Easy Do Fudge Recipes

EASY DO FUDGE

Easy Do Fudge image

Very easy tasty fudge, it appears on the back of the Kroger marshmallow creme jar, I make gobs of it as gifts at the holidays

Provided by Evalyn Hinz

Categories Candy

Time 30m

Yield 3 pounds

Number Of Ingredients 7

Ingredients

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter or 3/4 cup oleo
1 package chocolate chips
1 1/2 cups marshmallow creme
1/2 cup pecans
1/2 teaspoon vanilla

Steps:

combine milk, sugar and butter in a sauce pan.
heat to boiling.
stir constantly over medium heat to soft ball stage (238o) (may take 5 min.) take off heat and add remaining ingredients.
quickly pour into greased 9x12x2 pan.
cool till set well.
nuts may be omitted.
cut into pieces.

Nutrition Facts : Calories 2285.5, Fat 97.3, SaturatedFat 52.8, Cholesterol 138.3, Sodium 489.6, Carbohydrate 368.5, Fiber 8.5, Sugar 314.8, Protein 11.6

FUDGE

Fudge image

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

Provided by Dana

Categories Desserts Candy Recipes Fudge Recipes Chocolate

Yield 16

Number Of Ingredients 4

Ingredients

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 cup chopped walnuts

Steps:

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 46.2 g, Cholesterol 16 mg, Fat 22.5 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 11.6 g, Sodium 51.7 mg, Sugar 13.5 g

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Fudge-Stuffed Chocolate Chip Cookies image

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

Ingredients

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

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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