Jos Fabulous Fudge Recipes

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BAKER'S FABULOUSLY FLAWLESS FUDGE



Baker's Fabulously Flawless Fudge image

This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)

Provided by Saturn

Categories     Candy

Time 2h25m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 4

1 1/2 cups pecans or 1 1/2 cups walnuts, chopped
16 (1 ounce) squares BAKER'S Semi-Sweet Chocolate (2 pkgs)
1 (300 ml) can sweetened condensed milk
2 teaspoons vanilla

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.

Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 2.3, Cholesterol 2.6, Sodium 10.8, Carbohydrate 10.6, Fiber 0.9, Sugar 9.5, Protein 1.3

FABULOUS FUDGE



Fabulous Fudge image

Provided by Anne Thornton, Host of Dessert First

Time 3h20m

Yield about 64 squares

Number Of Ingredients 6

1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup milk chocolate chips
Fine sea salt
1 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts

Steps:

  • Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
  • Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
  • Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
  • Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
  • Pop out of the pan and cut into little pieces.

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