Tag Archives: fudge

HOT FUDGE SAUCE

17 Wednesday Sep 2014

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Ice-cream would not ever be my first dessert choice, in fact, it might be the one sweet  I don’t have to struggle to decline. However, the cool creaminess paired with this warm, sweet chocolate was a irresistible.

HOT FUDGE SAUCE

hot fudge sauce

1 cup sugar

2 tablespoons cocoa

2 tablespoons flour

1 tablespoon Crisco

1/2 stick butter

1 cup evaporated milk

pinch of salt

1 teaspoon vanilla

Mix the sugar, cocoa and flour together in a small bowl. In a saucepan, melt the Crisco and butter, and then add the sugar mixture, evaporated milk and salt to the saucepan. Boil until mixture thickens, then add vanilla. Serve hot over ice cream.

Enjoy!

Recipe adapted from Arkansas Living

CHERRY ALMOND FUDGE

22 Sunday Dec 2013

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I made a decision to keep our family Christmas very simple this year. At first we thought we might leave for New Zealand either Christmas day or the day after – in our experience it is a great time to travel – and I didn’t want to be rushing around Christmas morning, taking down and storing away more than what we had needed to put up. Although we decided to postpone the trip for a couple of months, it gave me a good excuse to leave most of our decorations up in the attic.
Secondly, I have attempted many times, using many different methods, to have the kids pick up what they play with – all still to no avail!! So I am reluctant to buy them even more toys that I will have to pick up, and probably throw out, sell in my Flea Market Booth, or hide in the attic, along with the unused Christmas ornaments. Therefore, the pile under the tree will be a little smaller this year.
Thirdly, I decided a few years back to host a minimal amount of events during the holiday season. I love to entertain, but when I am asked to go somewhere, I like to make an effort to, at the very least, put in an appearance, and it is difficult to attend any other events when you have invited people to your home. I do love to cook, but I lower my expectations during the holiday season, as there is so much else to focus on. My children were appalled this past week when they dined on Fast Food two nights in a row. I had to coach them to hang in there, this was not usual and next month we would return to home cooked meals.
There is nothing less time consuming to prepare, than fudge. This Cherry Almond variety is no exception, minimal cooking and construction required.

CHERRY ALMOND FUDGE

1 bag (12 ounces) white vanilla baking chips
1 container (1 pound) vanilla frosting
1/2 cup chopped red candied cherries
1/2 cup slivered almonds, toasted
1 teaspoon vanilla
dash of salt

Line a 9 inch square pan with foil, spray foil with cooking spray.
In a large microwavable bowl, microwave baking chips for 1 minute and 30 seconds, stirring every 15 seconds, until melted.
Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
Using foil, lift fudge out of pan, remove foil. Cut into 6 rows by 6 rows. Store tightly covered.
Enjoy!

Recipe adapted from Betty Crocker, 2010
www.bettycrocker.com/recipes‎

FUDGE PIE

02 Tuesday Apr 2013

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My daughter had been asking for chocolate pie, and had picked out these adorable mini tart shells at the supermarket. After looking through many recipes, I chose this super easy one (the original didn’t call for a crust and baked in one 9 inch pie plate).
We had family movie night, and all went to see Life of Pi – I had read the book in book club and was looking forward to viewing it on the big screen. It definitely generated a lot of great discussion, both in the car and once we were home and sitting around the table eating our delicious dessert – a wonderful evening of Pi and pie.

FUDGE PIE

mini Graham cracker tart shells
2 ounces chocolate, chopped
1/2 cup butter
1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 teaspoon vanilla extract

Heat oven to 350F.
Melt chocolate and butter together, either on the stove top or in the microwave, stirring frequently, until mixture is smooth. Let cool slightly, about 2 minutes.
Whisk in sugar, flour, eggs and vanilla. Whisking until well combined. Pour into tart shells.
Bake about 20 minutes or until a pick inserted in the center comes out clean.
Cool on a wire rack. Serve warm or at room temperature.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2012
www.arkansasonline.com/news/features/food/

HONEY PUMPKIN DESSERT BARS and PUMPKIN FUDGE and PUMPKIN, RAISIN AND BRANDY PIE

24 Wednesday Oct 2012

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I love pumpkin, and am always drawn to a recipe, whether sweet or savory, that features this wonderful fruit (I was shocked to discover pumpkin is not a vegetable).
Here are three recipes, sweet and luscious and delicious.
I made the Pumpkin, Raisin and Brandy Pie on one of those days that there were a hundred things going on! I had it planned perfectly – I would whisk it out of the oven a moment before leaving home, but as I promptly arrived for my meeting, I realized I had left the pie in the oven! Apparently an extra 20 to 25 minutes was just what the pie needed, it was a little brown, but it tasted wonderful.

HONEY PUMPKIN DESSERT BARS

CRUST
1 cup flour
1 cup quick cooking oats
1/2 cup butter
1/4 cup brown sugar
FILLING
30 ounces canned pumpkin
4 eggs
1 cup half and half
1 cup honey
3/4 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt

Heat oven to 350F.
In a medium bowl, mix crust ingredients with fork until crumbly. Press in bottom of 13 by 9 inch pan. Bake 10 minutes.
In large bowl, beat filling ingredients until blended.
Pour over partially baked crust.
Bake 55 to 60 minutes or until set. Cool completely. Serve with whipped cream if desired.
Enjoy!

Recipe adapted from General Mills, 2009
www.bettycrocker.com/…/honey-pumpkin-dessert-s…

PUMPKIN FUDGE

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (11 ounce) package butterscotch morsels
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
1/2 cup pecans

Line a 9 by 13 inch baking pan with foil. Butter foil, set aside.
In a saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves. Cook, stirring, over medium high heat until mixture boils.
Reduce heat to medium low, continue to boil at a steady rate, stirring constantly, until a candy thermometer registers 234 degrees or mixture reaches soft ball stage, 20 to 25 minutes. Remove pan from heat.
Mix in butterscotch pieces and stir until melted. Stir in marshmallow creme and vanilla until well combined. Pour mixture into prepared pan, spreading evenly. Sprinkle with pecans.
When fudge is firm, use foil to lift it out of pan. Cut fudge into pieces.
Enjoy!

PUMPKIN, RAISIN AND BRANDY PIE

1/2 cup golden raisins
3 tablespoons brandy
3 eggs
1/2 cup brown sugar
2 tablespoons golden syrup
2 cups cooked, pureed pumpkin
1 teaspoon pumpkin pie spice
300 ml cream
1 cup crushed ginger snaps

Heat the oven to 375F.
Place raisins in a bowl with brandy and microwave on high for 1 minute. Beat eggs with sugar and golden syrup until smooth. Mix in the pumpkin, pumpkin pie spice and cream. Stir in raisins. Pour into a greased pie dish and sprinkle crushed cookies on top. Bake 40 to 45 minutes until just set. Cool, and serve with whipped cream or ice cream.
Enjoy!

Recipe adapted from NZ House and Garden
www.nzhouseandgarden.co.nz/