Grandma’s Million Dollar Fudge

million dollar fudge LD

Grandma’s Million Dollar Fudge 

Yield: 8″×8″

INGREDIENTS:

4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter

Mix ingredients. Then boil 5 minutes.

Add:

2 1/2 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi sweet chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
nuts

DIRECTIONS:

Beat until well blended. Pour into 2 greased 9×13 pans for thicker pieces and add another 8×8 pan for thinner pieces.

Speedy White Fudge

1 1/2 lbs. white candy coating
1 can (14 oz.) sweetened condensed milk
Pinch of salt
1tsp. vanilla
1 1/2 cups gum drops, chopped*

DIRECTIONS:

Line a 9×9 inch pan with foil. In a sauce pan, melt candy coating, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and gum drops. Spread into the 9 inch pan, cover and chill. Use the foil to lift the fudge from the pan and cut.

You can experiment with this recipe by using different kinds of candies or substituting chocolate candy for the white and 2 Tbsp. peanut butter or peanut butter chips instead of the gum drops.

*To make chopping easier, use a pair of kitchen shears dipped in warm water. This works great for cutting anything sticky like marshmallows and candy.

You can use just red and green gum drops or multi colored.

Helpful Fudge Tips:

  • Before you start, be sure to have your pans all ready, your candy bars crushed, nuts chopped and every package opened and ready to dump in as soon as it is done boiling.
  • I use milk chocolate candy bars, but my son-in-law and grandson love dark chocolate so I sometimes use dark chocolate and milk chocolate together. You can even substitute milk chocolate for the semi sweet chips. You can easily tailor it to your own personal preferences.
  • Last year after Halloween, my daughter found a good deal on Hershey’s Kisses for 50 cents a bag, so I used those in place of my candy bars. That is why I say stock up after Halloween! The main thing is to have about 24 oz. of some kind of chocolate in the recipe.
  • To make my life easier, I line the pan with plastic wrap, parchment paper or something like that and butter it well. Then I lift it out out the pan after it has cooled and use my metal pastry cutter (that has been buttered) to slice it. It works so well! I don’t cut it. I just press straight down with the cutter. There’s no gummy mess like I used to get when I would drag my knife through it.
  • Sometimes I allow it to thicken, pour it onto plastic wrap and wrap and roll into logs, then slice.

source:  livingonadime

Copycat Twix Bars

homemade snicker bar RHB

Copycat Twix Bars

Yields:  20-24 bars

Prep time: 1 hr 30 mins
Cooking time: 20 mins

A thin layer of buttery cookie topped with gooey caramel and rich chocolate ganache, this homemade version of the well known Twix® bars makes enough to feed a crowd

INGREDIENTS:

3/4 cup (170 g) unsalted butter, room temperature

1/2 cup (100 g)  Confectioners Powdered Sugar

2 1/3 cups (280 g) all-purpose flour*

Pinch salt

2 cans (14 oz each) Eagle brand sweetened condensed milk

1/2 cup (100 g) Extra Fine Granulated Sugar

1 cup (226 g) unsalted butter, diced

3/4 cup (120 g) dark chocolate chips

1/3 cup heavy cream

DIRECTIONS:

 

  • Preheat oven to 350°F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging over sides.
  • In a mixing bowl, beat softened butter on low speed until fluffy.
  • Stir in powder sugar and beat until just combined.
  • Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!
  • With the back of a spoon (or your fingers) spread cookie base in prepared ban. Prick it all over with a fork and bake in preheated oven for 20 minutes or until firm to touch and lightly golden brown. Don’t overcook it or it will be very crumbly!
  • Remove from oven and set aside to cool completely.
  • Make caramel layer: In a medium saucepan, add condensed milk, sugar and butter. Cook caramel over low heat until it reaches the boiling point (approximately 9-10 minutes). Once the mixture is bubbly, cook for an additional 15-16 minutes constantly stirring as mixture will burn and stick to the pan easily. When caramel is done, it will pull itself from the sides of the bowl, it has thickened, and changed color. Depending on heat source it could take 30-45 minutes of continuous stirring and cooking. The mixture needs to have the consistency/thickness of mayonnaise or dulce de leche.
  • Pour caramel layer over cookie base, making sure it covers entire pan.
  • Make chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it reaches boiling point and pour over chocolate chips. Let sit for 30 seconds and stir to create a smooth chocolate mixture. If chocolate is not melted all the way through, place it in microwave for 20-30 seconds or on top of a pan with boiling water making sure chocolate bowl does not touch water.
  • Pour chocolate over caramel layer and spread evenly.
  • Refrigerate entire pan for 1-2 hours until chocolate is set.
  • With a sharp knife, cut into bars. Store in the refrigerator

NOTES:

  1. Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.
  2. To make dessert in same style as Twix®, once caramel layer is poured over cookie base let it cool completely before cutting into thin, finger-width bars.
  3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.
  4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.
  5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.

source :imperialsugar

White Chocolate Mummy Truffles

white choco mummy truffles

White Chocolate Mummy Truffles

 Yields:  20pcs

Prep Time : 1hr, 30 mins

Total time: 1 hr, 30 mins

INGREDIENTS:

2 cup cookies-grounded

1 cup Coca-cola

4 oz chocolate- melted

2 oz butter-melted

12 oz white chocolate

black icing color

white choco mummy truffles2

DIRECTIONS:

