Chocolate Fudgies Recipes

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

CHOCOLATE FUDGE

Steps:

• Grease bottom and sides of 8-inch square pan with butter.
• In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
• Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
• Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

CHOCOLATE FUDGIES

Steps:

• in large bowl, cream butter and beat in sugar until light and fluffy.
• add eggs, one at a time, beating continously.
• fold in shifted flour and cocoa powder, then add vanilla and chopped nuts.
• continue to mix until thoroughly blended.
• preheat oven to 350 F or 180 C drop teaspoonfuls of mixture on greased baking sheet.
• dust with icing sugar.
• bake for about 20 minutes.
• cool on wire rack and serve.
• makes about 48 pieces.

OLD-FASHIONED CHOCOLATE FUDGE

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.

CHOCOLATE FUDGE

Steps:

• Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
• Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
• Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
• Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
• Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
• Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
• Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.

CHOCOLATE FUDGE

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

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

CHOCOLATE FUDGE

Steps:

• Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
• In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
• Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

CREAMY CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

FUDGIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.

THREE-CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE SOUR CREAM FUDGE

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.

NO FAIL CHOCOLATE FUDGE

Steps:

• Grease one 8x8 inch pie pan and set aside.
• In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
• Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

PERFECT CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

CHOCOLATE FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside. , In a heavy saucepan over medium heat, bring the sugar, milk and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, baby food and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm., Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator.