I’m always looking for something new. I’m sharing my favorite recipe for fudge and would like to get yours. Happy Holidays!
CAPPUCCINO FUDGE
1 (7 ounce) jar marshmallow cream
1/2 cup sugar
2/3 cup heavy cream
1/4 cup butter or margerine
1 tsp. instant coffee powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 (12 ounce) bag semi-sweet chocolate chips
1 cup hazelnuts or pecans (toasted)
Line an 8 inch square baking dish with foil; set aside. In a 2 quart saucepan, combine marshmallow cream, cream, butter, coffee powder, cinnamon, and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil five minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Stir in nuts. Pour into prepared pan. Cover and refrigerate at least four hours or overnight. Using foil, lift fudge onto cutting board. Cut into 36 pieces. Note: You can dust the finished fudge with unsweetened baking cocoa.
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Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip)or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
cappuccino fudge sounds AMAZING.
Easy Chocolate Fudge
A recipe for easy chocolate fudge with pecans and sweetened condensed milk.
INGREDIENTS:
1/4 cup butter
2 cups semisweet chocolate chips, 12 ounces
1 can sweetened condensed milk, 14 oz
1 teaspoon vanilla
pinch salt
1/2 cup finely chopped pecans
1/4 cup raisins, chopped
PREPARATION:
Lightly grease an 8-inch square pan.
In the top of a double boiler over simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from the heat. Stir in the condensed milk, vanilla, and salt, stirring until smooth. Blend in chopped pecans and raisins. Scrape into the prepared pan and spread evenly. Chill fudge for 1 hour, or until firm. Cut into squares.
Chocolate Mint Cookie Crunch Fudge Recipe
1 1/2 cup, granulated sugar
1/3 cup unsweetened cocoa powder
1 can (5 oz) evaporated milk
1/2 stick (1/4 c) butter or margarine
1 cup (6 oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies
Line a 8″ square pan with foil; grease foil.
Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1″ squares.
my absolute favorite!