French Silk Fudge Recipes

FRENCH SILK BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
• When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
• Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.

BORDEN'S MAGIC FRENCH FUDGE

Steps:

• In the top of a double boiler, melt chocolate over hot water. Remove from heat. Add sweetened condensed milk, vanilla, salt, and, if desired, nuts. Stir until smooth. Turn into a waxed paper-lined 8-inch square pan. (I used a 9-inch square pan, sprayed with cooking oil, which worked well.) Chill. Cut into pieces and store in an airtight container. This fudge *never* fails! It is a great fudge to make when you want to make, if you want to make sure you are successful. Everybody loves it! Enjoy!!! Have a happy day!

FRENCH SILK BROWNIES

Steps:

• Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
• In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
• Remove the brownies from the oven and cool completely to room temperature.
• In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
• In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
• Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
• Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
• If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.

FRENCH SILK FUDGE

Steps:

• Butter an 8-by-11-inch baking pan and set aside.
• In a 2-quart glass bowl, mix the sugar and the evaporated milk.
• Microwave on high, uncovered, for 3 minutes.
• Remove from the microwave oven and stir.
• Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
• Meanwhile, cut the butter into four pieces and set aside.
• Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
• Add the chocolate chips, vanilla and nuts, and mix well.
• Spread into the buttered pan and chill for at least an hour, or until firm.
• Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.

MAGIC FRENCH FUDGE

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.

FRENCH SILK PIE

Steps:

• 1. Bake pastry shell in 450 degree oven for 10-12 minutes 2. Melt the chocloate in double boiler or microwave and let cool 3. Beat sugar and butter about 4 minutes with mixer until fluffy 4. Beat in chocolate and vanilla 5. Add eggs, one at a time, beating on medium for 2 minutes each time 6. Turn into pastry shell 7. Chill several hours or overnight