chocolate fudge

Old Fashioned Chocolate Fudge, creamy and slightly crumbly this melt in your mouth homemade fudge is the best.&nbsp;

Old Fashioned Chocolate Fudge

sugar

cocoa ((unsweetened good quality))

salt

milk

butter

vanilla

Line an 8 inch square pan with buttered parchment paper.

In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).

Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.

Turn heat to low and continue to cook without stirring until temperature reaches 234 °F.&nbsp; Approximately 30 minutes.

Remove pot from heat, add the butter and vanilla.&nbsp; Do not stir.&nbsp; Cool to room temperature (110°F), approximately 30 minutes.&nbsp; Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).

Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).&nbsp; &nbsp;Cut into squares.  Store in an airtight container at room temperature.

You can also freeze the fudge in a double bag, well wrapped.&nbsp; Freeze either in pieces or the whole slab.&nbsp; Can be frozen up to 3 months.&nbsp; Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.&nbsp; Enjoy!

https://www.youtube.com/watch?v=I4bqpMPuq5k&feature=youtu.be

Old Fashioned Chocolate Fudge,  all whole ingredients no sweetened condensed milk!

CHOCOLATE FUDGE

This easy chocolate fudge recipe comes together in less than 10 minutes with only a few ingredients and it&#x27;s SO delicious!

Fudge Recipe

semisweet chocolate (chopped, 12 ounces, 340 grams)

bittersweet chocolate (chopped, 12 ounces, 340 grams)

oz sweetened condensed milk (2 cans)

tsp sea salt

tsp vanilla extract (10 milliliters)

walnuts or pecans (optional)

Line a 9x9 inch dish with foil or sheets of parchment paper. You can use a larger dish like 9x13, the fudge will just be a bit thinner. Give the foil or paper a spritz of cooking spray or a swipe of melted butter to help it peel off later

Add all the ingredients except the vanilla extract into a medium heavy-bottomed pot and place on low heat stirring frequently.

Once the mixture has thickened and become shiny stir in the vanilla and pour into your prepared dish and smooth with a spatula. Set aside to cool completely, at least an hour.

When your fudge has cooled down remove from dish, peel foil or paper off and cut into squares with a sharp knife.

You can enjoy the fudge immediately or wrap in parchment or wax paper.

You are going to love this super-quick and easy chocolate fudge recipe! It’s perfect for sharing or a quick treat for the family! You can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, or dried fruit. 

Full Recipe: https://preppykitchen.com/fudge-recipe/


I've added a couple extra ingredients in here but you can make this as a 2 ingredient fudge recipe!! It's the easiest thing I've made but soooo tasty!

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Easy Chocolate Fudge Recipe

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Quick And Easy Peppermint Fudge

Cooking spray, for spraying foil

chocolate chips

sweetened condensed milk

Red peppermint candies, crushed, for topping

Quick and Easy Peppermint Fudge

Ree DrummondThe Pioneer Woman/Christmas Cocktail PartyFood NetworkSemisweet Chocolate Chips, Sweetened Condensed Milk, Red Peppermint Candies

Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge. Cut into small squares.

I used this recipe and added 3 Tbsp. of butter, 1 tsp. of cold coffee, 1 tsp. of vanilla extract and 1 tsp. of peppermint extract. This gives your fudge extra depth of flavor. <div>[Make sure to measure your chocolate. 1 10 oz. bag is Not 3 cups.]</div><div>I melted this mixture in the microwave for no longer than 2 minutes. It turns out perfectly smooth and very delicious every time.. :) </div><div>I poured the smooth chocolate fudge mixture into an 8 x 8 pan lined with parchment and lightly oiled too. I’m trying to Not use aluminum of any kind in my life. </div><div>When this batch hardens, I’ll make butterscotch fudge using this same recipe but substituting butterscotch chips for the chocolate, and substitute “heath bar pieces“ for the peppermint. I’ll use vanilla extract instead of peppermint too. :) </div><div>Merry Christmas everyone!  </div>

I did 1/2 semi-sweet and 1/2 milk chocolate as some others had suggested, and threw in the 1/4 cup of butter that you see in most similarly sized fudge recipes... the result was a fantastic dense rich fudge! (I also waited until the fudge had cooled just a bit before adding crushed candy canes to the top, and that worked out perfectly!) Next time I think I might try all milk chocolate as I personally like my fudge a little sweeter, but I thought the overall result was great, and bonus points for being incredibly easy to make!

