Bailey's Truffle Fudge
3 c Semisweet chocolate chips
1 c Vanilla chips OR -More chocolate chips*
1/4 c Butter
3 c Powdered sugar
1 c Bailey's Irish Creme
1/2 c Chopped nuts; optional
TRUFFLE TOPPING
1 c Semisweet chocolate chips
1/2 c Vanilla chips OR -More chocolate chips*
2 tb Butter; cut in pieces
4 tb Bailey's Irish Creme
*Using all semisweet chocolate will yield a deeper, darker fudge.
FUDGE: Melt all chips with butter
until they are soft enough to stir smooth. Do not overheat. Add
chocolate/butter mixture to powdered sugar and Baileys. Stir fudge until
smooth. Add nuts, if desired. Mix well. Place fudge in an 8-inch square pay
sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently
press to smooth fudge.
RECIPE TOPPING: Melt chips until smooth. Remove
from heat. With a fork, beat in butter and Bailey's until smooth. Spread
topping over fudge with a knife. If a very smooth top is desired, use a piece
of plastic as done on fudge. Refrigerate until firm, 1 to 2 hours. Can be
frozen. Makes 64 pieces.
Best Recipe - Vanilla Fudge
2 c Sugar
1 Can (5-oz) evaporated milk
1/3 c Milk
1/8 ts Salt
1/4 c Butter
1 ts Vanilla extract
Broken nuts (optional)
Line an 8x4x2-inch loaf pan with foil, extending foil over
edges of pan. Butter foil; set aside. Butter the sides of a heavy 2-quart
saucepan. In saucepan combine sugar, evaporated milk, milk, and salt. Cook and
stir over medium-high heat to boiling. Carefully clip a candy thermometer to
the side of the saucepan. Cook and stir over medium-low-heat to 238F, soft-ball
stage (this should take 25 to 35 minutes). Immediately remove saucepan from
heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to
110F, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat
vigorously with a wooden spoon till fudge becomes very thick and just starts to
lose its gloss (about 10 minutes total). Do not overbeat. Immediately spread
fudge into the prepared pan.
Score fudge into 1-inch squares while warm. Top each square with a piece of
nut, if desired. When candy is firm, use the foil to lift the fudge out of the
pan. Cut into squares. Store, tightly covered, in the refrigerator. Recipe
makes about 1 lb (32 servings).
Brown Sugar Fudge
1 c White Sugar; Granulated
1 c Light Brown Sugar; Firm Pack
1/2 c Heavy (Whipping) Cream
3 tb Molasses;
2 oz Unsweetened Chocolate;
2 Sqs 4 tb Butter; 1/2 stick
1 1/2 ts Vanilla
1/2 c Chopped Nuts; Optional
Prewarm the thermometer in hot water; use a 2-quart saucepan;
butter the upper sides (inside) of the saucepan; measure all ingredients except
the vanilla and optionals, and dump into the saucepan. Grease and if necessary,
line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with
1/2 inch of cold water.
Dissolve the sugar, stirring constantly with a wooden spoon, over low heat
until the butter melts, the gritty sounds cease, and the spoon glides smoothly
over the bottom of the pan. Increase the heat to medium and bring to a boil.
Boil, after washing down any crystals that may have formed, with a pastry brush
dipped in hot water from the thermometer bath, using as little water as
possible. Introduce the prewarmed thermometer. Reduce the heat while keeping
the fudge at a boil. Stir no more than necessary.
Test the fudge mixture in the ice-cold water when the mixture thickens and
bubbles become noisy. Ball, formed in ice water, should hold its shape until
the heat from your had begins to flatten it and should be al dente ~- slightly
chewy -- between 230F and 240F. Because of the molasses and brown sugar, it can
ball at a lower temperature than some other fudges.
Shock by placing the saucepan in the cold water in the sink.
Seed by adding, without stirring, the vanilla. Then allow to cool.
Stir when luke warm and "skin" forms on the top (110 degrees F).
