Colleens Chocolate Fudge Recipes

OLD-FASHIONED CHOCOLATE FUDGE

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.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
• For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

COLLEEN'S CHOCOLATE FUDGE

Steps:

• Coat an 8 × 8-inch pan or platter with 4 tablespoons of butter. In a medium saucepan, stir together the sugar, cocoa, and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and continue to simmer for 25 to 30 minutes, or until the mixture reaches 240°F or a drop of the mixture forms a soft ball when dropped into cold water. Remove the pan from the heat, stir in 4 tablespoons butter, the peanut butter, the pecans, and the vanilla. Pour the fudge out onto the buttered pan or platter. Let the fudge cool on the platter for 20 minutes, then cut it into bite-size pieces.
• From Trisha
• Use whole milk in this fudge to make it extra creamy.

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• 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.