Fudge
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)
Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking.
Stir in nuts, if desired. Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.
Peanut Butter Fudge
2 cups peanut butter chips
1 cup semisweet chocolate chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
Line a 9×9 inch square pan with wax paper. In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together.
Pour the mixture into the prepared pan and refrigerate for 3 hours.Cut into squares when cool. Comes out perfect every time!
Mocha Fudge
1 tablespoon instant coffee granules
3 cups white sugar
1 pinch salt
1 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup pecan halves, for decoration (optional)
In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect.
Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
Raspberry Fudge Balls
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry jam
3/4 cup finely chopped almonds
In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool slightly. In a mixing bowl, beat the cream cheese and melted chocolate until smooth.
Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.
White Chocolate Fudge Cake
1 (18.25 ounce) package white cake mix
1 1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 (1 ounce) squares white chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter (no substitutes)
FROSTING:
1 (16 ounce) can vanilla frosting
3 (1 ounce) squares white chocolate, melted
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed
In a mixing bowl, combine the dry cake mix, water, egg whites, oil and vanilla. Beat on low for 2 minutes. Stir in white chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely.
In a mixing bowl, beat frosting; stir in white chocolate and vanilla. Fold in whipped topping; frost cake. Store in the refrigerator.
Microwavable Chocolate Fudge
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts (optional)
1 cup miniature marshmallows
Grease an 8×8 inch square pan.
Place the chocolate chips and sweetened condensed milk into a medium sized microwavable bowl. Microwave on high for 2 to 3 minutes, stirring occasionally, until smooth. Stir in the vanilla, then fold in the walnuts and marshmallows. Spread evenly into the prepared pan. Chill until set.
Strawberry Fudge
1 (12 fluid ounce) can evaporated milk
3 cups white sugar
2 tablespoons butter
1 3/4 cups sliced fresh strawberries
2 tablespoons lemon juice
Butter a 9×9 inch dish.
Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice.
Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving
Triple Fudge Cookies
7 (1 ounce) squares semisweet chocolate, chopped
1 (1 ounce) square unsweetened chocolate, chopped
3 tablespoons butter, softened
3 eggs
1 cup white sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat. Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny.
Cool 3 to 5 minutes. Remove to racks; cool completely
Easy Cinnamon Fudge
3 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 cup butter
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Line an 8×8 inch baking pan with aluminum foil, allowing foil to hang over the edges.
Grease the foil.
In a medium bowl combine confectioners’ sugar, cocoa and cinnamon.
Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
Pour into prepared pan. Refrigerate for 1 hour, or until firm. Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles
Cranberry Fudge
1 (12 ounce) package fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners’ sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
Line bottom and sides of an 8×8 inch pan with plastic wrap. Set aside.
In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.
Immediately add chocolate chips, stirring untill they are melted completely. Add confectioner’s sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill untill firm.
Orange Flavored Fudge
1 1/3 cups white sugar
1 (5 ounce) can evaporated milk
1/2 cup butter, melted
2 1/2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup finely chopped pecans
1 teaspoon grated orange peel
2 tablespoons orange liqueur
In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.