EASY SALTED PRETZEL CHOCOLATE FUDGE
Steps:
- Line a 20cmx20cm dish with parchment/baking paper. (Any size from around 20-25cm would work, your fudge will just be slightly thinner.)
- Melt together the milk chocolate, condensed milk and butter over low heat.
- Sift together the icing sugar and cocoa powder.
- When the chocolate mixture is smooth, beat in the icing sugar mix until you have a smooth, thick dough-like mixture.
- Transfer to the prepared dish and smooth the top. Press the pretzels into the fudge and sprinkle with salt (if using).
- Place in the fridge for at least 2 hours to set before slicing into squares.
- Place in a airtight container and keep in the fridge for up to a week.
Nutrition Facts : Calories 196 kcal, Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 51 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
SALTED DARK CHOCOLATE PRETZEL FUDGE
This Salted Dark Chocolate Pretzel Fudge combines smooth, rich chocolate, topped with buttery pretzels and a sprinkling of sea salt!
Provided by Gayle
Categories Dessert
Time 3h15m
Number Of Ingredients 7
Steps:
- Line an 8x8 inch square pan with parchment paper, leaving it hang over on the sides.
- In a medium saucepan over low heat, melt the chocolate chips, sweetened condensed milk, and butter, stirring until smooth.
- Remove from heat and stir in vanilla extract. Spread evenly in lined pan.
- Top with crushed pretzels and sea salt. Gently press down on topping to ensure it sticks to top of fudge. Chill for three hours or until firm. Remove from pan and cut into squares.
Nutrition Facts : ServingSize 1 g, Calories 91.21 kcal, Carbohydrate 6.98 g, Protein 0.82 g, Fat 6.66 g, SaturatedFat 3.96 g, Cholesterol 6.79 mg, Sodium 363.04 mg, Fiber 0.93 g, Sugar 4.43 g
EASY CHOCOLATE FUDGE WITH PRETZELS
Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 36
Number Of Ingredients 7
Steps:
- Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.
Nutrition Facts : Calories 324 g, Fat 12 g, Fiber 3 g, Protein 6 g
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