New Fudges Baking Recipes
· Filed under Fudges Baking Recipes
Ingrients & Directions
4 c Sugar
2 tb Butter
1 lg Can evaporated milk
1 sm Jar marshmallow fluff
1 ts Vanilla
1 c Chopped nuts
Cook sugar, butter and evaporated milk, stirring constantly, until a medium
firm ball is formed when dropped in cold water (about 25 minutes). Cool
slightly. Add marshmallow fluff and vanilla. Beat until cool and creamy.
Pour into a buttered 8 inch square pan. Chill until firm.
From
Yields
1 Batch
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
12 oz PEANUT BUTTER CHIPS
14 oz SWEETENED CONDENSED MILK
1/4 c BUTTER, DIVIDED
1/2 c PEANUTS
6 oz SEMI-SWEET CHOCOLATE CHIPS
1 ds SALT
OVER LOW HEAT, MELT PEANUT BUTTER CHIPS, 1 CUP OF CONDENSED MILK, AND
2 TABLESPOONS BUTTER. STIR OCASSIONALLY AND WHEN COMPLETELY MELTED
REMOVE FROM HEAT. STIR IN PEANUTS. POUR INTO A WAXED PAPER LINED 8
INCH SQUARE PAN. IN A SAUCE PAN, MELT CHOCOLATE CHIPS WITH REMAINING
CONDENSED MILK, AND BUTTER. ADD SALT AND STIR TO MIX WELL. WHEN
COMPLETELY MELTED, POUR OVER PEANUT BUTTER MIX ALREADY IN 8″ SQ. PAN.
CHILL AT LEAST TWO HOURS OR UNTIL FIRM. TURN OUT ONTO CUTTING BOARD
AND CUT INTO SQUARES. MAKES 2 POUNDS OF CANDY OR ABOUT 36 PIECES.
Yields
36 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 cn (14 ounces) sweetened
-condensed milk (not
-evaporated milk)
2 tb Stick butter or margarine
-(not spread)
2/3 c (4 ounces) vanilla chips
2 c (12 ounces) semisweet
-chocolate chips
1/2 c Dried pitted tart cherries;
-chopped
1/2 c Sweetened shredded coconut
1. Line a 9-inch square pan with foil, letting foil extend above pan on 2
sides.
2. Stir milk and butter in medium-size saucepan over low heat until butter
melts. Measure 1/3 cup into a small bowl, add vanilla chips and stir until
melted. Stir in cherries. Add chocolate chips to mixture in saucepan; stir
until melted, returning to heat if necessary.
3. Using half the vanilla mixture, drop small teaspoonfuls into prepared
pan, leaving spaces between each. Sprinkle with half the coconut. Spread
chocolate mixture evenly on top, then spoon on remaining vanilla mixture.
Sprinkle with remaining coconut. Refrigerate at least 8 hours until firm
enough to cut.
4. Lift foil by ends to cutting board. Cut fudge in 1-inch squares. Store
airtight with waxed paper between layers.
BUTTERSCOTCH CRUNCH VARIATION Proceed through Steps 1 and 2, substituting
2/3 cup butterscotch chips for the vanilla chips and 1 cup thin chow-mein
noodles for the dried cherries. Continue through Step 3, substituting
butterscotch mixture for vanilla mixture. Sprinkle with 1/4 cup coarsely
chopped salted mixed nuts (in place of the coconut). Spread with chocolate
mixture; sprinkle with another 1/4 cup coarsely chopped salted mixed nuts.
Proceed through Step 4.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Brown sugar
1 c White sugar
1/4 lb Margarine
1/2 c Milk
1 1/2 c Oatmeal
1 c Peanut butter
1/2 c Walnuts
1 ts Vanilla
1/2 c Coconut
Boil the brown sugar, white sugar, margarine and milk for 2 1/2
minutes. Remove from heat and add the remaining ingredients. Mix and
pour into square buttered pan.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 tb Unsalted butter
1 tb Unsweetened cocoa powder
1/2 lb Semisweet chocolate at room
-temperature, cut into 1/2
-” piece chunks
2 Eggs
2 ts Vanilla
3/4 c Sugar
1/2 c Unsalted butter
1/3 c Sour cream
1/4 c All purpose unbleached flour
1/4 ts Salt
1/4 ts Baking powder
1/2 c Whole shelled walnuts
1/2 c Semisweet chocolate chips
Use 1 T. butter to coat an 8 by 8 inch dish. Dust dish with cocoa; set
aside. Adjust oven rack to middle position. Heat oven to 300 degrees.
shread chocolate. add eggs and vanilla
mix sugar and butter in small saucepan. stir over low heat until sugar
partly dissolves and mixture thickens. Pour butter mixture quickly. Add
sour cream.
add flour, salt, baking powder and walnuts. Add dry ingredients and chop
cuts. batter will be very thick.
