Best Creamy Chocolate Fudge Recipes

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CREAMY CHOCOLATE FUDGE

Steps:

• Butter two 8x8-inch or three 5x8-inch pans.
• In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
• Bring to a boil, stirring constantly.
• Then let boil for 2 minutes, not stirring.
• NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
• Turn off heat but leave pot on the burner.
• Add marshmallows, quickly stirring until melted.
• Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
• Pour into prepared pans.
• Let cool.
• Fudge tastes better each day --- if it lasts!

CREAMY CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

CREAMY CHOCOLATE MARBLE FUDGE

Steps:

• Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
• Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
• Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
• Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

CREAMY HOMEMADE CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CREAMY RICH CHOCOLATE FUDGE

Steps:

• In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.

FUDGE-GLAZED CREAMY PEANUT BUTTER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 F. Spray an 8-inch cake pan (with at least 2-inch sides) with nonstick cooking spray with flour. To make the cake: In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, baking soda and salt. Add the eggs, canola oil and vanilla and whisk to combine. The mixture will be very thick - just make it as uniform as you can. Add the water, a little at a time, whisking in between each addition. Continue until you've added all of the water - the batter should be smooth and fairly thin. Transfer the batter to the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed with your fingertip. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out onto the rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, sugar and vanilla together until the mixture resembles coarse crumbs. Add the cream, beating until the filling is smooth - it will be somewhat thick, but still spreadable. You can add additional cream to adjust the consistency, if necessary. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat for 30 seconds on 50% power. Gently stir, then continue heating in 20-second intervals on 50% power, stirring in between each, until the chocolate is completely melted and the glaze is smooth. Set aside for 30-45 minutes, or until the mixture thickens enough to be spreadable. To assemble: Use a long, thin knife to cut the cake in half horizontally to make two layers. Place the bottom, cut side up, on a serving plate. Spread with the peanut butter filling, then lay the second half of the cake on top, cut side down. Spread the glaze over the top and sides of the cake. Garnish with chopped peanut butter cups.

CREAMY RICH CHOCOLATE FUDGE

Steps:

• In a small saucepan heat chocolate and milk on low, stirring until melted.
• Add sugar, syrup and salt and cook to 234- 236 degrees F.
• Add butter and pour off into a bowl and then add vanilla.
• Allow to cool to approx.
• 120 to 125 degrees.
• After it has cooled, beat until it starts to lighten, lose its gloss and thicken.
• Pour into a greased 8 by 8 inch dish and let cool completely.
• Cut into cubes.

TWO INGREDIENT CREAMY MILK CHOCOLATE FUDGE

Steps:

• 1. Put the bag of semi-sweet morsels in a glass bowl -don't pile them all to the middle, but kind of spread them out.
• 2. Microwave on high for 90 seconds. Take out and stir well. Do not be tempted to melt longer -when you stir them they will melt (And you will be microwaving them again after adding the can of frosting).
• 3. Then dump/spoon in one whole can of Creamy Milk Chocolate frosting on top of the melted morsels.
• 4. Microwave on high 90 seconds. Take out and stir well. Again, don't be tempted to over-microwave -it may scorch or lumpy.
• 5. Pour/spoon frosting and morsels mixture into a 8"x8" or 9"x9" square Pan. I line the pan with aluminum foil that has been sprayed with Pam. It makes it easier to lift out the cut pieces. You can just spray with Pam or other non-stick cooking spray.
• 6. Refrigerate until chilled and set. Then cut into small squares -it is a rich fudge. Makes 24 to 30 pieces (depending on the size of the squares).
• 7. Enjoy!!!!!
• 8. HINTS: (1) You can use Nestle or Hershey chips/morsels -don't use an off brand or one that is not real chocolate; (2) Sometimes I put a capful of Vanilla extract (not flavoring) and a pinch of salt; (3) I sometimes add a few broken nuts in with the morsels and frosting after it has been melted. Of course, additions no longer make it a two ingredient fudge -but hey, I like to experiment, and it is good with or without the additions; (4) You can use any brand of canned frosting, but don't use the Whipped kind -it doesn't set as well; (5) Either spray your pan with a non-stick spray (such as Pam) or line the pan with aluminum foil (bring it up the sides of the pan too) and spray it As stated in the recipe I posted earlier (Extra Easy and Delicious Fudge), you can try many different combinations of chips/morsels and frostings, such as Butterscotch Chips and Vanilla Frosting or Peanut Butter Chips and Chocolate Frosting, etc. Give this fudge a try and let us know what combinations that you use.

CREAMY WHITE CHOCOLATE CRANBERRY FUDGE RECIPE - (4.6/5)

Steps:

• Line an 8" x 8" baking dish with foil, extending the foil over the sides. Lightly butter. In a 2 quart heavy sauce pan, combine baking chips and condensed milk. Melt chips over low heat stirring often until mixture is smooth and creamy. Remove saucepan from the heat and stir in about three fourths of the dried cranberries and pistachios reserving the rest for the topping. Mix well. Stir in orange zest and vanilla. Pour into prepared baking dish. Level fudge out with a spatula and top with remaining cranberries and pistachios. Cover and chill for about 2 hours or until set. Lift fudge out of pan by the foil and cut into small pieces. Store in the fridge in an airtight container for up to one week.

SMOOTH AND CREAMY CHOCOLATE FUDGE

Steps:

• 1. Grease a 9"X9" glass baking pan with butter. Set aside.
• 2. Combine sugar, corn syrup, milk and chocolate (or cocoa) in a heavy saucepan. Mix well. Cook over medium-high heat until mixture reaches 234 degrees F. (soft ball stage) on a candy thermometer - STIRRING CONSTANTLY. Remove from heat.
• 3. Add butter, salt and vanilla. DO NOT STIR!
• 4. When cool enough to hold hand on bottom of pan, add baking powder and begin beating with a wooden spoon.
• 5. When mixture starts to thicken add nuts if desired. Continue beating until mixture looses its gloss and holds its shape when dropped from a spoon onto waxed paper.
• 6. Quickly transfer to a heavily greased glass baking pan and spread evenly. Let cool for at least one hour before cutting into squares.