Fudge Balls Recipes

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FUDGE BALLS (NO BAKE)



Fudge Balls (No Bake) image

Wonderful little treats, great to take to potlucks (they travel well). I have made these without using the dried fruit, and just with raisins, and they are still wonderful, but even better with the dried fruit!

Provided by Kittencalrecipezazz

Categories     Candy

Time 24m

Yield 2 pounds candy

Number Of Ingredients 10

2 tablespoons butter
1 2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup finely chopped candied pineapple or 1/2 cup dried apricot

Steps:

  • Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan).
  • Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots.
  • Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper.
  • Store in an airtight covered container, in the fridge or out of the fridge.

FUDGE BALLS



Fudge Balls image

Rich with coffee and condensed milk, these chocolatey Fudge Balls are amazingly easy to make. Just melt, mix and roll in your choice of yummy coatings.

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield 2 doz. or 8 servings, 3 balls each

Number Of Ingredients 6

8 oz. BAKER'S Semi-Sweet Chocolate
1/3 cup sweetened condensed milk
1/4 cup freshly brewed MAXWELL HOUSE Coffee or YUBAN Coffee
1/2 cup chopped pecans
1 tsp. vanilla
suggested coatings: unsweetened cocoa powder, ground pecans or Walnuts, graham cracker crumbs, finely crushed cookies, toasted BAKER'S ANGEL FLAKE Coconut

Steps:

  • Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
  • Shape into 1-inch balls. Roll in desired coatings.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

ORANGE CORDIAL FUDGE BALLS



Orange Cordial Fudge Balls image

A nice gift for special occasions. I'm guessing at the number of fudge balls it yields; the truth is I'm probably somewhat inconsistent in the exact size I make the fudge balls because sometimes the recipe yields more than at other times. I've never melted the chocolate in the microwave instead of a double boiler but I suppose it's possible.

Provided by echo echo

Categories     Candy

Time 30m

Yield 40 serving(s)

Number Of Ingredients 7

1 1/2 cups vanilla wafer crumbs
1/4 cup orange liqueur (Curaçao, Grand Marnier, Cointreau or Triple Sec)
1 (6 ounce) package semisweet chocolate morsels
2 tablespoons butter
2 tablespoons light corn syrup
1/3 cup powdered sugar
1 1/2 cups finely chopped pecans or 1 1/2 cups walnuts

Steps:

  • Mix the crumbs with the liqueur and set aside.
  • Melt the chocolate with the butter in the top of a double boiler.
  • Stir chocolate mixture and corn syrup into crumb mixture to blend.
  • Add the sugar and 1/2 cup of the chopped nuts and stir; the dough will be stiff.
  • Shape the dough by spoonfuls into balls and roll in the remaining 1 cup of chopped nuts.
  • Store in the freezer until shortly before giving or using.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS



Heavenly Chocolate-Fudge Cake Balls image

My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield about 8 dozen.

Number Of Ingredients 9

1 package devil's food cake mix (regular size)
2 tablespoons hot water
1 teaspoon instant coffee granules
1 cup chocolate fudge frosting
1/3 cup baking cocoa
1/4 cup chocolate syrup
1-1/3 cups miniature semisweet chocolate chips
2 pounds white candy coating, chopped
Optional toppings: milk chocolate English toffee bits, toasted sweetened shredded coconut and crushed candy canes

Steps:

  • Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

EASY FUDGE BITES



Easy Fudge Bites image

These melt-in-your-mouth morsels are dainty dynamos. Making the fudge-a mix of marshmallows, chocolate, and milk-is literally a flash in a pan. Then, simply form them into balls and roll in snazzy toppings like freeze-dried raspberries, pistachios, toasted walnuts, and peppermints.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 5 dozen

Number Of Ingredients 9

Vegetable-oil cooking spray, for pan
4 tablespoons unsalted butter
3 packed cups mini marshmallows, or cut-up regular marshmallows (6 ounces)
1 1/2 cups sugar
1/2 cup whole milk
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 cup pulverized peppermint candies; or finely chopped toasted walnuts; or finely chopped pistachios; or ground freeze-dried raspberries (or a combination of all four)

Steps:

  • Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
  • Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
  • Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

RASPBERRY FUDGE BALLS



Raspberry Fudge Balls image

I have used this recipe for last-minute gifts. Friends relish the delectable hint of raspberry and the creamy texture of the fudgy treats. It's the perfect addition to your annual cookie tray. -Maria Jaloszynski, Appleton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2-1/2 dozen.

Number Of Ingredients 5

1 cup semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3/4 cup finely crushed vanilla wafers (about 25 wafers)
1/4 cup seedless raspberry jam
3/4 cup finely chopped almonds

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Cool slightly. , In a small bowl, beat the cream cheese and melted chocolate until smooth and blended. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 91 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

BROWN SUGAR-PECAN FUDGE BALLS



Brown Sugar-Pecan Fudge Balls image

Provided by Chloe Chapman

Categories     Candy     Chocolate     Nut     Dessert     Christmas     Pecan     Edible Gift     Candy Thermometer     Bon Appétit     Portland     Oregon     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 48

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter, room temperature
2 cups (packed) golden brown sugar
1 cup sugar
1 cup half and half
Pinch of salt
1 teaspoon vanilla extract
1 cup chopped pecans
32 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup chocolate sprinkles

Steps:

  • Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
  • Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
  • Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
  • Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
  • Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
  • Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.

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