Stir in chocolate chips. pour batter into prepared pan. Smooth top. bake
at 300 degrees for 50 minutes or until a cake tester inserted into the
center is withdrawn clean. cool to lukewarm. Slice with sharp knife into 16
square while still warm. cool to warm temperature.
Makes 16 brownies.
adapted and changed from Chicago Tribune 10/4/84, p. 9E I’ve used this
recipe for years and love it!
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/4 c Diet margarine
1 1/3 c Non-fat dry milk
2/3 c Cocoa powder
1 c Sugar(artificial equivalent)
1/3 c Evaporated non-fat milk
2 ts Vanilla
1 c Rice Krispies
1/4 c Raisins
Mix margarine and milk powder until crumbly. Add cocoa and artificial
sweetener. Mix until blended. Add evaporated milk and vanilla. Mix
until almost smooth and sticky. Remove from bowl and mix in Rice
Krispies with hands. Continue mixing with hands until fudge is
smooth and shiny. Shape into 2 10inch long rolls. Wrap in clear
plastic wrap. Chill until firm. To serve, cut into 1/2 inch thick
slices. Store in refrigerator. 1 serving = 1/5milk, 1/40th bread, and
1/20th fruit exchange. 30 calories.
Yields
40 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
12 oz Milk chocolate chips
6 oz Semisweet chocolate
1 cn Sweet condensed milk (14 oz)
1/3 c Confectioners sugar
1 ts Vanilla
1 c Chopped nuts
Grease a 8″ x 8″ pan. Microwave the chips and condensed milk, uncovered,
in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar
and vanilla, then add nuts until well blended. Pour into a prepared pan,
and spread evenly. Chill until firm.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-Diana Lewis-VGWN37A
4 1/2 c Sugar
Salt
1/4 lb Butter
1 cn Lg evaporated milk
12 oz Semi-sweet chocolate chips
5 Hersery bars
1 pt Marshmallow cream
In large bowl put in the chocolate bars (broken bits) and the
marshmellow cream. Grease a 9X13 inch cake pan with butter or
margarine. In a fairly deep pot put in the sugar , salt, milk, and
butter. Mix well put on medium heat stirring constantly until it
comes to a full boil. Let boil for 13 minutes (exactly) remove from
stove pour over chocolate bits, milk chocolate and marshmellow cream.
Beat till smooth Refridgerate for about 2 to 3 hours Cut into pieces.
keep refridgerated so it will stay moist and creamy can be frozen
will not turn white. this makes a ton of fudge also you can add
walnuts or pecans JUDY-OHIO
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 Egg, well-beaten
3 tb Cream
1 ts Vanilla
1/4 ts Salt
1 lb Confectioners’ sugar
4 Squares melted chocolate
1 tb Butter
1 c Chopped nuts
Mix egg, cream, vanilla, salt and sugar. Melt chocolate and butter together
and add to mix. Stir in nuts.
Spead in buttered 8×8″ pan. Cool (NOT in refrigerator). Cut into squares.
Makes 1 1/3 pounds fudge.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
12 oz Semi-sweet chocolate,
-coarse
-y chopped
5 ts Espresso or strong coffee
2 c Sugar
-
1 c Butter
6 Eggs; large, separated,
-roo
-temperature
1 c All-purpose flour
-Confectioners sugar for
-garn
-sh, optional
Position rack in center of oven and preheat to 350 degrees. Lightly
butter a 9″ springform pan. Dust pan with flour and tap out excess.
