French Fudge Squares Recipes
CREAM FUDGE (SUCRE A LA CREME CANADIEN)
This is traditional french Canadian fudge recipe. I make it every Xmas and Easter. If I made it regularly, I would be the size of a house.
Provided by queenbeatrice
Categories Candy
Time 14m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients.
- Bring to a boil over medium heat.
- Boil 8 to 9 minutes, stirring constantly.
- Remove from heat, add icing sugar and nuts and stir until well mixed.
- Pour into 9" X 9" pan.
- Cool about 15 minutes in refrigerator and cut into small squares.
- Let cool completly and remove from pan.
Nutrition Facts : Calories 198.9, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 71.6, Carbohydrate 32.4, Sugar 31.4, Protein 0.5
FUDGE SQUARES
Make and share this Fudge Squares recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 1 8x8-inch pan
Number Of Ingredients 12
Steps:
- Cream margarine, sugar and egg. Add milk.
- Sift dry ingredients and add to maregarine mixture. Mix and add vanilla; mix and add coconut.
- Bake in 8x8-inch pan for 30 minutes in 350F oven.
- Remove form oven and cool completely.
- ICING: Mix and boil ingredients for five minutes, then beat and spread on squares.
Nutrition Facts : Calories 3372.5, Fat 120.1, SaturatedFat 35.4, Cholesterol 246.8, Sodium 2968.7, Carbohydrate 555.6, Fiber 7.3, Sugar 426.2, Protein 31.6
QUEBEC FUDGE (SUCRE A LA CREME)
This is the only fudge I can make. I simply love it. I don't make it too often for obvious reasons. It is just so creamy. I like to pour this in a buttered 13" pan. Makes them thinner but much more of them. Otherwise you can use the regular buttered 9" pan. I have been using this recipe for over 30 years now. Quantity of squares depends on pan size and how big you cut them.
Provided by FrenchBunny
Categories Candy
Time 12m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Bring brown sugar and butter over low heat to a boil. Remove from heat and add Carnation milk. Bring back to a boil and boil gently for 5 minutes stirring constantly. (Careful it doesn't spit on you, it will hurt -- personal experience).
- Remove from heat and mix in well the icing sugar.
- Mix in nuts if adding.
- Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.
LITTLE FRENCH FUDGE CAKES
No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge.
Provided by Jocelyn
Categories World Cuisine Recipes European French
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
- Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
- In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 47 g, Cholesterol 122.8 mg, Fat 25.3 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 15 g, Sodium 77.8 mg, Sugar 38.2 g
MAGIC FRENCH FUDGE
This is the easiest chocolate fudge recipe and it's even easier to eat:) Made this for my French class in high school when we had to bring in a french dish and everyone already had crepes and chicken francese lol!
Provided by Midwest Maven
Categories Candy
Time 20m
Yield 1 3/4 pounds, 20 serving(s)
Number Of Ingredients 5
Steps:
- In a double-boiler melt chocolate.
- Remove from heat and add the sweetened condensed milk, vanilla, salt, and nuts. Stir until smooth.
- Turn into wax paper lined 8 inch square pan and chill in fridge.
- Store in cool place in an airtight container.
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SUCRE à LA CRèME | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
- Combine the white sugar, brown sugar and heavy cream in a medium saucepan. Cook over medium low heat until sugar dissolves. Stop stirring and boil the ingredients until they reach a temperature of 235ºF to 240ºF on a candy thermometer.
- Remove the pan from the heat and let the mixture cool to 110ºThis could take 45 to 60 minutes. If you’re in a hurry, you can put the saucepan into a cool ice bath and it will cool more quickly.
- While you wait for the sugars to cool, line an 8-inch square cake pan with parchment paper and grease the parchment paper and sides of the pan. (Don’t grease the bottom of the pan or the parchment will stick to the pan and be more difficult to release.)
- Once the sugars have cooled, add the butter and beat the mixture with an electric mixer until the mixture is no longer glossy. This should take only a few minutes.
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