Fudge Recipes

Your friends will be queuing up for invitations to dinner when you serve this delectable pud. Add some freshly roasted hazelnuts and a dash of Frangelico to the whipped cream for extra pizzazz.Ingredients
150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)
150g/5oz butter
1 tsp pure vanilla extract
150ml/¼ pint warm water
110g/4oz caster sugar
4 eggs, preferably free-range, separated
25g/1oz rice flour, sifted
1 tsp gluten-free baking powder
gluten-free icing sugar, for dusting
1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.
3. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.
4. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/325F/Gas 3 for a further 20-30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/400F/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream.

Ingredients:

2/3 c Sweetened condensed milk
1/8 ts Salt
1 1/2 c Cocoanut
1/4 ts Vanilla

Directions:

1. Mix all well and drop from tsp. onto greased baking sheet.

2. Decorate with bright colored candies and bake in moderate 350 degrees F oven for 15 minutes.

6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Directions:

1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.

2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.

3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.

4. Pour into buttered 9″ square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces

INGREDIENTS

• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 (7 ounce) jar marshmallow creme
• 3/4 cup semisweet chocolate chips
• 3/4 cup butterscotch chips
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

DIRECTIONS

1. Line an 8-inch square dish with foil.
2. In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
3. Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

1/2 c Butter or margarine
1/3 c Baking cocoa
1/4 c Packed brown sugar
1/4 c Milk
3 1/2 c Confectioners’ sugar
1 ts Vanilla extract
30 Caramels, unwrapped
1 tb Water
2 c Salted peanuts
1/2 c Semisweet chocolate chips
1/2 c Milk chocolate chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners’ sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.
Makes 2-3/4 pounds.

1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.

3 c Sugar
1 c Milk
1/2 c Corn syrup
3 oz Unsweetened chocolate
1 c Butter
2 ts Vanilla
1 c Oregon hazelnuts
Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.

3 c Sugar
3/4 c Milk
2 tb Instant coffee
1/2 c Non-dairy liquid coffee cream
1 tb Light corn syrup
2 tb Butter
1 ts Vanilla
1 1/2 c (6 oz.) chopped chocolate coating or wafers
1/4 c Finely chopped nuts.
Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces.

1 1/2 cup granulated sugar
2/3 cup milk (whole)
1/2 stick (1/4 c) butter or margarine (not spread)
1 1/2 cup white chocolate chips (vanilla chips)
1 tsp. vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or cranberries
Line a 8″ square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1″ squares.

2 c Sugar
1/2 c Sour cream
1/3 c White corn syrup
2 tb Margarine
1/4 ts Salt
2 ts Vanilla
1/4 c Candies cherries, chopped
1 c Pecans, chopped
In large heavy skillet, mix first 5 ingredients; cook to softball stage or 236øF. Remove from heat; let stand 15 minutes. Add vanilla and beat; add cherries and nuts. Pour into buttered 8×8 inch pan.