EASY KETO FUDGE RECIPE WITH COCOA POWDER & SEA SALT
This easy keto fudge recipe needs just 4 ingredients and 10 minutes prep! And, making keto fudge with cocoa powder and sea salt is super easy.
Provided by Maya Krampf
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
- Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
- Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
- Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
- Refrigerate the keto fudge for about 45-60 minutes, until solid.
- Sprinkle the top of the fudge with sea salt flakes and press gently.
- Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
- Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.
Nutrition Facts : Calories 161 kcal, Carbohydrate 1 g, Fat 18 g, Sodium 24 mg, Fiber 0.6 g, ServingSize 1 serving
5-MINUTE CHOCOLATE FUDGE
Creamy chocolate fudge that you can make in just a few minutes!
Provided by Mary Younkin
Time 4h5m
Number Of Ingredients 5
Steps:
- Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
- Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 35 mg, Sugar 9 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
THE BEST COCOA FUDGE BROWNIES
Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! Thick, chewy, fudgy, and so easy!
Provided by Ashley Manila
Categories Dessert
Time 2h38m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
- In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Place pan on a cooling rack and cool completely before slicing.
EASY COCOA FUDGE
Make and share this Easy Cocoa Fudge recipe from Food.com.
Provided by Karen From Colorado
Categories Candy
Time 20m
Yield 1 1/2 pounds
Number Of Ingredients 7
Steps:
- In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
- Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
- Add melted butter mixture.
- Stir until well blended.
- Stir in chopped nuts.
- Turn into a buttered 8x8x2 inch pan.
- Chill several hours.
- Cut into squares.
COCOA HOT FUDGE SAUCE
Provided by Joan Hayes
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
- Turn heat on stove to medium and stirring occasionally, bring to a boil.
- Stir in butter and continue to boil until sauce thickens, about 5 minutes.
- Remove from heat, stir in vanilla and salt. Let cool for 5 minutes before serving over ice cream. Store in container in the refrigerator. To reheat, microwave for 30 seconds at a time until warm.
TRADITIONAL CHOCOLATE FUDGE RECIPE
Provided by Jen
Number Of Ingredients 7
Steps:
- Line 8" square pan with foil and grease foil with butter.
- Mix sugar, cocoa and salt in heavy pan.
- Add milk bring to a boil over medium heat, stirring constantly.
- Cook until temperature reaches 230-235 or soft ball stage.
- Remove from heat.
- Add butter and vanilla, but do not stir for 10 minutes.
- Stir with wooden spoon until it begins to lose its sheen (about 3 minutes).
- Stir in nuts.
- Spread into prepared pan and let cool.
- Lift out foil and remove from fudge.
- Cut into squares.
EASY CHOCOLATE FUDGE
This Easy Chocolate Fudge Recipe is made with just a few ingredients and it comes out perfectly every single time! You don't need a candy thermometer or any fancy tools either.
Provided by Michelle
Categories Dessert
Time 4h10m
Number Of Ingredients 7
Steps:
- Line an 8x8 square pan with non-stick foil.
- In a medium-large sized pot, melt chocolate, sweetened condensed milk, cocoa powder, and butter over medium heat until the mixture is completely smooth.
- Stir in vanilla extract, salt and chopped nuts (if using) into the fudge.
- Pour the fudge into the prepared pan, smoothing it in an even layer.
- Allow the fudge to chill in the fridge for about 4 hours, or until firm.
- Remove foil from the pan and cut fudge into squares.
- Enjoy!
- I would store leftover fudge in the fridge as the fudge does soften when as room temperature.
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
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- Line a 15 x 10 baking sheet or a 13 x 9″ if you want thicker fudge, with foil, leaving enough hanging off the edges so you can remove the fudge easily from the pan.
- In a large microwaveable bowl combine powdered sugar and cocoa. Stir until all major lumps dissolve or to be on the safe side you could sift this. SInce I do not own a sifter, I use a mesh strainer which does the job! If you have found you still have lumps after removal from the microwave, I have found that an immersion blender works really well to break them up. Therefore sifting is the best thing if you want to avoid lumps.
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5/5 (1)Total Time 30 minsServings 20
- Line an 8 inch square baking dish or pan with foil. Allow the foil to hang over the sides. Lightly grease the foil with butter.
- Add cocoa, sugar, salt and milk to a medium heavy saucepan. Bring to a boil over medium heat stirring constantly. This will take up to five minutes. Once mixture comes to a boil, continue cooking without stirring until mixture reaches 234 degrees on a candy thermometer or forms a soft ball in cold water.
- Remove from heat and transfer pan to a sink with at least two inches of cold water. Add the butter and vanilla but do not stir. Allow pan to set in cold water until mixture reaches room temperature or around 130 degrees.
- Remove pan from cold water. Using a wooden spoon mix to incorporate the melted butter and vanilla. Beat the mixture with a wooden spoon until mixture begins to lose its shiny glossy appearance and starts to take on a satiny sheen appearance. This can take awhile. See notes below recipe.
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- Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan).
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- Pour milk mixture over chocolate chips and stir until chips are completely melted. Let mixture cool for 5 minutes then pour into popsicle molds. Place popsicle sticks in each compartment. Freeze until completely frozen. About 6-8 hours.
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