Best 14 Double Chocolate Fudge Recipes

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In the pursuit of satisfying one's sweet tooth, the realm of chocolate desserts offers an array of delectable treats. Among these, double chocolate fudge stands as an embodiment of rich, decadent indulgence. With its velvety texture, intense chocolate flavor, and the perfect balance of sweetness and bitterness, this dessert has captured the hearts of chocolate aficionados worldwide. Whether you're a seasoned baker looking to expand your repertoire or a novice cook eager to embark on a culinary adventure, this quest for the ultimate double chocolate fudge recipe is an exploration worth undertaking.

Here are our top 14 tried and tested recipes!

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Double Fudge Cake with Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES



Double Chocolate-Caramel-Fudge Brownies image

Here's a great-tasting chocolate and caramel-fudge brownie with a nutty twist and garnished with fresh strawberries - a delicious dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 12

1 package (14 oz) caramels, unwrapped
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 package (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped pecans
1 teaspoon oil

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
  • In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
  • Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
  • Bake 35 to 40 minutes or until set.
  • In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

Nutrition Facts : Calories 395, Carbohydrate 47 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 33 g

DOUBLE CHOCOLATE FUDGE



Double Chocolate Fudge image

If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 pounds (150 pieces).

Number Of Ingredients 8

1-1/2 teaspoons plus 2 tablespoons butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
Pinch salt
1 jar (7 ounces) marshmallow creme
12 ounces German sweet chocolate, chopped
2 cups semisweet chocolate chips
2 cups chopped walnuts, optional

Steps:

  • Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.

Nutrition Facts :

NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE



New Orleans Double-chocolate Praline-fudge Cake image

This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.

Provided by Dreamgoddess

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

  • Cake:
  • Preheat oven to 350 degrees.
  • Combine butter, cocoa and water in a saucepan.
  • Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
  • Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
  • Combine the butter mixture and buttermilk mixture; beat until well blended.
  • Combine the sugar, flour and salt in a bowl; mix well.
  • Gradually add the flour mixture to the buttermilk mixture; beat until blended.
  • The batter should be thin.
  • Spray three 8" round cake pans with cooking spray and line them with wax paper.
  • Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
  • Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
  • To assemble the cake:.
  • Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
  • Slowly pour the frosting over the center of the cake.
  • Spread it to the edges of the cake, allowing some frosting to run down the sides.
  • Chocolate Ganache:.
  • Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
  • Gradually add the butter, whisking until smooth and melted.
  • Cool, whisking often, until spreading consistency, about 15-20 minutes.
  • Praline Frosting:.
  • Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
  • Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
  • Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
  • Pour immediately over the cake.

Nutrition Facts : Calories 1194.5, Fat 64.7, SaturatedFat 34.4, Cholesterol 167, Sodium 658.9, Carbohydrate 148.7, Fiber 5.5, Sugar 115.4, Protein 9.7

DOUBLE CHOCOLATE FUDGE



Double Chocolate Fudge image

This is one of my favorite fudge recipes. Perfect for the chocoholic in your family!(Cooking time is cooling time)

Provided by Denise in da Kitchen

Categories     Candy

Time 2h15m

Yield 2 pounds

Number Of Ingredients 6

2 cups semi-sweet chocolate chips
1 (11 ounce) bag milk chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons cream or 2 tablespoons milk
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

Steps:

  • In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
  • Remove from heat; stir in 1/2 cup walnuts.
  • Spread evenly into foil-lined 9-inch square pan.
  • In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
  • Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
  • Chill for 2 hours, or until firm.
  • Turn fudge onto cutting board; peel off foil and cut into squares.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 1638.5, Fat 80.1, SaturatedFat 47.4, Cholesterol 90.2, Sodium 296.8, Carbohydrate 230.6, Fiber 10.8, Sugar 213.6, Protein 25.1

DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING



Dark Chocolate Cake with Double Fudge Icing image

This is a foolproof moist chocolate cake. Remember mayonnaise is just eggs and oil. Great recipe from Sally Pasley's Tao of Cooking cookbook.

