MAMIE EISENHOWER'S FUDGE RECIPE: HOW TO MAKE IT
My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. —Linda First, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 6 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 107 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 17mg sodium, CarbohydrateContent 16g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
SLOW COOKER FUDGE RECIPE - BBC GOOD FOOD
Give a gift of homemade fudge to family and friends at Christmas with this recipe. It's flavoured with milk and dark chocolate, and made in the slow cooker for ease
Provided by Esther Clark
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield Cuts into 36 squares
Number Of Ingredients 6
Steps:
- Set the slow cooker to low (we used a 6-litre cooker). Tip in the condensed milk, both chocolates, the sugar, vanilla and a pinch of salt. Cook for 1 hr, stirring well with a spatula every 15 mins to combine and scrape off any bits that start to stick to the bowl, until thick and smooth. Oil a 20cm square tin, then line with baking parchment. Pour the fudge mixture into the tin and chill for 4 hrs.
- Cut the fudge into 36 squares using a sharp knife. Will keep in an airtight container in the fridge for three days.
Nutrition Facts : Calories 120 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.06 milligram of sodium
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BEST CHOCOLATE FUDGE CAKE RECIPE - HOW TO MAKE EASY ...
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.
MAMIE EISENHOWER'S FUDGE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 107 calories per serving
- Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
EASY PEANUT BUTTER FUDGE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 14 minutes
Category dessert
Cuisine american
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
EASY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CINNAMON-CHOCOLATE FUDGE RECIPE | GIADA DE LAURENTIIS ...
Reviews 4.7
Total Time 2 hours 13 minutes
Category dessert
- Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
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