Bakers Classic Chocolate Fudge Recipe 55

BAKER'S CHOCOLATE WELLESLEY FUDGE CAKE (1941)

Steps:

• (All measurements are level.) Place 4 squares of chocolate and the water in the top part of a double boiler.
• Cook and stir over boiling water until the chocolate is melted and the mixture thickens.
• Add the 1/2 cup of sugar and cook for 2 minutes.
• Cool to lukewarm.
• Sift the flour once, measure, add the baking soda and salt, and sift together three times.
• Cream the butter, adding 1-1/4 cups of sugar gradually, and cream together until light and fluffy.
• Add the eggs, one at a time, beating thoroughly after each is added.
• Add the milk and remaining flour to the creamed mixture, alternately in two parts each, beating after each addition until smooth.
• Then add the vanilla extract and chocolate mixture and blend.
• Bake in two greased 8- by 8- by 2-inch layer pans in a moderate oven (350 F) for 40 minutes, or until done.
• Now, to make the "Easy fudge frosting", melt 3 squares of Baker's unsweetened chocolate and tablespoons of butter over boiling water; blend.
• Add the 1-1/2 cups of sifted confectioner's sugar, light cream or top milk, and a dash of salt all at once.
• Beat until smooth.
• Place the mixture over a low flame, cook and stir until the mixture bubbles up well around the edges.
• Add 1 teaspoon of vanilla, then add the 1-1/4 cups of sifted confectioner's sugar in thirds, beating after each addition until smooth. (If necessary, place the mixture over a bowl of cold water until thick enough to spread.)
• Spread the "Easy fudge frosting" between the layers and on the top and sides of the cake.

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts.
• Spread into prepared pan.
• Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces.

BAKER'S FABULOUSLY FLAWLESS FUDGE

Steps:

• Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
• Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
• Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
• Chill 2 hours or until firm. Cut into squares.
• VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
• WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.

BAKER'S ONE BOWL CHOCOLATE FUDGE

Steps:

• Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
• Add nuts and vanilla; mix well. Spread into foil-lined 8-inch square pan.
• Refrigerate 2 hours or until firm. Cut into 1-inch squares.

BAKER'S CLASSIC CHOCOLATE FUDGE RECIPE - (5/5)

Steps:

• Line 8 inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on high 2-3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.

BAKER'S® EASY DARK CHOCOLATE FUDGE

Steps:

• Spray 8-inch square pan with cooking spray; set aside. Mix corn syrup and evaporated milk in 2-qt. saucepan. Add chocolate; cook on medium-low heat until chocolate is completely melted, stirring constantly. Remove from heat.
• Stir in remaining ingredients. Beat with wooden spoon until thick and glossy. Immediately spread into prepared pan.
• Refrigerate 3 hours or until firm. Let stand at room temperature 10 min. before cutting into 20 squares to serve.