GRACE'S EASTER WHITE CHOC RASPBERRY FUDGE
AGAIN WHY NOT?? ITS A NICE EASTER LILAC COLOR. U CAN POUR IT OUT ON A COOKIE SHEET AND USE EASTER COOKIE CUTTERS TO MAKE BUNNIES AND EGGS AND SUCH
Provided by Grace Camp @grace123
Categories Other Desserts
Number Of Ingredients 4
Steps:
- IN DOUBLE BOILER MELT WHITE CHOC CHIPS STIRRING AS U ADD THE MILK SUGAR AND THE 2 PACKETS OF DUNCAN HINES WHITE CHOC RASPBERRY PACKETS
- BLEND WELL
- U CAN POUR ONTO A LINED COOKIE SHEET AND USE EASTER COOKIE CUTTERS AND WOW UR FRIENDS AND FAMILY OR BIBLE STUDY ECT..
- OR POUR INTO LINED PAN WITH WAX PAPER, FOIL, OR PARCHMENT PAPER. IN FRIDGE TO SET
- CUT INTO SQRS BEFORE SERVING.
DARK CHOCOLATE RASPBERRY FUDGE
Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES
I've been looking for a white chocolate and raspberry cookie recipe for ages... This hits the sweet spot. These are soft and fudgy white brownies, dotted with red raspberries. They can be made up to 3 days ahead and stored in an airtight container at room temperature.
Provided by kolibri
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
- Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
- Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
- Cut into 16 squares. Transfer to platter and serve.
WHITE CHOCOLATE CHIP FUDGE
Why not make a gift of this indulgent fudge? You can vary it with different types of chocolate to suit different tastes
Provided by Lulu Grimes
Categories Treat
Time 25m
Yield Cuts into 12 squares
Number Of Ingredients 4
Steps:
- Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
- Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft.
Nutrition Facts : Calories 444 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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HOMEMADE RASPBERRY FUDGE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
4.8/5 (6)Total Time 10 minsCategory SnackCalories 213 per serving
- Melt the white chocolate, with 7 ounces sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon water in a microwave for about 35-40 seconds on high. Stir and if it needs more melting, microwave it again for a few more seconds. Do the same to the semi-sweet chocolate.
- Cover the bottom of an 8x8 pan with parchment paper. Spray the bottom and sides with cooking oil.
- Add a layer of melted semi-sweet chocolate, then a small layer of raspberries, then a layer of white. Repeat.
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