CHOCOLATE FUDGE BUTTERCREAM FROSTING
Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.
Provided by Debra Steward
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 7
Steps:
- Cream together the butter or margarine with the shortening.
- Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
- Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 28.8 g, Cholesterol 15.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 5.7 g, Sodium 95.3 mg, Sugar 23.9 g
CHOCOLATE SOUR CREAM FUDGE
This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!
Provided by DMCVAY
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 40m
Yield 64
Number Of Ingredients 7
Steps:
- Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, 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.
- Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
- Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g
CHOCOLATE BUTTER FUDGE
This is a creamy, melt-in-your-mouth fudge that is rich, decadent, and wonderful! It is an adaptation of Theresa/Thunderbird's Butter Pecan Fudge recipe #47187. (Thanks Theresa!)
Provided by Meghan Williams
Categories Candy
Time 40m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
- Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
- Grease an 8x8 pan.
- In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
- Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
- After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
- Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
- Add pecans and pour into 8x8 pan.
- Cool for 30 min or until set (put it in the fridge for faster setting.
- Slice and enjoy :).
- A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.
Nutrition Facts : Calories 89.1, Fat 4.5, SaturatedFat 2.9, Cholesterol 13.8, Sodium 34.9, Carbohydrate 12.4, Sugar 12.1, Protein 0.1
CHOCOLATE FUDGE SAUCE
Steps:
- In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
- Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.
FUDGE SLUSH
If you're a fan of hot chocolate in winter, you'll crave this creamy "cold cocoa" on a sultry summer's day. Young and old alike will savor every icy sip of the thick fudgy drink developed by our Test Kitchen staff.
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- In a saucepan, combine sugar and cocoa. Gradually stir in 2-2/3 cups milk; cook and stir over low heat until sugar is dissolved. Pour into a shallow pan or ice cube trays. Cover and freeze for 6 hours or overnight., Break frozen mixture into chunks; place in a blender or food processor. Add remaining milk; cover and process until smooth and slushy.
Nutrition Facts : Calories 164 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 61mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE FUDGE BUTTER CREAM SLUSH
Make and share this Chocolate Fudge Butter Cream Slush recipe from Food.com.
Provided by Husna da Budding Ch
Categories Shakes
Time 8m
Yield 1 smoothie glass, 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small pot.
- Pour in milk little by little, whisking thoroughly.
- Whisk in cocoa powder and sugar.Whisk until a bit thick.
- Pour mixture into a cup and let it cool before freezing it.
- This should result in a not-so-hard fudge that will melt if you take it out of the freezer, but still thick and runny.
- The fudge can be cut into squares and eaten just like that or in this case, you let it melt first and then blend it with the vanilla ice cream until smooth and creamy.
- If it is too creamy or thick, add in a lil' water or blend it with some ice cubes.
- Great for summer.
Nutrition Facts : Calories 1328.6, Fat 110.3, SaturatedFat 69.4, Cholesterol 292.8, Sodium 780.2, Carbohydrate 96.1, Fiber 14.8, Sugar 66, Protein 15.9
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