Recipe for Homemade Chocolate Fudge?

Question

Triple Chocolate fudge? Yummy!!

Answer 1

RACHEL RAY'S FIVE MINUTE FUDGE

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

To make a Chocolate Wreath for Christmas, Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to re-center can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

ENJOY!

Answer 2

Here's one I like that doesn't require any baking:

1 cup butter
1 pkg (12 oz.) semi-sweet chocolate chips
2 eggs
4 cups sifted powdered sugar
1 tsp. vanilla
1 cup walnuts (optional)

Chop walnuts and butter an 8 x 8-inch pan. (Or you can line the pan with foil and spray it with butter flavored Pam spray.) Melt butter and chocolate chips in the microwave (about 2 minutes) and stir until blended. In a large bowl beat the eggs; add the sugar and vanilla. Pour the butter and chips into the egg mixture. Stir thoroughly. Add the nuts and pour into the buttered pan. Chill about an hour. Lift foil out of the pan and remove it from the fudge. Cut fudge into bite-size squares. I use a large pizza cutter to do it when the fudge is firm but not too firm.

Answer 3

This is the easiest best tasting fudge recipe I have came across . Its fool proof, The hardest thing is waiting for it to chill.
Enjoy

Fudge:
3 C semisweet chocolate chips
1 Can (14 oz) sweetened condensed milk
Dash of salt
1 C chopped walnuts(only if you like it with nutts)
1 1/2 tsp. Vanilla

In a heavy saucepan over LOW heat, melt chips with sweetened condensed milk and dash of salt. Stir non stop so it wont burn. Remove from heat, Stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or untill firm. Turn fudge onto cutting board, Pee off foil and cut into squares. Store loosely covered at room temperature.

The recipe calls for wallnuts but I make it with out and its divine.

Answer 4

TRIPLE CHOCOLATE FUDGE

1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped

Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.

While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.

Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.

Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).

Allow to cool at least one hour before cutting into squares for serving.

Answer 5

Ingredients: 1/2 cup vegan margarine 2 cups vegan powdered sugar* 1 tablespoon vanilla extract 2 tablespoons vegan soymilk 1/3 cup cocoa powder (or more) a dash of salt * If you want this to be strictly vegan, make sure that the powdered sugar you use is made from unbleached sugar (bleached sugar is often bleached in a process that uses animal bones). See note above the recipe about vegan ingredients for more information. Preparation Instructions: 1. Soften the vegan margarine. (This would be a good step to do while baking the cake). Once the cake has cooled, start making your frosting: 2. Using an electric mixer, cream the sugar into the softened margarine. Then add the vanilla extract, soymilk, cocoa powder, and salt. Mix well. If it is too thick, add a very small amount of soymilk, and if it is too thin, add more powdered sugar. Continue to mix until the frosting is light and fluffy. 3. Frost your cake. 4. Refrigerate for at least an hour to let the frosting set. Enjoy! 5. To store, seal the cake in an airtight container and keep refrigerated. NON-VEGAN (Regular) PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Answer 6

I just use the recipe on the marshmallow fluff jar.