3-INGREDIENT CHRISTMAS SWIRL FUDGE
Fudge-making can be fussy-good thing you're a hostess with a hack. By using Betty Crocker™ Rich & Creamy Vanilla Frosting, there's no need for a candy thermometer or constant stirring over the stove. All it takes to make this eye-catching Christmas swirl fudge is a can of our favorite frosting, a few cups of white chocolate baking chips and bright red and green gel colors. With just 10 minutes of prep, some cooling time in your fridge and three ingredients, this sweet-as-can-be recipe will deliver holiday fun. It's the easiest (and tastiest!) way to spread joy during the hectic holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 64
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
- Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
- Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
FUDGE COOKIES (AN HEIRLOOM RECIPE FROM MY FAMILY)
This recipe brings back so many memories. When I saw that Kathleen's mother used lard in the original recipe, I knew I had to try it (my grandmother used lard in all of her recipes too). These lived up to my expectations! When this was enjoyed in the Test Kitchen the universal comment was "what gives this the crunchy texture?"...
Provided by Kathleen Hagood
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Pour all ingredients into a bowl and mix by hand (all at once). (In other words, do not cream sugar and shortening first.)
- 2. Place in greased and floured 13 X 9 metal pan, and bake in 350 degree preheated oven for about 30 minutes.
- 3. Note: I remember when we made these with lard that the tops of the fudge cookies would crackle much like the ground does after a heavy rain and pieces of the ground crack and turn loose from the rest of the ground. I loved these crackly, crunchy flakes. It doesn't do quite the same thing (to the same extent) with Crisco, but they are still good. Now, that everyone worries about the type of fat consumed, lard is long gone from many people's pantries. I think if we worked physically like my maternal Grannie did, we could probably still consume lard (and her favorite--bacon grease). She lived to 99, had no cholestrol or blood pressure issues, and was happy.
CHRISTMAS FUDGE
Make a festive fudge with orange zest, dried fruit and spices for the Christmas season. It's ideal wrapped up as a gift - or a treat to yourself!
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 8
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, mixed spice, mixed dried fruit and peel, the orange zest and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.1 grams fiber, Protein 0.3 grams protein, Sodium 0.2 milligram of sodium
HEIRLOOM CHRISTMAS FUDGE
Steps:
- Butter 8 - 9 inch foil lined baking pan and pre-measure miniature marshmallows, semi-sweet chocolate morsels, nuts (optional) and vanilla. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 - 5 minutes, stirring constantly. Remove from heat.
- Stir in marshmallows, morsels, vanilla, and nuts (optional). Stir vigorously for 1 - 2 minutes or until the marshmallows and morsels are melted.
- Pour into buttered foil lined baking pan. Sprinkle with additional nuts, if desired. Chill until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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