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- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1 7-ounce jar marshmallow creme
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla extract
- 2 cups (packed) dark brown sugar
- 1 14-ounce can sweetened condensed milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup semisweet chocolate chips
- 40 paper or foil candy cups (optional)
Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.
Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. DO AHEAD Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.
Brown Sugar Fudge
An old-fashioned fudge recipe with the flavor of caramel and a little crunch of toasted walnuts.
Who doesn’t like fudge? I’m willing to bet that no one out there is raising their hand in answer to that question. Chocolate is the clear frontrunner when it comes to fudge, no doubt about that, but the runner-up flavor is hands down this brown sugar fudge.
It’s smooth, it’s tooth-achingly sweet, and it’s got a smoky caramel flavor that you’re sure to love.
The walnuts are optional, but I highly recommend them. And you’re going to need a candy thermometer for this old-fashioned recipe, but don’t let that scare you away. Candy thermometers are actually super awesome, because they tell you exactly when to move on to the next step. No ambiguity! So face your fears, fudge is worth it.
One last thing, one little piece of fudge goes a long way, but it’s hard to stop munching once you start so be sure you have a plan in place when you pull this recipe out of the fridge. I’ve already consumed about two-thirds of this batch all by myself. Send help. And call my dentist.
Baking tip:Why use evaporated milk in fudge?
Evaporated milk is milk that has been cooked to reduce its water content. It is more stable than regular milk and it can be cooked at high temperatures without curdling, a real benefit to fudge. Unfortunately, there is no substitute for it in a fudge recipe. While you can use evaporated milk in place of regular milk in many circumstances, the same is not true in reverse. Also, be sure you do not confuse evaporated milk and sweetened condensed milk, as they are two entirely different products.
- 1 ⅓ cups sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Traditional Chocolate Fudge Recipe
I recall the holidays being filled with many different fudges when I was growing up. That was back before Christmas became so commercialized. The holidays were about gift giving and eating lots of great desserts. We still try to keep traditional cookie and dessert making a huge part of our holiday fun. My kids really like having holiday cookies and treats to munch on just like I did when growing up.
I remember so many years of excitement when the holiday season was arriving. It was safe to say that I was the early one asking for grandma to make her traditional chocolate fudge. Times have changed because as an adult I would be requesting her to please add nuts. As a child it was “please make this batch without nuts” ha ha. Most kids are not big fans of nuts. I am so happy I grew out of that non-nut liking stage. The addition of nuts to Traditional Chocolate Fudge is just like icing on the cake. YUM!
The ingredients and process for making your family some of this Traditional Chocolate Fudge are very simple. You most likely have everything right in your cabinets. Grab your butter, milk, cocoa, sugar, vanilla and salt. You can add nuts if you are a fan of nutty fudge or just leave them ou if you are looking for a plain chocolate fudge.
3 cup Sugar
2/3 cup Cocoa Powder
1/8 tsp Salt
1 1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla
1 cup Pecans
Line 8″ square pan with foil and grease foil with butter.
Mix sugar, cocoa and salt in heavy pan.
Add milk bring to a boil over medium heat, stirring constantly.
Cook until temperature reaches 230-235 or soft ball stage.
Remove from heat.
Add butter and vanilla, but do not stir for 10 minutes.
Stir with wooden spoon until it begins to lose its sheen (about 3 minutes).
Stir in nuts.
Spread into prepared pan and let cool.
Lift out foil and remove from fudge.
Cut into squares.
Brown Sugar Fudge
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Original recipe makes 3 pounds
3 cups brown sugar
3/4 cup evaporated milk
1 cup butter
2 cups confectioners’ sugar
1 cup chopped walnuts
- Grease an 8-inch pan.
- Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan boil mixture for exactly 10 minutes. Remove from heat and add confectioners’ sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Calories: 82 kcal
Carbohydrates: 11.1 g
Cholesterol: 8 mg
Fat: 4.3 g
Fiber: 0.1 g
Protein: 0.5 g
Sodium: 26 mg
Healthy Chocolate Fudge
Smooth, rich, ultra chocolatey, and secretly healthy chocolate fudge.
While many traditional chocolate fudge recipes call for butter, sugar, chocolate chips, and condensed milk or marshmallow fluff, this healthier and completely vegan version uses only natural ingredients.
Trending Right Now –> Sweet Potato Brownies
It’s a wholesome chocolate treat, without all the added sugar.
Instead of white sugar or corn syrup, the healthy chocolate fudge is sweetened naturally with potassium-rich banana. (There’s also a banana-free version for those who aren’t a fan of the fruit.)
Also try this Vegan Chocolate Mousse
Chocolate Fudge Flavors
Mint Chocolate: Before blending, add 1/4 tsp pure peppermint extract, or more to taste – go slowly because it’s strong.
Chocolate Peanut Butter: Replace 1/4 cup of the coconut butter with peanut butter. Stir in a handful of crushed peanuts or sprinkle them over top if desired.
Rocky Road: Stir some chopped almonds and vegan mini marshmallows into the fudge batter after blending.
Mocha Fudge: Add 1/2 tsp instant coffee with the other ingredients at the very beginning. You can also place a coffee bean in the center of each piece of fudge for presentation at the end.
How To Make Healthy Fudge
The recipe is super easy. Simply blend all of the ingredients in a food processor until completely smooth.
Spread the batter into an 8-inch pan (or any shallow container, candy molds, or mini muffin tins) lined with parchment or wax paper, and refrigerate or freeze until firm.
Once chilled, cut into squares, bites, or bars, and enjoy.
You can refrigerate leftover fudge or freeze it for up to a month and thaw before serving.
