BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 64
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch pan.
- Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)
Steps:
- Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
- Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
- Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
- Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
- Store in a sealed container on the counter for up to 3 weeks.
Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g
FUDGE BROWNIES
The right ingredients make this decadent classic healthier, but every bit as delicious: Pureed sweet potatoes add moisture, sweetness, and a fudgy consistency; whole-wheat flour is a perfect choice for dense, bold-flavored brownies; natural, unsweetened cocoa powder packs far more antioxidant power than other forms of chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
- Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
- Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
- Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.
CHOCOLATE FUDGE
Provided by Alton Brown
Categories dessert
Time 40m
Yield 64 (1-inch) pieces
Number Of Ingredients 7
Steps:
- Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
NO-BAKE FUDGE BROWNIES
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h25m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
- Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
- Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
- Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
CHARLIE BROWN FUDGE
this was my first attempt at fudge in years and I love peanut butter fudge but by adding some chocolate they came out like my favorite no bake cookies Charlie Browns only without the oatmeal.
Provided by April SanMiguel @April_SanMiguel
Categories Candies
Number Of Ingredients 8
Steps:
- add sugar, milk, stick of butter and chocolate to a medium size saucepan and bring to a boil. stirring occasionally. let boil for 5 minutes. remove from heat.
- stir in peanut butter and marshmellow creme.. then slowly stir in flour until well combined.
- pour into a well buttered 9x13 pan.. I used 2 small square 9x9s spread until even and cool completely cut into squares.. and enjoy
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