20 BEST FUDGE RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fudge recipe in 30 minutes or less!
Nutrition Facts :
SUGAR COOKIE TOAST CRUNCH™ FUDGE
Layers of fudge and cereal make this bite-sized dessert decadent and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
- In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
- In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
- Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
- Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
- Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 10 g, TransFat 0 g
CRUNCHY FUDGE SQUARES
I wanted something fudge-y. But I wasn't in the mood for plain fudge. I don't like nuts in my fudge so I got inventive. The way they are wrapped in my photo was my 6 y.o. son's idea. I think these would be great on a platter with a whole bunch of other cookies for Christmas or something like that.
Provided by Saturn
Categories Candy
Time 1h40m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8" pan with waxed paper.
- In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
- While that is coming together, gather up the remaining ingredients.
- When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
- Dump into pan. With slightly damp fingers, press the fudge out to the edges.
- Place in the fridge to chill for about 1 1/2 - 2 hours.
- Cut into small squares.
- Keep covered as it will dry out.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.5, Cholesterol 3.2, Sodium 25.3, Carbohydrate 17.3, Fiber 1.2, Sugar 13.8, Protein 1.9
CRUNCHY FUDGE SANDWICHES
Steps:
- Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
- Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
- Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE
Provided by Food Network
Time 2h30m
Yield 48 candies
Number Of Ingredients 9
Steps:
- In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF. Remove from heat.
- Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.
- Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
- *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
- ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.
SPARKLING ICY CRUNCH FUDGE
This is simple enough for kids to make, with adequate supervision. It turns out quite impressive-looking with a pleasant texture/flavour contrast. Makes a perfect gift for teachers, youth leaders, etc. Adapted from Canadian Family Magazine.
Provided by Cecily Parsley
Categories Candy
Time 2h15m
Yield 64 squares
Number Of Ingredients 3
Steps:
- Line an 8 inch square pan with waxed paper, using two 15" by 7" strips. Cross one strip over the other, at right angles; so that strips hang equally over all sides of the pan. This makes removal much easier.
- Unwrap candies and put them in a heavy-duty freezer bag. Smash with a wooden meat mallet or the bottom of a heavy pot until finely crushed.
- In a 1.5 - 2 L microwave-safe bowl, stir together chocolate chips and condensed milk.
- Microwave, uncovered, at medium power for 1 minute. Wearing oven mitts, remove bowl from microwave; stir well.
- Return to microwave and and heat again, uncovered, at medium power for another 1 minute. Remove bowl once again; and stir well until smooth.
- Measure out 1/4 cup crushed candy, set aside. Pour remaining crushed candy into chocolate mixture and stir well. Using a stiff, heatproof spatula, scrape fudge into prepared pan. Push mixture into all four corners of pan until evenly distibuted, smoothing top with spatula.
- Sprinkle reserved candy evenly over top, pressing down gently with your hands so it sticks to the fudge. Fold paper over top of the pan. Refrigerate 1-2 hours, until firm.
- Lift fudge out of pan by grasping edges of waxed paper. Place on a board, and carefully peel off waxed paper. Cut into small squares. Put each square in a paper candy cup. Arrange in festive gift boxes.
- Can be stored, refrigerated for up to 3 days.
Nutrition Facts : Calories 63.7, Fat 2.5, SaturatedFat 1.5, Cholesterol 1.9, Sodium 9.3, Carbohydrate 10.7, Fiber 0.4, Sugar 8.9, Protein 0.7
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