Brown Sugar-Chocolate Fudge - Recipes
Our neighbours welcomed a cute new flatmate recently — a baby. Many visitors bestow infants with onesies or hats topped with animal ears, but I like to treat the parents. Parents love cake. When their little girl's name was revealed I was instantly inspired to find some crystallised 'Violet' petals to add a personalised touch to a cake recipe I've been eager to try. Almost nine months later (new parents are quite busy!) Violet Brown Sugar Chocolate Cake was born in my kitchen.
Sure, the kid couldn't eat any of it (she has many years ahead to juggle a conflicted love affair with desserts) but she seemed happy enough watching us scoff thick chocolaty slices as she gnawed on green beans.
There's something comforting about a loaf cake. I feel at peace knowing that all I have to do once the batter is prepared is tip it into the tin, bake and if I'm in the mood, ice the roof. No fiddly layers or delicate edges here. There are some brilliant little tricks in this recipe. Stirring broken up chocolate into boiling water allows you to skip a ban-marie style step, and adding a bit of bicarbonate (baking soda) to the chocolate creates a fluffy crumb with a reddish brown hue.
This cake and frosting recipe can be found in a vast tome of baking recipes, Short & Sweet by Dan Lepard. I love this book because it's filled with a wide variety of baking tips and recipes, from gooey cakes t o wholesome bread to savoury puff pastry pies. Short & Sweet has a clean, traditional design, illustrated with photos (taken by the author) that are beautiful but not overly styled. And, crucially, what I've baked from this book so far has turned out delicious.
Dan also writes a recipe column for The Guardian newspaper, where each week you can read about his latest concoction. You can catch up on his previous columns on the paper's website.
Both of the following recipes call for finely chopped chocolate. My favourite method for achieving this is not faffing around with a knife. I roughly break up high-quality chocolate bars, put the chunks into a freezer bag and seal it shut. Then take a rolling pin and whack the chocolate (get stress reliever!) until it's in little pieces.
Brown Sugar Chocolate Cake
Recipe by Dan Lepard
Dan has tweaked this recipe slightly for the new book: he advises using 2 medium eggs, and add 2 teaspoons of glycerine when you beat those in. Instead of superfine self-raising flour try 200g plain flour, and he now goes with 2 teaspoons of baking powder instead of one. Isn't it interesting how recipes change over time? Obviously this is a much-loved cake that he has worked on for a while.
You can eat this as is, or smear with a thick topping of Treacle Chocolate Fudge Frosting as I did. If you're in the mood, decorate the cake with crystallised flowers (I bought crystallised violet petals from Jane Asher) or any decoration you prefer.
Treacle Chocolate Fudge Frosting
Recipe by Dan Lepard
Do you hate sickly sweet icing as much as I do? You need to try this frosting. The inclusion of black treacle here provides a deep, rich, mellow, burnt-caramelesque style sweetness. The thick black syrup has a bitter smell on its own, but don't be put off, it works wonders in baked goods. If you can't find black treacle near you, try blackstrap molasses or another dark molasses. The consistency of this frosting is marvelously thick and fudgy.
Dan put together a guide for preparing icing and frosting for The Guardian, which features the recipe for this treacle frosting (as well as several others to try). I loved the consistency of this frosting and would recommend you omit the egg yolks and boiling water from the mix, as Dan has done in the updated book version.
Beware the treacle frosting recipe makes enough to frost a loaf cake, a dozen muffins, and you'll still have about a cup left (in my experience!) so you may want to halve the recipe. But if you do have leftovers it's a good excuse to bake something else.
Love your Leftovers: If there's any icing left, put it in an airtight container and refrigerate. It revitalises wonderfully if you'd like to use it to frost something else over the next few days. Simply put the icing in a glass bowl, set the bowl over a pan with a little boiling water in it for a couple of minutes, to loosen it up. Beat it hard and in just a minute or so the original glossy, creamy texture reappears. You may need to add a tiny splash of the boiling water into the frosting while beating.
HOW TO MAKE SALTINE TOFFEE:
- Preheat the oven to 350 degrees and line a 15吆 baking pan with foil.
- Add the saltines in neat rows side by side.
- Add butter and brown sugar to a medium saucepan on medium high and cook and stir for 2 minutes or until sugar is dissolved and bubbling.
- Pour evenly over crackers making sure they are all coated.
- Bake for 8-10 minutes then remove the pan from the oven and add the chocolate chips.
- Put the pan back in the oven for 1 minute.
- Remove the pan and spread the chocolate to evenly coat the melted chocolate, then cover with chopped pecans.
- Refrigerate for 15 minutes or until fully cooled before removing and breaking into pieces.
You’d think that the crackers would get soggy as they absorb all the caramel, but instead they keep their delightful crunch and the caramel has a delicious snap to it too!
If this is your first time making your own toffee, this is an easy recipe to follow since it’s so straight forward. Saltine Cracker Toffee is also a delicious gift you can hand out to your friends and coworkers as fun, decorative treats. Just wrap the toffee in some decorative parchment paper, tie them up with a bow, and you’re all set. Or try a cute decorative box like this one!
Brown Sugar Hot Fudge
2 squares Baker’s Unsweetened Chocolate
1/4 c Organic unsalted butter
1/2 c Evaporated milk
2 c Organic brown sugar
1/2 tsp Pure vanilla extract
In a mixing bowl, stir together sugar, milk, and salt. Set aside.
In medium a saucepan, over low heat, melt together chocolate squares and butter.
Slowly pour sugar mixture into saucepan. Simmer and stir constantly until fudge is no longer grainy.