Pink Lemonade Fudge Recipes

Steps:

• 1. Melt chips, then add to the kool-aid. Then right away add the frosting and mix really well.
• 2. Then spread in your pan and chill for 2 hours.

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Steps:

• 1. Line an 8×8 inch pan with foil, extending the sides of the foil over the edges of the pan. Very lightly mist with cooking spray and set aside.
• 2. In a microwaveable bowl, melt the white chips for one minute on high. Stir, then add a small splash of vegetable oil and zap for another 30 seconds or so, until completely melted and smooth. Careful, don't burn the chocolate! Stir in the drink mix and immediately scoop out the frosting from the can and stir that in to combine thoroughly.
• 3. Spread the fudge mix evenly into the prepared pan and top with sprinkles, if desired. Allow to set in the fridge for about 2 hours before cutting into squares to serve. Store airtight for about 4 days; I like mine in the fridge but room temp is good, too.

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.