Refrigerator Fudge Recipes
CHOCOLATE-ALMOND FRIDGE FUDGE
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Provided by Chris Morocco
Categories Bon Appétit Dessert Chocolate Almond Nut Tree Nut Avocado Maple Syrup No-Cook Kid-Friendly Vegetarian Vegan Soy Free Wheat/Gluten-Free Dairy Free Peanut Free Healthy
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
- Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
- Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
- Remove by lifting up parchment, then cut into squares or bars to serve.
- Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.
NEVER-FAIL FUDGE
Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.
Provided by LEEMA
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Butter a 9x9 inch dish.
- Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g
KILLER (LITERALLY AND FIGURATIVELY) BOARDWALK FUDGE
My 9-year-old whipped up this incredibly delicious 3-LAYER chocolate fudge for her party yesterday and it was a HUGE hit! Not a single piece left! It's a mixture of a bunch of recipes with our own little twist! Oh, and it tastes EXACTLY like (actually, even better than) the ones at the boardwalk! You just have to try it! *Cooking time= setting time in the refrigerator*
Provided by angelashley
Categories Candy
Time 2h15m
Yield 64 squares, 64 serving(s)
Number Of Ingredients 7
Steps:
- For the first layer, melt 3/4 cups of the chocolate chips, 3/8 cups margarine, and water together in a large microwavable bowl in the microwave on high for 1 minute.
- Stir the bowl, then return to the microwave for another minute, or until butter is melted; stir.
- Add dry pudding mix, and stir until well blended.
- Add powdered sugar, 1 cup at a time, stirring until well blended after each addition.
- Press into foil-lined 8-inch square pan, and place the pan in the refrigerator as you work on the second layer.
- For the second layer, microwave 3/4 cups of the chocolate chocolate chips and the remaining 1/8 cup of the margarine in large microwavable bowl on high for 1 1/2 minutes or until the margarine is melted. Stir until chocolate is completely melted.
- Spread over pudding mixture.
- Place the pan in the refrigerator as you work on the last layer.
- For the last layer, combine the remaining 2 1/4 cups of the chocolate chips, 2 cans of condensed milk, and 1/4 teaspoons vanilla extract in a large microwaveable bowl, microwave it for a minute.
- Stir the bowl, and return it to the microwave for another minute. Repeat this process until all of the ingredients are melted together.
- Pour the mixture over the fudge.
- Place the fudge into the refrigerator for about 2-4 hours, or until the fudge is set.
- Once the fudge is ready, cut the fudge into about 64 pieces. You can store any leftover fudge (I doubt there'll be any) wrapped in wax paper in an airtight container in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.7, Cholesterol 4.2, Sodium 52.7, Carbohydrate 19.1, Fiber 0.6, Sugar 17.6, Protein 1.4
REFRIGERATOR FUDGE
Categories Chocolate
Number Of Ingredients 5
Steps:
- Mix and squeeze with hands. Don't over mix. Shape into log. Top with nuts, coconut, or maraschino cherries. Refrigerate.
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