In top of double boiler over hot, not simmering water, melt together
espresso and chocolate, stirring occasionally. Remove pan from heat
and cool until tepid. In large bowl, using hand-held electric mixer
set at medium high speed, cream sugar and butter together until light
and fluffy. One at a time, add egg yolks to mixture, beating well
after each addition. Beat in flour. In large grease-free bowl, using
hand-held mixer at medium high speed, beat egg whites until they form
stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to
lighten. Then fold in remaining whites. Fold in butter and flour
mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or
until top is crusty and cracked and the middle is still slightly
moist. Remove cake to wire rack to cool completely. Remove sides of
springform pan and transfer cake to serving plate. If desired, place
doily on top of cake and sprinkle with confectioners sugar. Remove
doily to form pattern.
Yields
8 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/4 c UNSWEETENED COCOA
14 oz SWEETENED CONDENSED MILK
1 c WATER
2 tb ORANGE PEEL; finely grated
1 tb LIGHT CORN SYRUP
4 c GRANULATED SUGAR
1 c BROWN SUGAR; firmly packed
1 c DATES; chopped
1 c NUTS; chopped
In a heavy 4-quart saucepan, combine cocoa, condensed milk, water, orange
peel, corn syrup, granulated sugar and brown sugar. Place over medium heat
and stir with a wooden spoon until mixture comes to a boil. Clip on candy
thermometer. Cook to 236 F (115 C) or soft- ball stage. Remove from heat
and allow mixture to cool to lukewarm. Meanwhile, butter a 9-inch square
baking pan; set aside. Add dates and nuts to fudge. Using a wooden spoon,
stir until mixture thickens and begins to set up. Scrape into prepared pan.
Refrigerate 3 hours or until firm. Cut into 1-inch squares. Serve
immediately, or store in an airtight container in the refrigerator. Shared
by ELLIE COLLIN (CMKD93F)
From
Yields
81 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Raisins
1/2 c Dark rum
2 1/2 c Granulated sugar
1/2 c Butter
1 c Evaporated milk
1 ea 7 oz jar marshmallow creme
2 c Semi-sweet chocolate chips
1/2 c Chopped pecans
1 ts Rum extract
In a small bowl, combine raisins and rum. Marinate overnight. In a
large, heavy saucepan, combine sugar, butter, and milk. Cook over
medium heat, stirring constantly until mixture reaches soft ball
stage (238 degress on a candy thermometer, about 5 minutes). Remove
from heat. Stir in marshmallow creme, chocolate chips, pecans,
extract, and raisin mixture. Spread mixture into a lightly greased
10x8x2-inch baking pan. Cool and cut into squares. Shared by Rita
Taule, BTVC62A.
Yields
48 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 1/2 c Oreo or Hydrox cookie
-crumbs; (about 22 cookies)
1/2 ts Salt
1/4 c All-purpose flour
5 Eggs
3 oz Semisweet chocolate; melted
-and cooled
3 tb Unsalted butter; melted
5 pk Cream cheese (8 oz. ea.);
-softened
1/2 c Semisweet chocolate chips
1 tb Pure vanilla extract
1 1/2 c Sugar
Sweetened whipped cream
To make the Cookies ‘n’ Cream Crust, preheat the oven to 350?F. Lightly
grease a 9-inch springform pie pan. In a medium bowl, stir together the
cookie crumbs and butter. Turn mixture into the prepared pan with the back
of a large spoon, pressing firmly and evenly over the bottom and up the
sides of the pan. Bake for 10 minutes; let cool to room temperature. Raise
the heat to 400?F.
In a large bowl, beat the cream cheese and sugar together until smooth and
fluffy. Add the eggs, one at a time, beating after each addition. Beat in
the flour, salt, and cream. Place 2 cups of the cheese mixture in a medium
bowl. Stirring constantly, gradually add the melted chocolate, blending
until well combined. Stir in the chocolate chips; set aside. Stir the
vanilla into the remaining cheese mixture.
Pour all but 1 1/2 cups light cheese mixture into the prepared crust. Spoon
the chocolate-cheese filling in a 2-inch-wide ring onto the light cheese
mixture, 1 1/2 inches from the edge of the pan. Do not get any in the
center of the light mixture. Using the back of a spoon, press the chocolate
mixture down into the light mixture until the top is level. Spoon the
reserved light cheese mixture evenly over all and smooth the top.
Place the cheesecake in the center of the middle oven rack. Position a 13-
x 9-inch baking pan filled halfway with hot water on a lower shelf. Bake
for 15 minutes. Reduce the heat to 300?F; bake an additional 50 minutes.
