Best 5 Bakers Fabulously Flawless Fudge Recipes
Welcome to the world of rich, decadent, and irresistibly creamy fudge! In this article, we'll guide you through the steps to create your very own "Bakers Fabulously Flawless Fudge," a treat guaranteed to satisfy even the most discerning sweet tooth. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to deliver the perfect texture, flavor, and presentation that will make your fudge the star of any occasion. With careful attention to detail and a few simple tricks, you'll be able to craft a fudge that's not just delicious but also visually stunning, leaving your friends and family in awe.
Let's cook with our recipes!
FABULOUS FUDGE
Provided by Anne Thornton, Host of Dessert First
Time 3h20m
Yield about 64 squares
Number Of Ingredients 6
Steps:
- Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
- Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
- Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
- Pop out of the pan and cut into little pieces.
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BAKER'S ONE BOWL MILLION DOLLAR FUDGE
This rich, pecan-studded fudge is easy to whip up and makes a generous 6 pounds of fudge - plenty for holiday gift giving.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 60 servings
Number Of Ingredients 7
Steps:
- Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook an additional 5 min., stirring constantly.
- Remove from heat. Gradually add chopped chocolate, stirring after each addition until chocolate is completely melted. Add remaining ingredients; mix well.
- Pour into 15x10x1-inch pan sprayed with cooking spray. Cool completely.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BAKER'S FABULOUSLY FLAWLESS FUDGE
This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)
Provided by Saturn
Categories Candy
Time 2h25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 4
Steps:
- Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
- Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
- Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
- Chill 2 hours or until firm. Cut into squares.
- VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
- WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.
Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 2.3, Cholesterol 2.6, Sodium 10.8, Carbohydrate 10.6, Fiber 0.9, Sugar 9.5, Protein 1.3
FABULOUS FLOURLESS FUDGE BROWNIES
An overnight brownie recipe that is worth the wait. These brownies are dense and fudgy. More of an adult taste, these treats are not very sweet and make a great pairing with a good cup of coffee.
Provided by rsarahl
Categories Bar Cookie
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
- Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
- Add vanilla and cinnamon; stir thoroughly to combine.
- Remove mixture from the heat and cool to room temperature.
- In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
- Fold half of the beaten eggs into the chocolate mixture and combine.
- Then fold in the remaining egg.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
- Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
- Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
- After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
- To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Pour the hot glaze over the brownies and smooth it out with a spatula.
- Set the pan aside to cool completely.
- When cool, cover the pan with plastic wrap and refrigerate overnight.
- Cut chilled brownie into 12 squares.
- Brownies taste best when allowed to come to room temperature for 30 minutes before serving.
Tips:
- Use a heavy-bottomed saucepan. This will help to prevent the fudge from scorching.
- Don't stir the fudge too much. Stirring the fudge too much will cause it to become grainy.
- Be patient. It takes time for the fudge to reach the right consistency. Don't rush it or you'll end up with a batch of fudge that's too hard or too soft.
- Use a candy thermometer to ensure the fudge reaches the correct temperature. This will help prevent undercooking or overcooking.
- Add in your favorite mix-ins, such as nuts, chocolate chips, or marshmallows, after the fudge has been removed from the heat. This will prevent them from burning.
Conclusion:
Fudge is a delicious and versatile treat that can be enjoyed by people of all ages. With a little practice, you can easily make your own fudge at home. So next time you're looking for a sweet treat, give one of these fudge recipes a try.
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