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Baked Fudge

  • 1 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 Stick of Butter (melted)
  • 2 Eggs, beaten until foamy
  • 1 teaspoon vanilla (Please use the real thing)
  • nuts (optional)

There is some theoretical sifting of dry ingredients recommended, but I literally dump all ingredients in my Cuisinart. Whir a minute, and fill four small ramekins. The total time is approx 5 minutes. Place the ramekins in a bain marie, and bake at 350 degrees for 30-40 minutes, checking closely the last ten minutes. Cooking time depends on individual preference as to whether you like it more runny or a bit more dense. Serve with your whipped cream, cream and/or raspberries. The baked fudge may also be baked in a single pan, but still within the bain marie. Definition of Bain Marie': French cooking method of baking in the oven, by placing the uncooked food in a baking pan, placing that baking pan in a "bath", i.e. a second pan, filled with water. My method: After the ingredients are mixed and ready for baking, I pour the batter into small individual ramekins, place four ramekins in a rectangular cake pan, put all in the oven, fill a pitcher of tap water, and pour the water into the rectangular cake pan. Fill 2/3 to the top. The baked fudge then, bakes in the water bath.

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ettlesba: Thank you for your comment and helpful tips! Please feel free to comment again in the future. Thanks! Blair, editor at

You might get even better results this way. A Bain Marie should be used with boiling water, not just any tap water. The texture of your baked fudge will be even better!


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