German Chocolate Fudge Bites Recipes

GERMAN CHOCOLATE FUDGE

Steps:

• Line a 9x9" baking pan with heavy duty foil and spray with vegetable oil spray.
• Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
• Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
• Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
• Pour mixture into prepared pan and clean the pot.
• Add evaporated milk, sugar and egg yolks into cleaned pot on medium-high heat.
• Whisk until smooth then cook until mixture thickens, about 5-7 minutes.
• Add in the coconut and pecans and whisk together.
• Cook 30 seconds until thick and bubbly.
• Let mixture cool for 5 minutes then spread it over the fudge and let the fudge set for a minimum of 4 hours.

GERMAN CHOCOLATE FUDGE

Steps:

• Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
• Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
• Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
• Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

GERMAN'S CHOCOLATE FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the coconut and nuts; press onto bottom of prepared pan. Top with remaining coconut and nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

CHOCOLATE FUDGE BITES

Steps:

• Line an 8-inch square baking dish with aluminum foil, smoothing surfaces as much as possible.
• Place the heavy cream and the cardamom, if using, in a small saucepan, and bring to a boil. Remove from heat, and let steep for 15 minutes.
• Place the bittersweet chocolate, unsweetened chocolate, marshmallow cream, and vanilla extract in a large heat-proof metal bowl.
• Strain the heavy cream through a fine sieve into a 3-quart saucepan, discarding cardamom. Add the sugar, sweetened condensed milk, water, and butter. Stir the mixture over medium-low heat until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Raise the heat to high, and bring the mixture to a boil. Attach a candy thermometer to the pan, and reduce the heat to medium-high. Stir mixture slowly with a wooden spoon until a candy thermometer registers 232 degrees.
• Remove pan from heat, and pour boiling mixture over chocolate mixture in bowl; do not scrape pan. Stir vigorously with a wooden spoon until the mixture is well combined and glossy. Pour the mixture into prepared pan, and smooth the top with a small offset spatula. Allow the fudge to set in refrigerator until firm, about 2 hours.
• Cut fudge into 1 1/4-inch rounds using a cookie cutter. Alternatively, you may cut into squares with a sharp knife. If desired, cut a small heart stencil out of parchment or waxed paper. Place the stencil over a piece of fudge, and lightly sift cocoa powder over it. Remove the stencil, and repeat with the remaining fudge.

GERMAN CHOCOLATE CAKE BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
• Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
• Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
• Line a baking sheet with parchment paper.
• Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
• Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
• Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

GERMAN CHOCOLATE FROSTING FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Spread in pan. Refrigerate 30 minutes or until set.
• Use foil to lift fudge out of pan. Cut into 8 rows by 8 rows.

GERMAN CHOCOLATE FUDGE

Steps:

• Combine chocolate chips, german chocolate and marshmallows in large bowl -- set aside.
• Combine sugar, butter, milk and salt in heavy skillet.
• Bring mixture to a boil.boil6 minutes.
• stirring constantly --.
• Pour hot syrup over chocolate mixture, stir with a wooden spoon until smooth --.
• Add nuts and mix well.
• Spread fudge in a buttered jelly roll pan.
• When cool, cut into squares -- .

GERMAN CHOCOLATE FUDGE

Steps:

• Line an 8" square baking pan with greased aluminum foil that extends over two sides. Combine chocolate and sweetened condensed milk in a large microwave-safe bowl.
• Microwave on high 1-1/2 minutes or until chocolate softens, stirring after 1st minute then ever 30 seconds.
• Stir mixture until chocolate melts.
• Stir in pecans, coconut and vanilla.
• Spread into prepared pan.
• Cover and chill 2 hours or until firm.
• Cut into 1" squares.