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
HEAVENLY CHOCOLATE-FUDGE CAKE BALLS
My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield about 8 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
DARK CHOCOLATE FUDGE BALLS
It was just one of those of days when I had to have chocolate and I came up with this variation on fudge. Cooking time is actually 'chill' time.
Provided by Miss V
Categories Dessert
Time 4h15m
Yield 48 balls
Number Of Ingredients 5
Steps:
- Melt the butter in a large pot then add the cocoa and marshmallows. Continue melting over low heat and gradually add the chocolate chips and the milk. Once all the ingredients are blended and smooth, pour into a medium bowl and chill.
- After chilled, roll the fudge into balls and coat with whatever you like - powdered sugar, coconut, chopped nuts, etc.
- Keep refrigerated.
Nutrition Facts : Calories 76, Fat 3.8, SaturatedFat 2.3, Cholesterol 5.3, Sodium 19.8, Carbohydrate 10.7, Fiber 0.4, Sugar 9.6, Protein 1
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
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- Place pecans in a large skillet and toast over medium heat, stirring occasionally, until fragrant and darkened in color, about 5 minutes.
- Heat condensed milk, butter, sugar, corn syrup, vanilla, cinnamon, and salt in a medium saucepan over medium, stirring constantly, until butter is melted, about 2 minutes. Add chocolate chips and cook over low, stirring constantly and scraping bottom of pot to keep from sticking, until gently bubbling and thickened, about 5 minutes. Pour into a large bowl and stir in ½ cup pecans. Refrigerate until thickened, at least 2 hours or overnight.
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