Im looking for an easy plain chocolate fudge recipe. I need one that uses chocolate chips instead of cocoa. Thank you
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Im looking for an easy plain chocolate fudge recipe. I need one that uses chocolate chips instead of cocoa. Thank you
12 oz bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tbsps unsalted butter, at room temperature
1 tbsp pure vanilla extract
20 large marshmallows
4 cups sugar
2 5-oz cans evaporated milk
Preparation
Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
Cool for at least 1 hour before cutting into pieces. Serve at room temperature
mmmmm fudge the best recipe is found on mackinac island, mich.. do the research on macinac.com
There is one on the back of the Fluff container, which comes out perfect every time!
go into http://www.foodnetwork.com.
I have a peanut butter fudge recipe.
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
12 oz semi-sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla
1/2-1 cup chopped walnuts (optional)
Melt first three ingredients in greased double boiler or saucepan on low, stirring often. Stir in walnuts and pour into greased 9×9 inch pan (I line it with wax paper so it comes out easily). Refrigerate.
2 cups sugar
1 cup milk
1 tsp. vanilla
1 cup chocolate chips
Mix sugar and milk in saucepan and heat on low. Continue stirring until mixture bubbles and becomes thick, and you can form a soft ball with the mixture when you put it in cold water (keep a bowl of cold water close by while this is cooking). Add vanilla and chocolate chips, stir until blended, and pour into a greased pan. Allow to cool and cut into squares. You can also use this same recipe to make peanut butter fudge by adding peanut butter instead of chocolate chips.
Pumpkin Fudge:
2 cups granulated sugar
1/4 teaspoon cornstarch
1/2 cup evaporated milk
2 tablespoons pumpkin
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
Add vanilla and cool in a pan of ice water to 110 degrees.
Beat until fudge loses its gloss.
Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
Score and cut when almost cold.
Store in a wax paper lined metal can.
Will keep for several weeks.
If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.
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Chocolate Chip Fudge:
20 min 10 min prep
24 servings
2 1/4 cups sugar
3/4 cup evaporated milk
1 cup marshmallow cream
1/4 cup unsalted butter
1/4 teaspoon salt
1 cup chocolate chips (6 ounces)
1 teaspoon vanilla extract
Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.
Cook, stirring constantly, over medium heat.
Bring to a boil.
Boil, stirring 5 minutes.
Remove from heat.
Stir in chocolate chips until melted.
Stir in vanilla.
Spread into buttered 8" pan and chill.
Fantasy Fudge recipe on the back of Kraft Marshmallow Creme. You do not need a thermometer, just a watch to boil for the 5 min. required. I have made this for years and always had excellent luck with it. Makes a large batch. You can add a cup of chopped pecans or walnuts if you would like.