How to make chocolate fudge

dFrancesco Silva

How to make chocolate fudgeDark chocolate

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chocolate fudge. This is one of my favorite recipes. This time I’ll make it a little tasty. It will smell and look delicious.

Dark chocolate is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed dmillions daily. Dark chocolate is something that I have loved my entire life. They’re fine and they look wonderful.

This fondant is easy to make and very tasty. Have fun with your loved ones. Aduzyskać najlepsze wyniki, użyj termometru do cukierków. Dark chocolate is a delicious treat that is rich, sweet, and soft.

Adzacząć od tego przepisu, musimy przygotować kilka składników. You can make a chocolate fondant using 9 ingredients and 5 steps. Here’s how you cook it.

The ingredients needed to make Dark chocolate:
  1. Prepare the butter
  2. Prepare the ready-made eggs
  3. take sugar
  4. Get the flour
  5. Get a flavor
  6. Prepare the yeast
  7. Get cocoa powder
  8. Get hot water
  9. Take the salt

I like it because it doesn’t require details. This fondant is not creamy, smooth. It has a thick, textured texture when you bite it and it feels good. Klasyczna Dark chocolate z kawałkami czekolady i piankami marshmallow to jedna z moich ulubionych, łatwych świątecznych przysmaków! This simple dark chocolate brownie recipe has it all, and more.

Instructions to make Dark chocolate:
  1. Da farko za’a butter da sugar har sai yazama fluffy, sai azuba ƙwai ɗaya bayan ɗaya har sai anjuye duka 6 eggs ɗin
  2. Sai azuba powdered yeast, flavoring, a pinch of salt sannan sai azuba flour.
  3. Miska wani daban sai azuba ruwan zafi asa cocoa powder sai a motsa sannan sai azuba shi acikin ɗin cake ɗin cake, sai a motsa sosai.
  4. Sai a ɗauko pan ashafa butter sai ajuye cake din acikin pan sai a gasa, za’aga kwaɓin yayi ruwa do haka yakamata yayi dan cake nada laushi sosai.
  5. Bayan ya gasu sai a yanka azuba akai chocolate syrup, nasaka a sama anan grape. Ɗin pasta nada daɗi sosai ga laushi.

Klasyczna Dark chocolate z kawałkami czekolady i piankami marshmallow to jedna z moich ulubionych, łatwych świątecznych przysmaków! This simple dark chocolate brownie recipe has it all, and more. Dark Dark chocolate i ja nie mogliśmy się powstrzymać, ale pokryliśmy niektóre z nich posypką, tak jak ty. W międzyczasie, aduzyskać lukier czekoladowy, rozpuść czekoladę w misce ustawionej na patelni z gotującą się wodą. (Nie pozwól, addno miski dotykało powierzchni wody.) Super łatwe krówki czekoladowe to jeden z naszych najpopularniejszych przepisów na krówki, nie tylko ze wzglatwe na wspania kły smakateg With just a few ingredients, this easy chocolate fudge recipe always turns out to be perfect!

So that’s going to wrap it up for this special food chocolate fudge recipe. Thank you so much for reading. I’m sure you will do it at home. Promises to be interesting food in home recipes. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks for reading. Go cook!

This fudge recipe is a classic recipe from my childhood. I like it because it requires no special equipment or ingredients: all you need is sugar, cocoa powder, milk, salt, butter and vanilla. The candy thermometer is also optional.

I like this recipe for its convenience and delicacy, but I love it because it is my father’s recipe and every time I make it it’s like spending time with him again.

Treat yourself to this delicious dessert drink. Watch the video —->

I grew up making these desserts with my father who spent a lot of time in the kitchen, which is rare for a man of his generation. He was always welcoming, pushing a chair over the stove and standing next to me as I stirred the bubbling melted chocolate. It’s this familiarity that allows me to be comfortable making this fudge without a candy thermometer but please feel free to use one if that feels safer to you. Here’s a great little clip on how to test for the soft ball stage:

This fondant is not creamy, smooth. It has a thick, textured texture when you bite into it, it breaks down slightly and then melts in your mouth. I prefer it to super smooth versions, often made with cream or condensed milk. Again, I really appreciate being able to cook a batch with simple ingredients that I always have in the pantry and refrigerator.

