Chocolate Fudge Butter Cream Slush Recipes

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CHOCOLATE SLUSH



Chocolate Slush image

My favourite sinless treat, Cook time includes slow boil, cool down of mixture and freezer time. You can change the taste by using any extract you prefer ( almond, peppermint, orange etc - adjust these extracts to your taste ). You can also partially freeze and eat it semi frozen with chocolately liquid.

Provided by peachez

Categories     Dessert

Time 4h2m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup water
1 cup skim milk
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa (I use Hershey's)
2 teaspoons vanilla extract

Steps:

  • Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.
  • Place frozen mixture in a blender, blend to a slush.
  • Freeze any leftover portion.
  • Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.

Nutrition Facts : Calories 177.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 2.5, Sodium 77, Carbohydrate 36.8, Fiber 2.7, Sugar 25.6, Protein 6.5

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Grease an 8x8 inch square baking pan. Set aside.
  • Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  • Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  • Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  • Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

CHOCOLATE BUTTER FUDGE



Chocolate Butter Fudge image

This is a creamy, melt-in-your-mouth fudge that is rich, decadent, and wonderful! It is an adaptation of Theresa/Thunderbird's Butter Pecan Fudge recipe #47187. (Thanks Theresa!)

Provided by Meghan Williams

Categories     Candy

Time 40m

Yield 25 serving(s)

Number Of Ingredients 8

6 tablespoons butter
1/2 cup brown sugar (I like dark brown)
1/2 cup heavy cream
1/8 teaspoon salt
1/3 cup ghirardelli's ground sweet chocolate (& Cocoa)
1 teaspoon vanilla
1 2/3 cups powdered sugar (sifted works best, but you don't have to)
1 cup pecan halves, toasted (optional)

Steps:

  • If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
  • Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
  • Grease an 8x8 pan.
  • In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
  • Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
  • After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
  • Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
  • Add pecans and pour into 8x8 pan.
  • Cool for 30 min or until set (put it in the fridge for faster setting.
  • Slice and enjoy :).
  • A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.

Nutrition Facts : Calories 89.1, Fat 4.5, SaturatedFat 2.9, Cholesterol 13.8, Sodium 34.9, Carbohydrate 12.4, Sugar 12.1, Protein 0.1

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