So in a medium size bow, add the flour, cocoa powder, salt, baking soda and baking powder. Whisk them all together and set aside. If you’re worried the additional sugar might make the fudge overly sweet, you can use some evaporated milk instead. First, try to reheat the fudge mixture- the most common culprit that doesn’t let your fudge set is the fact that the mixture isn’t cooked enough. I really do think you should toast the pecans. This is one of those recipes that's worth the effort because you can really taste the pecans when they're toasted.
Combine everything really well. You will soon have a thick mixture. Chocolate and peanut butter is probably the world’s most perfect combination. This homemade treat is far more deliciously satisfying than anything you’ll find in a bright orange package from the store.
Apricot-Nut White Fudge
This should return the mixture to a smooth, creamy texture. When making candy, there are a number of tests that can help cooks ensure that their mixture has reached the right temperature and consistency. (This is especially helpful if you’re working without a candy thermometer). For fudge, you’ll want to use the soft ball test. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly.
With their festive look, they make a great addition to your holiday table. Cut into cubes and serve. You can also prepare this recipe in a microwave. With 4 simple ingredients to the name, you just can’t go wrong. While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments. Use salted butter in the German Chocolate Filling or increase the salt to 1/4 teaspoon.
More Recipes From Claire Saffitz
Fudge also dries out easily, so make sure it’s well wrapped. My sister-in-law sent this chocolate candy to us one Christmas, and it's been a traditional holiday treat in our home ever since. With just six ingredients, it couldn't be any easier to make. Find more Christmas fudge recipes.
You can also just let it set overnight in the fridge. The wait is well worth it. It is important to melt your chocolate nicely and evenly. My preferred way of melting chocolate is on a double boiler but you can also do it in the microwave in 10 second intervals. Be careful not to overheat and seize your chocolate.
Candy Bar Fudge
Transfer the fudge to the prepared pan and press flat. Allow the fudge to cool completely before cutting. As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.
Sneak a bit of espresso powder in the mixture. Refrigerating the fudge might seem ideal, but remember to use an airtight container to keep the fudge from drying out and getting all tough and chewy. You can refrigerate the leftover fudge for up to 4 weeks, or store it at room temperature for up to 2 weeks, depending on what you make it with. Remove fudge from pan then cut into 36 squares. I mentioned this above but I’m VERY MUCH about being practical when I make any recipe, especially sweets.
The process of making chocolate fudge is extremely easy. One thing you do need to take care of is lining your pan correctly. Make sure to spread some melted butter all over the base and sides of your pan. Each and every bite of this chocolate fudge is like a party in my mouth. It is so decadent and so tasty, you will fall in love with it.
The powdered sugar can help the fudge set if the mixture seems resistant. The first would be that the chocolate was overcooked by the microwave. Since microwave power varies from unit to unit, a minute and a half of zapping could be too powerful and turn your chocolate grainy. To revive it, add a tablespoon more butter or additional chocolate chips and stir.
I have a crock pot and a stand mixer and… that’s about it. My family is too big for most air-friers so I just use my convection oven to accomplish the same results. I don’t have an instant pot because I have a pressure cooker.
To help the parchment paper stick to the edges of the container, you can grease it with a bit of butter. It’s the easiest, simplest recipe out there and it’s always perfect because you can’t screw it up. Well, if you cook it way too long you can.
When it hardens, break into pieces and store in an airtight container. Immediately pour the mixture into the prepared cookie sheet and spread it evenly using a greased spatula. Bake 8-10 minutes. Cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Shape the dough into 1-inch balls and place on an ungreased cookie sheet. With your finger, a cork or the end of a wooden spoon, press down in the center of all the dough balls.
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