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Crispy Chocolate Fudge

 
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These crispy, chocolaty treats keep well in the refrigerator, but they won't last long---they'll be gone in no time! Make them Mexican by adding a pinch each of ground cinnamon and cayenne pepper.

Yield

16

servings

Prep

10

min

Cook

15

min

Ready

2

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

6 tablespoons butter
or margarine
¼ cup light corn syrup
plus 2 tablespoons
1 ½ cups chocolate chips (semi-sweet)
*
1 ½ teaspoons vanilla extract
¾ cup powdered sugar
sifted
3 cups crisp rice cereal
Rice Krispies
1 pinch cinnamon
optional
*
1 pinch cayenne pepper
optional
*

Directions

  1. Lightly butter or line with waxed paper an 8" square pan; set aside.

  2. In saucepan, combine the butter, corn syrup, chocolate chips, cinnamon (if using) and cayenne (if using). Cook over low heat, stirring constantly, until smooth. Remove from heat.

  3. Stir in the vanilla extract and powdered sugar, mixing until smooth. Add the cereal and mix well.

  4. Spread in prepared pan. Refrigerate until well chilled and completely set, about 1 hour.

  5. Cut into bars/squares. Store in the refrigerator.

MICROWAVE METHOD: In a large microwavable bowl, combine the butter and corn syrup; microwave on HIGH for about 1 to 1½ minutes, until melted and starting to bubble, stirring after 45 seconds. Stir in the chocolate chips until completely melted and smooth. Add the remaining ingredients; mix well. Follow recipe as instructed above.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 over 4 years ago

Yum. I will give it a go too with puffed wheat. Hopefully it will be delicious! Thanks for another simple yet yummy recipe with mouth-watering photos :) Happy Baking !

Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 9242% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 84mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 2%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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