Klasyczna Dark chocolate

Yield is 8 to 10 1-inch squares

  • non alcoholic
  • without eggs
  • kidney friend
  • no fish
  • without peanuts
  • low potassium content
  • vegetarian
  • shellno fish
  • no pig
  • fisherman
  • gluten free
  • no nuts
  • no soybeans
  • no grain
  • no red meat
  • Calories 247
  • Fat 4.2 g (6.5%)
  • Saturated 2.6 g (13.0%)
  • Carbohydrates 53.1 g (17.7%)
  • Fiber 1.0 g (4.0%)
  • Sugars 51.6 g
  • Protein 1.5 g (3.0%)
  • Sodium 160.0 mg (6.7%)

ingrediants

  • 2 cups

butter (plus more to grease the pan)

Equipment

Measuring cups and spoons

Thick bottom sauce

Pyrex plate or plate

Instructions

Misurare gli ingrediants e mescolare. Measure the sugar, cocoa, and salt in the saucepan you use to cook the fudge. Add the milk and beat until blended. Don’t worry about some lumps, they will disappear when the mixture is heated.

Bring to the boil. Bring the mixture to a boil over medium heat. Stir occasionally with a spatula, but not too often, otherwise the fondant will be grainy. Utrzymuj ciepło tak nisko, jak to możliwe, aduniknąć przypalenia.

Prepare a skillet, ice water and a double boiler. While the fudge is cooking, butter the pan in which the fudge will be (see note). Fill a glass or jar with ice and water and place it near the stove. Fill the sink with a few inches of cold water.

Determine when the cow is ready. Start checking that the fudge is ready after 10 minutes of cooking. If you’re using a thermometer, the cow is ready when it reaches 235 ° F. Or go old school and take the soft ball test. Using a metal spoon, sprinkle some fondant into a cup of ice water. If it makes a soft, flexible ball, that’s it.

Another indication that your cow is almost ready is that it will change from a mixture of larger and smaller bubbles to smaller, tighter bubbles. Start testing as soon as you notice this change.

Add the vanilla and butter and beat until cool. When the fudge is ready, turn off the heat and gently mix in the vanilla and butter. Wyjmij z kuchenki i umieść rondel z krówkami w zlewie z zimną wodą, uważając, adnie rozpryskać się do garnka. The water may splash for a few seconds when hit by a hot pan. While holding the pot still with one hand, beat the fudge with a wooden spoon until it is cold enough but still liquid.

Pour into the pan. Pour the fondant into the prepared pan. Powinien być wystarczająco płynny, adsamo się równomiernie rozprowadzić.

Cool, cut and enjoy. Let the fondant cool before slicing it. I find it good about 1/2 hour at room temperature. Użyj ostrego noża or cienkim ostrzu, adpokroić krówkę. Nóż można zanurzyć w gorącej wodzie, w razie potrzedwycierając ostrze do sucha ściereczką do naczyń.

Notes on the recipe

I find the pyrex cake pan, a favorite fondant pan, makes the squares too thin, so I use the smaller single pan as pictured. You can also double the recipe by using a pie plate (or even an 8 x 8-inch square pan).

Just before pouring the fondant into the saucepan, you can add any amount of additives. A chopped walnut like walnut, almond, or macadamia nut is wonderful. Chopped candy is also good for parties

Dana Velden’s first book,Finding yourself in the kitchen: meditations in the kitchen and recipes inspired by an attentive cook (Rodale Books) is available wherever books are sold. He lives in Oakland, California.

