3-INGREDIENT CHRISTMAS SWIRL FUDGE
Fudge-making can be fussy-good thing you're a hostess with a hack. By using Betty Crocker™ Rich & Creamy Vanilla Frosting, there's no need for a candy thermometer or constant stirring over the stove. All it takes to make this eye-catching Christmas swirl fudge is a can of our favorite frosting, a few cups of white chocolate baking chips and bright red and green gel colors. With just 10 minutes of prep, some cooling time in your fridge and three ingredients, this sweet-as-can-be recipe will deliver holiday fun. It's the easiest (and tastiest!) way to spread joy during the hectic holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 64
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
- Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
- Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
VANILLA ICE CREAM WITH CHOCOLATE FUDGE SWIRL
Make and share this Vanilla Ice Cream With Chocolate Fudge Swirl recipe from Food.com.
Provided by Andrea P.
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Vanilla Ice Cream with Chocolate Fudge Swirl:.
- In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread half of the fudge swirl over ice cream. Spread remaining one-third ice cream over the fudge swirl. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
- Fudge Swirl:.
- Place heavy whipping cream and semisweet chocolate chips in a double-boiler. Stir until all of the chocolate chips have melted and the mixture is smooth. Cool completely. Store in a tightly covered container in the refrigerator.
Nutrition Facts : Calories 722.4, Fat 54.1, SaturatedFat 33.2, Cholesterol 138, Sodium 127.8, Carbohydrate 61.7, Fiber 3.4, Sugar 53.4, Protein 7.9
WHIPPED FUDGE
Whipped fudge--no marshmallow mess! Easy to do using an electric hand mixer! It takes care of adding the "fluffy" part for you. Many combinations to try with this basic fudge recipe! It's awesome, creamy, smooth, decadent.
Provided by tupelohoney17
Categories Candy
Time 25m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Directions.
- Bring evaporated milk sugar and butter to a hard rolling boil on medium heat.
- I use a non-stick Dutch oven and a long handled wooden spoon. Boil for five minutes -stirring constantly so mixture does not BURN!
- Also, take a stick of butter around the rim of your Dutch oven before cooking your milk/sugar/butter -- Stops it from boiling over, plus it makes sure that all of the sugar gets incorporated -- No grainy bits left in your mix!
- Now for the fun part!
- Chips, nuts, flavoring in large PLASTIC bowl!
- Pour the hot mixture of milk/sugar/butter over the chips, nuts and flavoring.
- USE ELECTRIC HAND MIXER: Start with mixer on low to blend ingredients & then 5 minutes on high. You can also mix it to start off with your wooden spoon and then use hand mixer to finish. This will make the most incredibly light airy delicious decadent fudge you have ever had.
- NO MARSHMALLOW STICKY STUFF TO CLEAN UP!
- Whipping the fudge with the electric mixer eliminates the marshmallow-it is just more sugar and air! The mixer takes care of adding the air to your fudge. It's better for you as you are not adding more sugar.
- I also have added a large Hershey's candy bar-(broken into bits) with the chocolate chips for added richness. You can add any kind of bar you would like (white chocolate etc).
- Pour mixture into 9x13 greased pan -- Spray or buttered, or wax paper lined. Glass or metal. I have even used the bottom of my broiler pan.
- Let cool for at least 30 minutes. You can then cut it and turn it out if you want. I let this fudge cool for at least another 4 hours to set up thoroughly.
- Set it outside if it's really cold, but cover it with plastic or a kitchen towel somewhere safe!
- I have prepared this recipe using many different ingredients-it is fun to experiment and try new flavors together.
- Crushed candy canes, orange extract, almond extract and almonds, coconut, Maraschino cherries, cranberries, peanut butter and butterscotch, white chocolate chips, mint chips -- be brave -- explore your options!
- My husband loves the peanut butter and milk chocolate chips together for this fudge.
- Happy Holidays and Enjoy -- DIANA!
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER-FUDGE SWIRL PIE
Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
- Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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- As soon as you pour the chocolate layer, use the edge of a knife or end of a spoon to lightly swirl the layers together. Place in the refrigerator and chill until firm, at least 4 hours. Slice into bite-size pieces. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
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- Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. On medium-high speed, whip the cream until it holds stiff peaks (3 minutes – less if you’re using a stand mixer).
- Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain. It’s important not to over mix as that will deflate the mixture.
- Spread into a 8 or 9-inch loaf pan. Freeze for one hour, take out of the freezer. Stir to mix in frozen portions. Put spoonfuls of room temperature hot fudge on top, and then gently swirl in hot fudge, using a table knife.. Don’t over mix, you want to see swirls of hot fudge.
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