Category: Fudgemas

Santa's new favorite

12/24/2017

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But first coffee

12/23/2017

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Caramel Coffee Fudge

Prep Time: 45 minutes
Serves: 36
Author: insidebrucrewlife

Ingredients:

For the Caramel Layer

2 cups white chocolate chips
2 Tablespoon butter
3/4 cup Dulce de Leche
1/2 cup marshmallow cream

For the Coffee Layer

2 teaspoons instant coffee
1 teaspoon hot water
1/2 cup sweetened condensed milk
2 cups white chocolate chips
2 Tablespoons butter
1/2 cup marshmallow cream

For the Topping

1/4 cup dark chocolate chips
1/2 teaspoon shortening

Instructions:

Line an 8x8 baking dish with foil. Set aside.
Place the white chips and butter in a saucepan over low to medium heat. Let melt. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour into the prepared pan. Place in the refrigerator for 30 minutes.
Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)
Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.
Heat the dark chocolate chips and shortening in the microwave for 1 minute. Stir until creamy. Spoon into a small ziplock baggie and cut one tip off. Drizzle over the fudge squares. Let set. Store in a sealed container on the counter.

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Christmas magic

12/22/2017

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Harry Potter Butterbeer Fudge

Author: Ashlee

Ingredients:

Butterscotch layer

1 jar Smuckers Butterscotch Spoonable Topping
2/3 Jar marshmallow cream 4.6 oz
16 oz white chocolate chips 2 full cups

Creamy layer

1/2 jar Smuckers Marshmallow Spoonable Topping
1/3 Jar marshmallow cream 2.3 oz
8 oz white chocolate chips 1 full cup

Instructions:

first layer

Pour the butterscotch topping in to a sauce pan and bring to a boil and heat to soft ball stage - 237 degrees F (adjust to your altitude)
add the marshmallow cream, stir until it's melted and take off the heat
stir in the white chocolate chips, once melted pour into a 9x9 glass pan (buttered or parchment paper)

second layer

Pour the marshmallow topping in to a sauce pan and heat to soft ball stage (237 degrees F - adjust to your altitude)
add the marshmallow cream, stir until it's melted and take off the heat
stir in the white chocolate chips, once melted pour over the first layer
Let set and cut with a sharp knife (it will cut better if it you spray the knife with non stick spray

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Starbucks with a twist

12/21/2017

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Cranberry Bliss Fudge

Serves: 18-24
Author: Erin Indahl-Fink
Cook Time: 30 min

Ingredients:

8 oz. cream cheese, room temperature
2 tsp. milk
1 tsp. vanilla
1 tsp. lemon juice
2 tsp. lemon zest (zest of 1/2 lemon)
1/4 tsp. salt
4 c. powdered sugar
1 1/2 c. white chocolate chips, melted
1/2 c. dried cranberries
For topping:
1/2 c. white chocolate chips
1/2 c. dried cranberries
2 tsp. lemon zest (zest of 1/2 lemon)

Instructions:

Line an 8x8 pan with waxed or parchment paper, folding the excess paper over the sides of the pan. Spray lightly with non-stick cooking spray. Set aside.
With a stand or hand mixer, beat the cream cheese, milk, vanilla, lemon juice, zest, and salt. Beat until smooth. Gradually beat in the powdered sugar, one cup at a time, stopping to scrape down the sides. Mixture will begin to get thicker.
Melt the white chocolate chips in the microwave (follow package directions for melting). Once the chocolate is fully melted, let cool for 5 minutes. After 5 minutes, add the melted chocolate to the sugar mixture and hand-stir until completely combined. Mixture will begin to get stiff. Lastly, stir in the dried cranberries. Add the fudge mixture to the prepared 8x8 pan, and spread evenly. Top with the remaining white chocolate chips, cranberries and lemon zest. Refrigerate or freeze for at least 4 hours, before cutting

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Why is all the rum gone?

12/20/2017

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Buttered Rum Fudge

Serves: 36 pieces
Author: Julie Kotzbach

Ingredients:

3 1/2 cups (22-24 ounces) white chocolate chips
One 14-ounce can sweetened condensed milk
1 teaspoon rum extract (plus more to taste)
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
Cinnamon, for garnish

Instructions:

Line an 8-inch x 8-inch baking dish with foil, pressing it into all of the corners and allowing it to hang over the edges a bit. Set aside.
Place the white chocolate chips in a mixing bowl.
Pour the sweetened condensed milk into a microwave safe bowl and heat in the microwave for 1 minute 30 seconds.
Carefully remove the bowl and immediately pour the milk over the chocolate chips.
Allow the chocolate chip to melt for 1 minute before stirring. Stir until combined and smooth. (There should be no chocolate chip chunks hanging out.)
Pour in the rum extract and butter and add the salt. Carefully mix until completely combined. This will take a couple of minutes, don't rush it. Taste the fudge and adjust the rum extract (adding more as needed) until the flavor is to your liking.
Pour the fudge mixture into the prepared dish. Use a rubber or offset spatula to smooth the fudge into an even layer. Tap the dish on the table a couple times to remove any bubbles.
Sprinkle a light dusting of cinnamon all over the top of the fudge.
Refrigerate for 2-4 hours, or until the fudge has set.