Turn the oven off. Let the cheescake cool in the oven for 1 hour with the
oven door open 1 to 3 inches. Remove cheesecake from the oven to a rack;
let cool completely. Cover and refrigerate overnight.
To serve, run a thin knife around the inside edge of the pan; remove the
side of the pan. Use a thin knife to loosen the crust from the bottom of
the pan. With two large metal spatulas, carefully slide the cheesecake off
the pan bottom and onto a serving plate. Spread the whipped cream over the
top. Chill for at least 1 hour before serving.
Helpful Hint: A kitchen Aid stand mixer comes with a flat beater, dough
hook and whisk.
Recipe provided by Kitchen Aid “Home Cooking” with Amy Coleman
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Butter
1 oz Unsweetened chocolate
1 c Sugar
1 c Flour
1/2 c Walnuts, chopped
1 ts Baking powder
1 ts Vanilla
2 Eggs
6 oz Cream cheese
1/2 c Sugar
2 tb Flour
1/4 c Butter
1 Eggs
1/2 ts Vanilla
1/4 c Walnuts, chopped
6 oz Semi-sweet chocolate bits
2 c Marshmallow miniatures
1/4 c Butter
1 oz Unsweetened chocolate
2 oz Cream cheese
1/4 c Milk
3 c Powdered sugar
1 ts Vanilla
BROWNIES: Grease and flour a 13×9 in. pan. Melt 1/2 c. butter and one
square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking
powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING:
Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened
butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until
smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture.
Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to
35 min. (use toothpick test). Remove from oven, sprinkle with
marshmallows, and bake 2 more minutes. TOPPING: Melt 1/4 c. butter, 1
square chocolate, 2 oz. cream cheese and milk. Stir in powdered sugar
and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon.
Cool and cut into bars. Store in refrigerator.
Yields
36 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 3/4 c Sugar
1 3/4 c Butter
6 Eggs
2 c Powdered sugar
2 1/4 c All-purpose flour
3/4 c Unsweetened cocoa powder
2 c Walnuts, chopped
GLAZE
3/4 c Powdered sugar
1/4 c Unsweetened cocoa powder
4 tb (to 6 tbls) milk
Heat oven to 350 F. Grease and flour the pan. In large bowl, combine
sugar and butter; beat until light and fluffy. Add eggs one at a
time, beating well after each addition. Gradually add 2 cups
powdered sugar; blend well. By hand, stir in flour and remaining cake
ingredients until well blended. Spoon batter into prepared pan;
spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan
on wire rack one hour; invert onto serving plate . Cool completely,
then frost with glaze that follows.
GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually
add milk until desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered.
Tips: Nuts are essential for the success of this recipe. Do not
overbake.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
350 g Chocolate chips;semisweet
1 cn Sweetened condensed milk;
-300 ml
2 c Peanuts;dry roasted
250 g Mini marshmallows;or 1 bag
In heavy saucepan over low heat, melt chocolate with condensed milk
and butter. (Do not substitute evaporated milk for condensed.) Remove
from heat.
In large bowl, combine nuts and marshmallows. (You may prefer plain
unsalted peanuts or walnuts). Fold in chocolate mixture.
Spread in 9 by 13 inch pan lined with wax paper. (Or drop teaspoons
on to baking sheets lined with wax paper.) Chill 2 hours or till firm.
Remove from pan, peel off paper, cut into squares. Cover and store
at room temperature. MAKES: 40 SQUARES
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 1/2 Sticks butter, softened
1 3/4 c Sugar
6 Eggs
2 3/4 c Powdered sugar
2 1/4 c Flour
1 c Unsweetened cocoa powder
2 c Walnuts, chopped
1 1/2 tb (to 2 Tbsp) milk
“In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the
frosting mix was discontinued, Pillsbury continued to receive so many
requests for the cake that the company developed a scratch recipe to
simulate the original. Here it is:”
1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10″
angel food tube pan. Dust with flour; tap out excess. 2. In a large
bowl, beat together butter and sugar with an electric mixer on medium
speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a
time, beating well after each addition. Gradually add 2 cups powdered
sugar, beating until well blended. By hand, stir in flour, 3/4 cup
cocoa, and nuts; mix until well blended. Spoon batter into prepared
pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has
a soft tunnel of fudge, ordinary doneness test cannot be used.
