Fudge Float Recipes

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20 BEST FUDGE RECIPE COLLECTION



20 Best Fudge Recipe Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Fantasy Fudge
Tiger Butter Fudge
Rocky Road Fudge
Bavarian Mint Fudge
Eagle Brand Fudge
Coffee Fudge
Cookies and Cream Oreo Fudge
Peppermint Fudge
Peanut Butter Fudge
Buckeye Fudge
Nestle Fudge
Salted Pretzel Caramel Fudge
Toasted Coconut Fudge
Butterfinger Fudge
Root Beer Float Fudge
Cookie Monster Fudge
Sweet Potato Chocolate Chipotle Fudge
Candy Corn Fudge
Butterbeer Fudge
Pink Lemonade Fudge

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a fudge recipe in 30 minutes or less!

Nutrition Facts :

ROOT BEER FLOAT FUDGE



Root Beer Float Fudge image

My children have always loved root beer floats so I came up with this fudgy treat just for them. Sweet and creamy with that familiar root beer flavor, it's always a best-seller at school bake sales. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 pounds.

Number Of Ingredients 7

1 teaspoon plus 3/4 cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 package (10 to 12 ounces) white baking chips
1 jar (7 ounces) marshmallow creme
1/2 teaspoon vanilla extract
2 teaspoons root beer concentrate

Steps:

  • Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. 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 in the refrigerator.

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 19mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

BAKED FUDGE



Baked Fudge image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 whole eggs
1 cup sugar
2 tablespoons (heaping) cocoa
2 tablespoons all-purpose flour
1 stick butter, melted
1 teaspoon vanilla extract
Serving suggestions: sweetened whipped cream or vanilla ice cream

Steps:

  • Preheat the oven to 325 degrees F.
  • Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
  • Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.
  • Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
  • Serve with sweetened whipped cream or vanilla ice cream.

PIONEER WOMAN'S BAKED FUDGE



Pioneer Woman's Baked Fudge image

When I saw Ree Drummond (the Pioneer Woman of blog and Food Network fame) make this recipe on her show, it looked so easy and had ingredients I ALWAYS have on hand - I knew that I'd be making it very soon. And I did - I made it that night, and have made it over and over again since! It's like a chocolate lava cake, but more lava than cake... the best part, in my opinion! She serves this with fresh whipped cream, but we've always eaten it with a scoop of good vanilla ice cream. The contrast of hot creamy chocolate and cold vanilla goodness is phenomenal!

Provided by Raquel Grinnell

Categories     Dessert

Time 55m

Yield 4 ramekins, 4 serving(s)

Number Of Ingredients 7

2 eggs
1 cup sugar
2 tablespoons cocoa (HEAPING tablespoons!)
2 tablespoons all-purpose flour
1/2 cup butter, melted (1 stick)
1 teaspoon vanilla extract
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 325 degrees F.
  • Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
  • Pour the batter into 4 large ramekins. Set the ramekins into a larger baking pan halfway full of water. I use a 9x13 glass pyrex pan and my 4-cup measuring cup full of water. It's easier to set the ramekins in the pan all off to one side, then put the pan in the oven, THEN pour the water in carefully in the empty spot not covered with ramekins.
  • Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
  • Serve with sweetened whipped cream or as we prefer, a scoop of good ol' vanilla ice cream. Best warm right from the oven, but easily re-warmed in the microwave for 30 seconds to a minute before topping with the ice cream.

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