Candy Cane Fudge


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Ingredients

  • 2 (10 ounce) packages vanilla baking chips

  • 1 (14 ounce) can sweetened condensed milk

  • 1/2 teaspoon peppermint extract

  • 1 1/2 cups crushed candy canes

  • 1 dash red or green food coloring

Directions

 

  1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
  2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
  3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

 

Source

 

Easy Reese’s Peanut Butter Fudge!


My favorite candy…in FUDGE! Life just doesn’t get any better than Easy Reese’s Peanut Butter Fudge!1512437_551268514957278_802166974_n

Ingredients

  • 2 (10 oz) bags Reese’s Peanut Butter Chips
  • 1 (14 oz) can sweetened condensed milk
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  • 1 tsp vanilla extract
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  • 10 Reese’s Peanut Butter Cups, quartered
  • 1/4 cup Reese’s Pieces for sprinkling on top

Instructions

  1. Line an 8×8 baking dish with foil. Lightly coat with cooking spray.
  2. Melt peanut butter chips and sweetened condensed milk in a heavy saucepan over medium low heat until fully melted.
  3. Turn off heat and stir in vanilla.
  4. Pour half of the mixture into the prepared dish.
  5. Nestle the peanut butter cups into the fudge.
  6. Spread remain half of fudge mixture over Reese’s peanut butter cups.
  7. Sprinkle Reese’s Pieces on top and press into the fudge with the palm of your hand.
  8. Let cool completely before cutting into pieces and serving.
  9. Store in an airtight container for up to 7 days.

Source

 

Reese’s Fudge


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Seriously though. I love two-ingredient fudge. Call me lazy or cowardly or closed-minded– I wouldn’t mind a bit. This fudge is good, and I don’t see the point in messing with a system that works just fine! It’s simple, quick, and it works every time. You can mix up the chocolate you use and add different mix-ins or toppings to create a million different flavors, so you really never have to make the same fudge twice!

 

Although you might want to. Especially if you’re a peanut butter lover! Did you know Reese’s brand makes peanut butter chips? You can find them in the baking aisle, next to all the other chocolate chips. And if you can’t find the Reese’s brand, you’re okay to use any other kind of peanut butter chips. But I think the Reese’s chips make this fudge taste like the inside of Reese’s Pieces!!

Ingredients

  • 3 cups Reese’s peanut butter chips (this was 2 bags for me)
  • 14.5 oz sweetened condensed milk
  • 1 cup milk chocolate morsels

Instructions

  1. Line an 8×8 (or 9×9) baking dish with parchment or wax paper. Set aside.
  2. In a small saucepan, stir the peanut butter chips and sweetened condensed milk over low heat until melted and smooth.
  3. Pour the mixture into the prepared baking dish. Use a spatula to smooth it if needed.
  4. Microwave the chocolate morsels in a small bowl for 1 minute. Stir until melted and smooth (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  5. Let cool at room temperature for 4-5 hours before cutting into 1-inch pieces.
  6. Speed set the fudge in the refrigerator for 30-60 minutes, but expect condensation if you try to serve it at room temperature.

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Eggnog Fudge


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Ingredients

Original recipe makes 24 servings Change Servings
  • 1 cooking spray

  • 1 cup eggnog

  • 3 cups white sugar

  • 1 1/2 cups miniature marshmallows

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 cup butter, chilled

  • 1/2 (11 ounce) package white chocolate chips

  • 1 cup chopped almonds

  • 1/2 teaspoon ground cinnamon

Directions

  1. Line a 9 x 13 inch baking pan with aluminum foil and set aside.
  2. Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes.
  3. Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy.
  4. Quickly pour into prepared pan.
  5. Cool at room temperature. Remove from pan, remove foil and cut into squares.

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Make this Bacon Caramel Fudge this weekend for National Dessert Day on Monday.


Bacon Fudge w/ Bacon Caramel Shards
bacon caramel fudge
I refuse to apologize for my love of bacon.  It’s something I can’t help.  Meaty, salty, smoky strips of goodness.  Me likey.  And you know those chocolate bars studded with bacon?  Well, I’ve never tried one.  Always meant to, just never ran across one…or took the time to order one.  But I know I’d like it…the combination.  I mean, salty marries sweet?  It’s a natural.  So, as soon as Beth Anne rolled out her Bacon Games, I figured it was time for me to make that union at home.  Plus, ’tis the season for fudge…or it will be in the blink of an eye…which meant it was time to start experimenting!  This is one of those quick-fudge methods, which I learned from THE kitchen goddess herself, Nigella Lawson.  But the candied bacon nestled inside…I put that there.  You’re welcome.
Bacon Fudge w/ Bacon Caramel Shards
from the kitchen of girlichef
yield: 64 bite sized or 36 two-bite sized pieces

for the candied bacon:
½ lb. bacon
brown sugar, for dredging

for the fudge:
12 oz. bittersweet or dark chocolate, chips or chopped
14 oz. can sweetened, condensed milk
2 Tbs. butter

