Confetti Fudge Bites Food

FUNFETTI FUDGE

Steps:

• Line a 8-inch square pan with foil extending foil over sides butter lightly.
• Melt chips over low heat stir until smooth, remove from heat.
• Stir in frosting.
• Add marshmallows mix until well coated.
• Spread into pan.
• Sprinkle with colored sprinkles press slightly.
• Refrigerate 1 hour.
• Remove fudge by lifting out foil, remove foil cut into 36 squares.

MINI FUDGE BITES

Steps:

• For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.
• In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.
• Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.
• For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.
• Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.
• For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.

COLLEEN'S CHOCOLATE FUDGE

Steps:

• Coat an 8-by-8-inch pan with 4 tablespoons of the butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees F. Remove the pan from the heat, stir in the remaining 4 tablespoons butter, the peanut butter, the pecans and the vanilla. Pour the fudge out onto the buttered pan. Let the fudge cool for 20 minutes, then cut it into bite-size pieces.

HOLIDAY FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until well blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

CHRISTMAS CONFETTI FUDGE

Steps:

• Line 8 inch square pan with foil, leaving 2 inches overhang; coat with cooking spray.
• In microwave-safe bowl, combine semisweet chips, unsweetened chocolate and 1 can milk.
• Microwave on high in 30 second intervals, stirring until smooth.
• Spread evenly in pan.
• In clean microwave-safe bowl, combine white chocolate chips, salt and remaining 1 can milk.
• Microwave on high in 30-second intervals, stirring until smooth.
• Stir in chopped candy canes.
• Gently spread over semisweet layer.
• Refrigerate until set, 6 hours or overnight.
• Use foil to lift fudge from pan.
• Cut into squares; top each square with candy kiss.
• To freeze: Tightly wrap uncut fudge in plastic wrap and foil; freeze up to 6 weeks.
• Thaw overnight in refrigerator.
• Cut and top as directed.

WHITE CONFETTI FUDGE

Steps:

• In heavy saucepan, melt the white chocolate and condensed milk together, being careful not to burn.
• Remove from heat.
• Stir in salt, vanilla and cherries.
• Pour into wax-papered lined 8x8" pan. Let cool. Store in refrigerator.