How to make chocolate fudge

Yield: approx2 lbs

ingrediants

3 cups (18 ounces) of semisweet chocolate chips

1 (14 ounces) canThe Orła® brandSweetened condensed milk

1 1/2 teaspoons of vanilla extract

NUTRITIONAL INFORMATION

Portion size1 piece 32
Calories per serving120
Totally fat6
Calories from fat50 g
Saturated fats3.5 g
Trans fats0
Cholesterol5 mg
Sodium20 mg
Carbohydrates18 g
Dietary fiber1
Sugar16 g
Protein2
Daily Percentage Value *:Vitamin A 0%, Calcium 4%, Vitamin C 0%, Iron 2%.

Instructions

LINE 8- or 9-inch tray with greaseproof paper.

Melt the chocolate chips with the sweetened condensed milk and salt in a heavy saucepan. Remove from the heat; add the vanilla. Distribute evenly on the prepared pan.

COLD 2 hours or until hardened. Remove from pan dlifting edges of wax paper; peel off the card. Cut into squares.

NUTRITIONAL INFORMATION

Portion size1 piece 32
Calories per serving120
Totally fat6
Calories from fat50 g
Saturated fats3.5 g
Trans fats0
Cholesterol5 mg
Sodium20 mg
Carbohydrates18 g
Dietary fiber1
Sugar16 g
Protein2
Daily Percentage Value *:Vitamin A 0%, Calcium 4%, Vitamin C 0%, Iron 2%.

Personalize this chocolate fondant with your loved one’s favorite toppings and hand them out as Christmas gifts.

Connected with:

This decadent recipe combines evaporated milk with high-quality chocolate to create a smooth, intense fudge that can rival the squares sold in high-end chocolate shops.

Postępuj zgodnie z tym przewodnikiem krok po kroku, adzrobić staromodny faworyt. Adzapoznać się z listą składników, przejdź do przepisu Dark chocolate.

Prepare a 13-by-9-inch baking sheet with foil and sheet of parchment. Spray the parchment with a very thin layer of oil.

In a large pot, fitted with a candy thermometer, mix the evaporated milk and sugar. Doprowadź do wrzenia na średnim everyu i gotuj, aż mieszanina osiągnie 234 stopnie F. Mieszaj od czasu do czasu i pamiętaj, aduzyskać mleko, które jest za termometrem. This may take 10 to 20 minutes.

While the milk mixture is cooking, place the chocolate and butter in a large bowl.

Pour the hot mixture over the chocolate and whisk immediately with an egg whisk, which is more open and not blocked by a thick cream. (Jeśli mieszanina mleka wygląda, jakdzawierała jakieś grudki, przecedź ją na wierzch czekolady. Jeśli wygląda gładko, nie zawracaj sobie głowy.) Dodaj wanilię.

Jeśli krówka wygląda, jakdsię zatarła (wygląda ziarnisto, a nie gładko).

Add one and a half tablespoons and beat. Add and beat each and a half tablespoons until the fudge is smooth.

After all, it should look shiny and smooth. (Now add the walnuts if you want them for the entire duration of the fudge).

Rozprowadź na przygotowanej patelni d szpatułki.

Make sure it is evenly distributed.

Zoe likes to hold a portion of the pure chocolate fudge and press the nuts to the other half of the pan before cooling it down. Put it in the refrigerator without a lid until it is well cooled and solidified.

After tying, cover with foil and refrigerate for at least 3 hours.

Flip the fondant, remove the parchment and flip it over on a cutting board. Use a sharp knife dipped in a pitcher of hot water to trim the edges and then cut into squares. Ja pokroiłam swój na 6 pasków na krótszym końcu i 6 pasków na długim końcu, aduzyskać 36 kawałków.

Enjoy and make sure you get a lot of help eating these goodies. They make great gifts for your family, friends and neighbors.

dErik Gonzales

How to make chocolate fudgeDark chocolate

Hi everyone, I’m Giovanni, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chocolate fudge. One of my favourites. This time, I’m gonna make it a bit unique. It will be really delicious.

This fondant is easy to make and very tasty. Have fun with your loved ones. Aduzyskać najlepsze wyniki, użyj termometru do cukierków. Dark chocolate is a delicious treat that is rich, sweet, and soft.

Dark chocolate is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed dmillions daily. Dark chocolate is something which I have loved my entire life. They’re fine and they look wonderful.

