CHUNKY FRUIT 'N' NUT FUDGE
Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-3/4 pounds.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT AND NUT WHITE CHOCOLATE FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
- Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
FRUIT & NUT CHOCOLATE CHEQUERS
Kids can learn to melt chocolate with this simple recipe - a perfect homemade gift
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 40m
Yield Makes 8 of each flavour
Number Of Ingredients 9
Steps:
- Roughly chop the chocolate on chopping boards with a large sharp knife - chopping rather than breaking it into squares will help it to melt nice and quickly. Get someone to help if necessary. Line 2 baking trays with baking paper.
- Put 2 heatproof mixing bowls over pans half-filled with water - make sure that the base of the bowls doesn't touch the water. Add the chocolate, then leave to melt over a gentle heat. Once it starts to melt round the edges of the bowl, stir gently just once or twice, then leave to melt again. Remove from the heat.
- Take care, as the bowls will be hot. Using a teaspoon, spoon the melted chocolates onto the paper in round shapes as evenly sized as possible - you need 16 of each type of chocolate. Leave a teaspoon of the white chocolate in the basin for later.
- To decorate the white chocolates, chop the raspberry flakes, then scatter on half the rounds and top with 2 almond halves. Put a pecan on the rest, then swirl over a little of the chocolate left in the bowl. Sprinkle with cocoa.
- To make the dark chocolates, scatter half the rounds with the candied peel and the other half with the chopped cranberries and sugared cashews. Or try a combination of them all.
- Leave the chocolates to set and harden for about 3 hours (the dark chocolate will set before the white), then pack carefully into a box. They will keep for a week.
Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium
FRUIT & NUT CHOCOLATE FUDGE
Most Iraqis are obsessed with raisins and currants. This recipe contains these ingredients. I took into consideration that maybe some of the ingredients are not available in the markets or a little bit expensive! This is an easy to make chocolate fudge.
Provided by bugsbunnyfan
Categories Bar Cookie
Time 15m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a 20cm/8inch square cake tin.
- Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.
- Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.
- Cook's tip:.
- Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.
Nutrition Facts : Calories 162.7, Fat 8.8, SaturatedFat 4.6, Cholesterol 3.2, Sodium 12.4, Carbohydrate 23.7, Fiber 2.3, Sugar 19, Protein 2.1
WHITE CHRISTMAS FUDGE
This smooth, sweet fudge from Paula Truksa of Jewett, Texas is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 pounds.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. , In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted. , Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 32 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK FRUIT AND NUT FUDGE
Make and share this Quick Fruit and Nut Fudge recipe from Food.com.
Provided by wicked cook 46
Categories Candy
Time 3h
Yield 64 serving(s)
Number Of Ingredients 5
Steps:
- In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
- Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
- Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.).
- Additional Information.
- Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.
Nutrition Facts : Calories 66.6, Fat 5.4, SaturatedFat 2.7, Cholesterol 1.9, Sodium 9, Carbohydrate 5.7, Fiber 1.4, Sugar 3.3, Protein 1.5
APRICOT-NUT WHITE FUDGE
We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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