Accurate oven temperature and baking time are critical. Let cake cool
upright in pan on a rack for 1 hour; then invert onto serving plate
and let cool completely. 4. To make glaze, in a small bowl, combine
remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk.
Mix until well blended. Spoon glaze over top of cool cake, allowing
some to run down sides. Store cake tightly covered.
** Nuts are essential for the success of this recipe.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 c Sugar
1 c Evaporated milk
1/8 ts Salt
1 lb Peanut butter
1/2 lb Marshmallow fluff
1 tb Butter
2 ts Vanilla
Combine sugar, milk and salt in saucepan. Cook over medium heat until
mixture reaches soft ball stage. Remove from heat; add peanut butter,
marshmallow fluff, butter and vanilla. Stir until ingredients are
thoroughly combined. Pour into large cake pan to cool.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 1/2 c Butter
6 Eggs
1 1/2 c Sifted flour
12 1/2 oz Double dutch frosting mix
2 c Walnuts or pecans
In large bowl, cream butter. Add eggs, one at a time, beating well after
each addition. Gradually add sugar; beat at high speed until light and
fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well
blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for
60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary
doneness tests can not be used. Test after 60 minutes by observing a dry,
shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or
serving plate. Cake will have a moist center called the Tunnel of Fudge.
From
Yields
12 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 ts Coffee; very strong
1/2 c Pecans; coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee
and beat with an electric beater till smooth. Fold in pecans. Turn
into wax paper lined loaf pan. Smooth top with knife dipped in warm
water. Refrigerate till set. When set, turn and cut into squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
10 oz Frozen eggs
3 c Sugar
1 oz Vanilla
1 1/2 c Butter
1 1/8 c Cocoa
2 c Flour
Confectioners sugar
Beat eggs, sugar, and vanilla together on 2nd speed with paddle attachment
for 10 minutes. Cut up butter into a small pot and melt over medium heat.
Add cocoa and stir well. Add cocoa mixture to eggs and sugar. Mix on 1st
speed for 30 seconds. Add flour to cocoa, egg and sugar mixture. Mix on 1st
speed for 30 seconds. Mixture will be thick. DO NOT OVERMIX! Preheat
convection oven to 350?F. Pour mixture into a a greased 18 X 13 X 1 half
sheet pan for 48 servings. Carefully spread mixture with a rubber spatula
until batter is even in the pan. Place in the middle of the oven and bake
for 12 minutes. Take out of the oven and immediately let the sheet pan DROP
on a solid work table. This will ensure you of having a fudge type brownie.
Let Cool. Cut into 6 X 8 inch squares. Dust with confectioners sugar.
Notes: Everybody hates school cafeteria food, at least that’s what we
say….at least the students do. Always complaining, watch them fight and
stuff their mouths with these tempting morsels. I’m not even a brownie
lover, but these are something else. Truman makes them very thin, I don’t
know whether this has something to do with texture and flavor or to make
them go farther, but these brownies turn out so moist and fudgy..almost
like candy.
Per serving (excluding unknown items): 75 Calories; 1g Fat (8% calories
from fat); 1g Protein; 18g Carbohydrate; 1mg Cholesterol; 4mg Sodium
Yields
48 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Milk chocolate chips
12 oz Semisweet chocolate chips
1 cn Sweetened condensed milk
2 c Miniature marshmallows
1 ds Salt
1/2 c Chopped nuts
1 1/2 ts Vanilla
Line a 8-or 9-inch square baking pan with waxed paper. In heavy,
medium-sized saucepan, over low heat,melt all chips, with sweetened
condensed milk, marshmallows and salt; stir until smooth and well
blended. Rem,ove from heat, stir in nuts and vanilla. Spread evenly
into prepared pan. chill 2 hours, or until firm. Turn fudge onto
cutting board, peel off paper and cut into squares. Store loosely
covered at room temperature. Makes about 2 pounds.
Yields
2 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 1/4 c Sugar
1/2 c Molasses
1/3 c Hot water
2 tb Butter or margarine
1/4 ts Salt
6 oz Semisweet chocolate pieces
2 c Finely chopped Brazil nuts
1 cn Flaked coconut
1/2 c Finely chopped Brazil nuts
Yield: 2 pounds
DIRECTIONS: In saucepan, mix sugar, molasses, hot
water, butter and salt. Stir over low heat until a
small amount of the mixture forms a soft ball when
dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until
chocolate is well blended. Add 2 cups nuts and
coconut. Pour into buttered 8x8x2″ pan, and press in
1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.
