RED VELVET CANDY CANE FUDGE
My favorite kind of cake, red velvet, inspired me to create this fudge. If you'd like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-3/4 pounds.
Number Of Ingredients 11
Steps:
- Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE FUDGE
This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!
Provided by Tina McKellar Musial
Categories Desserts Candy Recipes Fudge Recipes
Time 2h20m
Yield 64
Number Of Ingredients 5
Steps:
- Line an 8 inch square baking pan with aluminum foil, and grease the foil.
- Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
- Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.1 g, Cholesterol 2.1 mg, Fat 2.9 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 27.4 mg, Sugar 6.9 g
RED VELVET FUDGE
Oh, how I love this amazingly rich and creamy confection! It's like a vacation in my mouth! Storage tips: Room temperature: Place the fudge between sheets of wax paper and place in an airtight container. Store in a cool place for up to two weeks. Refrigerator: Place the fudge between sheets of wax paper and place in an airtight container. Store in the refrigerator for up to three weeks. Freezer: Place the fudge between sheets of wax paper and then place in freezer bags. Store in the freezer for up to 3 months.
Provided by Cooking Creation
Categories Candy
Time 25m
Yield 36 pieces, depending on how large you cut them
Number Of Ingredients 13
Steps:
- Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
- Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
- Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
- When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
- Enjoy!
Nutrition Facts : Calories 98.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 6, Sodium 40.8, Carbohydrate 15.8, Fiber 0.3, Sugar 14.1, Protein 0.9
CANDY CANE FUDGE
Every year, my best friend and I get together to do our holiday baking together. We found a new recipe last year, which we decided to try. It turned out fantastic. Both of our families really liked this fudge. So I thought I would post the recipe here, for others to enjoy. It's quick to fix (only about 15-20 minutes) and it's very easy as candy-making goes. The cooking time listed below is the minimum chilling time needed for the fudge to "set" well enough to cut into individual serving pieces.
Provided by Northwestgal
Categories Candy
Time 2h25m
Yield 2 1/4 pounds, 64 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
- In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
- Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
- When chips are completely melted, stir in the peppermint extract and crushed candy canes.
- Spread the fudge mixture evenly in the bottom of the prepared baking pan.
- Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
- Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.
Nutrition Facts : Calories 67.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 3.4, Sodium 15.8, Carbohydrate 8.6, Sugar 8.6, Protein 1
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