Chocolate fudge is a delicious treat that is rich, sweet, and soft. It's typically made by heating sugar, butter, and milk, though there are many variations on this dessert, depending on how creamy or thick you want it to be. Chocolate fudge can be enjoyed on the boardwalks of New Jersey, during Christmas time, as a late-night snack, or pretty much any time you're having that hankering for chocolaty goodness. Making it on your own can help you save money and tailor the recipe to match your cravings. If you want to know how to make chocolate fudge, see Step 1 to get started.
Easy Chocolate FudgeEdit
- 12 oz. sweetened condensed milk
- 2 cups semi-sweet chocolate squares
- 1 tsp. vanilla
- 1 1/4 cup icing sugar
- Pinch of salt
Creamy Chocolate FudgeEdit
- 12-oz. evaporated milk
- 4 cups granulated sugar
- 2 1/4 cups mini marshmallows
- 12-oz. milk chocolate chips
- 1/2 cups semi-sweet chocolate chips
- 2 sticks butter
- 1 tsp. vanilla
Dairy Free Chocolate FudgeEdit
- 1 1/2 cups coconut butter
- 1/2 cup cocoa powder
- 1 tbsp. vanilla extract
- 1/2 cup honey
- 1/8 tsp. sea salt
Method One of Three:
Making Easy Chocolate FudgeEdit
1Heat the condensed milk and chocolate in a saucepan over low heat. Just place the chocolate squares into the pan and pour the condensed milk over them. Heating the ingredients over low heat will allow them to combine without thickening too much. As the pan heats up, stir the ingredients together using a wooden spoon. You can also use chocolate chips instead of chocolate squares, if you prefer. Continue stirring until the ingredients are thoroughly melted together and you've created a nice, even mixture.
- You should insert a candy thermometer into the mixture. It's done when the temperature reaches 240°F (115°C).
2Add the icing sugar, salt, and vanilla. Now, add the remaining ingredients to the melted mixture and stir them together until all of the ingredients are thoroughly combined. The stirred product should be rich and creamy, not chunky. Once the mixture has reached its desired temperature and everything is mixed together, you can remove it from the heat.
3Pour the ingredients into an 8-inch (20 cm) pan lined with wax paper. Once the ingredients are combined, you should pour them into a pan as carefully as you can.
4Refrigerate for at least 2-3 hours. This will give the chocolate fudge enough time to set.
5Serve. Just cut the fudge into 1 inch (2.5 centimeter) squares and serve it. It's tasty enough to be enjoyed on its own, though you can always have it with a glass of milk or even a cup of vanilla ice cream.Advertisement
Method Two of Three:
Making Creamy Chocolate FudgeEdit
1Mix the milk, sugar, and marshmallows together in a saucepan. Heavy saucepans work best for this recipe. Use a whisk to blend the ingredients together until you've made a rich, creamy mixture. You should insert a candy thermometer into the mixture so you can monitor the temperature carefully.
2Cook the mixture over medium heat until the temperature is 240°F (115°C). As you cook it, make sure to stir it often. When the mixture is close to reaching the desired temperature, you should be stirring it constantly.
3Prepare the pan for the mixture. You can prepare the pan while the mixture is cooking, though you have to take care to continue stirring it in the process. Better yet, you can prepare the pan in advance so you don't have to worry about it while your precious chocolate is cooking. Here is all you have to do:
- Line a 9 x 13 inch (23 x 33 centimeter) pan with foil.
- Spray it with non-stick cooking pray.
4Combine the butter, vanilla, and chocolate chips in a bowl or glass. The bowl should be made of metal. If you use a glass, make sure it's large enough to fit the ingredients with some room for stirring left over.
5Pour the cooked marshmallow mixture over the chocolate chip mixture. Once the marshmallow mixture is as hot as it needs to be, pour it over the chocolate chip mixture.
6Combine the ingredients. Now, you should use either a hand held electric mixer, a heavy-duty mixer, or a whisk to beat the ingredients together. Make sure you're beating the ingredients over low speed and that you continue to mix them until the chocolate is thoroughly melted. The ingredients should be fully combined, instead of chunky or uneven.
- If you'd like to add additional ingredients, such as walnuts, pecans, peppermint marshmallows, white chocolate chunks, or anything else that suits your fancy, the time to do it is now.
7Pour the mixture into the pan. Carefully tip the bowl toward the pan and release the mixture into the pan in an even fashion. You may have to move the bowl back and forth slightly as you pour out the ingredients and to tilt the pan back and forth until you've distributed them in an even layer.
8Chill the mixture in the refrigerator for at least an hour. Give it at least an hour to fully harden. You can also let it sit there overnight, if you like, but you may be tempted to eat your tasty treat much sooner than that.
9Serve. Just cut your creamy chocolate fudge into 1" (2.5 cm) squares and serve it as it is. You can put it on a plate for presentation or just eat it from the pan, if you need to satisfy your craving immediately. This recipe makes a whopping 117 squares of fudge! That's more than enough for you and your friends, coworkers, neighbors, and teachers.Advertisement
Method Three of Three:
Making Dairy Free Chocolate FudgeEdit
1Heat a medium saucepan over low heat. This will keep the fudge from thickening too fast.
2Add the coconut butter, cocoa powder, vanilla, and sea salt. Mix the ingredients well using a whisk or a handheld or an electric mixer. Continue mixing the ingredients together until the coconut cream has melted.
- If you have trouble finding coconut butter at the store, you can make it yourself. All you need to make it are 2 cups of shredded coconut and a food processor. Just place it in the food processor for 15-20 minutes and you're good to go.
3Stir the honey into the coconut mixture. Continue stirring the ingredients together until they are fully combined. Raw honey works best.
4Prepare a pan for the mixture. You can prepare the pan while you're heating the ingredients or even before you've started cooking. Just line an 8 inch (20 centimeter) pan with foil and spray it with non-stick spray.
5Pour the fudge into the pan. Make sure to pour it in evenly so the fudge is well distributed.
6Cover the pan and refrigerate for at least 4 hours. Give the dairy-free fudge at least 4 hours to set and then you're good to go.
7Serve. Remove the fudge from the fridge, cut it into 1 or 2 inch (2.5 or 5 centimeter) squares, and it's ready to eat.Advertisement
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