Begin by making the candied bacon.  Preheat oven to 400° F.  Dredge both sides of the bacon in brown sugar and lay on a parchment lined sheet tray. – See more at: http://www.girlichef.com/2010/11/bacon-fudge-w-bacon-caramel-shards.html#sthash.hWXWmBzV.dpuf

Bacon Fudge w/ Bacon Caramel Shards
from the kitchen of girlichef
yield: 64 bite sized or 36 two-bite sized pieces

for the candied bacon:
½ lb. bacon
brown sugar, for dredging

for the fudge:
12 oz. bittersweet or dark chocolate, chips or chopped
14 oz. can sweetened, condensed milk
2 Tbs. butter

Begin by making the candied bacon.  Preheat oven to 400° F.  Dredge both sides of the bacon in brown sugar and lay on a parchment lined sheet tray.

dredge bacon in brown sugar
Bake for ~15-20 minutes, or until the bacon is just done and the brown sugar has just set and caramelized.  Transfer to a wire rack to cool.  I also had some beautiful bacon-flavored caramel on left on my sheet of parchment and thought it would be an awesome addition to the fudge!
candied bacon and bacony caramel shard
Place the chocolate, sweetened condensed milk, and butter in a medium pan over medium-low heat.  Stir everything around until the chocolate has melted and everything is melded together in a gorgeous, glossy mass. Remove from heat. Crumble the caramelized bacon and bacon caramel shards into the mixture, reserving a couple of pieces of each for the top, and gently fold them in.  Line an 8×8 pan with parchment paper (for easy lifting) and pour the fudge mixture in, scooting it out to the sides if necessary.  Crumble the reserved couple of pieces of bacon & caramel over the top and gently press down.
into pan to cool
Refrigerate for a couple of hours, or until set.  Life the fudge out of the pan using the parchment paper.  Cut into squares, ~1″ (eight by eight) for perfect one-bite morsels!  Or, if you prefer, go 6 by 6 and get 36 double-bite-sized hunks.  Store in the fridge…or even in the freezer for longer-term storage…can be eaten directly from freezer.
I LOVED the combination of sweet and salty…just as I knew I would.  A marriage made in heaven, indeed.  This is my entry into the very first Bacon Games challenge!  I am also sending this over to Jenn at Cooking Aweigh the Pounds who is hosting BSI (Blogger Secret Ingredient) this week…secret ingredient…Bacon!
dragons_riders_of_berk_by_mr_lord_shen_fan_2k9-d5o8lwt
I LOVED the combination of sweet and salty…just as I knew I would.  A marriage made in heaven, indeed.  This is my entry into the very firstBacon Games challenge!  I am also sending this over to Jenn atCooking Aweigh the Pounds who is hosting BSI (Blogger Secret Ingredient) this week…secret ingredient…Bacon! – See more at: http://www.girlichef.com/2010/11/bacon-fudge-w-bacon-caramel-shards.html#sthash.PZrbzdOo.dpuf
Bake for ~15-20 minutes, or until the bacon is just done and the brown sugar has just set and caramelized.  Transfer to a wire rack to cool.  I also had some beautiful bacon-flavored caramel on left on my sheet of parchment and thought it would be an awesome addition to the fudge! – See more at: http://www.girlichef.com/2010/11/bacon-fudge-w-bacon-caramel-shards.html#sthash.hWXWmBzV.dpuf
I refuse to apologize for my love of bacon.  It’s something I can’t help.  Meaty, salty, smoky strips of goodness.  Me likey.  And you know those chocolate bars studded with bacon?  Well, I’ve never tried one.  Always meant to, just never ran across one…or took the time to order one.  But I know I’d like it…the combination.  I mean, salty marries sweet?  It’s a natural.  So, as soon asBeth Anne rolled out herBacon Games, I figured it was time for me to make that union at home.  Plus, ’tis the season for fudge…or it will be in the blink of an eye…which meant it was time to start experimenting!  This is one of those quick-fudge methods, which I learned from THE kitchen goddess herself, Nigella Lawson.  But the candied bacon nestled inside…I put that there.  You’re welcome. – See more at: http://www.girlichef.com/2010/11/bacon-fudge-w-bacon-caramel-shards.html#sthash.hWXWmBzV.dpuf
Bacon Fudge w/ Bacon Caramel Shards