Yields
2 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine or butter, melted
3 c Hershey’s Semi-Sweet
-Chocolate Chips
1 cn Eagle Brand Sweetened
-Condensed Milk (14 oz; NOT
-evaporated milk)
1 1/2 ts Vanilla extract
1 pk Cream cheese, softened (3oz)
1 c Chopped nuts
Preheat oven to 375′F. Line 9″ square pan with aluminum foil. Combine
crumbs, sugar and margarine; press firmly on bottom of prepared pan.
Bake 8 minutes. Cool. In heavy saucepan, over low heat, melt
Hershey’s Chocolate Chips with Eagle brand and vanilla. Remove from
heat; stir in cheese until well blended. Stir in nuts. Spread over
prepared crust. Chill 2 hours or until firm. Lift fudge from pan onto
cutting board; peel off foil and cut into squares. Store covered in
refrigerator.
Prep time: 15 minutes.
Yields
2 Pounds
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 pk Devil’s food cake
1 sm Instant vanilla pudding
1/2 c Light sour cream
1/2 c Semi-sweet chocolate chips;
– melted
1/4 c Raspberries; pureed
-SAUCE-
1/2 c Mango; chopped
1/2 c Raspberries
Powdered sugar
Kiwis; sliced
Make the batter for the devil’s food cake as directed
and mix in the melted chocolate, light sour cream,
vanilla pudding, pureed raspberries. Bake as directed.
Sauce: Cook the mango and raspberries until smooth
with sugar to taste (you can puree them). Garnish with
kiwis.
From
Yields
10 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-Nancy Speicher DPXX20A
8 1-oz sqs semisweet chocolate
-chopped coarse
8 1-oz sqs unsweetened choc.
-chopped coarse
7 1/2 oz Jar marshmallow cream
2 c Pecans; coarsely chopped
13 oz Evaporated milk
4 c Sugar
2 tb Butter or margarine
1/4 ts Salt
1 tb Vanilla
Pecan halves (optional)
Place chocolate, marshmallow cream and pecan in large bowl; set
aside. In large heavy saucepan combine milk, sugar, butter and salt.
Bring to boil, stirring; boil slowly 9 minutes. Pour at once over
chocolate mixture; add vanilla. With wooden spoon stir vigorously
until chocolate is melted and mixture creamy. Pour into buttered
15x10x1″ pan or large tray lined with waxed paper. Smooth top.
Garnish with pecan halves. Chill until firm. Cut into 1″ squares.
Per square without pecan garnish: 57 cal, 1 g pro, 8 g car, 3 g fat,
1 mg chol with butter, 0 mg chol with margarine.
From Woman’s Day/November 22, 1979
Yields
150 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 oz Fine-quality bittersweet
-chocolate (not
-unsweetened), chopped
1 oz Unsweetened chocolate,
-chopped
3/4 Stick unsalted butter, (6
-tablespoons) cut into
-pieces
3/4 c Sugar
1 ts Vanilla
2 lg Eggs
1/2 ts Salt
1/2 c All-purpose flour
1/2 c Semisweet chocolate chips
Preheat oven to 350 degrees and butter and flour an 8-inch square baking
pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt
bittersweet and unsweetened chocolate and butter over low heat, stirring,
until smooth and remove pan from heat. Cool mixture to lukewarm and whisk
in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is
glossy and smooth. Stir in salt and flour just until combined and stir in
chocolate chips. Spread batter evenly in pan and bake in middle of oven 25
to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool
brownies completely in pan on a rack before cutting into 16 squares.
Brownies keep, layered between sheets of waxed paper in an airtight
container at cool room temperature, 5 days.
NOTES : Cooking Live
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 oz Unsweetened chocolate
2 c Sugar
2/3 c Evaporated milk
-or thin cream
2 tb Corn syrup
3 tb Butter
1 ts Vanilla
Grease an 8×8″ square pan with butter. Grease a heavy-bottomed
saucepan with butter. Grate the chocolate into it and add the sugar,
milk and corn syrup. Stir over low heat until chocolate melts and
sugar dissolves. Increase the heat to medium-high and boil the
mixture until it reaches soft ball stage (240F.). Stir just enough to
prevent scorching., remove from the heat and add the butter. Cool to
lukewarm (110F.) without stirring. Add the vanilla. Beat until the
candy loses its gloss and becomes thick enough to hold its shape.
