Mexican Cream Fudge Recipes
MEXICAN HOT FUDGE SUNDAES
Provided by Shari Ledwidge
Categories Coffee Chocolate Dessert Quick & Easy Frozen Dessert Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.
MEXICAN CREAM (FUDGE)
Delicious fudge that is not chocolate. A local award winner and very sinful! Holiday favorite with us for years, I remember as a grade schooler I always got the job of stirring this til i thought my arms would fall off! Now I see how well worth it it was.
Provided by LAURIE
Categories Candy
Time 41m
Yield 1 8x8 pan
Number Of Ingredients 7
Steps:
- In large suacepan mix all ingredients except vanilla and nuts.
- Boil until it forms a soft ball, STIRRING CONSTANTLY.
- Set pan in cold water and beat in vanilla and nuts.
- Stir until gloss leaves and is hard enough to spread in pan.
- (Don't stir too long) Spread in pan and cool.
ORANGE CREAM FUDGE
It is very easy.
Provided by Betty from Ohio
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Grease a 9 x 13 inch pan.
- In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
- To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
- Chill for 2 hours, or until firm, and cut into squares.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 38.9 g, Cholesterol 27 mg, Fat 12.8 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 63.5 mg, Sugar 36.1 g
MEXICAN FUDGE
My sister brought this recipe home from her middle school Spanish class for the Day of the Dead - fudge with the traditional Mexican twist of added cinnamon. I did not include cooling in the cooking time.
Provided by coconutcream
Categories Candy
Time 10m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat electric skillet to 280 degrees F.
- Quickly add first five ingredients.
- Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
- Unplug the skillet.
- Add marshmallows, chocolate chips, and vanilla.
- Stir until blended and pour into a greased pie pan.
- Cool before cutting.
Nutrition Facts : Calories 125.6, Fat 3.3, SaturatedFat 2, Cholesterol 8.7, Sodium 74.4, Carbohydrate 23.6, Fiber 0.1, Sugar 21.8, Protein 1.1
ELEGANT ITALIAN CREAM FUDGE
When the children were small I always tried two or three different recipes around the holidays and the real good ones would be added to the family traditions. This was one of the best candy recipes I found. My grown children still want me to make 2 batches so they can have some to take home at Christmas. I usually make this right before or right after Thanksgiving because if you can let it set for about a month it is creamier. Be prepared to stand over it while cooking. The mixture is thick and it sticks to the pan unless your spoon keeps it moving. And when you beat the lukewarm candy, let your electric mixer do the work. (note from Lynn: you can also leave out all nuts and it is still a very very good rich candy) A MORE DELICIOUS CANDY WE'VE NEVER ENCOUNTERED ALSO NOTE THAT THOUGH THIS IS CALLED FUDGE IT IS NOT CHOCOLATE
Provided by RLC7868
Categories Candy
Time 55m
Yield 80 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, evaporated milk, corn syrup and salt in 4 qt heavy saucepan.
- Cook over medium to low heat, stirring constantly, until mixture reaches the soft ball stage (238 degrees).
- Remove from heat and add butter without stirring.
- Cool to lukewarm (110 degrees).
- Add vanilla.
- Beat with electric mixer at slow speed until candy thickens and is very creamy.
- Stir in nuts quickly.
- Pour into two buttered 8 1/2"x4 1/2"x2 1/2" loaf pans, cool until firm.
- Remove candy from pans and wrap each loaf in foil or plastic wrap.
- Store in cold place.
- DO NOT CHEAT ON THE 238 DEGREES This is very rich and you may decide to use different pans for a different way to serve.
Nutrition Facts : Calories 147.3, Fat 6.4, SaturatedFat 2.6, Cholesterol 8.2, Sodium 33.2, Carbohydrate 22.9, Fiber 0.4, Sugar 17.4, Protein 1.3
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