Fudgies I Recipes

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FUDGIES



Fudgies image

Provided by Ann Hodgman

Categories     Chocolate     Dessert     Kid-Friendly     Back to School     Peanut     Fall     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen fudgies

Number Of Ingredients 8

4 cups sugar
4 ounces unsweetened chocolate
1 cup milk
1 cup (2 sticks) unsalted butter
a pinch of salt
1 cup smooth peanut butter
1 18-ounce container Quick Quaker Oats
2 teaspoons vanilla

Steps:

  • Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
  • Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

FUDGIES II



Fudgies II image

These are chocolaty, moist and rich. They almost taste like brownies. Tip: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.

Provided by Nevena Long

Categories     Desserts     Cookies

Yield 21

Number Of Ingredients 9

¾ cup butter
¾ cup white sugar
¼ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
¼ teaspoon salt
2 cups all-purpose flour
1 cup chopped walnuts

Steps:

  • Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
  • Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
  • Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
  • Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 20.4 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.5 mg, Sugar 9.9 g

HENRICO COUNTY FUDGIES



Henrico County Fudgies image

Make and share this Henrico County Fudgies recipe from Food.com.

Provided by Bliss

Categories     Dessert

Time 15m

Yield 24-36 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 3/4 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
2 cups quick-cooking oats
1/2 cup peanut butter

Steps:

  • In a medium saucepan, combine butter, sugar, cocoa and milk.
  • Stirring constantly, bring to a boil.
  • Boil without stiffing for 1 1/2 min.
  • Remove from heat; stir in vanilla, oats and peanut butter.
  • Stir until peanut butter is melted.
  • Drop by tablespoonful onto wax paper.
  • Chill until firm.
  • Makes 24-36.

MERRY MALLOW FUDGIES



Merry Mallow Fudgies image

These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.

Provided by bricookie55

Categories     Drop Cookies

Time 1h20m

Yield 50-60 cookies, 50-60 serving(s)

Number Of Ingredients 11

3 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
60 miniature marshmallows
granulated sugar, for rolling cookies

Steps:

  • Preheat oven to 350°F.
  • In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
  • Beat in eggs one at a time; add vanilla.
  • Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
  • Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
  • Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
  • Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3

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