The Fudge Cookbook
268 Mouth Watering Recipes
Fudge Crackles
Ingredients
7 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter, softened.
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions
Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
Mix together flour, baking powder and salt and set aside.
Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.
Made-in-Minutes No-Cook Fudge
Ingredients
1 cup virgin coconut oil, room temperature
1 cup unsweetened cocoa powder
1/2 cup honey
Directions
Lightly grease 8×8 inch baking dish.
Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey and mix until smooth. Spread mixture into prepared dish and refrigerate at least 1 hour. Cut into 1-inch squares.
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