Recipes tagged with « Fudge »
Gingerbread White Fudge Remix
White chocolate meets molasses and browned butter in a creamy, spiced fudge with a holiday crunch. Condensed milk and dark brown sugar create rich texture. Embraces gingerbread flavors with cinnamon, ginger, and cloves plus a touch of cardamom. Finished with crushed ginger snap crumbs for depth and nonpareil sprinkles for festive pop. Chill until firm but not brittle. No stovetop fuss, just microwave patience and feel. Expect sweet, buttery, spicy with chewy, melt-in-mouth bite and festive sparkle.
Rich Creamy Fudge
Dense chocolate fudge made with evaporated milk and bittersweet chocolate, finished with flaky sea salt. Chill to set, cut into bite-sized pieces. Quick microwave melting, no double boilers needed. Mini chips add texture but can swap in chopped nuts or dried fruit for a twist. Butter gives silkiness; switch to coconut oil for dairy-free. Vanilla extract balances deep chocolate bitterness. Notes on spotting smooth melting and fixing grainy texture. Refrigerate until firm but pliable for clean cuts. Quick fix dessert or treat base for mix-ins.
Cadbury Egg Fudge Remix
Chunky fudge with chopped Cadbury creme eggs, layered with chocolate and white chocolate blends mixed into frosting bases. Set and swirled, topped with crushed mini eggs and festive sprinkles. A cheat’s approach to creamy, sticky, tactile candy bar style fudge. Uses almonds extract for a nutty note, nut butter swaps, and split melting times for even chocolate melt. Refrigerate until firm and slice into bite-sized squares.
Maple Cream Squares
Creamy maple sugar squares blending brown sugar and honey with a hint of coconut cream. Cooked to firm soft ball stage, beaten to lose shine but remain pliable. Incorporates white chocolate and vanilla extract. Easy to make with clear stages denoted by syrup temperature and texture changes. Ideal for batch prep and freezes well. Prepared using a parchment-lined pan for clean removal. Classic winter sweet treat reinvented with subtle tropical twist.