Fudge With Dried Cherries Food

WHITE CHRISTMAS FUDGE

Steps:

• Preheat oven to 350 degrees. Arrange your sliced almonds on a baking sheet and bake for 5-8 minutes, or until lightly brown, set aside. Line a 9x9 inch square baking pan with aluminum foil and grease the bottom and the sides with the 1 teaspoon of butter, set aside.
• In a large saucepan, combine powdered sugar, milk, and the ¼ cup butter. Over medium heat while stirring continuously, bring to a boil. Let boil for 5 minutes without stirring. Reduce heat to low then stir in the white chocolate until melted and smooth.
• Remove from the heat and stir in the almond extract. Stir in the almonds, cherries and the cranberries. Quickly spread into the prepared pan. Refrigerate for 2 to 3 hours or until set.
• Lift out of the pan using the foil, remove foil. Cut into 1-inch squares and enjoy!

CANDY CORN FUDGE

Steps:

• Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
• Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
• Meanwhile, melt the chocolate in the microwave according to package directions.
• Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days.
• Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.

SALTED CHOCOLATE ALMOND FUDGE

Steps:

• Line cookie sheet with foil. Line 8-inch square pan with foil.
• In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
• In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
• Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

CHERRIES AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 inch square pan with aluminum foil.
• In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
• Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

FUDGE WITH DRIED CHERRIES

Steps:

• 1. Combine butter (1/2cup plus 2 tablespoons), almond milk, chocolate chips in medium saucepan. Cook and stir on low heat until butter and chocolate are melted. Stir often to prevent chocolate from burning.
• 2. Pour into large mixing bowl. Add powdered sugar and vanilla, beat at medium speed, scraping bowl often until smooth. Stir in walnuts and dried cherries.
• 3. Spread in buttered 8 in square pan. Cover and refrigerate for about 2 hours but best overnight. Cut into squares. Store in refrigerator.

DRIED CHERRY AND FUDGE SCONES

Steps:

• Pre-heat oven to 130C/450F/gas 8 and lightly grease two baking trays.
• Sieve the flour into a large bowl. Cut the butter into small chunks and add them to the flour.
• Rub the butter into the flour until it resembles bread crumbs. Add the sugar, milk, cherries and fudge.
• Use a blunt knife to mix the ingredients together into a soft dough. Press and mould it with your fingers to make it smooth.
• Sprinkle an area of work surface with flour and place the dough on it. Roll out until about 1cm thick.
• Cut shapes out of the dough. Squeeze the scraps together and roll out again.
• Repeat step 6 until all of the dough has been used.
• Put the scones onto the prepared baking trays, leaving plenty of room between each scone.
• Bake for 7-12 minutes or until golden brown and risen. Remove from the oven and place on a wire rack to cool.
• Sprinkle with icing sugar and serve on a plate with a few extra dried cherries.

ALMOND CHERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill 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.

CHERRY FUDGE WITH DARK CHOCOLATE

Steps:

• In large saucepan, melt butter with sugar, cream and pinch of salt. Bring to a boil over medium high heat. Once boiling, set timer for 5 minutes and add in cherry gelatin.
• After 5 minutes remove from heat. In mixing bowl, add white chocolate and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth and creamy (and all chocolate is melted. Fold in dried cherries.
• Pour in a parchment paper lined 9inch square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight. Cut into squares and enjoy!

MICHIGAN CHERRY DARK CHOCOLATE FUDGE

Steps:

• Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside.
• In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish.
• Chill until firm, slice and watch it disappear!

CHERRY-FUDGE BROWNIES WITH CHOCOLATE SAUCE AND CHOCOLATE-DIPPED CHERRIES

Steps:

• Make sauce:
• Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
• Make brownies:
• Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
• Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries.

CHOCOLATE FUDGE COOKIES WITH TOFFEE & DRIED CHERRIES

Steps:

• Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
• In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
• Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
• Bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.

WHITE CHOCOLATE CHERRY FUDGE RECIPE

Steps:

• Gather the ingredients.
• Prepare an 8 x 8-inch cake pan by lining it with aluminum foil and spraying the foil with cooking spray .
• Combine the chocolate and condensed milk in a heavy saucepan over medium heat. Stir until smooth and combined, and remove from heat.
• Add the cherries, vanilla, and salt, and stir until well combined. Pour into the prepared pan and smooth the top with a spatula .
• Allow the fudge to set at room temperature (2 to 3 hours) before cutting into 1-inch squares.

FRUIT AND NUT WHITE CHOCOLATE FUDGE

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.