Holiday Truffle Fudge Recipes

Steps:

• In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk and mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other. , Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls. , Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., Dip orange-flavored truffles twice in white candy coating; allow excess to drip off. Place on waxed paper; let stand until set. , Dip peppermint-flavored truffles in dark chocolate coating; allow excess to drip off. Sprinkle with peppermint candies. , Dip almond-flavored truffles in dark chocolate; allow excess to drip off. Sprinkle with almonds or coconut. Tint white coating with food coloring; drizzle over white truffles if desired.

Steps:

• Line a 18cm x 18cm brownie tin or similar-sized square food box with cling film. Put the dark chocolate and butter in a heatproof bowl and microwave until melted, stopping to stir the mixture every 30 seconds. Add in the sour cherries along with the caramel. Mix everything together then put into your prepared tin. Chill in the fridge until set (around 1 hr) then turn it out onto a board and remove the cling film. Chop into squares to serve.

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Steps:

• Preheat oven to 375 degrees. Grease bottom and sides of 9 x 9 pan. Line with parchment paper, leaving 2 inches extra on each side.
• Place pecans on rimmed baking sheet. Toast in oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Chop roughly.
• In saucepan, combine milk, dark and milk chocolate. Cook over low heat, stirring occasionally until chocolate has melted.
• Remove pan from heat, stir in pecans and cranberries. Pour into prepared 9 x 9 pan.
• Level the top with a spatula.
• Cover with plastic wrap and chill for at least 2 hours, or until firm.
• Place cocoa into small sieve and dust over top of fudge.
• Use parchment paper overhang to lift fudge out. Cut into small pieces and serve.