HEAVENLY FUDGE
Make and share this Heavenly Fudge recipe from Food.com.
Provided by Tisy Adams
Categories Candy
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with foil, allowing foil to hang over edges.
- In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
- Remove from heat; cool slightly.
- In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
- Add vanilla and salt.
- Gradually add confectioners' sugar, beating until smooth.
- Add the melted chocolate to the cream cheese mixture, beating until combined.
- Spread mixture in prepared pan; smooth top.
- Chill until firm, about 1 hour.
- To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
- Cut fudge into squares; store in refrigerator until ready to use.
- Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.
Nutrition Facts : Calories 220.4, Fat 11.2, SaturatedFat 7, Cholesterol 23.4, Sodium 83.1, Carbohydrate 30.9, Fiber 1.2, Sugar 27.9, Protein 2.5
HEAVENLY TOFFEE CHIP FUDGE
From Land O'Lakes. ***Edited 12/22/2006 - I had not made this recipe and after the one reviewer said it was dry, decided to make it tonight. I decreased the powdered sugar to 2 2/3 cups and it turned out wonderful. My husband and children loved it. It is not dry or crumbly at all --as you can see from my pictures. I refrigerated the fudge for 1 1/2 hours and then cut it. I don't know if using less powdered sugar was the key. It might be that if you refrigerate it for too long, it is harder to cut. Please give it a try--it is very creamy and the toffee pieces give it a nice crunch!
Provided by Juenessa
Categories Candy
Time 1h10m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a large microwave-safe mixer bowl, combine the butter, milk and chocolate chips.
- Microwave on HIGH for 1-1/2 to 2 minutes or until butter and chocolate chips are melted.
- Stir in confectioners' sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).
- By hand, stir in 1/2 cup toffee chips. Spread in a buttered 8-inch square baking pan.
- Sprinkle 2 tablespoons toffee chips over top; gently press into fudge.
- Cover; refrigerate until firm (1 to 1-1/2 hours).
- Cut into squares.
- Store refrigerated in airtight container.
Nutrition Facts : Calories 974.9, Fat 48.5, SaturatedFat 30, Cholesterol 84.2, Sodium 235.3, Carbohydrate 143.2, Fiber 3.4, Sugar 135.6, Protein 3.4
HEAVENLY CHOCOLATE-FUDGE CAKE BALLS
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
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.
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Allrecipes Member
Categories Milk Chocolate Desserts
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
HEAVENLY MOLTEN FUDGE CAKES
Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
- Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.
Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg
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