CHOCOLATE FUDGE RECIPE - BETTYCROCKER.COM
Good old-fashioned fudge! It'll take care of your sweet tooth and chocolate cravings all at once.
Provided by Betty Crocker Kitchens
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Yield 64
Number Of Ingredients 8
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
- Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
- Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.
Nutrition Facts : Calories 70 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Candy, SodiumContent 20 mg, SugarContent 13 g, TransFatContent 0 g
MARSHMALLOW FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
You'll find it nearly impossible to resist this rich chocolate delight. It's chock-full of marshmallows and graham crackers—and no one will believe that the tantalizing treat is low in fat. —Holly Mann, Temple, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.
Nutrition Facts : Calories 42 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 7g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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