Merry Berry Fudge Recipes

Steps:

• Line 8 by 8 baking pan with foil. spray foil with non-stick cooking spray. Melt chocolate chips in a glass bowl in the microwave, stirring at 15 second intervals til melted. Stir in the chopped candybar and marshmellows until coated. Lightly stir in the frosting to create a marbling effect. Spread into foil pan and chillabout 1 hour til set. The foil will sift right out. Flip over on cutting board and remove foil. Slice and enjoy!

Steps:

• Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
• Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
• Place a sheet of parchment paper on a sheet pan.
• Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
• Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
• Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
• Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
• Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
• Beat in eggs one at a time; add vanilla.
• Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
• Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
• Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
• Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
• Store in airtight container.