Best Melt In Your Mouth Chocolate Fudge Recipes

FANTASY FUDGE

Steps:

• Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
• Prepare the 9*13 baking pan. Line the pan with foil and butter the inside.
• Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
• Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
• Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
• Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
• Pour the mixture into the prepared pan and let it cool before slicing.
• Let it set for 4 hours. Place it in the refrigerator to make it more firm.

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)

Steps:

• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

MELT IN YOUR MOUTH FUDGE( SMOOTH)

Steps:

• 1. butter 2 8 or 9" square pans or a 9x13 pan set aside
• 2. cream together the marshmellow cream and butter mix in the chocolate chips.
• 3. in a large pot over medium heat pour sugar and evaporated milk and mix well stir constintaly till comes to a rolling boil continue stirring constintanly for 7-8 more minutes
• 4. pour the hot mixture into the marshmellow mixture, and once the chocolate melts with a couple of stirs to assist, mix in the vanilla than the nuts if using
• 5. place in fridge to cool
• 6. the calories in this is in the zillions so don't bother trying to figure it out....its gonna be great over the lips and forever on the hips!!!! But so so worth every bite!

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.