3-INGREDIENT CINNAMON FUDGE
Here's an easy fudge that incorporates cinnamon candy flavor and color. Great to use as edible Valentine gifts!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Completely line bottom and sides of 8-inch square pan with foil.
- In medium microwavable bowl, microwave white vanilla baking chips on Medium-High (70%) 2 minutes, stirring every 30 seconds, until melted and completely smooth. Stir in frosting until mixed well.
- Meanwhile, in 1-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Beat in butter with whisk until melted; remove from heat. Gradually beat cinnamon mixture into fudge.
- Spread fudge in pan; refrigerate at least 1 hour until set. Remove fudge from pan; cut into squares or heart shapes to serve. Store tightly covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 3 g, TransFat 0 g
3-INGREDIENT CINNAMON-SUGAR TWISTS
These buttery, flaky twists have a crispy, warmly spiced glaze.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Cinnamon Phyllo/Puff Pastry Dough Dessert snack Bread Bake
Yield Makes 12-18 twists
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
- Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
- Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
- Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).
EASY CINNAMON FUDGE
My mother in law always sends us various flavors of fudge for Christmas. The package can get prety expensive so she gave me the recipes so I could make them myself.
Provided by looneytunesfan
Categories Candy
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
- In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
- Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
- Pour into prepared pan. Refrigerate for 1 hour, or until firm.
- Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.
Nutrition Facts : Calories 523, Fat 29.5, SaturatedFat 11.7, Cholesterol 42.1, Sodium 116.6, Carbohydrate 67.1, Fiber 3.8, Sugar 59.5, Protein 4.9
FAST 3-INGREDIENT FUDGE
Make and share this Fast 3-Ingredient Fudge recipe from Food.com.
Provided by izzybartels04
Categories Candy
Time 1h5m
Yield 25 Pieces Total, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Butter a square pan and line with parchment paper or butter for easy removal of set fudge. Set aside.
- In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
- Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.).
- Store in an airtight container. Fudge does not need to be kept refrigerated.
Nutrition Facts : Calories 362.4, Fat 16.9, SaturatedFat 10.2, Cholesterol 16.9, Sodium 67.7, Carbohydrate 53.9, Fiber 2.5, Sugar 50, Protein 5.7
CHOCOLATE WALNUT 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: milk chocolate, sweetened condensed milk, walnuts
Provided by Hector Gomez
Categories Desserts
Yield 25 pieces
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted add in chopped walnuts and stir until combined.
- Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized piece.
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
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- Line an 8x8 baking pan with parchment paper or wax paper and set aside. If you don't have parchment paper, you can use plastic wrap, but it's best to use a liner that creates "handles" to lift out the fudge as opposed to greasing the pan with butter or cooking spray.
- In a microwave-safe medium bowl, combine the chocolate chips and sweetened condensed milk. Microwave the mixture for 1 minute. Remove the bowl from the microwave and stir. Continue heating in 30-second intervals until the chocolate is smooth.
- Alternatively, place a heat-safe bowl over a saucepan with 1 to 2 inches of water in the base. Be sure the bottom of the bowl does not touch the bottom of the saucepan. Heat the water over medium heat, stirring frequently to melt the chocolate evenly. When the mixture is smooth, carefully remove it from the heat.
- Fold in the vanilla extract. If you're adding chopped nuts, nut butter, or cookies, fold them into the mixture now.
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