Best 2 Nutty Chocolate Fudge Recipes

In the realm of delectable desserts, few treats can rival the rich, decadent, and downright irresistible allure of nutty chocolate fudge. This classic confection, with its smooth, creamy texture and symphony of flavors, has been tantalizing taste buds for generations. Whether enjoyed as a sweet indulgence at the end of a hearty meal or savored as a midday pick-me-up, nutty chocolate fudge stands as a testament to the sheer joy that culinary creations can bring. As you embark on your culinary journey to discover the ultimate nutty chocolate fudge recipe, let us guide you through a world of taste and texture, where artistry meets indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

NUTTY CHOCOLATE FUDGE

Nutty Chocolate Fudge image

I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2-2/3 pounds (81 pieces).

Number Of Ingredients 6

Ingredients

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Steps:

Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE NUTTY FUDGE CAKE

Chocolate Nutty Fudge Cake image

This cake is a decadent indulgence for those of you who love chocolate, peanut butter, and nuts! The soft texture is very moist, dense, and full of rich chocolate flavor. The frosting delights the palate with creamy, chocolate peanut butter and the accent of crunchy, salted cashews. I was on a chocolate binge when I created...

Provided by Sena Wilson

Categories Cakes

Time 1h50m

Number Of Ingredients 28

Ingredients

1 oz (2 sq.) semi-sweet chocolate
1/2 c hot water
1/4 c butter, softened
1 1/2 c granulated sugar
1/4 c sour cream
2 eggs, room temperature
1 tsp vanilla extract
3/4 c buttermilk
1 1/2 c cake flour
2 Tbsp dutch processed cocoa, unsweetened
1/4 tsp espresso powder
1 tsp baking soda
pinch of salt
NUTTY FUDGE FROSTING
1 Tbsp butter
4 oz cream cheese, softened
1/2 c nutella
1/4 c smooth peanut butter
1 1/2 c powdered sugar, approximately
2 Tbsp cocoa powder
1-2 tsp milk or water
1 c crushed cashews
CHOCOLATE GLAZE
2 Tbsp cocoa powder
5 tsp water
1 Tbsp butter
1 Tbsp white corn syrup
1 c powdered sugar

Steps:

1. Cake: Pre-heat oven to 350 degrees. Line the bottom of a 10" spring-form pan with parchment paper. Grease and dust the sides and bottom of pan with flour. Set aside. Combine the chocolate squares with the hot water; stir until melted and set aside to cool.
2. Cream butter on high speed of mixer until fluffy; gradually add sugar and beat well. Add the eggs to batter one at a time; mix in vanilla. Stir in the melted chocolate and sour cream.
3. Combine dry ingredients and add to batter, alternating with the buttermilk, beginning and ending with flour mixture. Blend on low speed after each addition just enough to incorporate mixture; do not overbeat. Pour into the prepared pan. Bake for approximately 35 - 45 minutes or until center of cake tests done. A few crumbs on the cake tester (or toothpick) is okay as this is a dense and moist cake. Cool before frosting.
4. Nutty Fudge Frosting: Stir together all ingredients except the crushed cashews; gradually add a small amount of milk/water to thin the frosting for spreading consistency only. It is a thick frosting. Remove cake from pan and spread with frosting on sides and top of cooled cake. Top with the crushed cashews. Place in refrigerator for approximately 30 minutes or longer to cool and set icing. Prepare chocolate glaze and drizzle over cooled cake; return the cake to refrigerator for several hours before serving.
5. Easy Chocolate Glaze: Place all ingredients in a sauce pan on low heat. Stir and cook ONLY until butter melts. Remove from heat and drizzle over cooled frosted cake. Note: This makes extra glaze that can be stored in refrigerator several days, reheated and poured over other "goodies". You can half the glaze recipe if you prefer.

Tips:

Use a heavy-bottomed saucepan to prevent the fudge from scorching.
Stir the fudge constantly to ensure that it cooks evenly.
Do not overcook the fudge, as this will make it grainy.
To test if the fudge is done, drop a small amount into a glass of cold water. If the fudge forms a soft ball, it is ready.
Pour the fudge into a greased 8x8 inch pan and let it cool completely before cutting it into squares.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Nutty chocolate fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and crunchy pecans, this fudge is sure to be a hit with everyone. So next time you're looking for a sweet treat, give this nutty chocolate fudge recipe a try. You won't be disappointed!