Milk Chocolate Fudge Crackles Recipes

CRACKLE TOP FUDGE SAUCE

Steps:

• In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

MILK CHOCOLATE FUDGE

Steps:

• Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
• In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Add marshmallow creme and chocolate chips; blend until smooth.
• Stir in walnuts and vanilla.
• Pour into buttered, foil-lined pan.
• Cool to room temperature. Score fudge into 36 squares.
• Refrigerate until firm.
• Remove fudge from pan by lifting foil; remove foil from sides of fudge.
• Using large knife, cut through scored lines.
• Store in refrigerator.

MILK CHOCOLATE FUDGE

Steps:

• Line 8x8in baking dish with foil.
• In heavy saucepan, combine sugar,milk, butter and salt.
• Bring to a full boil, stirring.
• Continue to boil,stirring for 4 minutes.
• Remove from heat.
• Stir in marshmallows,choc chips, nuts, and vanilla.
• Stir hard until all is smooth.
• Pour into pan.
• Refrigerate until firm.

FAMOUS MILK CHOCOLATE FUDGE

Steps:

• Line 8-inch-square baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.
• Bring to a full-rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• Stir in marshmallows, morsels, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are completely melted.
• Pour into prepared pan; refrigerate for 2 hours or until firm.
• Lift from pan; remove foil.
• Cut into pieces.

MILK CHOCOLATE FUDGE CRACKLES

Steps:

• Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• In a glass bowl in microwave, melt shortening and semi-sweet chocolate chips on Medium (50%). Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
• Mix in sweetened condensed milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate for 1 ½ hours up to 8 hours.
• Sift icing sugar in a shallow bowl. Between palms of hand, roll pieces of chilled dough to form 1 ¼" (3 cm) balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly. Repeat with remaining dough and remaining icing sugar, spacing about 1 ½" (4 cm) apart on baking sheet.
• Bake each sheet in preheated oven for 11 - 13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.
• Note: For a chewier, softer crackle, try Eagle Brand Regular Sweetened Condensed Milk.

EASY ONE-BOWL MILK CHOCOLATE FUDGE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 12 regular size muffin tin with paper liners.
• In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
• In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
• Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
• Mix in the chocolate chips and nuts (if using).
• Divide the batter evenly between the lined muffin tins.
• Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
• Cool, and frost with favorite chocolate frosting.

MILK CHOCOLATE FUDGE

Steps:

• In a microwave, melt chocolate chips and cream cheese. Add nuts and vanilla. Gradually stir in confectioners' sugar until blended. Pour into a greased 8-in. square dish. Refrigerate.

MILK CHOCOLATE HOT FUDGE

Steps:

• Break up chocolate bars in small saucepan and cover with the sweetened condensed milk. Heat over medium-low until melted and smooth (unless you used the toffee and almond Symphony bar), adding evaporated milk teaspoons at a time to thin to the desired consistency. Use on ice cream, with fruit or just about anything.

FUDGY CHOCOLATE CRACKLE COOKIES

Steps:

• Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
• Cover and chill until dough is firm enough to shape into balls, about 1 hour.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.