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/quick-and-easy-peppermint-fudge.html?oc=linkback

I used a 14 ounce can of sweetened condensed milk and 3 cups of yolk house chocolate chips. Turned out perfect! 

how about providing a size can for the milk? my stores have multiple sizes and evidently i needed an industrial size can not the one i got! 

This is a must have in our home for the holidays. Instead of crushed candies, I use chopped Andes bits. They do not disappoint! 

 This was delicious.  I respectfully disagree that it's bitter.  I used semi-sweet chocolate like it called for, and the sweetened condensed milk, but for the topping I used Andies Pepermint baking chips.  I sprinkled them on the bottom, put the fudge in the center, and sprinkled more on the top.  I HATE dark cholocate because of the bitterness, and this was delicious.

So good ad so easy everyone should try this recipe 

Made these this year as part of my Christmas cookie platter. This was a favorite of everyone I gifted cookies to! So easy to make and very pretty.

https://www.foodnetwork.com/videos/rees-holiday-peppermint-fudge-0220340

Ree puts together a time-saving peppermint fudge for a festive party sweet.

Ree's Holiday Peppermint Fudge

Fudge is a creamy, smooth chocolate square made from just two ingredients and takes about two minutes to make! This Fudge Recipe comes out perfect every time. Quick, easy and delicious! 

Fudge Recipe {2 Minute!}

guittard milk chocolate chips

14.5 oz can sweetened condensed milk

Fudge Recipe {2 minute!}

Pour all ingredients into a medium sized microwave safe bowl.

Microwave in 30 second intervals for a total of 1 minute and 30 seconds, stirring at each 30 second mark.

Stir the fudge vigorously until creamy and smooth.

Pour out onto a parchment paper lined cookie sheet.

Using a silicone spatula, spread the fudge into a square, keeping the fudge about 1 inch thick.

Refrigerate the fudge for 45 minutes to 1 hour or until the center of the fudge feels solid under light pressure.

Cut the edges off of the fudge to create a clean edge. Proceed to cut the fudge into desired number of squares.

Sprinkle finished squares with sea salt, if desired.

Chocolate Fudge

chocolate

butter,

half-and-half

corn syrup

vanilla extract

nuts,

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.

All these haters are killing me, I've made this fudge probably about 10 times and it always comes out great.  My family always begs me to make it for family gatherings, I'm here because I can't find my written down recipe and I'm making it for Christmas.  If yours doesn't come out right it's not the recipe, it's user error.  I add marshmellows and almonds for rocky road fudge.

I made this recipe twice today. The first time I pretty much stuck to the recipe, and it was good.  (I used unsalted butter and then added a pinch of salt ands tarted the beating at 150 degrees.) The second time I made it, I brought the temperature to 236 degrees ( instead of 234), doubled the vanilla and added an extra  T of butter to the recipe plus 1/8 teaspoon of cinnamon, one of my favorite chocolate enhancers. (I wanted it to be undetectable as an individual ingredient, but  my nose knew it was there.) Also, I use a digital thermometer and live in Florida. My favorite recipe for fudge until now was  Siver Palatte's recipe. Now with my minor adjustments, I think this recipe is great in both texture and flavor.

BEST FUDGE EVER! This candy is HARD to make if the most you have ever baked was chocolate chip cookies..... but if you put the time into and and have a well-calibrated thermometer, you'll have DELICIOUS fudge!

