CHOCOLATE FUDGE RECIPE EASY RECIPES

CAROLINE'S CHOCOLATE FUDGE FROSTING RECIPE | ALLRECIPES

Caroline's Chocolate Fudge Frosting Recipe | Allrecipes image

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Provided by Carrie Reynolds

Categories Chocolate Frosting

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 cake or 2 dozen cupcakes

Number Of Ingredients 5

Ingredients

½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

Steps:

Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools).

Nutrition Facts : Calories 258.2 calories, CarbohydrateContent 40.5 g, CholesterolContent 21.6 mg, FatContent 11.7 g, FiberContent 1.2 g, ProteinContent 1.5 g, SaturatedFatContent 7.3 g, SodiumContent 62.8 mg, SugarContent 37.8 g

EASY CHOCOLATE FUDGE RECIPE - NYT COOKING

Easy Chocolate Fudge Recipe - NYT Cooking image

“All candy-making is about preventing crystallization,” said Michael Chu, an engineer based in Austin, Tex., who writes about his kitchen experiments online at Cooking for Engineers. Mr. Chu’s chocolate fudge recipe, of which this is an adaptation, has the pleasantly cakey, almost sandy texture desirable in fudge, which can be tricky to achieve using milk and butter. He uses condensed milk to reduce the ingredients in the fudge to a mere three (salt is optional), and to eliminate the dreaded step of cooking the sugar syrup to the soft-ball stage. “The manufacturing process has already done that work for you,” he said.

Provided by Julia Moskin

Total Time 15 minutes

Yield 16 two-inch squares

Number Of Ingredients 5

Ingredients

4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)

Steps:

Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.

Nutrition Facts : @context http//schema.org, Calories 241, UnsaturatedFatContent 5 grams, CarbohydrateContent 32 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 8 grams, SodiumContent 35 milligrams, SugarContent 29 grams, TransFatContent 0 grams

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EASY CHOCOLATE FUDGE RECIPE - FOOD.COM

A deliciously tempting, easy dark chocolate fudge recipe that can easily be made into truffles as well. Be sure to use SWEETENED CONDENSED MILK ONLY or this recipe will not set up. This is a recipe that was tested in a test kitchen before being published by Good Housekeeping magazine. I have been using it since 1990 without fail.
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Reviews 4.5
Total Time 4 minutes
Calories 60.6 per serving

Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

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BEST CHOCOLATE FUDGE CAKE RECIPE - HOW TO MAKE EASY ...

Looking for an easy chocolate cake recipe? This Chocolate Fudge Cake from Delish.com is the best!
From delish.com
Reviews 4.9
Total Time 2 hours 30 minutes
Category dessert

Preheat oven to 350° with the oven rack in the middle. Spray two 9" round cake pans with cooking spray and line the bottoms with parchment paper. For the cake: In a small saucepan over medium heat, combine butter and 1 cup water and heat until the butter is melted. In a medium bowl, whisk together the eggs, sour cream and vanilla. In a large bowl (or the bowl of a stand mixer), whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Add the butter mixture and use an electric mixer on low speed to mix until just combined. On medium speed, mix in the sour cream mixture.Dividing evenly, scrape the batter into the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out with a few moist crumbs attached. Place the pans on a wire cooling rack and let cool for 25 minutes. Run a paring knife around the edge of each cake to loosen it from the pan, then invert the cakes onto the rack, remove the parchment, and let cool completely. Make the frosting: Put the chocolate chips in a medium bowl. In a small saucepan over medium heat, heat the cream until hot. Pour cream over chocolate and let stand for 1 minute. Now gently whisk until creamy and smooth. Scoop out 3/4 cup of the chocolate mixture into another bowl and set aside the remaining frosting for now. Let the 3/4 cup of the mixture cool, stirring occasionally, for about 1 hour, or until it’s spreadable, creamy, and holds its shape. Place one cake on a serving plate, bottom side up. Spread the top with frosting in an even layer all the way to the edge, then top with the other cake, bottom side up. Gently reheat the remaining frosting by filling a medium saucepan with 2 inches of water and placing over medium heat. Let come to a low simmer. Place the bowl of frosting over the water (the bottom of the bowl should not touch the water). Stir until it is melted and pourable. Immediately pour the frosting over the top of the cake. With a metal spatula, quickly spread it to evenly cover the top and let the frosting drip down the sides. Once the frosting is set, slice and serve.

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Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
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Lift from pan (with foil) remove foil; cut in squares.

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Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
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Total Time 30 minutes
Category Afternoon tea, Treat
Calories 67 calories per serving

Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

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Calories 786 calories per serving

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CHOCOLATE FUDGE RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Category dessert

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

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From foodnetwork.com
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