  1. Place ground cookies in a bowl, stir in coca-cola and set aside for 5 minutes.
  2. Add melted chocolate and melted butter and mix well.
  3. Cover the bowl and leave in the fridge for half an hour.
  4. Roll 1 inch balls and place them on parchment paper. Freeze them at least half an hour.
  5. Melt 10 oz of white chocolate and drop frozen balls in the melted chocolate, and using a fork transfer them onto parchment paper(gently tap off excess chocolate), then put them back in the freezer for 10 minutes.
  6. Melt the rest of the white chocolate, transfer it in the ziploc bag, cut the corner and drizzle onto truffles.
  7. Use the black icing to make 2 dots for eyes.

source :  omgchocolatedesserts

Pumpkin Spice Caramels

2

Pumpkin Spice Caramels

Yield: 8″ X 8″ (64 pcs)

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist.

INGREDIENTS:

1 stick unsalted butter (8 Tbls)

2 cups heavy whipping cream

1 cup light corn syrup

2 cups granulated sugar

¾ tsp salt

1 Tbls pumpkin pie spice

DIRECTIONS:
  1. Lightly spray 8×8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  2. Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  3. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It’s super important to scrape off all the sugar from the sides of the pot – all of it.
  4. Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  5. Remove from heat and stir in salt and pumpkin pie spice.
  6. Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  7. Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.

source:  momontimeout

Dark Chocolate Truffles

dark chocolate truffles

DARK CHOCOLATE TRUFFLES

Yields:  25 pcs

INGREDIENTS:

16 oz semisweet chocolate chips
1 cup heavy whipping cream
1/4 – 1/2 cup cocoa powder, for dusting

DIRECTIONS:

  1. Prepare the chocolate chips in a medium bowl. Heat the heavy whipping cream in a small saucepan on medium-high heat, just until it begins boiling. Immediately transfer the heavy whipping cream to the chocolate chips and stir until smooth. Chill in refrigerator for several hours or preferably overnight.
  2. The next day, use a truffle scoop or hand-and-spoon method to shape the truffles. Chill in freezer for another couple hours, then prepare a bowl of cocoa powder and roll the truffles in it until completely coated. Chill again before serving, or enjoy right away.

source: passthecoco

Chocolate Truffles

22

Chocolate Truffles

INGREDIENTS:

Basic truffle ingredients

  • 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract

Optional base flavorings:

  • Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
  • Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
  • Amaretto (1-2 tablespoons)
  • Almond extract (1 teaspoon)

Truffle coatings

  • Cocoa powder
  • Finely chopped walnuts
  • Finely chopped almonds

Directions:

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

 

source :  simplyrecipes

Baileys Chocolate Fudge

Baileys Choco fudge T

Baileys Chocolate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

Melted butter, to grease

1 x 395g can sweetened condensed milk

100g butter, cubed

255g (1 1/4 cups) brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

60ml (1/4 cup) Baileys Original Irish Cream liqueur

DIRECTIONS: 

  • Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  • Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

  • Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

  • Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

source: www.taste.com.au

Ultimate Fudge

ultimate fudge carnation

Ultimate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

397 can Carnation condensed milk

150ml milk

450g demerara sugar

115g butter

DIRECTIONS:

  • It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  • Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
  • Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). See our tip below!
  • Pour into the prepared tin and leave to cool before cutting into squares.
  • Try adding nuts, fruit or chocolate chips at the end of step 2!

source:  Carnation UK

Chocolate Mint Fudge

choco mint fudge hersheys

Chocolate Mint Fudge

Yield: 13x9x2-inch pa

INGREDIENTS:

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk

1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips

1 jar (7 oz.) marshmallow creme

1 teaspoon vanilla extract

DIRECTIONS:

 

  • Line 13x9x2-inch pan with foil, extending foil over edges of pan; butter foil lightly.
  • Combine sugar, butter and evaporated milk in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Continue boiling, stirring constantly, until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat; immediately stir in mint chocolate chips until melted. Stir in marshmallow creme and vanilla until mixture is smooth and well blended. Pour mixture into prepared pan. Cool completely. Use foil to lift fudge from pan; peel off foil. Cut into squares. About 117 one-inch pieces.
  • NOTE: For best results, do not double this recipe.

 

source: hersheys

Classic Chocolate Fudge

choco-fudge TK

Classic Chocolate Fudge

Yield: 8 to 10 1-inch squares

Delicious, dense, chocolatey fudge makes a great holiday gift.

INGREDIENTS:

2 cups white sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 cup of whole milk
2 tablespoons butter (plus more for greasing the dish)
2 teaspoons vanilla

Equipment
Measuring cups and spoons
Thick-bottomed sauce pan
Whisk
Heat-proof spatula
Wooden spoon
Pyrex pie plate or dish

DIRECTIONS:

1. Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge. Add the milk and whisk until blended. Don’t worry about a few lumps, they’ll go away when you heat the mixture.

2. Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.

3. Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.

4. Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.

Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.

5. Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.

6. Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.

7. Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.

Additional Notes:

• I find that a pyrex pie plate, my dad’s preferred fudge pan, makes the squares too thin, so I use a smaller individual gratin dish as pictured. You can also just double the recipe, using the pie plate (or even an 8 x 8-inch square pan).

• Just before you pour the fudge into its cooling pan, you can stir in any number of extras. A chopped nut such as walnut, almond, or macadamia is wonderful. Chopped candy canes are good for the holidays, too.

source:  thekitchn