Just make sure you:
1) have a well-calibrated and trust-worthy thermometer
2) follow directions as prescribed
3) Use a water test to make sure you're at the soft-ball stage of sugar
4) Do not stir once it boils and until it reaches 110 degrees F (1 hour after you take it off the heat)

A good general recipe, but the lack of invert sugar or something to stop the recipe from forming large crystals and thus flaky chalky fudge is a mistake. If you do not want to make or buy invert sugar, replace half the corn syrup amount with honey (some think corn syrup will do this but it has mixed results). I would also recommend shortening instead of butter but that is a personal preference.

I followed the recipe exactly, checking the temps with 3 different thermometers.  It came out pretty good, and the people that have tried have all enjoyed it.  However, it just didn't have the moist, creamy texture I was hoping for.  For the amount of work required (constant monitoring of temps), I was hoping for better results.  I'm going to try some other recipes.  I may come back to this one after all, but it just wasn't quite what I was going for.

Corn syrup? Why not just save the time and make the Carnation version with the marshmallows. Ew. Whatever happened to the Baker's chocolate recipe from 40 years ago?

Reply to mramming.  I think it may be a typo, because on the video he says to cool it to 110.  And 110 Celsius converts to 230 Farenheit, which gave you good results, and it makes since it would only take about 10 minutes vs. the half hour to go to 130F.

Wonderful recipe of course. I followed the recipe to a tee...apart from I added a few more walnuts

Awesome recipe. If people would actually read the recipe first they would realize that yes, you do need a thermometer for this recipe. But...this is America and nobody wants to help themselves and blames everybody else for their mental handicap. Great recipe from a great chef.

I’d prefer if there was a side not for people that might not have a candy thermometer or if theirs went on the fritz. Unfortunately you should not waste your time nor ingredients on this recipe unless you have a candy thermometer. 

https://www.foodnetwork.com/videos/chocolate-fudge-0153418

Alton Brown explains the art -- and science -- of making chocolate fudge.

Chickpea chocolate fudge bites are made with healthy and wholesome ingredients. A delicious treat you can feel good about.

Chickpea Chocolate Fudge Bites

chickpeas

date paste

g coconut butter

100 g dark chocolate (85 % cacao)

Melt coconut butter (or creamed coconut) over low heat in a medium pot. Set aside.

Melt dark chocolate over low heat in a medium pot. Stir until smooth.

Place chickpeas, date paste, and melted coconut butter into a high-speed blender and process until combined completely. Add 1-2 tablespoons of rice or almond milk if the mixture is too thick to process.

Transfer the mixture to a bowl. Add in melted chocolate and 50 g ground hazelnuts and mix briefly with a hand mixer until all is well combined.

Press the mixture into small silicone muffin molds. Top each one with 3-4 whole roasted hazelnuts.

Place in a fridge for a couple of hours, this allows them to set and firm up. If you are in a hurry, place them in a freezer for about 30 minutes.

Store in a fridge.

Creamy chocolate fudge that you can make in just a few minutes is about to be your new holiday favorite!

Easy Chocolate Fudge

condensed milk

pecans (plus about 2 tablespoons for topping)

Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.

Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.

Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Instant Pot Fudge is a fudge recipe that you simply cannot live without! Instant Pot recipes make life easy and this chocolate fudge is smooth, chocolaty and insanely delicious!!

Instant Pot Fudge

chocolate melts (Note 1)

sweetened condensed milk (Note 2)

multi-coloured sprinkles (Note 3)

Add 2 cups of water to the bowl of your instant pot

Place the trivet that came with your instant pot into the stainless steel bowl

Press the Slow Cooker button and set the time for 15 mins Note 4

Add chocolate, sweetened condensed milk and butter to the heatproof bowl

Leave the lid off and allow the chocolate fudge mix to melt and mix.

Use a spatula to stir to combine every 5 mins. Note 5

When the chocolate has fully melted and been stirred together to combine, transfer it to a lined slice tray.

