FUDGE DROPS
This is my most-requested holiday recipe. Not a Christmas goes by that I don't make several batches for my family to enjoy and for friends as gifts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/4 pounds.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil and stir for 5 minutes. , Remove from the heat; stir in remaining ingredients. Stir vigorously for 1 minute or until marshmallows are partially melted. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Let stand at room temperature until cool. Store in airtight containers in a cool, dry place.
Nutrition Facts :
FUDGE DROPS
From the King Arthur Flour Baker's Companion. These are cookies that taste like brownies! My family gave them 2 thumbs up!
Provided by HisPixie
Categories Drop Cookies
Time 22m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Melt the chocolate and butter together (double boiler or microwave). Stir until well melted.
- In a separate bowl, beat together the sugar and eggs until thoroughly combined. Add the espresso powder (optional), vanilla, baking powder and salt, then stir into melted chocolate, mixing well.
- Stir in the flour. Let the batter sit for at least 5 minutes to thicken; it should be the consistency of thick cake batter.
- Drop the cookie dough in round blobs onto a parchment-lined or greased baking sheet. Leave about 2 inches in between dough balls (mine were never "balls" but more liquidy). You may place a nonpareil or kiss in the middle, if desired (I didn't).
- Bake for 10 to 12 minutes,until the tops are shiny and cracked. You want them to bake all the way through but just barely; additional baking time will make them cakey and not fudgy.
- Remove cookies from oven, wait 5 minutes and then transfer to wire rack to cool.
Nutrition Facts : Calories 124.5, Fat 5.8, SaturatedFat 3.3, Cholesterol 25.8, Sodium 47, Carbohydrate 18.4, Fiber 0.9, Sugar 14, Protein 1.8
DROP FUDGE
This is a wonderful chocolate peanut butter fudge. It is the creamiest smoothest fudge I have ever had. It helps to pre-measure the sugar so you can just dump it in. Every time I make this it disappears in a hurry. Your yield will depend on how big you make your pieces. You can also make this just peanut butter fudge by not adding the cocoa but it will be much softer and you have to keep it in the fridge in order for it to keep it's shape. It is delicious though!
Provided by Zaney1
Categories Candy
Time 10m
Yield 90 pieces
Number Of Ingredients 7
Steps:
- Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
- Melt the butter in a large sauce pot.
- Sift in the cocoa and cornstarch.
- Stir.
- Add the 1 can evaporated milk.
- Stir.
- It will look speckled-that's ok.
- Bring to a boil, stirring so it doesn't burn.
- Add 4 cups sugar-all at once.
- Return to a full roiling boil-it will look foamy.
- Boil approximately 5 minutes.
- While it is boiling , get a small cup and put some ice and cold water into it.
- After the 5 minutes drop in a little blob of fudge into the cup .
- It will form a soft ball.
- If it just disintegrates, it needs cooked a little longer.
- DO NOT go by the candy thermometer soft ball stage-it is too hard.
- Remove from heat and allow to cool 5-10 minutes.
- Add the peanut butter and vanilla.
- Stir until it starts to thicken and looses it's shine.
- Be careful-it will still be very hot!
- I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
- Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
- You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
- Cool completely.
- Store in an airtight container to keep it fresh.
- If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.
ZACHARY'S OLD FASHIONED CREME DROPS FUDGE CANDY
Steps:
- Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
- Pour into the pan, it will be thick, so you have to spread it out.
- Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MERINGUE FUDGE DROPS
Almond-flavored meringue, a fudgy filling and a sprinkling of pistachio nuts make these bite-size morsels a special addition to any holiday dessert tray. -Charlotte Elliott Neenah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch., For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 32mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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FUDGE DROPS - KING ARTHUR BAKING
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4.2/5 (32)Total Time 3 hrs 25 minsServings 48Calories 60 per serving
- To avoid heating the chocolate too much and possibly burning it, the best method is to heat until the butter is melted and the chocolate has partially melted, then remove from the heat.
- Stir until all the chocolate melts., In a separate bowl, beat together the sugar and eggs until they're thoroughly combined.
- Add the hot melted chocolate, then stir in the remaining ingredients., Refrigerate the batter-like dough until it's thoroughly chilled, about 3 hours (or overnight).
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