THREE-CHOCOLATE FUDGE RECIPE: HOW TO MAKE IT
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 16mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
COOKIES 'N' CREAM FUDGE RECIPE: HOW TO MAKE IT
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 133 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 17g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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