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Two for one

12/19/2017

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French Silk Fudge Pie

Prep Time: 40 minutes
Cook Time: 15 minutes
Author: Becky Hardin

Ingredients:

For the crust

7 full graham crackers
4 tablespoons salted butter, softened to room temperature
3 tablespoons granulated sugar

For the chocolate layer

2/3 cup evaporated milk
3 cups granulated sugar
¾ cup (1½ sticks) unsalted butter
1 jar (7 oz) Marshmallow Crème
½ pkg (6 oz) Milk Chocolate Chips
½ pkg (6 oz) Semi-Sweet Chocolate Chips
1 teaspoon vanilla extract

For the white chocolate fudge layer

12 oz. White Chocolate, wafers or chopped bars
7 oz. Sweetened Condensed Milk

Instructions:

For the crust

Place graham crackers in a food processor fitted with the metal blade. Process until the crackers are crushed. (OR, place crackers in a Ziploc bag and crush them with a rolling pin.)
Add softened butter to crumbs and process until butter and crumbs become like coarse sand.
Add sugar and process 5 seconds.
Press the mixture firmly in an 8-inch springform pan and refrigerate 20-30 minutes before filling.

For the Chocolate Layer

In a large saucepan, combine milk, sugar and butter. Bring to a rolling boil and cook, stirring continuously, until the temperature reaches 234 degrees F on a candy thermometer. Remove from the heat and add Marshmallow Crème, vanilla and chocolate chips. Stir until well combined.
Pour chocolate fudge over the graham cracker crust, place in the freezer to cool and set until firm.

For the white chocolate fudge layer

Place white chocolate and milk in a small saucepan over LOW heat.
Stir until chocolate is half melted then remove from heat.
Set aside for a few minutes to allow the remaining chocolate to melt.
Stir until smooth and cool 5 minutes.
Pour over the chocolate layer and place in the freezer for 10 minutes. Transfer to the refrigerator until almost firm.
Sprinkle with chocolate shavings and keep in refrigerator at least an hour.
Remove from refrigerator, remove the French Silk Pie Fudge from the Springform pan and cover tightly. When ready to serve, slice into thin slices.
The fudge will keep at room temperature, in an airtight container, up to one week, in the refrigerator up to 1 month or in the freezer up to 4 months.

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Winter skys and apple pies

12/18/2017

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Caramel Apple Pie Fudge

Prep Time: 10 minutes + chilling
Cook Time: 15 minutes
Author: Belly Full

Ingredients:

• 3/4 cup apple cider
• 3/4 cup unsalted butter
• 1 can (5 ounce) evaporated milk
• 3 cups granulated sugar
• 1 bag (12 ounce) white chocolate chips
• 3/4 cup dried apple, finely diced
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon all spice
• 1/4 cup Dulce De Leche

Instructions:

Line an 8x8-inch baking dish with parchment paper. Set aside.
In a large saucepan combine the apple cider, butter, evaporated milk, and sugar; bring to a rolling boil and stir continuously for 4 minutes.
Reduce heat to low; add in the white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish.
Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
Refrigerate for at least 3 hours (or overnight), until hardened.
Remove parchment paper from pan and place on cutting board. Cut into squares.

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Lets go back to the beginning

12/17/2017

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Classic Fudge

Serves: 32
Author: Awesomeon20
Prep Time: 5 min
Cook Time: 15 min

Ingredients:

2 cups sugar
10 large marshmallows
5.3 ounces evaporated milk (see note)
6 ounces semi-sweet chocolate
1/2 cup (4 ounces) butter
1 tsp vanilla

Instructions:

It's important to have everything ready once you turn on your heat, so measure out our chocolate, butter, and vanilla in a bowl and set aside. Spray an 8x8 baking pan with non-stick spray.
Add sugar, marshmallows, and evaporated milk to a large sauce pan. Turn the heat under the pan to medium high and start stirring. Keep stirring until the mixture starts to boil.
Once you reach a boil, continue to cook and stir for 8 minutes. Whatever you do, don't stop stirring. When 8 minutes is up, remove the pot from the heat, but don't stop stirring.
Either grow a third arm or get a helper to carefully add the chocolate, butter, and vanilla to the boiling sugar mixture. Be careful. You do NOT want to get this molten mixture on your skin. Keep stirring until everything is melted and blended.
Pour the mixture immediately into the waiting baking pan and refrigerate for several hours or overnight to set.
Cut into small pieces and try really hard not to eat every last bit.

