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:

Quickview
367k Calories
9g Protein
23g Total Fat
32g Carbs
3% Health Score
Limit These
Calories
367k
18%

Fat
23g
37%

  Saturated Fat
10g
63%

Carbohydrates
32g
11%

  Sugar
26g
30%

Cholesterol
19mg
7%

Sodium
361mg
16%

Caffeine
16mg
5%

Get Enough Of These
Protein
9g
18%

Manganese
0.57mg
28%

Phosphorus
210mg
21%

Magnesium
75mg
19%

Copper
0.34mg
17%

Vitamin B3
3mg
16%

Vitamin E
2mg
15%

Calcium
115mg
12%

Fiber
2g
11%

Selenium
7µg
11%

Potassium
370mg
11%

Vitamin B2
0.17mg
10%

Zinc
1mg
10%

Iron
1mg
9%

Vitamin B6
0.14mg
7%

Vitamin B5
0.54mg
5%

Folate
19µg
5%

Vitamin A
185IU
4%

Vitamin B1
0.05mg
3%

Vitamin B12
0.19µg
3%

Vitamin K
1µg
2%

Vitamin C
0.86mg
1%

covered percent of daily need
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Related Videos:

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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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