Graces Easter White Choc Raspberry Fudge Recipes
GRACE'S EASTER WHITE CHOC RASPBERRY FUDGE
AGAIN WHY NOT?? ITS A NICE EASTER LILAC COLOR. U CAN POUR IT OUT ON A COOKIE SHEET AND USE EASTER COOKIE CUTTERS TO MAKE BUNNIES AND EGGS AND SUCH
Provided by Grace Camp @grace123
Categories Other Desserts
Number Of Ingredients 4
Steps:
- IN DOUBLE BOILER MELT WHITE CHOC CHIPS STIRRING AS U ADD THE MILK SUGAR AND THE 2 PACKETS OF DUNCAN HINES WHITE CHOC RASPBERRY PACKETS
- BLEND WELL
- U CAN POUR ONTO A LINED COOKIE SHEET AND USE EASTER COOKIE CUTTERS AND WOW UR FRIENDS AND FAMILY OR BIBLE STUDY ECT..
- OR POUR INTO LINED PAN WITH WAX PAPER, FOIL, OR PARCHMENT PAPER. IN FRIDGE TO SET
- CUT INTO SQRS BEFORE SERVING.
CHOCOLATE RASPBERRY FUDGE
This Chocolate Raspberry Fudge is perfect for Valentine's Day! A yummy treat that's easy to make!
Provided by Six Sisters Stuff
Number Of Ingredients 5
Steps:
- In a microwaveable bowl, place 2 cups of milk chocolate chips. Microwave in 30 second intervals, stirring between each, until chocolate is completely melted. Stir in can of chocolate frosting and mix until completely combined. Pour into a foil-lined 9x9" pan.
- In a separate microwaveable bowl, place 2 cups of white chocolate chips. Microwave in 30 second intervals, stirring between each, until completely melted. Stir in 1/2 can of white frosting and mix until completely combined. Fold in 2/3 cup of raspberry preserves pour over the top of the chocolate fudge mixture.
- Let it set up in the fridge (about 1 hour).
- Cut up into 1x1" squares to serve.
GRACE'S RASPBERRY FUDGE
I FOUND THIS FLAVORING 2DAY AND THOUGHT ""WHY NOT??!!'' U CAN DO SOOOOO MUCH WITHESE FLAVORINGS
Provided by Grace Camp @grace123
Categories Other Desserts
Number Of Ingredients 6
Steps:
- MELT W. CHOC CHIPS IN DOUBLE BOILER WHEN SMOOTH ADD FLAVORING. ADD MILK ADD FOOD COLORING STIR TIL SMOOTH
- ADD POWDERED SUGAR[IF STIL A LIL WET ADD MORE POWDERED SUGAR] STIR TIL THICK
- POUR INTO OBLONG BAKING DISH LINED WITH PARCHMENT PAPER
- PLACE IN FRIDGE 2-3 HOURS. TAKE OUT AND CUT INTO SQRS. AND PLATE
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- Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips (see post for more info) letting the paper overhang on the sides so the slice can be lifted out easily.
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- Butter an 8-inch square baking pan and then line it with parchment paper, letting the ends of the parchment paper drape over two opposite sides of the pan. Butter the parchment paper as well.
- Whisk the raspberry preserves in a small bowl to loosen it and then transfer it to a zipper sealable plastic bag. Set it aside.
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