Rich Creamy Chocolate Pudding Fudge Recipes
RICH CHOCOLATE PUDDING
Creamy, smooth and fudgy, this dessert is a true chocolate indulgence. With just four ingredients, it might be the easiest from-scratch pudding you'll ever make. But it's so delicious and elegant-looking, your guests will think you spent hours stirring it up. -Verna Hainer Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.
Nutrition Facts : Calories 386 calories, Fat 26g fat (16g saturated fat), Cholesterol 26mg cholesterol, Sodium 103mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
RICH AND CREAMY CHOCOLATE PUDDING
Espresso enhances the rich chocolaty flavor of this luscious pudding. Banana slices and crystallized ginger make a pretty topper.
Provided by BHG Test Kitchen
Time 2h30m
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
- Gradually whisk about 1/2 cup of the hot milk mixture into egg in a medium bowl. Add egg mixture to milk mixture in saucepan, stirring constantly. Return saucepan to heat. Reduce heat to medium-low; cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.
- Place saucepan in a very large bowl half-filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger. Makes 4 servings.
Nutrition Facts : Calories 217 kcal, Carbohydrate 39 g, Cholesterol 63 mg, Protein 7 g, SaturatedFat 3 g, Sodium 95 mg, Sugar 33 g, Fat 5 g, UnsaturatedFat 1 g
JELL-O® CHOCOLATE PUDDING FUDGE
Make fudge in the microwave. Yes, really. The JELL-O® Chocolate Pudding Fudge recipe is the secret. One surefire way to get the smoothest, creamiest microwave fudge ever? Add some JELL-O® Chocolate Pudding. That's the secret to this easy fudge.
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until blended. Add dry pudding mix; stir 2 min.
- Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan with back of spatula.
- Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over pudding mixture. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 21 g, Protein 1 g
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 Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
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
RICH CHOCOLATE FUDGE
Looking for a chocolate dessert? Then check out this rich fudge recipe that's easy enough to be made at home!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 64
Number Of Ingredients 5
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 2-quart saucepan, heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
- Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 8 rows by 8 rows to make 1-inch squares.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 7 g, TransFat 0 g
CREAMY RICH CHOCOLATE FUDGE
This is an extremely rich and creamy fudge recipe, it will definitely satisfy a sweet tooth craving. My husband and co-workers are always asking me to make this. If you have never made fudge, it may take a few times to get it right. Do not heat past 238 degrees or the fudge becomes dry. Also, if it is cooled too much before you beat it, it will harden very quickly. Beat the fudge until it just starts to lose its gloss.
Provided by Nanette62
Categories Candy
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan heat chocolate and milk on low, stirring until melted.
- Add sugar, syrup and salt and cook to 234- 236 degrees F.
- Add butter and pour off into a bowl and then add vanilla.
- Allow to cool to approx.
- 120 to 125 degrees.
- After it has cooled, beat until it starts to lighten, lose its gloss and thicken.
- Pour into a greased 8 by 8 inch dish and let cool completely.
- Cut into cubes.
CREAMY RICH CHOCOLATE FUDGE
Steps:
- In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.
CREAMY CHOCOLATE FUDGE
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 pounds (150 pieces).
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Nutrition Facts :
RICH & CREAMY CHOCOLATE PUDDING FUDGE
Make and share this Rich & Creamy Chocolate PUDDING Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 20m
Yield 1 pan
Number Of Ingredients 5
Steps:
- In a saucepan,combine;pudding,sugar,milk,blend well.
- Cook,stirring, over low heat until sugar has completely dissolved.
- Continue to cook without stirring until mixture comes to a full boil.
- Allow to boil for 3 minutes.
- Remove from heat,& add butter quickly,beat until mixture thickens& loses gloss.
- Usually takes about 10-12 minutes.
- Pour mix into a greased 8 inch pan.
- Refridgerate to chill before cut into squares.
Nutrition Facts : Calories 1959.1, Fat 41, SaturatedFat 25.8, Cholesterol 109.6, Sodium 709.8, Carbohydrate 402.3, Fiber 4.3, Sugar 350, Protein 6.9
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