Fudge
The recipe Fudge can be made in approximately 10 minutes. For 73 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 368 calories, 9g of protein, and 24g of fat each. A mixture of bittersweet chocolate, butter, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. 3580 people were glad they tried this recipe. It is brought to you by Add A Pinch. Overall, this recipe earns a good spoonacular score of 49%. Similar recipes include Oatmeal Fudge Revel Bars aka Fudge Jumbles, Wall Flower Fudge {Red Chile Fudge}, and Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting.
Servings: 12
Preparation duration: 8 minutes
Cooking duration: 2 minutes
Ingredients:
8 ounces bittersweet chocolate
3 tablespoons butter
1 cup creamy peanut butter
sea salt
1 (14-ounce) can sweetened condensed milk
½ teaspoon vanilla
Equipment:
baking paper
baking pan
microwave
bowl
frying pan
Cooking instruction summary:
Line an 8x8 baking pan with parchment paper, including an additional 2-inches of parchment paper to hang over both sides of the baking pan. Lightly spray the parchment paper with nonstick cooking spray. Set the baking pan aside.Add chocolate, peanut butter, and butter to a microwave safe bowl. Heat between 1 - 2 minutes on 80% power, depending on your microwave, until chocolate has begun to melt. Remove from microwave and stir until smooth.Add sweetened condensed milk and vanilla to chocolate peanut butter mixture and stir until well-combined. Pour into the prepared pan and smooth the top of the mixture with the back of a spoon.Allow the fudge to sit at room temperature for about 3-5 minutes to begin to firm slightly. Sprinkle with sea salt.Place baking pan into the freezer for about 30 minutes to harden.To cut the fudge, lift the fudge out of the baking pan using the overhanging parchment edges. Cut into 1-inch squares.Store fudge in an airtight container in the refrigerator.
Step by step:
1. Line an 8x8 baking pan with parchment paper, including an additional 2-inches of parchment paper to hang over both sides of the baking pan. Lightly spray the parchment paper with nonstick cooking spray. Set the baking pan aside.
2. Add chocolate, peanut butter, and butter to a microwave safe bowl.
3. Heat between 1 - 2 minutes on 80% power, depending on your microwave, until chocolate has begun to melt.
4. Remove from microwave and stir until smooth.
5. Add sweetened condensed milk and vanilla to chocolate peanut butter mixture and stir until well-combined.
6. Pour into the prepared pan and smooth the top of the mixture with the back of a spoon.Allow the fudge to sit at room temperature for about 3-5 minutes to begin to firm slightly. Sprinkle with sea salt.
7. Place baking pan into the freezer for about 30 minutes to harden.To cut the fudge, lift the fudge out of the baking pan using the overhanging parchment edges.
8. Cut into 1-inch squares.Store fudge in an airtight container in the refrigerator.
Nutrition Information:
covered percent of daily need
Related Videos:
Hot Fudge Pudding Cake (Pintrest Recipe)
Hot Fudge Cake Recipe - Amy Lynn's Kitchen
Oreo Fudge Recipe
