StitchinGrandma
12-18-2007, 12:56 PM
These are all SUPER easy and yet taste as though you spent hours in the kitchen making them. Enjoy. Happy Holidays.
Peppermint Swirl Fudge
Makes 36 candies
1 12oz pkg (2 cups) vanilla milk chips
1 can Pillsbury Vanilla Creamy Supreme Frosting
½ t peppermint extract
4 drops red food color
2 T peppermint candies, crushed
Line 8-inch square pan with foil, extending foil over edges; lightly butter foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat; stir in frosting and peppermint extract. Spread in butter boil lined pan. Drop food color over fudge. Pull knife through mixture to marble. Sprinkle with crushed candy; press slightly. Refrigerate until firm, about 1 hour. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.
Microwave directions:
Prepare pan as directed above. In large microwave safe bowl, microwave chips on high for 1 to 2 minutes; stir until smooth. Continue as directed above.
****************
No Cook Candy * Awesome Peanut Butter Fudge*
Ingredients
1 box powdered sugar
1 cup crunchy peanut butter
2 sticks (1/2 pound) margarine, melted
1 teaspoon vanilla
Method
Mix sugar, peanut butter and melted margarine. Add vanilla. Chill and cut
into squares
***************
Baileys Truffle Fudge
3 cups semisweet chocolate chips
1 cups white chocolate chips
3 cups powdered sugar
1/4 cups butter
1 cups Bailey's Irish Cream
1 1/2 cups nuts, chopped -- optional
Truffle Topping:
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 T. Bailey's Irish Cream
2 T. butter -- cut in pieces
Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not
overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until
smooth, add nuts and mix well. Place fudge in an 8" X 8" pan, oiled. Lay a sheet of
plastic wrap on top and gently press to smooth fudge.
Truffle Topping:
Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place
plastic wrap over top as in above. Refrigerate until firm; 1-2 hours. Can be frozen. Using
All semi-sweet chips (instead of white chocolate) will yield a deeper, darker fudge
************
Cinnamon Pecans
1/4 c evaporated milk
1 c sugar
1/4 t cinnamon
2 T water
1/4 t vanilla
3 c pecans
Combine all ingredients except pecans in a pan. Cook over medium heat till sugar is dissolved, add pecans and continue to cook stirring frequently. Cook until pecans are completely sugared with no syrup left in pan. Spread on wax paper and let cool. Break apart and enjoy
Peppermint Swirl Fudge
Makes 36 candies
1 12oz pkg (2 cups) vanilla milk chips
1 can Pillsbury Vanilla Creamy Supreme Frosting
½ t peppermint extract
4 drops red food color
2 T peppermint candies, crushed
Line 8-inch square pan with foil, extending foil over edges; lightly butter foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat; stir in frosting and peppermint extract. Spread in butter boil lined pan. Drop food color over fudge. Pull knife through mixture to marble. Sprinkle with crushed candy; press slightly. Refrigerate until firm, about 1 hour. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.
Microwave directions:
Prepare pan as directed above. In large microwave safe bowl, microwave chips on high for 1 to 2 minutes; stir until smooth. Continue as directed above.
****************
No Cook Candy * Awesome Peanut Butter Fudge*
Ingredients
1 box powdered sugar
1 cup crunchy peanut butter
2 sticks (1/2 pound) margarine, melted
1 teaspoon vanilla
Method
Mix sugar, peanut butter and melted margarine. Add vanilla. Chill and cut
into squares
***************
Baileys Truffle Fudge
3 cups semisweet chocolate chips
1 cups white chocolate chips
3 cups powdered sugar
1/4 cups butter
1 cups Bailey's Irish Cream
1 1/2 cups nuts, chopped -- optional
Truffle Topping:
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 T. Bailey's Irish Cream
2 T. butter -- cut in pieces
Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not
overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until
smooth, add nuts and mix well. Place fudge in an 8" X 8" pan, oiled. Lay a sheet of
plastic wrap on top and gently press to smooth fudge.
Truffle Topping:
Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place
plastic wrap over top as in above. Refrigerate until firm; 1-2 hours. Can be frozen. Using
All semi-sweet chips (instead of white chocolate) will yield a deeper, darker fudge
************
Cinnamon Pecans
1/4 c evaporated milk
1 c sugar
1/4 t cinnamon
2 T water
1/4 t vanilla
3 c pecans
Combine all ingredients except pecans in a pan. Cook over medium heat till sugar is dissolved, add pecans and continue to cook stirring frequently. Cook until pecans are completely sugared with no syrup left in pan. Spread on wax paper and let cool. Break apart and enjoy