Barefoot Contessa Fudge Recipe

Easy Hot Fudge Sauce Barefeet in the Kitchen

WebDec 4, 2020 · Instructions. Combine the chocolate chips and the sweetened condensed milk in a small saucepan over medium heat. Whisk or stir …

Rating: 5/5(4)
1. Combine the chocolate chips and the sweetened condensed milk in a small saucepan over medium heat.
2. Whisk or stir constantly until the chocolate has melted and the ingredients have combined smoothly, about 3-5 minutes. Add extract if desired and stir to combine. Serve warm.
3. The sauce should be quite thick and will very slowly pour off of a spoon. Transfer any remaining sauce to an airtight container and refrigerate. Enjoy!

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Creamy Peanut Butter Fudge Barefeet in the Kitchen

WebOct 4, 2022 · Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should …

Rating: 4.5/5(135)
1. DIRECTIONS for the microwave: Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
2. DIRECTIONS for the stove-top: Combine the peanut butter, butter and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
3. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Enjoy!

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Fabulous Fudge Recipe Anne Thornton Food Network

WebMay 31, 2015 · Directions. Watch how to make this recipe. Add the condensed milk to a small saucepan. Pour the chips into the pan, …

Rating: 5/5(43)
1. Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
2. Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
3. Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
4. Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.

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