MILK AND COOKIES FUDGE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
- Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
- Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
- Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
- Cut into 1-inch squares. Serve chilled or at room temperature.
FUDGE PUNCH
This is one of the drinks served at my Bon Voyage Party on my way to State Competition. It is super good, easy to serve and looks yummy. Our former state First Lady put the recipe in her cook book, Patsy Riley. Hope you like it.
Provided by Jewel Hall @0124
Categories Chocolate
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients together in punch bowl. Sprinkle with chocolate shavings and toasted slivered almonds. Get ready to make some more.
VANILLA FUDGE
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
- Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
- Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
- Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
- Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.
SUGAR-FREE CHOCOLATE FUDGE
I'm borderline diabetic, but this sugar-free fudge made with sugar substitute appeases my sweet tooth. -Kaye Hartley, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 38 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
EASY FUDGE BITES
These melt-in-your-mouth morsels are dainty dynamos. Making the fudge-a mix of marshmallows, chocolate, and milk-is literally a flash in a pan. Then, simply form them into balls and roll in snazzy toppings like freeze-dried raspberries, pistachios, toasted walnuts, and peppermints.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 5 dozen
Number Of Ingredients 9
Steps:
- Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
- Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
- Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)
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20 BEST FUDGE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 2, 2021Category Desserts, Recipe Roundup
- Fantasy Fudge. I’m no expert, but I’m guessing fantasy fudge got its name by being fantastically delicious. This heavenly treat is a dense and gooey marshmallow fudge.
- Tiger Butter Fudge. Vegetarians and vegans can relax – there’s no tiger in this tiger butter fudge. But it does have gorgeous tiger stripes, made from thick swirls of white chocolate and peanut butter.
- Rocky Road Fudge. Just like rocky road ice cream, rocky road fudge is an irresistible mix of chewy, crunchy, yummy flavors. It’s packed with soft chunks of chewy marshmallows and flavored with creamy peanut butter.
- Bavarian Mint Fudge. If you’ve ever visited Bavaria, you know the region is overflowing with fudge shops. The popular treat is a big hit in the German state and, trust me, those guys know their fudge.
- Eagle Brand Fudge. This Eagle Brand fudge is a basic chocolate fudge made with Eagle Brand condensed milk. It’s an incredibly easy recipe that’s perfect for newbies.
- Coffee Fudge. If you’re the type of organized, generous cook who makes fudge gifts for the holidays, I highly recommend this silky coffee fudge. It’s a great festive present for the caffeine addict in your life.
- Cookies and Cream Oreo Fudge. Take your next batch of fudge up a notch by adding in America’s favorite cookies. This crazy delicious pairing is maybe the best thing to happen to fudge-making.
- Peppermint Fudge. There’s something about the sweet, sharp taste of peppermint that makes me think of Christmas. This creamy holiday fudge is a festive treat you’ll want to make year-round.
- Peanut Butter Fudge. This three-ingredient microwave fudge is for lazy days and rushed afternoons when you just need something sweet and easy. It’s made with sugar, peanut butter, and butter.
- Buckeye Fudge. This lovely layered treat has all the yummy taste of Buckeyes candy in fudge form! Kids, in particular, will flip out for this fun recipe.
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