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Does anyone have a simple recipe for fudge?
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Please?
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This is about as easy as it gets...
Microwave Fudge
Easy chocolate fudge made in the microwave oven.
3 2/3 cups confectioners' sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter
1 tablespoon vanilla
1/2 cup chopped pecans, optional
Combine and cook confectioners' sugar, cocoa, milk, and butter on high power until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cut microwave fudge in squares
Microwave Fudge
Easy chocolate fudge made in the microwave oven.
3 2/3 cups confectioners' sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter
1 tablespoon vanilla
1/2 cup chopped pecans, optional
Combine and cook confectioners' sugar, cocoa, milk, and butter on high power until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cut microwave fudge in squares
Easy Cinnamon Fudge
INGREDIENTS
375 g confectioners' sugar
45 g unsweetened cocoa powder
1 g ground cinnamon (Optional)
115 g butter
60 ml milk
8 ml vanilla extract
120 g chopped walnuts
DIRECTIONS
Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil. In a medium bowl combine confectioners' sugar, cocoa and cinnamon. Heat butter and milk in a medium saucepan over medium heat (I think I would do it in the microwave). When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts. Pour into prepared pan. Refrigerate for 1 hour, or until firm. Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.
INGREDIENTS
375 g confectioners' sugar
45 g unsweetened cocoa powder
1 g ground cinnamon (Optional)
115 g butter
60 ml milk
8 ml vanilla extract
120 g chopped walnuts
DIRECTIONS
Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil. In a medium bowl combine confectioners' sugar, cocoa and cinnamon. Heat butter and milk in a medium saucepan over medium heat (I think I would do it in the microwave). When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts. Pour into prepared pan. Refrigerate for 1 hour, or until firm. Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.
2 cans evaporated milk, 2oz butter, 2lb sugar, all into a heavy-based pan (pref copper) heat until mthe sugar dissolves and just keep stirring until it's thick and brown. Either leave as is or add vanilla extract (or use your own vanilla sugar in the first place) or whatever you fancy. Pour into greased trays to cool. Cut into squares.
It's BEAUTIFUL.
It's BEAUTIFUL.
Rich Cocoa Fudge
Ingredients:
. 3 cups sugar
. 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
. 1/8 teaspoon salt
. 1-1/2 cups milk
. 1/4 cup (1/2 stick) butter
. 1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234�F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110�F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
Ingredients:
. 3 cups sugar
. 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
. 1/8 teaspoon salt
. 1-1/2 cups milk
. 1/4 cup (1/2 stick) butter
. 1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234�F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110�F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
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