hello i've previously made fudge using simple recipes around the holidays but I'm looking for something that's going to make me say "Hmmmmm"! thanks
2006-12-01 16:02:09 · 8 answers · asked by Vikky 3 in Food & Drink ➔ Cooking & Recipes
Yummy Jim! That sounds freakin' awesome!
2006-12-01 16:07:52 · update #1
have you tried the Fantasy Fudge recipe found on the back or the Kraft Marshmallow Fluff jars? It is the best fudge and I have never had it fail.
I believe the only recipe they give you is for chocolate. we leave out the chocolate and substitute peanut butter. Lots of peanut butter About a pound of peanut butter to each jar of fluff. The trouble with most peanut butter fudge recipes is that you can barely taste thee peanut butter. The pound of peanut butter per jar of fluff (Large jar of fluff not th e small) makes it very, very peanut buttery. People go nuts for the strong peanut butter flavor.
The Fantasy Fudge recipe could be adapted to other flavors, chocolate peanut butter, pecan, walnut, vanilla. We never did because we just could not get past the wonderful chocolate and peanut butter fudge.
2006-12-01 16:34:09 · answer #1 · answered by raredawn 4 · 3⤊ 0⤋
Peanut Butter Fudge
Recipe courtesy Alton Brown, 2003
See this recipe on air Wednesday Dec. 06 at 7:00 PM ET/PT.
Show: Good Eats
Episode: Fudge Factor
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
2006-12-01 16:06:17 · answer #2 · answered by justmejimw 7 · 3⤊ 1⤋
PISTASHIO FUDGE
Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.
Makes 25 (1 square) servings.
Prep Time: 20 minutes
Refrigerate: 1 hour
1 pound white chocolate squares
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Pure Almond Extract
1/8 teaspoon McCormick® Green Food Color
1/2 cup chopped pistachios
Additional pistachios for garnish, if desired
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.
2. Melt chocolate as directed on package. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios.
3. Spread evenly in prepared pan. Garnish with additional pistachios, if desired.
4. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares. Store in refrigerator.
Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.
Nutrition Information per 1 serving
Calories: 198 Sodium: 64 mg
Fat: 10 g Carbohydrates: 25 g
Cholesterol: 13 mg Fiber: 0 g
Protein: 2 g
2006-12-01 16:23:50 · answer #3 · answered by Deb 3 · 2⤊ 1⤋
Raspberry Truffle Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
PB FUDGE
2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter
Line a 9 X13 inch pan with foil. Set aside.
In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
Pour chocolate mixture into
2006-12-01 16:10:05 · answer #4 · answered by Freespiritseeker 5 · 3⤊ 1⤋
"Butter Pecan Fudge" - 1 1/4 lbs.
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla extract
2 cups confectioners' sugar
1 cup pecan halves; toasted and coarsely chopped
In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Stir in confectioners' sugar until smooth; fold in pecans.
Spread into a buttered 8" square dish. Cool to room temperature; cut into 1" squares. Store in an airtight container in the refrigerator.
2006-12-01 16:08:23 · answer #5 · answered by JubJub 6 · 2⤊ 1⤋
Peanut butter- 1cup milk, 2 cups sugar,1 tsp vanilla, dash of salt, 1 cup peanut butter. Cook milk and sugar over low heat until tsp dropped into cold water forms a soft ball when rolled between fingers, it has to cook slowley and takes time! Remove from heat, add van., salt, peanut butter, stir till combined,pour into pan and refridgerate for several hrs.! Enjoy!
2006-12-01 16:15:04 · answer #6 · answered by pitman L 2 · 2⤊ 1⤋
that's named fantasy Fudge, and it is so solid. you'll be able to could prepare with a pan earlier you get it in basic terms proper, yet i think of it quite is difficulty-free. a million stick margarine 5 cups sugar a million can evaporated milk a million 7-ounce field of marshmallow cream a million small jar of peanutbutter (in case you go with pb fudge, in case you go with chocolate use a 12 ounce bag of chocolate chips as a replace). earlier you initiate off cooking, run a small volume of chilly water in the sink. Beside the sink, positioned your pb or choc chips and the marshmallow cream. Spray a 9X13 pan with nonstick cooking spray. positioned the maragarine, sugar, and milk right into a large pot. Stir it at the same time and bring it to a boil. as quickly as you spot it beginning as much as boil, time it for 5-7 minutes... I commonly do 6). get rid of from warmth, sit down the pot down into the shallow chilly water (be careful to no longer get water in the fudge!), upload the marshmallow cream and the pb or choc chips. Stir properly. get rid of pot from water, dry backside of pot with dishtowel, pour candy into pan. permit it sit down at room temp until it cools, then you actual can cut back it into squares and put in the refrigerator. each physique loves those products....I could make 5 pans this Christmas for quite a few gatherings. solid luck!
2016-12-13 18:27:34 · answer #7 · answered by ? 3 · 0⤊ 0⤋
2 Minute Microwave Fudge:
This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!
1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 tsp. vanilla 1/2 cup chopped nuts
Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for two minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15 to 20 minutes until set.
2 Minute Microwave Fudge
This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!
1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 tsp. vanilla 1/2 cup chopped nuts
Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for two minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15 to 20 minutes until set.
2006-12-01 16:27:12 · answer #8 · answered by Girly♥ 7 · 1⤊ 2⤋