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 :
VEGAN FUDGE
In this simple fudge recipe, regular ingredients are swapped out with vegan ones. Melts in your mouth but stays solid at room temperature. Super easy and fast. Add nuts, coconut shavings, or other vegan fudge topping ideas according to preference!
Provided by Barretta Chullen
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 3h10m
Yield 25
Number Of Ingredients 3
Steps:
- Grease an 8-inch square glass baking dish with coconut oil.
- Combine chocolate chips, sweetened condensed coconut milk, and 1/4 cup coconut oil in a saucepan. Let sit over low heat, stirring only as needed until chips are melted, 3 to 5 minutes.
- Pour mixture into the prepared baking dish. Refrigerate until fudge is firm, 3 to 4 hours, or put in the freezer for a faster setting time.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 14.3 g, Fat 8.3 g, Fiber 1.5 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 9.6 mg
VEGETABLE FUDGE
I know it sounds really bad, but it's really good! It tastes like a veggie free zone, so if you really feel like you have to sneak it into family and friends, do it with dessert! Different vegetables and fruits can be used in this recipe to vary it. You can add apple; chocolate; carrot; beetroot. Try your own varieties and see what happens. Sure, it's different, but there's nothing wrong with unconventional now and then.
Provided by An_Net
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a greased square slice pan or dish. Heat the butter and sugar very gently and stir until the sugar is dissolved. Add half a cup of finely shredded fruit or vegetable, then add the condensed milk.
- Stir constantly and keep the heat low or your mixture will burn. After about 20 minutes your mixture will be bubbling throughout.
- If you want to add chocolate at this stage, you can. Six squares of cooking chocolate should be about right. Once it's completely blended throughout, pour into your dish and let it cool.
- Cut into squares and enjoy!
Nutrition Facts : Calories 784.4, Fat 17.3, SaturatedFat 11, Cholesterol 56.9, Sodium 188.3, Carbohydrate 154.4, Sugar 154.3, Protein 8
VEGAN FUDGE
Adapt this basic vanilla fudge recipe however you like. Top with broken vegan biscuits for a cookies & cream fudge, or dip chunks of fudge in vegan dark chocolate
Provided by Cassie Best
Categories Treat
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 6
Steps:
- Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.
- Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
- Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
- Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
- Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces. Will keep, in a sealed container, for up to two months.
Nutrition Facts : Calories 70 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.04 milligram of sodium
CLASSIC FUDGE
Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Provided by Katy Gilhooly
Time 50m
Yield Cuts into 30 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein
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- Start by mixing together the sugar and the almond milk in a non-stick frying pan or saucepan. Bring to a simmer on low heat and stir for around thirty seconds to a minute. It is very important not to overheat it, so once the sugar has melted, quickly remove it from the heat.
- Leave in the fridge for 4-5 hours, ideally overnight. This vegan fudge lasts in the fridge for up to five days.
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