This will take 10 minutes if you use a heavy electric mixer and
longer by hand. Immediately pat into the prepared pan. Cool and cut
into squares. Yields 36 pieces.
Yields
1 Servings
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· Filed under Fudges Baking Recipes
Ingrients & Directions
4 1/2 c Sugar
1 ts Salt
1/2 c Butter
13 oz Can evaporated milk
12 oz Bag semisweet choc chips
16 oz German’s Sweet chocolate,
-four 4oz bars broken up
9 oz Milk chocolate, broken up
10 1/2 oz Marshmallow cream
2 ts Vanilla
4 c Coarsely chopped nuts,
-toasted
In six quart Dutch oven, combine sugar, salt, butter and milk. Bring to
simmer, stirring constantly, over medium heat. As soon as first bubble is
seen, boil mixture exactly eight minutes. Remove from heat immediately.
Quickly stir in remaining ingredients. Blend thoroughly. Pour into two
oiled 13 x 9 inch pans. Cover with foil and refrigerate until firm. Slice
as desired. Bring to room temperature before serving for fullest flavor.
Store in refrigerator or freezer.
From
Yields
2 Servings
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· Filed under Fudges Baking Recipes
Ingrients & Directions
3 oz Cream cheese, softened
1 ts Heavy cream
2 c Confectioners’ sugar
2 oz Unsweetened chocolate,
-melted
1/2 ts Vanilla extract
1 ds Salt
1 c Chopped nuts
Yield: 1 pound
DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat
in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and
chopped nuts. Press into buttered 8x4x2″ pan and chill. Cut in
squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-SHARON MEHL – CFFM46A-
1 pk (4oz) Chocolate Pudding
-not instant
1 pk Cake mix, devils food
-(18 1/2 ounce)
1/2 c Chocolate pieces, semi-sweet
1/2 c Pecans; chopped
2 c Milk
Preheat oven to 350 degrees. Grease and flour
13x9x2″ baking pan. In large saucepan, cook chocolate
pudding as directed on package.
Blend dry cake mix thoroughly into hot pudding,
beating by hand or with mixer 1-2 minutes. Pour into
baking pan.
Sprinkle batter with chocolate pieces and nuts. Bake
30-35 minutes or
until wooden pick inserted in center comes out clean.
Serve warm or cool. ***This has been my birthday
cake ever since I was a little girl. It tastes a lot
like a rich brownie!
From
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-CREAM PUFFS-
(See CREAM PUFFS III recipe)
SOUFFLE
6 Egg yolks
1/2 c Sugar
4 Egg whites
Few drops of lemon juice
1 c Heavy cream
3 tb Bailey’s Irish Cream
2 tb Irish whiskey
-HOT FUDGE SAUCE-
8 oz Bittersweet chocolate
(good quality:Callebaut)
1/2 c Heavy cream
1. To make the souffle, beat the egg yolks with half the sugar in a
large
bowl until very thick and light in color. Beat the heavy cream
until
it holds soft peaks. 2. In another large bowl, beat the whites
with the lemon juice until
foamy, then gradually add the remaining sugar while continuing to
beat until whites are firm but still glossy. Stir the Irish Cream
and the whiskey into the yolks, then fold in the whites. 3. Fill
the puffs with the souffle mixture and replace the tops. Place
on cookie sheets or trays, cover with foil, and freeze several
hours
or overnight. 4. Just before serving, make the Hot Fudge Sauce.
Melt the chocolate
with the cream, stirring well to blend. Pass the hot sauce at the
table, to be poured over frozen souffles. ~–
Yields
10 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 pk Instant chocolate pudding
-mix, (3.9 oz)
1 pk Chocolate cake mix; (18.25
-oz)
2 c Semisweet chocolate chips
Powdered sugar
Vanilla ice cream; optional
Prepare pudding according to package directions. Whisk in cake mix. Stir in
chocolate chips. Pour into a greased 15x10x1-inch baking pan. Bake at 350?
for 30-35 minutes or until the top springs back when lightly touched. Dust
with powdered sugar. Serve with ice cream, if desired.
Yields
48 Servings
Permalink
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