Hold either end of the slice tray and tap for the chocolate to smooth and flatten.

Decorate the fudge with sprinkles.

Place in the fridge to set for at least 2 hrs

Cut into bite size pieces to serve.

https://www.youtube.com/watch?v=j1WG7P7mOcQ

This Paleo Chocolate Fudge is so decadent and rich. With each piece full of chocolate flavor &amp; crunchy toasted pecans, you&#039;ll have trouble stopping at one.

Paleo Chocolate Fudge

maple syrup

Tbsp coconut oil

Tbsp arrowroot powder

cashew butter

tsp fine sea salt

Tbsp coconut sugar

tsp vanilla extract

pecans

Break The chocolate bar into chunks and place it in a saucepan. Then add the maple syrup and coconut oil and let the chocolate melt over medium-low heat. ￼

Once the chocolate has melted add in the arrowroot powder, cashew butter￼, salt, and coconut sugar. Using a whisk, stir everything together until well incorporated.

Remove the fudge off the heat and stir in the vanilla extract and chopped toasted pecans.

Mix everything in a saucepan

Now line a 9x9 inch baking dish with parchment paper and pour the fudge inside. Then you can top it with a few additional chopped pecans￼￼.

Now cover with plastic wrap and place in the refrigerator for about￼ 3 hours or until the fudge is solid.

Once the chocolate fudge has solidified you can cut it into about 24 pieces. ￼Place the fudge pieces in an airtight container and keep refrigerated for about one week. ￼

Pour the fudge in a baking dish and refrigerate

Zucchini Brownies are so fudgy and made healthy with sneaky veggies, whole wheat flour and no refined sugar. They are so rich and chocolaty, no will complain (or even know) they are eating healthy brownies, trust me. These super moist, fudge like brownies will be your new favorite dessert that will be requested over and over again!

Best Ever Zucchini Brownies {Healthy &amp; Fudgy}

zucchini

coconut oil (melted)

maple syrup (honey

tsp pure vanilla extract

cacao or cocoa powder

tsp baking soda

tsp salt

whole wheat flour

Place zucchini in a colander while you are getting other ingredients ready.

Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.

In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.

Add cacao powder, baking soda and salt; whisk until well mixed.

Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.

Add flour and mix gently until combined.

Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more - ovens vary.

Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely.

Cut into 16 squares.

https://content.jwplatform.com/videos/grFlgZM6.mp4

Healthy Zucchini Brownies

Fudge

marshmallow cream

evaporated milk

In a medium size bowl, combine chips and marshmallow cream. In a small saucepan mix together sugar, butter and evaporated milk. Cook mixture over low heat and gradually bring to a boil. Boil for 5 minutes. Pour mixture over chocolate and marshmallow and stir in salt and vanilla. Stir until mixture melts together. Spread fudge in lightly buttered square baking dish. Let stand for several hours and then cut into squares.

I didn't mix it super fast because I realized my spoon wasn't sturdy enough. I turned to get a new spoon and by then it had seized. I was able to save it by adding some honey and warmed it up over a water bath. I guess I didn't use good enough chocolate chips though (used hershey chips) because it just doesn't have enough rich "chocolate" flavor. Like it's missing something? I also thought it just doesn't make enough. I'd rather have a recipe that uses an entire can of evap milk and a full jar of marshmallow cream. It is definitely not enough fudge for a family to share and now I'm left with partial cans of stuff and no recipes that call for such odd amounts of left overs. Also, a bag of hershey chocolate chips is 11.5 oz so I've got a handful of left over chocolate chips too.

