Surprise Chocolate Fudge Recipe

4.5 2 4
Surprise Chocolate Fudge Recipe
Surprise Chocolate Fudge Recipe photo by Taste of Home
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Surprise Chocolate Fudge Recipe

Read Reviews
4.5 2 4
Publisher Photo
This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas
MAKES:
81 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 cup baking cocoa
  • 3/4 cup butter, melted
  • 1 tablespoon vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 1 cup chopped walnuts

Directions

In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces. Yield: about 3-1/2 pounds.
Originally published as Surprise Chocolate Fudge in Light & Tasty December/January 2004, p31

Nutritional Facts

1 each: 76 calories, 3g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 cup baking cocoa
  • 3/4 cup butter, melted
  • 1 tablespoon vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 1 cup chopped walnuts
  1. In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces. Yield: about 3-1/2 pounds.
Originally published as Surprise Chocolate Fudge in Light & Tasty December/January 2004, p31

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Reviews forSurprise Chocolate Fudge

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edl274 User ID: 2973607 90701
Reviewed May. 26, 2012

"By using canola oil instead of butter, this is perfect for a friend who is lactose-intolerant. The first time I made this, the bits of skin from mashed beans was unpleasant, so I've used the blender for the beans since then for a smoother consistency."

MY REVIEW
pawla656 User ID: 200729 60567
Reviewed Jun. 3, 2008

"This is one of the best recipes I've ever made. Friends and family couldn't believe it was made with beans. I made mine in my mixer. It was a lot easier"

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