Fabulous Fudge Recipes

FABULOUS FUDGE CHOCOLATE CAKE

Fabulous Fudge Chocolate Cake image

This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!

Provided by Charmaine Brooks

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 14

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking soda and salt. Set aside.
In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
Bake in a greased 9 X 13 inch pan for 35 minutes.
Let cool 10 minutes before icing.
To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g

FABULOUS FUDGE

Fabulous Fudge image

Provided by Anne Thornton, Host of Dessert First

Time 3h20m

Yield about 64 squares

Number Of Ingredients 6

Ingredients

1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup milk chocolate chips
Fine sea salt
1 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts

Steps:

Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
Pop out of the pan and cut into little pieces.

JO'S FABULOUS FUDGE

Jo's Fabulous Fudge image

If you like a smooth creamy luxurious fudge, not at all sugary or hard, and one that is easy to cut into portions without crumbling, then this is the one. Definitely not part of a daily diet. Make for special occasions only.

Provided by SauceCatering

Categories Candy

Time 15m

Yield 60 pieces, 60 serving(s)

Number Of Ingredients 7

Ingredients

800 g sweetened condensed milk
2 cups soft brown sugar, firmly packed
250 g butter
100 ml sugar syrup
3 tablespoons golden syrup
400 g white chocolate, chopped
1 teaspoon vanilla

Steps:

Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.
Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade - about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer. Stir often to prevent it catching on the bottom - I find a silicon spatula the best gadget to stir with. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.
Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks - if you're lucky.

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