posted by Beck 01-31-101 6:53 AM
Chocolate Fudge
2 cups sugar
1/2 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 ounce square semisweet chocolate
1 tablespoon butter
1 teaspoon vanilla
1/4 cup walnuts
In a large saucepan mix together sugar, milk, cream, corn syrup, salt and 1 square of chocolate (cut up). Cook over medium heat, until sugar dissolves and begins to boil. Cook to soft ball stage. Remove from heat. Cool to about 110 degrees. Add butter and vanilla. Beat until stiff and looses its gloss. Stir in walnuts and spread in a greased 8x8x2 pan. Cool completely. Cut into squares.
Easy Cocoa Fudge
Source: Betty Crocker's Chocolate Cookbook
1 cup granulated sugar
1/4 cup cocoa
1/3 cup milk
1/4 cup butter or margarine
1 tbsp. light corn syrup
1 tsp. vanilla
1/3 cup chopped nuts
2 to 2 1/4 cup powdered sugar
Mix granulated sugar and cocoa in a 2 quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Cool, wihtout stirring, until the bottom of the pan is lukewarm, about 45 minutes.
Stir in vanilla and nuts. Stir in powdered sugar until mixture is very stiff. Press into a buttered loaf pan 9x5x3. Refrigerate about 30 minutes, until firm. Cut into 1 inch squares. Makes 32 pieces.
Cream Cheese Fudge
Source: Betty Crocker's Chocolate Cookbook
6 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
1/4 tsp. salt
2/3 cup cocoa
1 lb. (4 cups) powdered sugar
1 cup coarsely chopped pecans
Beat cream cheese, butter, vanilla and salt on low speed until smooth. Beat in cocoa. Adding 1 cup at a time, beat in powdered sugar. Beat each addition until smooth. Stir in pecans. Press into an ungreased 8 inch square baking pan. Refrigerate until firm, about 3 hours. Cut into 1 1/2 inch squares. Refrigerate. Makes about 2 dozen pieces.
Easiest-Ever Cocoa Fudge
source: Hershey's Chocolate and Cocoa Cookbook
Microwave Recipe
3 2/3 cups powdered sugar, sifted
1/2 cup Hershey's cocoa
1/4 cup milk
1/2 cup butter or margarine
1 tbsp. vanilla
1/2 cup chopped nuts, optional
Microwave powdered sugar, cocoa, milk and butter on high until butter is melted, about 2 to 3 minutes.
Stir until smooth. Blend in vanilla and nuts. Spread in a buttered 8 inch square pan. Cut into squares. Makes 64 1-inch square pieces.
NOTE: Time necessary to melt butter will vary depending on the microwave used.
That's Incredible Fudge
Source: Pillsbury Chocolate Lover's Cookbook
8 oz. pasteurized process cheese spread, cut into pieces
1 cup butter or margarine
5 cup powdered sugar
1 cup cocoa
1 tbsp. milk
1/2 cup chopped nuts, if desired
Butter a 9 x 13 pan.
In a large saucepan, melt cheese and butter over low heat, until smooth. Remove from heat. Add sugar, cocoa and vanilla and mix well. Stir in nuts. Spread in prepared pan. Chill until firm, then cut into squares.
Makes 52 pieces, 3 1/4 lb of fudge.
Easy Fudge
Source: BH&G Chocolate Cookbook
1/2 cup butter or margarine
1/3 cup water
1 (16 oz.) pkg. (4 cups) powdered sugar
1/2 cup nonfat dry milk powder
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
In a saucepan, heat together the butter and water just to boiling, stirring to melt butter. Sift together powdered sugar, dry milk powder, and cocoa. If mixture is lumpy, sift twice. Add butter mixture to sifted ingredients and stir until well combined. Stir in nuts. Turn into a buttered 8 inch square pan. Cover and chill several hours until firm. Cut into squares.
Makes about 1 1/2 lb fudge.
Fast Chocolate-Pecan Fudge
Source: Hershey's Chocolate Cookbook
Microwave Recipe
1/2 cup butter or margarine
3/4 cup Hershey's Cocoa
4 cups powdered sugar
1 tsp. vanilla
1/2 cup evaporated milk
1 cup pecan pieces
pecan halves, opt.
Microwave butter in a 2 quart bowl for 1 to 1 1/2 minutes, or until melted. Add cocoa and stir until smooth.
Stir in powdered sugar and vanilla. Blend well. Mixture will be dry and crumbly. Stir in evaporated milk. Microwave on High for 1 minute, stir. Microwave an additional minute or until mixture is hot. Stir until smooth; add pecans. Pour into aluminum foil lined 8 or 9 inch square pan.
Garnish with pecan halves. Cover, chill until firm, about 2 hours. Cut into 1 inch squares. Store, covered, in refrigerator.
Makes about 4 dozen 1-inch pieces.
++Note: Microwave time may need to be adjusted depending on power of microwave used.