Best 3 Whipped Fudge Recipes

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Whipped fudge is a light and fluffy confection that is made by whipping hot sugar syrup until it forms stiff peaks. It is a popular treat that can be enjoyed on its own or used as a topping for cakes, ice cream, and other desserts. With its creamy texture and delicate flavor, whipped fudge is a delicious and versatile treat that is sure to please everyone. Whether you are a beginner or an experienced baker, there are many recipes available to help you create the perfect whipped fudge. In this article, we will explore some of the best recipes for whipped fudge, providing you with detailed instructions and helpful tips to ensure that your fudge turns out perfectly.

Let's cook with our recipes!

WHIPPED FUDGE



Whipped Fudge image

Whipped fudge--no marshmallow mess! Easy to do using an electric hand mixer! It takes care of adding the "fluffy" part for you. Many combinations to try with this basic fudge recipe! It's awesome, creamy, smooth, decadent.

Provided by tupelohoney17

Categories     Candy

Time 25m

Yield 60 serving(s)

Number Of Ingredients 6

1 (12 ounce) can evaporated milk
4 cups sugar
3/4 cup butter (1.5 sticks of butter)
1.5 (12 ounce) bags chocolate chips, 12 oz bag (or flavor of your choice-white chocolate, butterscotch, mint chips)
1 teaspoon orange extract or 1 teaspoon coconut extract, whatever your taste preference is
1 cup of chopped nuts (your choice-walnuts, pecans, pistachios etc.) (optional)

Steps:

  • Directions.
  • Bring evaporated milk sugar and butter to a hard rolling boil on medium heat.
  • I use a non-stick Dutch oven and a long handled wooden spoon. Boil for five minutes -stirring constantly so mixture does not BURN!
  • Also, take a stick of butter around the rim of your Dutch oven before cooking your milk/sugar/butter -- Stops it from boiling over, plus it makes sure that all of the sugar gets incorporated -- No grainy bits left in your mix!
  • Now for the fun part!
  • Chips, nuts, flavoring in large PLASTIC bowl!
  • Pour the hot mixture of milk/sugar/butter over the chips, nuts and flavoring.
  • USE ELECTRIC HAND MIXER: Start with mixer on low to blend ingredients & then 5 minutes on high. You can also mix it to start off with your wooden spoon and then use hand mixer to finish. This will make the most incredibly light airy delicious decadent fudge you have ever had.
  • NO MARSHMALLOW STICKY STUFF TO CLEAN UP!
  • Whipping the fudge with the electric mixer eliminates the marshmallow-it is just more sugar and air! The mixer takes care of adding the air to your fudge. It's better for you as you are not adding more sugar.
  • I also have added a large Hershey's candy bar-(broken into bits) with the chocolate chips for added richness. You can add any kind of bar you would like (white chocolate etc).
  • Pour mixture into 9x13 greased pan -- Spray or buttered, or wax paper lined. Glass or metal. I have even used the bottom of my broiler pan.
  • Let cool for at least 30 minutes. You can then cut it and turn it out if you want. I let this fudge cool for at least another 4 hours to set up thoroughly.
  • Set it outside if it's really cold, but cover it with plastic or a kitchen towel somewhere safe!
  • I have prepared this recipe using many different ingredients-it is fun to experiment and try new flavors together.
  • Crushed candy canes, orange extract, almond extract and almonds, coconut, Maraschino cherries, cranberries, peanut butter and butterscotch, white chocolate chips, mint chips -- be brave -- explore your options!
  • My husband loves the peanut butter and milk chocolate chips together for this fudge.
  • Happy Holidays and Enjoy -- DIANA!

FUDGE SWIRL WHIPPED CREAM



Fudge Swirl Whipped Cream image

Provided by Food Network

Categories     dessert

Time 20m

Number Of Ingredients 2

1/2 cup Chocolate Fudge Sauce, recipe above
Whipped cream

Steps:

  • In spoonfuls, drizzle the Chocolate Fudge Sauce into the whipped cream, then gently fold in with a rubber spatula so the fudge is streaked through the cream. Chill for 15 minutes to set before serving.;

DRESSEL'S CHOCOLATE FUDGE WHIPPED CREAM CAKE



Dressel's Chocolate Fudge Whipped Cream Cake image

Dressel's Cakes went out of business some time ago. The family recipe was lost. Fortunately, with the help of the family, Lost Recipes Found and Heidi Hedeker, a pastry chef instructor at Kendall College, the recipe was reconstructed. This is my husband's favorite cake. I plan to make it for his birthday. Youtube has a 2 part,...