Per iniziare questa ricetta, dobbiamo preparare alcuni ingrediants. Puoi fare un fondente al cioccolato usando 6 ingrediants e 6 passaggi. Here’s how you can get it.

The ingredients needed to make Dark chocolate:
  1. Take 400 grams of Milkmaid
  2. Take 4 glasses of milk
  3. Take 2 tablespoons of cocoa powder
  4. Take 2 tablespoons of butter
  5. Get 2-3 drops of vanilla essence
  6. Take chopped walnuts as needed

I like it because it doesn’t require details. This fondant is not creamy, smooth. It has a thick, textured texture when you bite it and it feels good. Klasyczna Dark chocolate z kawałkami czekolady i piankami marshmallow to jedna z moich ulubionych, łatwych świątecznych przysmaków! This simple dark chocolate brownie recipe has it all, and more.

Instructions to make Dark chocolate:
  1. Take a glass of milk, add the cocoa powder and mix well.
  2. Once melted, add the remaining milk and the milking machine. Cook over low heat and add the butter.
  3. Keep stirring to prevent it from burning.
  4. Stir until it thickens. Then add the vanilla essence and half of the chopped walnuts. Mix well.
  5. Lubricate the pan well and pour the mixture over it. Garnish with the remaining walnuts.
  6. Refrigerate for 3-4 hours. Once firm, cut it into pieces as required.

Klasyczna Dark chocolate z kawałkami czekolady i piankami marshmallow to jedna z moich ulubionych, łatwych świątecznych przysmaków! This simple dark chocolate brownie recipe has it all, and more. Dark Dark chocolate i ja nie mogliśmy się powstrzymać, ale pokryliśmy niektóre z nich posypką, tak jak ty. W międzyczasie, aduzyskać lukier czekoladowy, rozpuść czekoladę w misce ustawionej na patelni z gotującą się wodą. (Nie pozwól, addno miski dotykało powierzchni wody.) Super łatwe krówki czekoladowe to jeden z naszych najpopularniejszych przepisów na krówki, nie tylko ze wzglatwe na wspania kły smakateg With just a few ingredients, this easy chocolate fudge recipe always turns out to be perfect!

So that’s going to wrap this up with this exceptional food chocolate fudge recipe. Thank you very much for your time. I’m sure you can do this at home. There’s gonna be interesting food at home recipes coming up. Make sure you bookmark this page in your browser and share it with family, colleagues and friends. Thanks for reading. Go cook!

Naucz się gotować indyjskie przepisy vegetariane w łatwy sposób.

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How to make chocolate fudge

Dark chocolate

ingrediants

  • 1 14 ounces of canned sweetened condensed milk
  • 1 tablespoon of butter
  • 4 ounces of dark chocolate, cut into small pieces
  • 6 ounces of sweetened milk chocolate, cut into small pieces
  • 1 tablespoon of vanilla extract
  • 1-1/2 cups walnuts chopped

Instructions

Comments

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22 thoughts on “ How To Make Dark chocolate ”

I tried it and it turned out really good. It’s not time-consuming at all and everyone will love it

Hi Manjula I always enjoy your recipes they are very easy to make and vey delious please give us more lovey recipes I’m a pure vegetarian so send me recipes without eggs and fish because I don’t eat them Thank you very much.

I tried this dish, Raksha Bandhan, it was great.

This recipe is really super simple and easy. Good job…

Please enter the size of the chocolate fudge in the Manjula cups

  • Total time 40m
  • Preparation time 40 m
  • Calories 672

Are you looking for a quick and easy dessert? Then try this Quick Dark chocolate, which you can prepare in just a few minutes dfollowing some easy steps given below.

Do you want a good and comforting dessert? Try this Quick Dark chocolate recipe which is made with cocoa powder, condensed milk, biscuit crumbs along with the goodness of walnuts, almonds, and cashews. This delicious dessert recipe requires the minimum of energy and at the same time gives you as much satisfaction as any other delicious dessert! This continental recipe is a must for anyone with a sweet tooth and the best thing about this dessert is that it’s not a cooking recipe. Sometimes or not, this heavenly bliss promises to melt your heart every time. So go ahead and follow the simple steps given and enjoy.

