EASY FUDGE RECIPE EVAPORATED MILK RECIPES
DELICIOUS FUDGE RECIPE WITH EVAPORATED MILK AND NO ...
Fudge is a classic treat that many people grew up loving. Its smooth and creamy taste makes for a delectable snack. This delicious fudge recipe with evaporated milk and no marshmallows is the perfect treat to satisfy your sweet tooth.
Provided by cakedecorist.com
Categories Dessert
Prep Time 40 minutes
Yield 36
Number Of Ingredients 8
Steps:
- Prepare the 13 x 9-inch pan by laying down a sheet of aluminum foil followed by a sheet of parchment paper. Lightly coat the parchment paper with cooking spray.
- In a large saucepan, whisk together evaporated milk and sugar. Bring to a boil over medium heat and add the candy thermometer. Allow the mix to reach 243 degrees Fahrenheit, stirring regularly for approximately 10-20 minutes.
- While the sugar and evaporated milk is cooling, add the butter and chocolate to a separate bowl.
- Pour the hot mixture over the chocolate and butter. If the evaporated milk and sugar do not appear to be smooth use a strainer while pouring it to remove any lumps. Whisk immediately after pouring with egg whisk.
- Add the vanilla to the mixture and whisk until fully combined.
- If your fudge mix appears grainy or not smooth, add in half and half. Add in one tablespoon at a time until the fudge is smooth and shiny.
- If you desire, add the pecans to the fudge.
- Using a spatula, pour the fudge into the pan. Use the spatula to evenly spread out the fudge.
- Place the fudge in the fridge uncovered until it is fully cooled and set.
- Once the fudge is set, cover with plastic wrap and return it to the fridge for three hours.
- After the fudge has been in the fridge for at least three hours, flip the fudge over onto a cutting board and remove parchment paper. Dip a sharp knife into hot water, then trim the edges of the fudge and cut into squares.
- Fudge makes great presents for the holidays to give your friends and family.
EASY BUTTERSCOTCH FUDGE RECIPE - FOOD.COM
Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
- Bring to a full rolling boil, stirring constantly.
- Continue boiling 5 minutes over medium/medium-high heat, stirring.
- Remove from heat, stir in butterscotch chips until melted.
- Add marshmallow creme and vanilla; beat until blended.
- Pour into greased 13x9 inch pan.
- Let cool and serve.
Nutrition Facts : Calories 105.3, FatContent 4.2, SaturatedFatContent 3, CholesterolContent 6.9, SodiumContent 31.2, CarbohydrateContent 16.9, FiberContent 0, SugarContent 15.5, ProteinContent 0.4
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EASY BUTTERSCOTCH FUDGE RECIPE - FOOD.COM
Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.
From food.com
Reviews 3.5
Total Time 15 minutes
Calories 105.3 per serving
From food.com
Reviews 3.5
Total Time 15 minutes
Calories 105.3 per serving
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