CINNAMON-CHOCOLATE FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
- In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
- Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
3-INGREDIENT CINNAMON FUDGE
Here's an easy fudge that incorporates cinnamon candy flavor and color. Great to use as edible Valentine gifts!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Completely line bottom and sides of 8-inch square pan with foil.
- In medium microwavable bowl, microwave white vanilla baking chips on Medium-High (70%) 2 minutes, stirring every 30 seconds, until melted and completely smooth. Stir in frosting until mixed well.
- Meanwhile, in 1-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Beat in butter with whisk until melted; remove from heat. Gradually beat cinnamon mixture into fudge.
- Spread fudge in pan; refrigerate at least 1 hour until set. Remove fudge from pan; cut into squares or heart shapes to serve. Store tightly covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 3 g, TransFat 0 g
COCONUT FUDGE
This recipe always is a hit!
Provided by Danielle 'Aminah' Samuels
Categories Desserts Candy Recipes Fudge Recipes
Time 2h47m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking dish with aluminum foil.
- Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
- Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
- Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g
CINNAMON FUDGE
This fudge would be great served at Halloween or Thanksgiving due to the flavor and color. The cinnamon flavor is actually very mild and the fudge turns out very creamy and soft. For ease in cutting and to avoid breaking it I heat my knife under hot tap water, wipe dry and then cut in long strokes without lifting the knife up and down. The cook time includes time to cool.
Provided by Luby Luby Luby
Categories Candy
Time 3h15m
Yield 36 Squares
Number Of Ingredients 6
Steps:
- Line an 8" Square pan with foil, letting ends hang over sides.
- In heavy 3 quart saucepan combine sugar, butter and milk.
- Bring to a rolling boil over medium heat, stirring constantly.
- Boil for approximately 5 minutes or until mixture reaches 234 degrees on a candy thermometer.
- Remove from heat and stir in cinnamon chips until melted.
- Add marshmallow creme and vanilla and stir until completely blended.
- Pour mixture into foil lined pan and let cool to room temperature.
- Gently lift foil out of pan and cut into squares.
CINNAMON GRAHAM VANILLA FUDGE
I love this recipe. I hope you like it too.
Provided by Kalina Pritchett
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h17m
Yield 40
Number Of Ingredients 7
Steps:
- Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.
- Combine cinnamon bun frosting, white baking chips, and butter in a large microwave-safe bowl. Cook on high in the microwave for 2 minutes. Stir until chips are completely melted and smooth.
- Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.
- Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 15.3 g, Cholesterol 3.4 mg, Fat 5.9 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 68.5 mg, Sugar 13.4 g
EASY CHOCOLATE CINNAMON FUDGE
Make and share this Easy Chocolate Cinnamon Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 10m
Yield 32 pieces
Number Of Ingredients 7
Steps:
- Line a 8-inch square baking pan with foil, allowing it to extend over sides; butter the foil.
- In bowl, mix sugar, cocoa and the cinnamon.
- In saucepan, heat butter and milk until butter melts.
- Add vanilla extract and combine with sugar mixture.
- Stir in the nuts.
- Pour into pan, chilling at least 1 hour.
- Use the foil to lift out of pan, then cut into squares.
PECAN CINNAMON FUDGE
A handful of baking staples are all you'll need for this rich treat shared by Autumn Bradley-O'Rell. "It's the most fabulous fudge you will ever taste," promises the Lodi, Wisconsin reader.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- Butter an 8-in. square dish with 1 teaspoon butter; set aside. In a microwave-safe bowl, combine milk and remaining butter. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted. Stir in vanilla., In a bowl, combine the confectioners' sugar, cocoa and cinnamon; stir in milk mixture until blended. Stir in pecans. Pour into prepared pan. Refrigerate for 8 hours or overnight. Cut into squares.
Nutrition Facts : Calories 324 calories, Fat 19g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 100mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
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