Germans Chocolate Fudge Bites Food

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.

GERMAN CHOCOLATE FUDGE

Steps:

• Line a 9x9" baking pan with heavy duty foil and spray with vegetable oil spray.
• Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
• Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
• Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
• Pour mixture into prepared pan and clean the pot.
• Add evaporated milk, sugar and egg yolks into cleaned pot on medium-high heat.
• Whisk until smooth then cook until mixture thickens, about 5-7 minutes.
• Add in the coconut and pecans and whisk together.
• Cook 30 seconds until thick and bubbly.
• Let mixture cool for 5 minutes then spread it over the fudge and let the fudge set for a minimum of 4 hours.

GERMAN CHOCOLATE FUDGE

Steps:

• Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
• Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
• Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
• Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

GERMAN'S CHOCOLATE FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the coconut and nuts; press onto bottom of prepared pan. Top with remaining coconut and nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

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.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until 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.

GERMAN CHOCOLATE CAKE BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
• Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
• Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
• Line a baking sheet with parchment paper.
• Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
• Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
• Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

GERMAN CHOCOLATE FUDGE

Steps:

• Line an 8" square baking pan with greased aluminum foil that extends over two sides. Combine chocolate and sweetened condensed milk in a large microwave-safe bowl.
• Microwave on high 1-1/2 minutes or until chocolate softens, stirring after 1st minute then ever 30 seconds.
• Stir mixture until chocolate melts.
• Stir in pecans, coconut and vanilla.
• Spread into prepared pan.
• Cover and chill 2 hours or until firm.
• Cut into 1" squares.