Return the thermometer to its hot water bath to soak clean. Stir the fudge
thoroughly but not vigorously by hand, with an electric mixer, or with a food
processor. Pause frequently to allow the fudge to react.
Watch for the fudge to thicken, lose its sheen, and become lighter in color or
streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by
had, the fudge will "snap" with each stroke; by mixer, mixer waves
will become very distinct, by food processor, fudge will flow sluggishly back
to the center when the processor is stopped.
Add 1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the
fudge totally candies. Pour, score, and store when cool in an airtight
container in the refrigerator or at room temperature. RECIPE YIELD: 1 pound of
fudge. Recipe is easily doubled and can be frozen.
Easy Can't Fail Fudge
4 c Miniature marshmallows
2/3 c Evaporated milk
1/4 c Butter or margarine
1 1/2 c Sugar
1/4 ts Salt
12 oz Semisweet chocolate pieces
1 ts Vanilla
1/2 c Chopped nuts
Combine marshmallows, milk, butter, sugar and salt in
saucepan. Cook and stir until mixture comes to full boil. Boil 5 minutes over
medium heat, stirring constantly. Remove from heat and add chocolate pieces,
beating until melted. Do not overbeat. Fold in vanilla and nuts. Pour into
greased 9-inch square pan. Chill fudge until firm. Recipe Makes 2 1/2 pounds
Easy, Easy Peanut Butter Fudge
12 oz Package semisweet chocolate -morsels
12 oz Jar crunchy peanut butter
14 oz Can sweetened condensed milk
Put chocalate chips and peanut butter into a microwave-safe
dish. Microwave on high 1-2 minutes until chips have completely melted. Add
sweetened condensed milk; stir until mixture is of a uniform consistency. Pour
into an 8x8 square pan lined with wax paper. Refrigerate until firm. Cut into
1" pieces. Recipe Yield: 1-1/2 pounds or 16 servings fudge.
Easy Recipe - Five Minute Fudge
1 c Condensed milk-Eagle Brand 14 oz
Salt-dash
2 c Nuts-chopped
1 ts Vanilla
1 pk Chocolate chips
12 oz * * Semi-sweet or milk chocolate
Heat the above in a saucepan (except nuts) until the chips are
melted. Add nuts; stir. Spread in an 8" square pan sprayed with Pam. Cool
at room temperature for 30 minutes, then refrigerate. Ready to cut in 2 hours.
Foolproof Dark Chocolate Fudge
3 (6 ounce) pkg. semi-sweet -chocolate chips (3 cups)
1 (14-ounce) can Sweetened condensed milk
1 ds Salt
1/2 To 1 cup chopped nuts
1 1/2 ts Vanilla extract
In heavy saucepan, over low heat, melt chips with condensed
milk, and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into
a wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn
fudge onto cutting board and cut into squares.
MICROWAVE FUDGE instructions: In 1 quart glass
measure, combine chips with condensed milk and salt. Cook on 100% power (high)
3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in
remaining recipe ingredients. Proceed as above.
Honey Nut White Fudge
2 tb Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package) NESTLE TOLL HOUSE Premier White Morsels
1 1/2 c honey roasted Peanuts, divided
2 ts Vanilla extract
Combine butter, evaporated mink and sugar in medium, heavy
saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
STIR in marshmallows, morsels, 1 cup peanuts and vanilla. Stir vigorously for 1
minute or until marshmallows are melted. Pour into foil-lined 9-inch square
baking pan.
Coarsely chop remaining peanuts; sprinkle over fudge and press in. Chill until
firm. Remove foil before cutting fudge into squares.
Jello Pudding Easy Fudge
1 pk Jello chocolate pudding and - pie filling; not instant -
any flavor
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners' sugar; sifted
1/4 c Nuts; chopped
Combine pudding, butter and milk. Bring to a full boil. Boil
gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in
sugar; add nuts. Pour fudge into greased 8x4-inch pan. Cool; cut into squares.