Courtesy of Uma Dawra
(Uma Dawra is a housewife. As the mother and wife of a bureaucrat, she develops her imagination and cooking skills to come up with innovative and tempting meals for the home and guests.)

ingrediants of Quick Dark chocolate

  • 1 cup of cocoa powder
  • 1/2 cup of cookie crumbs
  • 5 cashews
  • 5 almonds
  • 4 walnuts
  • 1 cup of powdered sugar
  • 400 ml of condensed milk
  • 5 walnuts
  • 1 tablespoon of coconut flakes

How to make Quick Dark chocolate

Step 1 Mix the cocoa powder and sugar

To start, take a medium-sized bowl and mix together cookie crumbs, cocoa powder, powdered sugar, almonds, walnuts and cashews.

Step 2 Make a smooth mixture and refrigerate

Now pour the condensed milk into the bowl and stir for a few more seconds to get the right consistency. Then put the mixture in a square container and refrigerate for about half an hour or until compact. (Note: Do not store the container in the freezer.)

Step 3 Decorate with coconut flakes

When finished, take it out of the oven and cut it into small pieces again. You can decorate your chocolate fudge with dried coconut flakes and nuts. Have fun!

How to make a fondant

How to make chocolate fudge

This rich traditional dark gets its deep chocolate flavor from unsweetened chocolate and its milky sweetness from condensed milk. For the recipe, see Old-Fashioned Dark chocolate.

Fudge is wonderful to enjoy at home or to take to a party. It is also a delightful gift from the kitchen that your recipients will love.

Raccogli gli ingrediants e l’attrezzatura. This includes a nine-inch dnine-inch pan covered with aluminum foil and sprayed with nonstick cooking spray, a large saucepan, and a candy thermometer.

Combine Sugar and Water in Saucepan

How to make chocolate fudge

In a large saucepan, combine the sugar and water over medium heat. Stir until the mixture is hot to dissolve the sugar.

Bring Sugar Syrup to a Boil

How to make chocolate fudge

Continue to cook the sugar and water and bring to a boil. Let the mixture boil for one minute.

Add the condensed milk

How to make chocolate fudge

When the mixture boils for one minute, add the condensed milk and mix until completely blended.

Boil the fondant at 235 degrees

How to make chocolate fudge

After adding and lighting the condensed milk, insert the candy thermometer and cook the mixture at 235 F, stirring often so the candies in the bottom of the saucepan don’t burn.

Using a wet candy brush, wash the sides of the pan from time to time to avoid the formation of sugar crystals and unsightly flecks of fondant.

Add the chocolate

How to make chocolate fudge

When the candies reach 235 F, remove the pan from the heat and let it cool for 15 minutes. Do not mix during this time, otherwise sugar crystals will form and the fudge will be grainy!

After 15 minutes, add the grated chocolate and stir until the chocolate melts.

Defeat Fudge

How to make chocolate fudge

Using a wooden spoon, whisk the cow vigorously until it thickens and begins to lose its luster. This could take 5 to 15 minutes.

While beating dhand is the traditional method, you can use an electric mixer if you have one. Mount the mixer with a whisk and turn it on over medium heat. Whisk until it thickens and loses its luster. Fondant is easily pierced with a blender, so watch it carefully and check every minute.

When the fudge has reached the right consistency, add the walnuts and stir quickly until it is evenly distributed.

Pour the fondant into the prepared pan

How to make chocolate fudge

When the fudge thickens and add the walnuts, pour the fudge into the prepared pan. Leave at room temperature until it hardens, about three hours or overnight.

Cut the fondant

How to make chocolate fudge

After making the fudge, use the large chef’s knife to cut it into squares for serving.

Serve and store the finished fondant

How to make chocolate fudge

Store the remaining fudge in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks. For the best flavor and texture, bring the cow to room temperature before serving.