COOKIES AND CREAM FUDGE
Press crushed sandwich cookies into a marshmallow-and-white chocolate fudge.
Provided by Food Network Kitchen
Time 1h20m
Yield about 9 1/2 dozen (about 117 pieces)
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil.
- Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
POLKA DOT FUDGE
mint version of the cant fail fudge old add from carnation canned milk and bakers chocolate chips via viola killion if you want plain just add 1 teaspoon vanilla and no mint items
Provided by Dienia B.
Categories Candy
Time 15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- combine milk sugar and salt in saucepan.
- cook and stirring constantly bring to a boil.
- cook 5 minutes ,stirring constantly remove from heat add marshmallows chips mint and nuts stir.
- pour into greased 8x8 pan.
- put mint candies on top.
- press lightly into fudge
- cool cut.
Nutrition Facts : Calories 3376.5, Fat 123.7, SaturatedFat 57.2, Cholesterol 48.7, Sodium 1890.4, Carbohydrate 589.8, Fiber 21.1, Sugar 516.7, Protein 35.2
CHOCOLATE-RASPBERRY POLKA DOT CAKE
You'll have people requesting seconds on this tender cake. Chocolate cake layers are filled with a delightful raspberry whipped cream and silky ganache. It's all draped in a rich chocolate glaze. Then to add some whimsy, it's decorated with polka dots. -Rebekah Radewahn, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°., Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a small bowl. Bring cream just to a boil; pour over chocolate. Whisk until smooth. Stir in extract. Chill. Beat chocolate mixture until soft peaks form, about 15 seconds., For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream., Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set., For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake., For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving.
Nutrition Facts : Calories 864 calories, Fat 54g fat (33g saturated fat), Cholesterol 159mg cholesterol, Sodium 173mg sodium, Carbohydrate 94g carbohydrate (66g sugars, Fiber 5g fiber), Protein 8g protein.
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