Provided by Missy Wombat

Categories     Dessert

Time 1h30m

Yield 1 layer cake

Number Of Ingredients 13

1 cup mayonnaise
1 cup water
1 cup sugar
1 teaspoon vanilla
1/2 cup cocoa
2 1/4 cups flour
1 pinch salt
1 1/2 teaspoons baking soda
1 1/4 cups sugar
1 cup heavy cream
5 unsweetened chocolate squares
1/4 lb unsalted butter, broken into pieces
1 teaspoon vanilla

Steps:

  • Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
  • Sift cocoa, flour salt and baking soda together.
  • Stir into liquid ingredients and mix just until blended.
  • Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
  • Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool and then ice.
  • Icing: Bring sugar and cream to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Stir occasinaly to stop cream from boiling over.
  • Remove from heat.
  • Finely chop or grate the chocolate.
  • Sir into the cream until completely melted.
  • Stir in butter and vanilla.
  • Once butter is melted, refrigerate icing until cold.
  • Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.

DOUBLE CHOCOLATE WALNUT FUDGE



Double Chocolate Walnut Fudge image

Anyone who's fond of chocolate will like this smooth, nutty fudge twice as much. I enjoy making several batches when Christmas rolls around. It doesn't last long at our house during the December festivities! -Florence Hasty, Louisiana, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 pounds (81 servings).

Number Of Ingredients 6

1 teaspoon butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
1 cup chopped walnuts, divided
2 teaspoons vanilla extract, divided
1 package (11-1/2 ounces) milk chocolate chips

Steps:

  • Line a 9-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with butter., In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan., In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, until firm, about 2 hours. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE



Hanukkah Gelt Double Fudge Chocolate Layer Cake image

Make and share this Hanukkah Gelt Double Fudge Chocolate Layer Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

2 cups sugar
1 1/4 cups oil
3 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm flat cola drink
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or 3/4 cup unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3 cups confectioners' sugar, measured then sifted, up to 4
1/2 cup cola or 1/2 cup half-and-half
20 -30 gold chocolate coins
colored sprinkles or candy sprinkles

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
  • In a large mixing bowl, blend sugar and oil.
  • Add eggs and mix until well blended and mixture is thick and lightened in texture.
  • In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
  • Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
  • If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
  • This is a thin batter.
  • Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
  • ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
  • Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
  • If not using right away, re-whip before using.
  • Add additional warm water to get correct consistency (a tablespoon at a time).
  • DECORATING: Place one layer on a cardboard circle.
  • Ice this with about 1/2- inch of frosting.
  • Place top layer and ice cake- sides first.
  • Coat sides with colored sprinkles.
  • Garnish bottom edge with coins.
  • Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
  • Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

FIVE-MINUTE DOUBLE CHOCOLATE FUDGE



Five-Minute Double Chocolate Fudge image

It only takes 5 minutes and your microwave to prep our double chocolate fudge. It's ready to dig into in just 1 hour.

Provided by Heather Baird

Categories     Dessert

Time 1h

Yield 64

Number Of Ingredients 5

1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 oz unsweetened baking chocolate
1 teaspoon vanilla
1 1/2 cups chopped nuts

Steps:

  • Grease 8-inch square baking dish with butter.
  • In 2-quart microwavable bowl, stir condensed milk and chocolate chips; add baking chocolate. Microwave uncovered on High 1 minute; stir. Microwave about 2 minutes longer or until chocolate is melted and mixture can be stirred smooth.
  • Stir in vanilla and nuts. Spread mixture evenly in baking dish. Refrigerate until firm. For 64 (1-inch) squares, cut into 8 rows by 8 rows.

Nutrition Facts : ServingSize 1 Serving

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE



Double Decker Chocolate Peanut Butter Fudge image

Make and share this Double Decker Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by ThatJodiGirl

Categories     Candy

Time 18m

Yield 1 pound

Number Of Ingredients 4

1 cup peanut butter chips
1 (14 ounce) can sweetened condensed milk (divided)
1 teaspoon vanilla extract (divided)
1 cup semi-sweet chocolate chips

Steps:

  • Line an 8 inch square pan with foil, extending the foil over edges of pan.
  • Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
  • Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
  • Stir in 1/2 tsp.
  • vanilla; spread evenly into prepared pan.
  • Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
  • Stir in remaining 1/2 tsp.
  • vanilla; spread evenly over peanut butter layer.
  • cover; refrigerate until firm.
  • Remove from pan; place on cutting board.
  • Peel off foil.
  • Cut into squares.
  • Store tightly covered, in refrigerator.

