand-held electric mixer on high speed beat fudge until it turns pale, loses its gloss, and just begins to set, about 1 to 2 minutes. Immediately pour fudge into baking dish and smooth top with an offset spatula. Cool fudge completely. Chill fudge, covered, until firm, at least 6 hours, and up to 1 week. Cut fudge in baking dish into 3/4-inch squares. Fudge keeps, layered between sheets of wax paper in an airtight container and chilled, 1 month. Serve fudge chilled.
BROWN SUGAR CASHEW FUDGE
This creamy light-colored fudge, loaded with crunchy cashews, is a yummy variation on traditional chocolate...and it disappears just as fast!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes., Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.
Nutrition Facts :
BROWN SUGAR FUDGE FROSTING
This frosting tastes exactly like Brown Sugar Fudge (we call it Penuche around here). It is a fantastic topping for Chocolate, Spice or Banana Cake) and is easy to make and spread (it does harden a bit on standing though). Really delicious (especially if you make sure and use REAL butter....margarine just doesn't create the same taste).
Provided by Tuffykenwell
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
- Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
- This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!
Nutrition Facts : Calories 257.4, Fat 7.9, SaturatedFat 5, Cholesterol 21.1, Sodium 64.4, Carbohydrate 48, Sugar 47, Protein 0.2
FUDGE-STUFFED CHOCOLATE CHIP COOKIES
These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.
Provided by thymeforpineapple
Categories Chocolate Chip Cookies
Time 2h45m
Yield 18
Number Of Ingredients 11
Steps:
- Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
- Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
- Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
- Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg
CHOCOLATE FUDGE BROWNIES
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 410 calories, Fat 28g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 186mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
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- Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes.
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