I have made fudge in all sorts of ways from baking to microwave and I've found the one way that is almost fool-proof and leaves you with decadent fudge that is smooth and delicious! Microwaving promotes uneven heating and the end result can be a grainy fudge, making fudge using corn syrup and a candy thermometer can fail if you don't reach soft-ball stage (who needs that stress LOL) Try this recipe! One saucepan, one 8x8 parchment lined baking dish and you're good to go!! ~Enjoy! Diane
Stove-Top Easy Fudge Basic Recipe: 3 1/2 cups of any chocolate chips (*3 cups chocolate if adding nuts, dried fruits or candies) 1 can sweetened condensed milk 1/2 tsp salt 1 tsp vanilla 1/2 cup nuts, dried fruits or candies, etc... Line an 8x8 pan with parchment (I let the parchment run up the sides To just lift out once cooled) Stir all ingredients together over medium heat, constantly Stirring to prevent scorching. Once melted and thick, pour Into prepared 8x8 dish and set in fridge to cool (about 1 hour) (remove fudge using parchment on sides of dish, and cut into squares.) Diane's Kitchen Notes: *use good chocolate that you enjoy eating I used Ghirardelli and Lindt Chocolates *White chocolate may appear runnier when pouring into 8x8 Then Dark or Milk Chocolate (that's normal) *Spices - I add a bit of espresso powder to my chocolate fudge And I added nutmeg, cinnamon, vanilla & cardamom to my chai fudge Add spices, extracts in 1/2-1 tsp increments until your happy with the taste. *Cutting - I remove my fudge to a large cutting board covered in foil, then true up the sides of fudge if needed (cook gets the fall-off!) Cut into 6x6 rows for 36 pieces.
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Need a quick and easy sweets recipe? Try my 4-Ingredient Peanut Butter Fudge with marshmallows. It's made right in your microwave and couldn't be easier (or more tasty!) ~Enjoy this quick treat! Diane
Four Ingredient Fudge Ingredients: 3 cups white vanilla baking chips 1 can (14.5 oz) sweetened condensed milk (not evaporated) 1/2 cup peanut butter (not natural) 1/2 cup mini-marshmallows SAVE $ Directions: Line 8-inch square pan with foil or parchment, and spray with non-stick cooking spray OR butter your pan liberally. Place 3 cups white vanilla baking chips, 1 can sweetened condensed milk, and 1/2 cup peanut butter in large microwavable bowl. Microwave uncovered on High in 1-minute increments, stirring well between each, until melted and smooth. This may take several minutes. Be careful, the bowl will be hot. Spread immediately in prepared pan. Sprinkle marshmallows over the top and using a large spatula, press marshmallows into fudge slightly. Let pan stand at least 2 hours to set before cutting, or refrigerate to speed up setting process. For 36 squares, cut into 6 rows by 6 rows. Store in airtight container, and use within 5 days. Perfect recipe to end #chotoberfest - My Homemade Fudge, and this makes a great hostess gift too! A delightful new flavor to add to your recipe box: Vanilla Chai Fudge. I loved it so much that made some more yesterday. This fudge is way too easy to make and eat!! I make Chai Tea Concentrate and this uses all the flavors of that without having to add in any steeped black tea. Just a warning, if you love Chai flavors then be careful - this is addicting!! ~Enjoy! Diane Vanilla Chai Fudge Ingredients 4 tablespoons unsalted butter 3 cups mini marshmallows 1 cup sugar 1/2 cup heavy cream 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cardamon 1/2 teaspoon ground fresh ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla bean paste (not extract) pinch of ground black pepper *optional 1 bag (11 ounces) Ghirardelli white chocolate chips Directions Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles. In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted. Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour. Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. Store in an air-tight container in refrigerator. Photos by: Diane Baker for Canning and Cooking at Home Every year our dear friends gift us homemade fudge. This year there was a delightful new flavor in the mix: Vanilla Chai Fudge. I loved it so much that I begged for the recipe and made some yesterday. This fudge is way too easy to make and eat!! I make Chai Tea Concentrate and this uses all the flavors without having to add in any steeped black tea. Just a warning, if you love chai flavors then be careful - this is addicting!! ~Enjoy! Diane
Vanilla Chai Fudge Ingredients 4 tablespoons unsalted butter 3 cups mini marshmallows 1 cup sugar 1/2 cup heavy cream 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cardamon 1/2 teaspoon ground fresh ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla bean paste (not extract) pinch of ground black pepper *optional 1 bag (11 ounces) Ghirardelli white chocolate chips Directions Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles. In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted. Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour. Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. Store in an air-tight container in refrigerator. Recipe from: Lisa N Photos by: Diane Baker for Canning and Cooking at Home |