Crunchy Fudge Drops Recipes

CRUNCHIE FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7x10″ brownie tin as it makes a nice depth of fudge!
• Put the chopped Chocolate into a heavy-based pan, along with all of the Condensed Milk and Vanilla Extract - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Alternatively, add the Chocolate to a large bowl, and melt.
• Add the Condensed Milk and Vanilla and mix in.
• Once melted, tip in the sifted Icing Sugar and combine well, it might take a bit of beating, but it's worth it!
• Once cooled, pour in two thirds of the chopped Crunchies and quickly stir through pour into the tin and smooth over the mixture.
• Sprinkle on the rest of the chopped bits of Crunchie, and even all the little tiny bits and press into the top of the fudge and store in the fridge for at least 3-4 hours to set!
• Once set, chop your fudge up into pieces and enjoy!

CRUNCHY FUDGE SQUARES

Steps:

• Line an 8" pan with waxed paper.
• In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
• While that is coming together, gather up the remaining ingredients.
• When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
• Dump into pan. With slightly damp fingers, press the fudge out to the edges.
• Place in the fridge to chill for about 1 1/2 - 2 hours.
• Cut into small squares.
• Keep covered as it will dry out.

FUDGY COCOA DROPS

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.

CRISPY FUDGE TREATS

Steps:

• In a large bowl, combine cereal and sugar; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture; toss to coat., Spoon into a greased 13-in. x 9-in. pan. Refrigerate for 30 minutes; cut into squares. Store in the refrigerator.

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

ZACHARY'S OLD FASHIONED CREME DROPS FUDGE CANDY

Steps:

• Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
• Pour into the pan, it will be thick, so you have to spread it out.
• Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.

CRUNCHY FUDGE DROPS

Steps:

• In a microwave safe bowl, melt chocolate and butterscotch chips; stir until smooth. Stir in granola and pecans.
• Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.