Red Velvet Fudge Recipe

Red Velvet Fudge Recipe

2 cups white sugar
1/4 cup cocoa
1 cup buttermilk
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring

Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.

Combine sugar, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)

Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.

Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.

Allow fudge to cool to 110 degrees and add butter and vanilla.

Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)

Place in prepared pan and allow to cool, usually 1-2 hours.

This recipe yielded 25 small squares.

Caramel Fudge Brownies Recipe

Caramel Fudge Brownies Recipe

INGREDIENTS:

BROWNIE:

• 1c. butter
• 2c. sugar
• 3 eggs
• 2 tsp. vanilla
• 1/2c. cocoa
• 1/2tsp. salt
• 2 c. flour
• 1c. milk
• 1 c. chopped pecans (optional)

CARAMEL:

• 32 Kraft caramels (unwrapped)
• 1/2c. butter
• 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

• 12oz. semi-sweet chocolate chips
• 12 T. butter (do not substitute margarine here!)

DIRECTIONS:

BROWNIE:

• Preheat oven to 350.
• Cream butter and sugar together. 
• Beat in eggs, cocoa, vanilla and salt.
• Add flour and milk (alternating them and mixing well in between).
• Spread evenly in greased jelly roll pan.
• Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
• Cool.  

CARAMEL:

• Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
• Stir this constantly to prevent scorching (about 6-8 minutes).
• Gently pour over cooled brownies and spread to edges.
• Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

• Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
• Pour over cooled caramel and gently spread evenly over top
• Chill until top layer is hard and cut into bars.

Perfect Couple Pie

Perfect Couple Pie

Ingredients

For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie. 

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve. If that isn’t making love to your tastebuds, I don’t know what is.

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Peanut Butter Fudge

Peanut Butter Fudge

White Chocolate Cookies 'n' Cream Fudge

White Chocolate Cookies 'n' Cream Fudge

Ingredients

• 1 cup sugar
• 3/4 cup butter
• 1 (5-oz.) can evaporated milk
• 2 (12-oz.) packages white chocolate morsels

• 1 (7-oz.) jar marshmallow cream
• 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
• Pinch of salt

Preparation

Line a greased 9" square pan with aluminum foil; set aside.

Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.

Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).

Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.

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Key Lime Pie Fudge

Key Lime Pie Fudge

Ingredients:

1/3 c. unsalted butter

1/4 c. sugar

1-1/4 c. graham cracker crumbs

3 c. or 4 (4 oz. each) bars quality white chocolate, finely chopped

1 (14 oz.) can sweetened condensed milk

1 tbsp. finely grated Key Lime zest (about 5 to 6 Key Limes)

1/4 c. Key Lime Juice

Directions:

1. Line 8x8-inch baking pan with foil or parchment paper (leaving about a 2-inch overhang).  Butter sides and bottom of pan; set aside.
2. For crust, heat oven to 375°F.  In a medium bowl, melt butter in microwave.  Stir in sugar with fork, breaking up any lumps.  Add graham cracker crumbsand toss to mix well.  Spread evenly into pan and bake 4 to 5 minutes or until edges are lightly browned.  Let cool.
3. Meanwhile, for fudge, stir white chocolate and sweetened condensed milk in large saucepan over low heat until chocolate is melted and all lumps are gone.  Remove from heat and stir in lime zest and lime juice.  Spread mixture evenly into pan.  Cover and chill for 2 hours or overnight.  Lift fudge from pan using overhanging foil or parchment paper.  Cut into desired shapes.  

Yield: 64 (1-inch) servings

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Funfetti Cake Batter Fudge

Funfetti Cake Batter Fudge

1 14 ounce can sweetened condensed milk

3.5 cups white chocolate chips

3 tsp Vanilla Extract

1/2 tsp Almond Extract

Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).

Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.

Once set,  cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.