Fudge Recipes

Ingredients

Directions

1. Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.

2. Remove from heat. Mix in cream and 1 1/4 cups powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren’t vigorous about it.).

3. Cover, and chill overnight.

4. Create a mixture of 1/3 cup powdered sugar, the cocoa powder, ginger, and cinnamon.

5. Scoop out the chocolate, one tablespoon at a time. Mold it into balls. (this is messy; get used to it.) Roll the balls in the powder mixture to coat them.

6. Put them back in the fridge, until serving time.

Ingredients

1 (12 ounce) package semi-sweet chocolate chips

Directions

1. Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).

2. Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).

3. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

4. Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny–warm enough that it won’t set up instantly when you stir in the cooler nuts and raisins). Stir in peanuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.

5. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with peanuts between the sprigs.

6. Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won’t need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

Your friends will be queuing up for invitations to dinner when you serve this delectable pud. Add some freshly roasted hazelnuts and a dash of Frangelico to the whipped cream for extra pizzazz.Ingredients
150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)
150g/5oz butter
1 tsp pure vanilla extract
150ml/¼ pint warm water
110g/4oz caster sugar
4 eggs, preferably free-range, separated
25g/1oz rice flour, sifted
1 tsp gluten-free baking powder
gluten-free icing sugar, for dusting
1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.
3. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.
4. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/325F/Gas 3 for a further 20-30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/400F/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream.

Chocolate truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

1 (8-squares) package Baker’s Semi-Sweet Baking Chocolate
4-ounces (1/2 of 8-ounce package) Philadelphia Cream Cheese, softened
1 (8-ounce) tub Cool Whip French Vanilla Whipped Topping, thawed
Suggested coatings: powdered sugar, finely chopped Planters Pecans, toasted Baker’s Angel Flake Coconut, grated Baker’s Semi-Sweet Baking Chocolate, cocoa powder, colored sprinkles

1. Microwave chocolate in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.
2. Scoop chocolate mixture into 1-inch balls with melon baller; place on wax paper-covered baking sheets. Refrigerate at least 1 hour.
3. Roll in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth–a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

Makes about 6 dozen or 18 servings.

Great Substitute:
Prepare as directed, using regular Cool Whip Whipped Topping.

32 min 2 min prep

1. On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
2. It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
3. When the sugar has disolved add the whisky.
4. Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn’t hold its shape.
5. When the mixture has reached the correct temperature take the pan off the heat.
6. Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
7. Pour into a Swiss roll tray.
8. Leave to cool.
9. When part set mark into bite size portions.
10. Continue to leave the mixture until it is cold and set completely.
11. Can store in an airtight container for up to 1 month (if you put a padlock on it and don’t eat it yourself).