Holiday Truffle Fudge Recipes

HOLIDAY TRUFFLE FUDGE

Steps:

• Preheat oven to 375 degrees. Grease bottom and sides of 9 x 9 pan. Line with parchment paper, leaving 2 inches extra on each side.
• Place pecans on rimmed baking sheet. Toast in oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Chop roughly.
• In saucepan, combine milk, dark and milk chocolate. Cook over low heat, stirring occasionally until chocolate has melted.
• Remove pan from heat, stir in pecans and cranberries. Pour into prepared 9 x 9 pan.
• Level the top with a spatula.
• Cover with plastic wrap and chill for at least 2 hours, or until firm.
• Place cocoa into small sieve and dust over top of fudge.
• Use parchment paper overhang to lift fudge out. Cut into small pieces and serve.

FAST TRUFFLE FUDGE

Steps:

• Line a 18cm x 18cm brownie tin or similar-sized square food box with cling film. Put the dark chocolate and butter in a heatproof bowl and microwave until melted, stopping to stir the mixture every 30 seconds. Add in the sour cherries along with the caramel. Mix everything together then put into your prepared tin. Chill in the fridge until set (around 1 hr) then turn it out onto a board and remove the cling film. Chop into squares to serve.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

BAILEY'S TRUFFLE FUDGE

Steps:

• Fudge: Melt all chips with butter until they are soft enough to stir smooth.
• Do not overheat.
• Add chocolate/butter mixture to powdered sugar and Baileys.
• Stir until smooth.
• Add nuts, if desired.
• Mix well.
• Place fudge in an 8-inch square pan sprayed with vegetable spray.
• Lay a sheet of plastic wrap on top and gently press to smooth fudge.
• Topping: Melt chips until smooth.
• Remove from heat.
• With a fork, beat in butter and Bailey's until smooth.
• Spread topping over fudge with a knife.
• If a very smooth top is desired, use a piece of plastic as done on fudge.
• Refrigerate until firm, 1 to 2 hours.
• Can be frozen.