Fudge Drops Recipes

Steps:

• Preheat oven to 350°. Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly. In a large bowl, beat cookie mix, egg, milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are set. Press a candy into the center of each cookie. Let stand 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely.

Steps:

• Preheat oven to 325 degrees F.
• Melt the chocolate and butter together (double boiler or microwave). Stir until well melted.
• In a separate bowl, beat together the sugar and eggs until thoroughly combined. Add the espresso powder (optional), vanilla, baking powder and salt, then stir into melted chocolate, mixing well.
• Stir in the flour. Let the batter sit for at least 5 minutes to thicken; it should be the consistency of thick cake batter.
• Drop the cookie dough in round blobs onto a parchment-lined or greased baking sheet. Leave about 2 inches in between dough balls (mine were never "balls" but more liquidy). You may place a nonpareil or kiss in the middle, if desired (I didn't).
• Bake for 10 to 12 minutes,until the tops are shiny and cracked. You want them to bake all the way through but just barely; additional baking time will make them cakey and not fudgy.
• Remove cookies from oven, wait 5 minutes and then transfer to wire rack to cool.

Steps:

• Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
• Pour into the pan, it will be thick, so you have to spread it out.
• Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch., For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.

Steps:

• In a microwave, melt 3/4 cup chocolate chips and oil; stir until smooth. Pour into a large bowl; cool for 5 minutes. , Stir in brown sugar. Add egg whites, corn syrup, water and vanilla until smooth. Combine the flour, 2/3 cup confectioners' square, cocoa, baking powder and salt; gradually add to chocolate mixture until combined. Stir in the remaining chocolate chips (dough will be very stiff)., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until puffed and set. Cool for 2 minutes before removing to wire racks. Sprinkle cooled cookies with remaining confectioners' sugar.

Steps:

• Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops. , Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature.

Steps:

• Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
• Melt the butter in a large sauce pot.
• Sift in the cocoa and cornstarch.
• Stir.
• Add the 1 can evaporated milk.
• Stir.
• It will look speckled-that's ok.
• Bring to a boil, stirring so it doesn't burn.
• Add 4 cups sugar-all at once.
• Return to a full roiling boil-it will look foamy.
• Boil approximately 5 minutes.
• While it is boiling , get a small cup and put some ice and cold water into it.
• After the 5 minutes drop in a little blob of fudge into the cup .
• It will form a soft ball.
• If it just disintegrates, it needs cooked a little longer.
• DO NOT go by the candy thermometer soft ball stage-it is too hard.
• Remove from heat and allow to cool 5-10 minutes.
• Add the peanut butter and vanilla.
• Stir until it starts to thicken and looses it's shine.
• Be careful-it will still be very hot!
• I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
• Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
• You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
• Cool completely.
• Store in an airtight container to keep it fresh.
• If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.