This is a WONDERFUL recipe that is simple, quick, easy &amp; cheap to make.  A lot of the reviews I see here mention trouble with the fudge crumbling, and that's probably because the recipe doesn't emphasize how important it is to MIX FAST once you add the hot ingredients.  You have to work quickly and get it mixed and spread out in the pan before it begins to cool.  It would help if the recipe had mentioned that.  Since I've made fudge before, I knew this and was able to prepare it with no problems.  I would think that because it doesn't call for a lot of ingredients, the ones you do use will strongly alter the flavor of the fudge.  I would keep that in mind when selecting the butter and particularly the chocolate chips that you use.  I made this fudge for Christmas and everyone loved it.  It keeps well, too.  It's been 4 days since I made it and I swear it tastes even better now than when it was fresh!  Highly recommended!

u added a tbps if dark cocoa powder and 2 extra tbsp of milk and the fudge turned out rich and satisfying and very simple to make

So easy for first time fudge maker and I was using someone else's kitchen (you know how that is).  My dad, who rarely eats sweets, could not put it down.

this recipe is missing some ingredients or directions, because whenever i made it, it did not turn into fudge!  it turned into crumbled chocolate that tasted like fudge.

I have made this fudge every Chirstmas for several years now.  I have had friends and neighbors ask me to make some for them to give as gifts....Guess a compliment doesn't get better than that!  I have never had any problems with this simple fudge recipe.

I have been using this recipe as a Holiday favorite for the past six years!  And every holiday someone new asks me for the recipe.  I've started to tell them it's a secrete family recipe! just our seceret...SHHHH...NOT REALLY;-)

Your search is over for the best chocolate fudge recipe. This easy Dark Chocolate Fudge recipe is everything it says and more. Rich, dark chocolate flavour in an indulgent, smooth fudge and only 5 ingredients.

Easy Dark Chocolate Fudge

450 g dark (50-70%) chocolate, finely chopped ((1lb))

unsalted butter ((½ cup))

sea salt (optional)

Add the condensed milk, chocolate and butter to a medium heavy based saucepan over low heat.

Stir until fully melted then continue to cook over low, stirring often until it thickens and bubbles just start to appear - 5-6 minutes.

Stir in the vanilla and salt (if using), then pour into the baking tin.

Let it sit at room temperature for ½ an hour, then cover with plastic wrap and chill for 2-3 hours until firm.

Hershey&#x27;s Chocolate Fudge is a wonderful treat that only requires a few ingredients and tastes pretty amazing. The easy fudge recipe has been around for generations and used to be on the side of the Hershey&#x27;s coca container. It&#x27;s the fudge recipe that you probably grew up with and love. 

Hershey's Chocolate Fudge

Hershey's cocoa

butter (1/4 cup)

Add the sugar, cocoa powder, and salt to...

Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined. 

Add the milk to the saucepan and stir....

Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil. 

Once the mixture begins to boil, stop stirring...

Once the mixture begins to boil, stop stirring and add your thermometer to the side of the saucepan. 

Cook until the mixture reaches 234-degrees or forms...

Cook until the mixture reaches 234-degrees or forms a soft ball in cold water. 

Remove from heat and add the butter and...

Remove from heat and add the butter and vanilla. DON'T STIR!

Cool to about 130-degrees and stir until some...

Cool to about 130-degrees and stir until some of the sheen from the fudge dulls. This may take a few minutes.

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Top 34 chocolate fudge recipes from across the web

The most viewed chocolate fudge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old Fashioned Chocolate Fudge

Fudge Recipe

Quick And Easy Peppermint Fudge

Fudge Recipe {2 Minute!}

Chocolate Fudge

Chickpea Chocolate Fudge Bites

Easy Chocolate Fudge

Instant Pot Fudge

Paleo Chocolate Fudge

Best Ever Zucchini Brownies {Health...

Fudge

Easy Dark Chocolate Fudge

Hershey's Chocolate Fudge

Chocolate Peanut Butter Fudge

Chocolate Protein Fudge - 3 Ingredi...

Greek Yogurt Fudge Pops

2 Minute Microwave Fudge

Old Fashioned Chocolate Fudge

Chocolate Covered Cherry Fudge

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Rice Krispies Fudge Recipe | Rice K...

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3-Ingredient Chocolate Fudge (Dairy...

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