Best 2 Nutty Chocolate Fudge Recipes

Indulge in the symphony of flavors with our Nutty Chocolate Fudge, a delectable treat that combines the richness of chocolate with the delightful crunch of nuts. This irresistible confection is perfect for any occasion, whether you're satisfying your sweet cravings or impressing your loved ones with a homemade gift. With three variations to choose from – Classic Nutty Chocolate Fudge, Chocolate Walnut Fudge, and Chocolate Peanut Butter Fudge – you're sure to find a flavor combination that tantalizes your taste buds. Get ready to embark on a culinary journey that will leave you craving more!

Let's cook with our recipes!

NUTTY CHOCOLATE FUDGE

Nutty Chocolate Fudge image

I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2-2/3 pounds (81 pieces).

Number Of Ingredients 6

Ingredients

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Steps:

Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE NUTTY FUDGE CAKE

Chocolate Nutty Fudge Cake image

This cake is a decadent indulgence for those of you who love chocolate, peanut butter, and nuts! The soft texture is very moist, dense, and full of rich chocolate flavor. The frosting delights the palate with creamy, chocolate peanut butter and the accent of crunchy, salted cashews. I was on a chocolate binge when I created...

Provided by Sena Wilson

Categories Cakes

Time 1h50m

Number Of Ingredients 28

Ingredients

1 oz (2 sq.) semi-sweet chocolate
1/2 c hot water
1/4 c butter, softened
1 1/2 c granulated sugar
1/4 c sour cream
2 eggs, room temperature
1 tsp vanilla extract
3/4 c buttermilk
1 1/2 c cake flour
2 Tbsp dutch processed cocoa, unsweetened
1/4 tsp espresso powder
1 tsp baking soda
pinch of salt
NUTTY FUDGE FROSTING
1 Tbsp butter
4 oz cream cheese, softened
1/2 c nutella
1/4 c smooth peanut butter
1 1/2 c powdered sugar, approximately
2 Tbsp cocoa powder
1-2 tsp milk or water
1 c crushed cashews
CHOCOLATE GLAZE
2 Tbsp cocoa powder
5 tsp water
1 Tbsp butter
1 Tbsp white corn syrup
1 c powdered sugar

Steps:

1. Cake: Pre-heat oven to 350 degrees. Line the bottom of a 10" spring-form pan with parchment paper. Grease and dust the sides and bottom of pan with flour. Set aside. Combine the chocolate squares with the hot water; stir until melted and set aside to cool.
2. Cream butter on high speed of mixer until fluffy; gradually add sugar and beat well. Add the eggs to batter one at a time; mix in vanilla. Stir in the melted chocolate and sour cream.
3. Combine dry ingredients and add to batter, alternating with the buttermilk, beginning and ending with flour mixture. Blend on low speed after each addition just enough to incorporate mixture; do not overbeat. Pour into the prepared pan. Bake for approximately 35 - 45 minutes or until center of cake tests done. A few crumbs on the cake tester (or toothpick) is okay as this is a dense and moist cake. Cool before frosting.
4. Nutty Fudge Frosting: Stir together all ingredients except the crushed cashews; gradually add a small amount of milk/water to thin the frosting for spreading consistency only. It is a thick frosting. Remove cake from pan and spread with frosting on sides and top of cooled cake. Top with the crushed cashews. Place in refrigerator for approximately 30 minutes or longer to cool and set icing. Prepare chocolate glaze and drizzle over cooled cake; return the cake to refrigerator for several hours before serving.
5. Easy Chocolate Glaze: Place all ingredients in a sauce pan on low heat. Stir and cook ONLY until butter melts. Remove from heat and drizzle over cooled frosted cake. Note: This makes extra glaze that can be stored in refrigerator several days, reheated and poured over other "goodies". You can half the glaze recipe if you prefer.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your fudge will taste. Use real butter, good quality chocolate, and fresh nuts.
Don't overcook the fudge: Fudge is a delicate confection, and it's easy to overcook it. Cook it just until it reaches the desired consistency, then remove it from the heat.
Let the fudge cool completely before cutting it: This will help to prevent it from crumbling.
Store the fudge in an airtight container in the refrigerator: Fudge will keep for up to 2 weeks in the refrigerator. You can also freeze it for up to 3 months.
Be creative with your toppings: You can add a variety of toppings to your fudge, such as chopped nuts, sprinkles, or dried fruit.

Conclusion:

Nutty chocolate fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and crunchy nuts, it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet and satisfying snack, give this recipe a try. You won't be disappointed!