Butterscotch Fudge Recipe. Cookie Dough Fudge. I live life on the edge. I'm not talking about bungee jumping over a volcano in Chile, Or painting the town red till four in the morning. I live by a different edge. The kind of edge that forces you to audition for an opera class even though you've never sung opera in your life and you were, frankly, in the class by complete accident. This is the edge that follows me through life. Like to eat cookie dough. Raw. Spoonfuls and spoonfuls of cookie dough. We're talking drive to the store buy a roll of cookie dough and attack it with an eating utensil...or skip the middle-man and use your mouth before you even get it home...with never the nary intention of cooking it to the proper "anti-E. coli" temperature that every other sane human being seems to be so capable of.
I love cookie dough. It is - if I dare say - just as good as a freshly baked cookie and waayy better than an old one. It's even worthy of this blog post I saw awhile back. I'll answer that. It does. I present to you "Take Two. " Fudge needed. Chocolate Frangelico Truffles. Chocolate Frangelico Truffles ~ Elegantly rich in style and in flavor, these truffles are a great holiday dessert. Chocolate Frangelico Truffles Every year for Thanksgiving I make these truffles along with my pumpkin pie. They are perfect for light dessert eaters who want just a nibble of something sweet and a rich treat for others who catch there second eating wind when the word dessert is mentioned . .. ahem, I’m including myself in the latter. I love the taste of Frangelico and love how it pairs with chocolate even more. In fact I love it so much I’ve kept this truffle simple in design, by that I mean, no rolling these truffles in finely ground hazlenuts and no heavy dusting of cocoa powder.
I wanted the flavor to come through uninterrupted. A few notes: Your palate your preference, so roll your truffle in crushed hazelnuts if that’s what you like or roll it in some ground cacao nibs mixed with unsweetened cocoa powder. Makes 25-30 truffles Ingredients: Instructions: Leave a Comment. Snickers Fudge. Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramel flavor.
This fudge is ingredient and time-intensive, but the final result is delicious and extremely impressive. This recipe yields a large amount of fudge, so if you only need a few dozen pieces, consider cutting it in half and preparing it in an 8x8 pan. Ingredients: 3 cups semi-sweet chocolate chips1/3 cup butterscotch or peanut butter chips2/3 cup peanut butter, divided use1/2 stick (2 oz) butter1 cup granulated sugar1/4 cup evaporated milk1.5 cups marshmallow cream or fluff1 tsp vanilla extract1.5 cups chopped salted peanuts1 package (14 oz) caramels Preparation: 1. 2. 3. 4. 5. 6. 7. 8. Andes Crème de Menthe Fudge.
Andes Creamy Fudge: Ingredients: 4 1/2 cups granulated sugar, pure cane 24 oz. semi-sweet chocolate, chunked 1 (12 oz.) can evaporated milk 1/2 Lb. (2 sticks) salted butter 1 jar (7 1/2 oz.) marshmallow cream 1/4 tsp. salt 2 tsp. vanilla extract 2 cups (1 - 10 oz. bag) Andes® Baking Chips, divided (reserve 1/4 cup to sprinkle on top of fudge) Directions: Butter or line a 9" x 13" pan. Place chocolate, butter, marshmallow cream and salt in a large mixing bowl. In a 3 qt. saucepan combine sugar and evaporated milk and mix well. Increase heat to medium and cook, stirring mixture frequently, until candy thermometer reaches 234° F. Remove pan from heat and pour hot mixture over contents of mixing bowl and beat on a low setting until all ingredients combine thoroughly. Increase speed slightly and mix until fudge is thick and holds shape.
Sprinkle top with remaining chips and press into fudge gently. Cool fully before removing from pan. Yield: 5 Pounds. Triple-Chocolate Turtle Fudge.