Monday, December 4, 2006

Fudge: Old-fashioned, 3-step and diet/diabetic

It is recipe day, so how about a few variations of fudge recipes?  I hope you find one you like.



2 cups sugar
3/4 cup half-and-half or light cream
2 ounces unsweetened chocolate, cut up
1 teaspoon light-colored corn syrup
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped nuts (optional)


1. Line a 9x5x3-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate , stirring occasionally, until thermometer registers 236 degree F, soft-ball stage (20 to 25 minutes.) (Adjust heat as necessary to maintain a steady boil).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (50 to 60 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge just starts to lose its gloss (6 to 8 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into squares (or other shapes) while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge. Store tightly covered up to 1 week. Makes about 1-1/4 pounds (32 pieces).


 3 Step Microwave Fudge


2 cups chocolate chips
14 oz. can sweetened condensed milk
1 1/4 cup chopped nuts
1 teaspoon pure vanilla extract

1. Mix chocolate chips with milk on 50% power 3 to 5 minutes, stirring once.
2. Stir in nuts and vanilla.
3. Put into a 8 x 8 greased baking pan. Cool and cut into squares.
Yield: 2 lbs


Diabetic Chocolate Fudge Recipe

14+1/2 ounces (or 435ml) evaporated milk
3 tablespoons cocoa
1/4 cup butter OR margarine OR oleo OR olive oil
liquid sweetener (equal to 1/2 cup sugar)
1/4 teaspoon salt
1 teaspoon vanilla
2+1/2 cups wholemeal biscuit crumbs (Graham crackers etc)
1/4 cup nuts

In a medium saucepan, mix together milk & cocoa.
Add in butter, sweetener & salt.
Bring mixture to the boil, then remove from heat.
Stir in all of the remaining ingredients EXCEPT 1/4 cup wholemeal biscuit crumbs.
Allow mixture to cool (approximately 15 minutes).
Divide the mixture into 30 and roll each into a ball.
Roll each ball in remaining biscuit crumbs.
Chill, serve & enjoy!


Sugar Free Fudge

There are a lot of people who want sugar free fudge, and this is an easy fudge recipe! It's a great diabetic fudge.

1 envelope gelatin
1/4 cup cold water
1 square unsweetened chocolate
3/4 teaspoon liquid sweetener
1/2 cup evaporated milk
1/4 cup water
1/4 cup chopped nuts

1. Soften gelatin in 1/4 cup cold water.
2. In saucepan over low heat, melt chocolate with sweetener. Slowly add evaporated milk and other 1/4 cup of water.
3. Add gelatin to chocolate mixture.
4. Stir until dissolved, then remove from heat.
5. Let cool. When mixture begins to thicken, add nuts.
6. Put in a greased 8 x 8 pan. Cool and cut into squares.

I hope you found one of these recipes useful.  Have a great day!


sugarsweet056 said...

TY for these. I LOVE FUDGE & BROWWNIEs! My big weakness!

bhbner2him said...

The first one is closest to my favorite fudge recipe.  Mom's old 1940 cookbook has one with instructions to pour it out and knead it!  LOL  In your dreams!  - Barbara