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Double trouble

12/16/2017

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Double Chocolate Peppermint Fudge Truffles

Serves: About 50
Author: Lyuba Brooke
Prep Time: 4 hours
Cook Time: 10 mins

Ingredients:

Fudge:
4 Tbsp butter
1 can sweetened condensed milk
3 cups milk chocolate chips (dark or semi-sweet can be substituted if preferred)
7 oz jar of marshmallow fluff
1½ cups Andes peppermint crunch baking chips
Truffles:
18-20 oz white chocolate melting chips
10-12 peppermint candy canes
Recommended tools:
Double boiler
Cookie scoop

Instructions:

Fudge:
Fit a 9x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some butter (or non-stick baking spray), so fudge doesn't stick.
Place chocolate chips and marshmallow fluff in a large mixing bowl. Set aside.
In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn't burn.
Pour hot condensed milk mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking. If whisking starts to get a little tough, switch to a rubber spatula.)
Quickly fold in peppermint crunch baking chips, pour your fudge mixture into the prepared baking dish and spread it evenly. Let it stand on the counter until it cools to room temperature. Then, place the pan in the refrigerator to chill and firm up for a couple of hours. (If you want to chill it overnight, you will need to cover it in saran wrap so it doesn't start to dry.)
Once cooled, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into even fudge balls. Place them on a large cutting board covered with parchment paper. (You may have to use two boards.) Place them into a freezer for 15-20 minutes.
Unwrap candy canes and place then into a ziplock bag. Crush candy canes with a flat side of the meat tenderizer. Place crushed candy canes in a bowl on your work station.
Melt the chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
Using a fork, dip each fudge ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler.
Quickly sprinkle it generously with crushed candy canes and lay it back on the parchment paper (you'll need a toothpick or something small to help you slide the truffle off the fork). Repeat with all the fudge balls.
Store in the refrigerator, covered or in a container with a lid.

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You can't go wrong with peanut butter & chocolate

12/15/2017

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Reese’s Chocolate Peanut Butter Fudge

Author: CraftCreateCook
Prep time: 15 mins
Total time: 15 mins
Serves: 32

Ingredients:

1 package (12oz) semi sweet chocolate chips
1 can (14 oz) sweetened condensed milk
½ cup peanut butter
16 full size Reese's Peanut Butter Cups
½ cup Reese's Mini Peanut Butter Cups, halved

Instructions:

Line a square baking sheet with aluminum foil clear a space in your refrigerator for this prepared pan. Line the bottom of the pan with upside down full size Reese's Peanut Butter Cups.
In a small saucepan, add chocolate chips and sweetened condensed milk. Heat on medium heat and stir constantly until melted. Remove from heat.
Spoon in peanut butter and mix until completely melted and incorporated. Pour over prepared pan and spread evenly.
Sprinkle with mini Reese's Peanut Butter Cups and gently press into the fudge.
Refrigerate for 3 hours or until firm.
Remove from refrigerator, remove foil from the fudge. Cut into 16 squares and cut each square into a triangle

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<<Previous

Santa's new favorite

But first coffee

Caramel Coffee Fudge

Ingredients:

Instructions:

Christmas magic

Harry Potter Butterbeer Fudge

Ingredients:

Instructions:

Starbucks with a twist

Cranberry Bliss Fudge

Ingredients:

Instructions:

Why is all the rum gone?

Buttered Rum Fudge

Ingredients:

Instructions:

Two for one

French Silk Fudge Pie

Ingredients:

Instructions:

Winter skys and apple pies

Caramel Apple Pie Fudge

Ingredients:

Instructions:

Lets go back to the beginning

Classic Fudge

Ingredients:

Instructions:

Double trouble

Double Chocolate Peppermint Fudge Truffles

Ingredients:

Instructions:

You can't go wrong with peanut butter & chocolate

Reese’s Chocolate Peanut Butter Fudge

Ingredients:

Instructions:

Categories

Archives

Caramel Coffee Fudge

Ingredients:

​Instructions:

Harry Potter Butterbeer Fudge

Ingredients:

​Instructions:

Cranberry Bliss Fudge

​Ingredients:

​Instructions:

Buttered Rum Fudge

Ingredients:

​Instructions:

​French Silk Fudge Pie

​Ingredients:

​Instructions:

Caramel Apple Pie Fudge

​Ingredients:

​Instructions:

​Classic Fudge

Ingredients:

​Instructions:

Double Chocolate Peppermint Fudge Truffles

​Ingredients:

Instructions:

​Reese’s Chocolate Peanut Butter Fudge

Ingredients:

Instructions:

Categories

Archives

Instructions:

Instructions:

Ingredients:

Instructions:

Instructions:

French Silk Fudge Pie

Ingredients:

Instructions:

Ingredients:

Instructions:

Classic Fudge

Instructions:

Ingredients:

Reese’s Chocolate Peanut Butter Fudge