343 fudge fat Recipes

egg whites, granulated sugar, margarine, chocolate syrup, fudge sauce, warm water, vanilla extract, all-purpose flour, dutch-processed cocoa powder, salt, baking soda, walnuts, chopped

semi-sweet chocolate chips, light corn syrup, sugar, reduced-fat evaporated milk, vanilla extract, dried cranberries, chopped walnuts

semisweet chocolate chips, light corn syrup, sugar, reduced-fat evaporated milk, vanilla extract, dried cranberries, chopped walnuts

margarine, unsweetened chocolate, equal sugar substitute, vanilla extract, reduced-fat cream cheese, softened, chopped walnuts

flour, baking powder, salt, sugar, unsweetened cocoa, unsweetened cocoa, instant coffee, low-fat milk, vegetable oil, vanilla extract, boiling water

egg whites, fat-free milk, water, unsweetened applesauce, almond extract, king arthur unbleached all-purpose flour, sugar, baking cocoa, baking powder, baking soda, salt, semisweet chocolate chips, fresh or frozen raspberries, thawed, sugar, lemon juice, fresh raspberries

butter, unsweetened chocolate (2 squares), sugar substitute, vanilla extract, cream cheese (not fat free), chopped nuts (optional)

all-purpose flour, baking soda, salt, butter, unsweetened cocoa, granulated sugar, brown sugar, plain low-fat yogurt, vanilla extract

peanut butter (low fat for this 1, it s pretty rich), butter, sugar

all-purpose flour, baking soda, salt, butter, unsweetened cocoa, granulated sugar, brown sugar, plain low-fat yogurt, vanilla extract

egg whites, semisweet chocolate chips, butter, cubed, egg yolks, brown sugar, prune baby food, strong brewed coffee, king arthur unbleached all-purpose flour, salt, ground cinnamon, cream of tartar, butter, softened, baking cocoa, fat-free milk, vanilla extract, sugar

roughly a century ago , the founder of wellesley college held that, pies, lies, and doughnuts should never have a place in wellesley college. students honed their fudge-making skills in secret. we wanted to see what all the fuss was about. here s what we discovered, test kitchen discoveries, it seems decades of chocolate overload have desensitized the modern palate , and far more chocolate flavor was required of our cake. we substituted some of the bar chocolate for cocoa powder bloomed in hot water to deepen its flavor., our thick , fudgy frosting required an extra-sturdy cake to support it. all-purpose flour in place of pastry flour gave the cake more stability., traditional recipes called for thick sour milk, an ingredient we weren tsp quite prepared to call for. instead, we used buttermilk to give our cake a hint of tang., our filling recipe needed to be simple, so we immediately scrapped anything that required a candy thermometer. we found an unexpected solution that called for evaporated milk., our frosting kept falling apart when we added chocolate to the warm sugar mixture. the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.

all-purpose flour, granulated sugar, unsweetened cocoa, baking powder, salt, fat-free milk, vanilla extract, brown sugar, unsweetened cocoa, water

sweetened condensed milk, fat-free evaporated milk, unsweetened cocoa powder, vanilla extract

low fat sweetened condensed milk, boiling water, unsweetened cocoa, instant espresso (or 2 tsp. instant coffee granules), kahlua

low-fat sweetened condensed milk, boiling water, unsweetened cocoa, instant espresso or 2 tsp instant coffee granules, kahlua (coffee-flavored liqueur)

white chocolate, chopped, sweetened condensed milk (use only the regular not low fat ), vanilla, icing sugar , sifted (powdered sugar), pistachios, toasted and chopped, chopped dried cranberries

light brown sugar, white sugar, butter, milk (not low-fat ), vanilla, peanut butter