Recipe Makes 1 lb.
Jingle Bell Fudge
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double
boiler. Place over, not boiling water until butterscotch melts; remove from
water. Stir until blended; add milk and stir just until blended. Spread in
foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm. Cut fudge
into 1-inch squares.
Maple Walnut Fudge
2 tb Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
1/4 ts Salt
2 c (4 oz) mini marshmallows
2 c (12-oz package) NESTLE TOLL HOUSE Premier White Morsels
1/2 c Chopped walnuts
1 1/2 ts Maple flavoring
About 50 walnut Halves or pieces
COMBINE butter, evaporated milk, sugar and salt in medium,
heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for
4 1/2 to 5 minutes, stirring constantly. Remove from heat.
STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1
minute or until marshmallows are melted. Pour into foil-lined 13x9-inch baking
pan. Place walnut halves in rows, spacing about l/2-inch apart on top of fudge.
Press into fudge. Chill until firm. cut into squares with 1 walnut half per
square.
The Mocha Fudge
1 lb Dark chocolate, broken into Pieces
1 lb Can sweetened condensed milk
2 1/2 oz Butter
1 tb Instant coffee
1 ts Boiling water
Grease and line lamington pan with foil. Place chocolate,
condensed milk and butter in saucepan, stir constantly over low heat until
mixture is smooth. Blend coffee and water together until coffee is dissolved,
add to chocolate mixture, stir until evenly combined. Pour fudge into prepared
pan, refrigerate until set. Cut into squares to serve. Cover with plastic wrap
and refrigerate until required.
Recipe Makes about 30.
Easy One Bowl Recipe - Peanut Butter Fudge
2 pk BAKER'S Semi-Sweet Chocolate -(8 squares each)
1 cn Sweetened condensed milk -(14 oz)
2 ts Vanilla
1/2 c Peanut butter
MICROWAVE RECIPE chocolate and
milk in large microwavable bowl on HIGH 2-3 minutes or until chocolate is
almost melted, stirring halfway through heating time. Stir until chocolate is
completely melted. Stir in vanilla. Spread in foil-lined 8" square pan.
Drop peanut butter by teaspoonfuls on top of fudge. Swirl with knife to
marbleize. Refrigerate 2 hours or until firm. Cut into squares.
Recipe For Pumpkin Fudge
2 c Sugar
1/3 c Mashed pumpkin
1/4 ts Cornstarch
1/4 ts Pumpkin pie spice
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Butter
1 c Chopped pecans
Cook together sugar, pumpkin, cornstarch, spice and milk until
it forms a soft ball when dropped in cold water, or until mixture reaches 235F
on a candy thermometer. Add vanilla, butter and pecans. Beat until creamy.
Pour fudge into a buttered plate and cut into small squares when nearly cool.
Rocky Road Fudge
12 oz pkg Chocolate chips; semisweet
1 cn Sweetened condensed milk; 14 oz
2 tb Butter
2 c Peanuts; dry roasted
8 oz bag Mini marshmallows
In heavy saucepan over low heat, melt chocolate with condensed
milk and butter. Remove from heat. In large bowl, combine nuts and
marshmallows. Fold in chocolate mixture. Spread in 9 by 13 inch pan lined with
wax paper. (Or drop teaspoons on to baking sheets lined with wax paper.) Chill
2 hours or till firm. Remove from pan, peel off paper, cut fudge into squares.
Cover and store at room temperature.
Recipe For Wonder Fudge
1/4 c Margarine
1 pk 6 OZ. Chocolate chips
1/4 c Corn syrup
1 ts Vanilla
1 1/2 c Powdered sugar
2 c Rice krispies cereal
Measure margarine, chocolate morsels, corn syrup, and vanilla
into a large sauce pan. Cook over low heat, stirring constantly until smooth.
Remove from heat. Mix in sugar, add cereal. Stir until well coated. Press fudge
into buttered 8" x 8" pan. Chill.
GOURMET
COOKIES