Provided by maggie hanecker

Categories     Cakes

Time 1h40m

Number Of Ingredients 24

2 c sugar
3 eggs
1 1/4 c oil
4 tsp vanilla extract
1 1/3 c boiling water
1/2 c hershey's special dark cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/3 c cake flour
1 c all purpose flour
1 c toasted & ground mixed walnuts & pecans for sides of finished cake
***light chocolate buttercream ingredients
2 c room temperature unsalted butter
1/2 c vegetable shortning
4 c powdered sugar
2 tsp vanilla extract
2 1/2 Tbsp vegetable oil
4 Tbsp dutch-process cocoa powder
***whipped cream ingredients
1 c water
1/2 tsp agar agar
3 c non-homogenized heavy cream
1/2 c powdered sugar
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350. Prepare two, 9-inch baking pans by greasing them and lining them with parchment paper circles. Also at this point: Set out the two cups of unsalted butter for your buttercream on your counter to bring it to room temperature (pliable, but not soft) for making your frosting later.
  • 2. In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy. Blend in oil and vanilla and beat two minutes more. Combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt. Pour into batter and incorporate. Add flour and mix until blended and smooth. Pour into prepared pans and tap pans to release bubbles. Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
  • 3. While cake is baking, make whipped cream. Place 1 cup water in saucepan with 1/2 tsp agar agar. Heat to boiling; boil 4 1/2 minutes. Let solution cool just until you can immerse your finger in it-still quite warm and liquid-this takes about 3 to 3 1/2 minutes. While you're waiting, combine 3 cups of cream with 1/2 cup powdered sugar and 1 tsp vanilla. Turn mixer to low speed. Before cream reaches soft peak stage, add 3 Tbsp of the warm liquid agar/water solution to cream all at once (there should be at least 2 1/2 to 3 tablespoons of this solution left after boiling) and whip until consistency firms up. Note: The whipped cream will not be super firm-just firmer than typical whipped cream.
  • 4. Make your light chocolate buttercream. Whip two cups of room temperature unsalted butter with 1/2 cup of vegetable shortening and 4 cups powdered sugar at low speed for 8 to 10 minutes until the mixture is fluffy. Add two tsp vanilla. Whip again just to incorporate. Mix together 2 1/2 Tbsp oil with 4 Tbsp Dutch process cocoa powder. Whisk into buttercream until evenly distributed.
  • 5. Assemble cake: Trim the "dome" off the top of each fudge layer to ensure each cake layer is exactly level and of the same thickness. (Note: if you are allergic to nuts, crumble this trim into crumbs and place on a parchment-lined baking sheet. Toast crumbs in the oven at 300 degrees until crispy. Crush these crumbs fine and reserve.) Place first fudge layer on a cake liner on a footed cake stand. Carefully pipe 1-inch of buttercream around the rim of the fudge layer, so you now have a standing lip of buttercream on the cake layer. Fill this with 1-inch tall whipped cream. Add several more spoons of whipped cream onto the center. Layer the second fudge layer of cake over the whipped cream layer. Using an offset spatula, carefully seal the outside edge of the cake (sealing whipped cream in) with buttercream, using a little more buttercream if needed. Frost top of cake with buttercream. Frost sides of cake with buttercream. Apply crushed nuts (toasted walnut and pecan) to sides of the cake. (Or, if allergic to nuts, apply the toasted cake crumbs to the sides of the cake.) Freeze the cake, which will ensure that the whipped cream layer and buttercream will firm up. Set cake out 1/2 hour to 45 minutes before serving to fasten.

Tips:

  • Use fresh ingredients. Fresh heavy cream, butter, and milk will give your fudge the best flavor and texture.
  • Don't overcook the fudge. The fudge should be cooked to a soft-ball stage, which means it will reach a temperature of 234°F (112°C) and will form a soft ball when dropped into a cup of cold water.
  • Be patient. Fudge needs to cool completely before it can be cut and served. This can take several hours, but it's worth the wait!
  • Store the fudge properly. Fudge can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 weeks, or in the freezer for up to 6 months.
  • Get creative! Fudge is a versatile treat that can be customized to your liking. You can add different flavors, such as vanilla, chocolate, mint, or peanut butter. You can also add nuts, fruit, or candy.

Conclusion:

Fudge is a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a little patience and practice, you can make perfect fudge at home. So next time you're craving something sweet, give fudge a try!

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