Marthas Chocolate Fudge Recipes

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SIMPLE CHOCOLATE FUDGE



Simple Chocolate Fudge image

This easy recipe results in rich, creamy fudge with a minimum of fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 36 squares

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 bag (12 ounces) semisweet chocolate chips
1 cup walnuts, coarsely chopped

Steps:

  • Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
  • In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
  • Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
  • Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

CHOCOLATE FUDGE



Chocolate Fudge image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 8

6 tablespoons chilled unsalted butter, cut into small pieces, plus more for pan and bowl
3 cups sugar
1 tablespoon Valrhona cocoa powder
Large pinch of fine sea salt
3 tablespoons light corn syrup
1 cup milk
4 ounces Callebaut unsweetened chocolate, finely chopped
2 teaspoons pure vanilla extract

Steps:

  • Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
  • In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
  • Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

FUDGY CHOCOLATE BROWNIES



Fudgy Chocolate Brownies image

This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook." It makes for a delicious dessert or afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 16

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
  • Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
  • Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
  • Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

MARSHMALLOW FUDGE



Marshmallow Fudge image

Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h20m

Yield Makes 36 squares

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for brushing
1 1/4 cups sugar
1 can (5 ounces) evaporated milk
1/4 teaspoon kosher salt
1 1/4 cups mini marshmallows
9 ounces bittersweet chocolate, chopped (1 3/4 cups)
1 teaspoon pure vanilla extract

Steps:

  • Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
  • In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
  • Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

CHOCOLATE-HAZELNUT FUDGE



Chocolate-Hazelnut Fudge image

Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and Nutella. It makes a wonderful holiday gift for friends, neighbors, kids' teachers, and anyone else on your list.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h20m

Yield Makes 8 slices

Number Of Ingredients 5

1 1/2 cups blanched hazelnuts
Unsalted butter, room temperature, for brushing
3 cups chopped dark chocolate (14 ounces)
1 1/2 cups chopped milk chocolate (7 ounces)
1 cup chocolate-hazelnut spread, such as Nutella

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
  • Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.
  • In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.

MARTHA'S CHOCOLATE FUDGE



Martha's Chocolate Fudge image

I wanted my fudge to taste like what we get here in New Orleans from a place called "The Fudgery." They make it the old-fashioned way, with big copper kettles and a huge marble slab. You can still make excellent fudge without this equipment though. This is a Martha Stewart recipe for chocolate fudge with my own instructions. Follow the steps exactly and you will have smooth, creamy chocolate fudge, similar to what you'd buy at a candy store. After you've made fudge this way a few times it'll become like second nature to you; it's not really difficult at all. Martha says: "Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts." NOTE: Do not attempt to double this recipe--the results will not be the same. If you want big, thick pieces, use a loaf pan.

Provided by MSnow

Categories     Candy

Time 55m

Yield 32 pieces

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for pan (not margarine)
3 tablespoons best-quality cocoa powder (Dutch process will give superior results)
2 cups sugar
2/3 cup whole milk (do not use reduced fat milk.)
3 ounces best-quality semisweet chocolate, finely chopped (baking chocolate)
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup walnut halves, cut into large pieces (optional)

Steps:

  • You will need a candy thermometer. Make your fudge on a dry day. Too much humidity will keep the fudge from setting up properly.
  • Butter an 8-by-8-by-2-inch pan and place it in the fridge. Alternately, use a loaf pan if you want really thick pieces.
  • Sift cocoa powder and sugar into a medium bowl.
  • Prepare an ice bath. I use my sink, filling it with approximately 2" of water, then adding a bunch of ice.
  • In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
  • Add chocolate, butter, and corn syrup.
  • Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
  • Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
  • Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
  • Increase heat a bit until the fudge starts to boil. When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
  • Keep the syrup boiling, being careful that it doesn't boil over.
  • When the candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds.
  • Transfer pan to a heat-proof surface, and let sit until thermometer registers 110°, about 45 minutes.
  • Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up. Depending on the humidity in the air, it could take as much as 10 minutes).
  • Stir in walnuts, if desired.
  • Spread fudge into prepared pan with wooden spoon. Cover with plastic wrap; chill 30-60 minutes. Cut into 1-inch squares.

CHOCOLATE FUDGE 101



Chocolate Fudge 101 image

Making fudge requires precision, but the cook is rewarded with creamy blocks of chocolate. For variations, see Vanilla Fudge and Stir-In Variations for Fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 pounds

Number Of Ingredients 6

1 tablespoon cold unsalted butter, plus more for pan
1 1/2 cups heavy cream
3 cups sugar
3 ounces best-quality unsweetened chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt

Steps:

  • Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, chocolate, corn syrup, and salt into a medium heavy saucepan.
  • Cook over medium-low heat, stirring constantly, until sugar has dissolved and chocolate has melted, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
  • Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
  • Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.
  • Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes.
  • Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces. Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.

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 FUDGE SAUCE



Chocolate Fudge Sauce image

Use to make an Almond-Coconut Shake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

8 ounces semisweet chocolate, chopped
6 tablespoons unsalted butter
1/3 cup sugar
1/2 cup heavy cream
Pinch of coarse salt

Steps:

  • Set a large heatproof bowl over (but not touching) simmering water. Add chocolate, butter, sugar, cream, and salt to bowl and cook, stirring, until melted and well combined. Let cool. If sauce firms up too much before using, microwave for a few seconds to soften.

MOMMA REINER'S CHOCOLATE FUDGE



Momma Reiner's Chocolate Fudge image

This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 30 marshmallows

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) salted butter
2 2/3 cups sugar
1 can (5 ounces) evaporated milk
12 ounces semisweet chocolate, finely chopped
2 1/4 cups Momma Reiner's Homemade Marshmallow Cream
1/2 teaspoon pure vanilla extract

Steps:

  • Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
  • Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.

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