FUDGE DROPS
From the King Arthur Flour Baker's Companion. These are cookies that taste like brownies! My family gave them 2 thumbs up!
Provided by HisPixie
Categories Drop Cookies
Time 22m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Melt the chocolate and butter together (double boiler or microwave). Stir until well melted.
- In a separate bowl, beat together the sugar and eggs until thoroughly combined. Add the espresso powder (optional), vanilla, baking powder and salt, then stir into melted chocolate, mixing well.
- Stir in the flour. Let the batter sit for at least 5 minutes to thicken; it should be the consistency of thick cake batter.
- Drop the cookie dough in round blobs onto a parchment-lined or greased baking sheet. Leave about 2 inches in between dough balls (mine were never "balls" but more liquidy). You may place a nonpareil or kiss in the middle, if desired (I didn't).
- Bake for 10 to 12 minutes,until the tops are shiny and cracked. You want them to bake all the way through but just barely; additional baking time will make them cakey and not fudgy.
- Remove cookies from oven, wait 5 minutes and then transfer to wire rack to cool.
Nutrition Facts : Calories 124.5, Fat 5.8, SaturatedFat 3.3, Cholesterol 25.8, Sodium 47, Carbohydrate 18.4, Fiber 0.9, Sugar 14, Protein 1.8
FUDGE DROPS
This is my most-requested holiday recipe. Not a Christmas goes by that I don't make several batches for my family to enjoy and for friends as gifts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/4 pounds.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil and stir for 5 minutes. , Remove from the heat; stir in remaining ingredients. Stir vigorously for 1 minute or until marshmallows are partially melted. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Let stand at room temperature until cool. Store in airtight containers in a cool, dry place.
Nutrition Facts :
DROP FUDGE
This is a wonderful chocolate peanut butter fudge. It is the creamiest smoothest fudge I have ever had. It helps to pre-measure the sugar so you can just dump it in. Every time I make this it disappears in a hurry. Your yield will depend on how big you make your pieces. You can also make this just peanut butter fudge by not adding the cocoa but it will be much softer and you have to keep it in the fridge in order for it to keep it's shape. It is delicious though!
Provided by Zaney1
Categories Candy
Time 10m
Yield 90 pieces
Number Of Ingredients 7
Steps:
- Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
- Melt the butter in a large sauce pot.
- Sift in the cocoa and cornstarch.
- Stir.
- Add the 1 can evaporated milk.
- Stir.
- It will look speckled-that's ok.
- Bring to a boil, stirring so it doesn't burn.
- Add 4 cups sugar-all at once.
- Return to a full roiling boil-it will look foamy.
- Boil approximately 5 minutes.
- While it is boiling , get a small cup and put some ice and cold water into it.
- After the 5 minutes drop in a little blob of fudge into the cup .
- It will form a soft ball.
- If it just disintegrates, it needs cooked a little longer.
- DO NOT go by the candy thermometer soft ball stage-it is too hard.
- Remove from heat and allow to cool 5-10 minutes.
- Add the peanut butter and vanilla.
- Stir until it starts to thicken and looses it's shine.
- Be careful-it will still be very hot!
- I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
- Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
- You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
- Cool completely.
- Store in an airtight container to keep it fresh.
- If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.
FUDGY COCOA DROPS
Crunchy on the outside and cake-like on the inside, these chocolaty treats won't last long, even with just the two of you! "I make them for my grandkids, too" notes Jill Duncan of Schriever, Louisiana.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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- Walnut Fudge. For this nutty fudge, you need one pot, one pan, and 45 minutes. Just melt the ingredients, combine well, add the walnut, cool, and enjoy! Although it seems plain in its preparation the final result is rich and complex.
- Cappuccino Fudge. Chocolate and coffee are a match made in heaven! Try this adult-flavored fudge and serve it with an espresso shot for an extra dose of pick-me-up goodness.
- Microwave Fudge. If you have 13 minutes and a microwave-safe dish, this is the dessert for your next dinner party or family night. Try it with different kinds of chocolate, sprinkle with pink or coarse sea salt, or add white chocolate chips before cooling as decoration.
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