Martha Stewart Fudge Candy Recipes

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CHOCOLATE FUDGE 101



Chocolate Fudge 101 image

Making fudge requires precision, but the cook is rewarded with creamy blocks of chocolate. For variations, see Vanilla Fudge and Stir-In Variations for Fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 pounds

Number Of Ingredients 6

1 tablespoon cold unsalted butter, plus more for pan
1 1/2 cups heavy cream
3 cups sugar
3 ounces best-quality unsweetened chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt

Steps:

  • Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, chocolate, corn syrup, and salt into a medium heavy saucepan.
  • Cook over medium-low heat, stirring constantly, until sugar has dissolved and chocolate has melted, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
  • Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
  • Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.
  • Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes.
  • Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces. Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.

SIMPLE CHOCOLATE FUDGE



Simple Chocolate Fudge image

This easy recipe results in rich, creamy fudge with a minimum of fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 36 squares

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 bag (12 ounces) semisweet chocolate chips
1 cup walnuts, coarsely chopped

Steps:

  • Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
  • In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
  • Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
  • Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

FOOLPROOF HOLIDAY FUDGE



Foolproof Holiday Fudge image

Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course). The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24 two-inch pieces

Number Of Ingredients 9

Vegetable oil, cooking spray
2 cups sugar
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet or white chocolate chips
1 teaspoon pure vanilla extract
1/2 cup crushed peppermint candy

Steps:

  • Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
  • In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
  • Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
  • Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.

CHOCOLATE FUDGE



Chocolate Fudge image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 8

6 tablespoons chilled unsalted butter, cut into small pieces, plus more for pan and bowl
3 cups sugar
1 tablespoon Valrhona cocoa powder
Large pinch of fine sea salt
3 tablespoons light corn syrup
1 cup milk
4 ounces Callebaut unsweetened chocolate, finely chopped
2 teaspoons pure vanilla extract

Steps:

  • Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
  • In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
  • Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

I think this is an old Martha Stewart recipe. I haven't tried this one in a long time, but I remember it being very good. You will need a candy thermometer for this.

Provided by mplsgirl

Categories     Candy

Time 30m

Yield 20 pieces

Number Of Ingredients 9

3 tablespoons light corn syrup
1 cup sugar
3/4 cup brown sugar
3/4 cup milk
1/2 teaspoon salt
1 pinch baking soda
2 tablespoons butter, chilled
6 tablespoons creamy peanut butter
1 teaspoon pure vanilla extract

Steps:

  • Line a 13X9 inch pan with plastic wrap and set aside.
  • In a medium saucepan, combinemilk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring occasionally.
  • Insert candy thermometer and cook until it registers 236 (don't overcook).
  • Immediately remove saucepan from heat and stir in the butter, then peanut butter and vanilla. Continue stirring until smooth.
  • Pour mixture into prepared pan. Set aside and let fudge set.

Nutrition Facts : Calories 124, Fat 3.9, SaturatedFat 1.4, Cholesterol 4.3, Sodium 101.3, Carbohydrate 21.9, Fiber 0.3, Sugar 19.3, Protein 1.5

MARTHA'S CHOCOLATE FUDGE



Martha's Chocolate Fudge image

I wanted my fudge to taste like what we get here in New Orleans from a place called "The Fudgery." They make it the old-fashioned way, with big copper kettles and a huge marble slab. You can still make excellent fudge without this equipment though. This is a Martha Stewart recipe for chocolate fudge with my own instructions. Follow the steps exactly and you will have smooth, creamy chocolate fudge, similar to what you'd buy at a candy store. After you've made fudge this way a few times it'll become like second nature to you; it's not really difficult at all. Martha says: "Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts." NOTE: Do not attempt to double this recipe--the results will not be the same. If you want big, thick pieces, use a loaf pan.

Provided by MSnow

Categories     Candy

Time 55m

Yield 32 pieces

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for pan (not margarine)
3 tablespoons best-quality cocoa powder (Dutch process will give superior results)
2 cups sugar
2/3 cup whole milk (do not use reduced fat milk.)
3 ounces best-quality semisweet chocolate, finely chopped (baking chocolate)
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup walnut halves, cut into large pieces (optional)

Steps:

  • You will need a candy thermometer. Make your fudge on a dry day. Too much humidity will keep the fudge from setting up properly.
  • Butter an 8-by-8-by-2-inch pan and place it in the fridge. Alternately, use a loaf pan if you want really thick pieces.
  • Sift cocoa powder and sugar into a medium bowl.
  • Prepare an ice bath. I use my sink, filling it with approximately 2" of water, then adding a bunch of ice.
  • In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
  • Add chocolate, butter, and corn syrup.
  • Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
  • Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
  • Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
  • Increase heat a bit until the fudge starts to boil. When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
  • Keep the syrup boiling, being careful that it doesn't boil over.
  • When the candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds.
  • Transfer pan to a heat-proof surface, and let sit until thermometer registers 110°, about 45 minutes.
  • Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up. Depending on the humidity in the air, it could take as much as 10 minutes).
  • Stir in walnuts, if desired.
  • Spread fudge into prepared pan with wooden spoon. Cover with plastic wrap; chill 30-60 minutes. Cut into 1-inch squares.

MARTHA STEWART'S HOT FUDGE SAUCE



Martha Stewart's Hot Fudge Sauce image

This came from a Martha Stewart cookbook. Wonderful flavor. Almost the same taste as Malley's hot fudge sauce in Cleveland. I have been asked for this recipe a lot. I am REQUIRED to double it every time I make it! It is good even just taking it by the spoonful after it is in the refrigerator. Do not cook it too long though or it will become fudge.

Provided by nascarmom

Categories     Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/4 cup unsweetened cocoa powder (I usually add a little more)
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or 1/4 cup evaporated milk
1/8 teaspoon salt (calls for kosher, I use regular)
1 1/2 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
1/2 teaspoon vanilla

Steps:

  • Combine all ingredients in saucepan except for vanilla.
  • Cook over med. heat.
  • Stir until mixture boils.
  • Set timer and boil for 3 minutes, stir occasionally
  • (Don't boil for more than 3 minutes or it will become like fudge).
  • Turn off heat and stir in vanilla.
  • Store in refrigerator up to a week.
  • Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

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