DOUBLE DUTCH CHOCOLATE FUDGE UPSIDE-DOWN CAKE



Double Dutch Chocolate Fudge Upside-Down Cake image

Now I know what your gonna say.....this recipe is evil,lol. And you know what your so right,lol,and I'm evil enough to put it on here,lol. So to all those chocoholics.....enjoy and here are some towels,lol

Provided by Jamallah Bergman

Categories     Chocolate

Number Of Ingredients 12

1 c all purpose flour
1 c granulated sugar
2 Tbsp plus 1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 c milk
2 Tbsp vegetable oil or melted butter
1 1/2 tsp vanilla extract
1/2 c chopped walnuts (optional)
1 c packed brown sugar
1 1/2 c boiling water
1 c heavy cream

Steps:

  • 1. Preheat oven to 350.
  • 2. In a mixing bowl, stir together the flour, 3/4 cup granulated sugar,2 tbsp of the cocoa powder, the baking powder and the salt. Add the milk,the oil and 1 tsp of the vanilla, and stir until blended. Stir in the nuts, if using. Pour the batter into greased 9x13 inch pan.
  • 3. In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder;stir well. Spread this mixture over the batter in the pan. Using a large spoon,drizzle the boiling water over the cake, do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 tsp vanilla. Cut cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

BREEZE DOUBLE CHOCOLATE FUDGE POPS



Breeze Double Chocolate Fudge Pops image

Chocolate Almond Breeze almondmilk is the perfect base for this quick, tasty fudge pop.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 8h20m

Yield 8

Number Of Ingredients 5

2 cups Almond Breeze Chocolate almondmilk
2 tablespoons cornstarch + 2 teaspoons cornstarch
1 teaspoon vanilla extract
2 tablespoons coconut oil
¼ cup chocolate syrup

Steps:

  • Whisk together Almond Breeze, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
  • Stir in chocolate syrup and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.

IRISH CREAM DOUBLE CHOCOLATE TRUFFLE FUDGE



Irish Cream Double Chocolate Truffle Fudge image

I found this recipe a while ago and decided to share. It is so rich--the recipe originally called for nuts, but honestly you do not need them. This fudge is heavenly and besides, not everyone likes nuts. Of course you may add them by stirring in the fudge mixture or pressing into topping. I hope you enjoy! 8)

Provided by OceanIvy

Categories     Candy

Time 30m

Yield 1 batch

Number Of Ingredients 9

3 cups semisweet chocolate morsels
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter or 1/4 cup margarine
1 cup irish cream
1 cup semisweet chocolate morsel
1/2 cup white chocolate chips
2 tablespoons butter or 2 tablespoons margarine, cut to pieces
4 tablespoons irish cream

Steps:

  • To make: Melt the chocolates together, stirring until smooth; remove from burner.
  • Blend in the 2 tbsp butter then Irish cream, beating until smooth.
  • When fudge is even, spread over and chill.
  • Spray a 8-inch square pan with cooking spray, setting aside for now.
  • In a saucepan, melt the chocolate and butter until soft the smooth.
  • You do NOT want to over-heat!
  • Stir mixture.
  • Combine the chocolate mixture with the sugar and cream.
  • Continue stirring until mixture is smooth.
  • Pour mixture into pan.
  • Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
  • Prepare the topping as noted above.
  • Evenly spread topping over fudge and chill for a few hours before cutting.

DOUBLE CHOCOLATE FROZEN FUDGE POPS



Double Chocolate Frozen Fudge Pops image

Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.

Provided by ying

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 4h35m

Yield 8

Number Of Ingredients 7

½ cup white sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 ½ cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter
¼ cup miniature semisweet chocolate chips

Steps:

  • Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
  • Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 22 g, Cholesterol 11.4 mg, Fat 5.7 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 41.8 mg, Sugar 19 g

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use high-quality chocolate: The chocolate is the star of this recipe, so it's important to use a good quality chocolate that you enjoy the taste of. Look for a chocolate with a cocoa content of at least 70%.
  • Don't overcook the fudge: The fudge is done when it reaches a temperature of 235 degrees Fahrenheit (113 degrees Celsius). If you overcook it, it will become grainy and crumbly.
  • Let the fudge cool completely: The fudge needs to cool completely before you cut it. This will help it set properly and develop its full flavor.
  • Store the fudge properly: The fudge can be stored in an airtight container at room temperature for up to 2 weeks. You can also store it in the refrigerator for up to 4 weeks.

Conclusion:

Double chocolate fudge is a delicious and decadent treat that is perfect for any occasion. It's easy to make and can be customized to your liking. With these tips, you're sure to make a perfect batch of double chocolate fudge every time.

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